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Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice

Slow Cooker Red Beans and Rice

2 15-ounce cans red kidney beans, drained

1 15-ounce can red kidney beans, undrained

1/2 pound smoked sausage thinly sliced (andouille or smoked)

3 celery ribs chopped

1 green bell pepper chopped

1 medium onion chopped

2 garlic cloves minced

1 T. Worcestershire sauce

½ tsp. kosher salt

¼ tsp. chili powder

4 C. uncooked long grain rice

green onions chopped, for garnish

fresh parsley chopped, for garnish

 

Add red kidney beans, smoked sausage, celery, bell pepper, onion, garlic, Worcestershire sauce, salt, and chili powder to a 6-quart slow cooker. Set on high setting and cook for 4 hours. Cook rice according to package directions. Serve red beans over top of the cooked rice. Top with fresh green onions and parsley. Notes .This is a mild recipe with smoked sausage.  For a spicier version, use a spicy andouille sausage.

Tomatoes Stuffed with White Beans

Tomatoes Stuffed with White Beans

Tomatoes Stuffed with White Beans

4 large tomatoes

Small handful of chopped parsley

Small handful of chopped basil

2 T. balsamic vinegar

1 T. capers

1 large clove garlic (it’s going to stay raw, so don’t go overboard)

Salt and Pepper to taste

1 15 oz can cannellini beans, drained and rinsed

 

Slice the tops off each of the tomatoes and use a spoon (I use a grapefruit spoon) to dig out the core and seeds. If the core isn’t too tough, chop it up and put it, along with the rest of the tomato guts, in a medium bowl. Set the tomato ‘shells’ aside.  Add the rest of the ingredients to the bowl and toss until everything is coated. Spoon the filling into the tomato shells. There is will extra filling, which you can serve on the side

New Mex Migas

New Mex Migas

New Mex Migas

2 T. unsalted butter

⅓ C. chopped green onion (green parts only)

¼ C. chopped roasted and peeled green chile (or more to taste)

8 large eggs (beaten until smooth)

salt (to taste)

4 ounce tortilla chips (about 2 3/4 C.) preferably stale

2 C. grated cotija cheese (divided)

½ C. cooked black beans

¼ C. Mexican sour cream (plus more to taste)

1¼ C. coarsely chopped cilantro

 

Melt the butter over medium heat in a large nonstick skillet. Add the green onions and cook until they wilt slightly, 1 to 2 minutes. Add the green chile and cook until fragrant, another minute or two. Add the beaten eggs and let sit until they just begin to set, about 1 minute. Salt lightly, sprinkle the tortilla chips over top of the eggs and stir, folding the unset egg over the chips. Cook quickly (to keep the chips from softening), stirring until the eggs are almost set, then stir in half of the cotija cheese. When the eggs are set to your taste, an additional 2 to 3 minutes, divide the mixture evenly among 4 to 6 heated plates, or serve it family style on a large platter. Spoon over the black beans, then the remaining cheese, sour cream and the cilantro. Serve immediately.

Braised Fennel with Cannellini and Bacon

Braised Fennel with Cannellini and Bacon

Braised Fennel with Cannellini and Bacon

8 slice bacon, sliced cross wise into ½ pieces

1 medium fennel bulb, trimmed, halved lengthwise and cut crosswise into ¼‑inch-thick slices (about 3 cups)

1 medium red onion, trimmed, halved lengthwise and cut crosswise into ¼‑inch-thick slices (about 2 cups)

1 can (15 ½ ounces) white beans

1 chicken broth

2 teaspoon coarsely chopped fresh oregano, plus whole leaves for garnish

¼ teaspoon red pepper flakes

coarse salt and freshly ground pepper

2 tablespoon red wine vinegar

1 tablespoon unsalted butter, softened

 

Heat a large heavy sauté pan over medium-high heat. Add the bacon pieces and cook until almost crisp. Using a slotted spoon transfer the bacon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon fat. Add fennel and onion to the same pan; cook, stirring occasionally, until tender and edges are brown, about 10 minutes.  Add beans, stock, chopped oregano, red pepper flakes, 1‑teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes. Stir in vinegar and butter; remove from heat. Garnish with oregano leaves. Serve as a side dish or over toast as a rustic meal.

