Vinegar Canned Beans Food
BBQ BAKED BEANS
BBQ baked beans are a summer staple. This shortcut version relies on ordinary canned baked beans, which we dress up with fresh peppers, onions, cider vinegar and barbecue sauce. The sweet and tangy side dish is perfect for a summer barbecue, picnic, potluck or weeknight dinner. The beans taste even better the next day, so they can be prepared ahead of time and reheated or served at room temperature.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Heat an oven-proof heavy-bottom pot or Dutch oven over medium heat. Add the bacon and cook, stirring often, until the fat has started to render and the bacon is beginning to crisp, about 5 minutes. Add the onions and bell pepper and continue to cook, stirring often, until the vegetables are slightly softened, about 3 minutes.
- Stir in the canned beans, barbecue sauce, molasses, vinegar, Worcestershire, brown sugar, mustard powder, cayenne, 1 teaspoon salt and several grinds of black pepper. Bring to a simmer and let cook over low heat, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
- Transfer the pot to the oven and bake (uncovered) until the sauce thickens and the beans on top begin to brown, about 40 minutes. Remove from the oven and let cool for at least 15 minutes before serving warm or at room temperature.
EASY CANNED GREEN BEANS
These green beans don't taste like they came out of a can. They are full of flavor and a family favorite. The vinegar gives them a real twist!
Provided by ALC553
Categories Vegetable
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Pour green beans into small cooking pot.
- Add Water, Vinegar, Boulion cube and Oil.
- Bring to a boil.
- Turn down to medium.Simmer for approximatly 45 minutes, or until most all the liquid has evaporated.
VINEGAR CANNED BEANS
Make and share this Vinegar Canned Beans recipe from Food.com.
Provided by Tona C.
Categories Vegetable
Time 1h15m
Yield 6 quarts, 36 serving(s)
Number Of Ingredients 5
Steps:
- Wash beans and snap. Cover with liquid mixture and bring to a boil. Boil for 15 minutes. Pack in jars while hot and seal.
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From cosmopolitancornbread.com
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- Place the beans in a large pot and add enough water to cover by 2 inches. Bring the beans to a boil, over medium high heat. Boil the beans for 5 minutes.
- Reduce the heat, cover and simmer for 30 minutes. After they have simmered, turn off the heat and leave the lid on.
- While the beans are cooking, put the diced bacon in a large Dutch oven or pot. Cook the bacon over medium low heat until the bacon is golden brown, but not hard.
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3.5/5 (11)Category Beans, Main Dishes, OtherCuisine North AmericanTotal Time 50 mins
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3.5/5 (11)Category Beans, Main Dishes, OtherCuisine North AmericanTotal Time 50 mins
- In a large bowl, whisk together red-wine vinegar, balsamic vinegar, honey, olive oil, ketchup, hot sauce, and sea salt.
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As green beans are a low acid food, they require the higher temperatures reached during pressure canning to make them safe for long-term room temperature storage. The possible existence of botulism spores is our …
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- Caribbean Yellow Rice and Pink Beans. Rice and beans are staples in Caribbean cuisine, where they are often enjoyed as an inexpensive meal on their own.
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Consumers can enjoy the nutritional benefits and convenience of canned beans while reducing sodium by following the practice of rinsing and draining.” Sources: Jones JB, Mount JR. Sodium reduction in canned bean varieties by draining and rinsing. Presented at the Institute of Food Technologists Annual Meeting; June 6–10, 2009; Anaheim, CA ...
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