Mashed White Beans with Spinach and Olives

Mashed White Beans with Spinach and Olives

Mashed White Beans with Spinach and Olives

 

1 T. olive oil

1 medium onion (diced)

4 cloves garlic (chopped)

1/2 tsp. red pepper flakes

1 C. vegetable broth (or chicken broth)

2 (15 ounce) cans white beans (drained and rinsed) (or 3 C. cooked beans, from 1 C. dry)

4 sprigs thyme (or 1/2 tsp. dry)

2 sprigs rosemary (or 1/2 tsp. dry)

2 sprigs oregano (or 1/2 tsp. dry)

1 bay leaf

salt and pepper to taste

1/2 C. vegetable broth (or chicken broth)

1/4 C. kalamata olives (pitted and coarsely chopped)

1 (8 ounce) package fresh spinach (rinsed and coarsely chopped)

1/2 lemon (juice)

 

Heat the oil in a pan. Add the onion and sauté until lightly golden brown, about 10-12 minutes. Add the garlic and pepper flakes and sauté until fragrant, about a minute. Add the broth, beans, herbs, salt and pepper and simmer. covered, until the beans start to break down, about 20 minutes. Remove the herbs and mash half of the beans. Add as much broth as needed to get the beans to your desired consistency.

Mix in the olives and the spinach. Cook until the spinach just wilts, remove from heat and hit it with a splash of lemon juice

White Chili with Spicy Oregano

White Chili with Spicy Oregano

White Chili with Spicy Oregano

4 chicken breast halves (about 1 ½ pounds)

2 tsp. cumin

½ tsp. freshly ground black pepper

2 T. olive oil

1 medium onion, chopped

2 cloves garlic, minced

½ C. diced red bell pepper

2 C. chicken broth

2 (14-ounce) cans great Northern beans, drained

1 (15-ounce) can cannellini beans, drained

2 T. canned, chopped jalapeno pepper

3 T. coarsely chopped hot and spicy oregano

1 tsp. sugar

Hot and spicy oregano sprigs

 

Cut chicken into ¾ inch cubes; toss with cumin and black pepper and set aside. Heat oil in a large Dutch oven over medium heat; add onion, garlic, and bell pepper. Cook 10 minutes or until vegetables are tender, stirring occasionally. Add chicken; cook 10 minutes, stirring occasionally. Add broth, beans, and jalapeno peppers, stirring well. Bring mixture to a boil; reduce heat to low and cook 15 minutes. Add oregano and sugar, stirring well. Cook 5 additional minutes. Ladle into serving bowls. Garnish with oregano sprigs.

Cannellini Beans and Potatoes with Dandelion Greens and Parsley

Cannellini Beans and Potatoes with Dandelion Greens and Parsley

Cannellini Beans and Potatoes with Dandelion Greens and Parsley

1/2 cup dried cannellini beans (to make about 1 1/2 cups cooked)

1 pound young potatoes, red or white, cut into 1-inch cubes with the skins

2  cups chopped dandelion greens, in 1- to 2-inch pieces

2  cups chopped fresh flat-leaf parsley

3  garlic cloves, sliced

1/2 cup olive oil

1/2 cup water

1/2 teaspoon paprika, plus more for garnish

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

Juice of 1/2 lemon (about 1 tablespoon)

Edible flowers (such as calendula, comfrey, rose, violet, chive blossom, and/or lilac), for garnish (optional)

 

Soak the beans overnight in enough water to cover by 8 inches. Strain the beans and combine them in a saucepan with enough water to cover by 2 to 3 inches. Bring to a boil, skim off any foam, reduce the heat, and cover: simmer over low heat, stirring often, until the beans are tender, 45 to 75 minutes. Set aside to cool in the cooking water. Combine the potatoes, dandelion greens, parsley, garlic, oil, water, paprika, salt, and pepper in a large saucepan. Bring to a boil, then reduce the heat and let simmer, covered, stirring often, for 30 minutes. Strain the beans from their cooking water and add to the pan, along with the lemon juice. Simmer, uncovered, stirring almost continually, for 5 minutes. Serve hot, garnished with paprika and edible wildflowers, if desired.

Pantry Friendly Rosemary White Bean Soup

Pantry Friendly Rosemary White Bean Soup

Pantry Friendly Rosemary White Bean Soup

1 lb. (2 1/2 C.) dried white beans (navy beans or other white beans)

1/4 C. olive oil

4 C. sliced yellow or white onions (about 3 onions)

1/2 tsp. granulated garlic (2 minced garlic cloves)

1 stem rosemary (6 to 7 inches long)

2 qt. chicken stock (or 8 C. water plus 8 tsp. chicken bouillon)

1 bay leaf

2 tsp. kosher salt

1/2 tsp. pepper

 

Rinse and cook white beans. You can do this by either soaking the beans overnight and cooking them the next day (for 8 hours) in a pot or crockpot, OR, rinse them and cook them in a pressure cooker (not soaking) for about 40 minutes. If you cook them in a pressure cooker, you can make this soup the same day. In a large pot over a medium-high heat, combine olive oil and onions. Cook, stirring frequently, until the onions are translucent and have started to brown. Let them brown a bit for added flavor. Watch them carefully to make sure they don’t burn. If using fresh garlic, add the garlic now and cook for 1-2 minutes. (If you are using granulated or powdered garlic, you can add it at the next step). Add cooked beans, rosemary, chicken stock, and bay leaf to the pot. Cook, stirring occasionally, for about 30 minutes. Remove from heat. Use a slotted spoon or tongs to remove the bay leaf and rosemary spring from the soup (it’s okay if the rosemary leaves remain in the soup, but be sure to get the stem out). Wait for the soup to cool enough to blend it in a blender or food processor. If you have a hand-held immersion blender, you can just blend it in the pot. If not, blend it in batches until the whole soup is coarsely pureed, and warm it again before serving.

Canning Navy Beans (Easy Method)

Canning Navy Beans (Easy Method)

Canning Navy Beans (Easy Method)

1 1⁄2 cups dried navy beans

1⁄2 teaspoon salt (optional)

 

Put 1 1/2 Cups Dry Navy Beans in each quart jar. Add salt as desired. Fill Jar with boiling water to 1 inch from the top. Put on lids and rings. Place in canner with hot water. Pressure can at 10 lb. pressure for 20 minutes. Beans will continue to soften when you use them in either your soup or for baked beans.

Canning Baked Beans

Canning Baked Beans

Canning Baked Beans

8 pints

 

2 lb. dried navy beans

1⁄2 lb bacon

1 -3 large onion

2⁄3 cup brown sugar, packed

4 teaspoons salt

2 teaspoons mustard powder

1 cup orange juice (optional)

2⁄3 cup molasses (I use Grandma’s molasses which has a higher concentration of sugar)

 

Soak beans in 3 quarts of water, (make sure they are covered!) for 12-18 hours. Drain but do not rinse. Return beans to pot and cover with 3 quarts of fresh water. Bring to a boil over high heat. Reduce the heat; cover and simmer until the bean skins begin to split. Drain the beans, reserve the liquid. Transfer the beans to a 4-quart or larger covered baking dish. Chop the bacon and onions. Add them to the beans. Combine the brown sugar, salt, mustard, and molasses in a large mixing bowl. Add 4 cups of the reserved bean liquid (or 1 cup orange juice and 3 cups water). Pour the sauce mixture over the beans. Don’t stir! Cover the beans and bake them in a preheated 350-degree oven for 3 to 3.5 hours. The consistency should be like a thick soup. Adds more liquid if the beans become too dry. While the beans are baking, prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. Ladle the hot beans into your prepared jars, leaving a 1-inch headspace. Release any air bubbles with a nonreactive tool, adding more beans as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the lids and caps, hand tightening the bands. Process your filled jars in a pressure canner at 10 pounds pressure for 1 hr 20minutes (pints) or 1 hr 35minutes (quarts). After the pressure in the canner has returned to 0, wait an additional 10 minutes, and then carefully open the canner lid. Remove the hot jars with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals. For added safety, boil the contents for 15 minutes before tasting or eating. (If you follow accurate canning protocol, that should not be necessary!). It takes a big pot to make this so if you want to double it, prepare two separate pots. My canner only holds 5 quarts so it can only hold a single batch anyways.

Canning Cuban Black Beans

Canning Cuban Black Beans

Canning Cuban Black Beans

2 lb. dried black beans

2 cups onions, chopped

1 cup bell pepper, chopped

6 teaspoons garlic, chopped

1 1⁄2 tablespoons salt

1 1⁄2 tablespoons ground cumin

1 tablespoon oregano

1⁄4 cup cider vinegar

1⁄2 lb salt pork

 

Sort dry beans. Soak overnight in water. Drain beans, add new water covering by 2″, and bring to a boil. When boiling begins, remove from heat and set aside. Sauté onion, pepper, and garlic in olive oil until onion is glassy. Add remaining spices, salt and vinegar to the sauté pot. Sterilize 8-pint Mason Jars. Add 1/4 cup of sauté mixture to each jar. Chop Salt pork into small pieces and divide into eight “piles”. Put one “pile” of salt pork into each jar. Add 1 slightly heaping cup of black beans to each jar. This should leave about 1 1/2″ headspace in jar. Do not overfill with beans. They expand a lot during processing. Overfilling will cause jars to leak in canner. Top off each jar with bean juice, leaving 3/4″ headspace. Put of lids and process 1 hour 5 minutes at 10 psi. After processing, remove from heat and allow canner to return to ambient pressure of its own accord. Remove and cool jars. Needs to age a month or so to blend flavors. When serving, it is normal to add a bit of water, since water boils out during processing. Serve ladled over rice and add a dollop of sour cream.

LTS Four-Bean Chicken Chili

LTS Four-Bean Chicken Chili

LTS Four-Bean Chicken Chili

 

1 can Chicken

1 can Black Beans, rinsed & drained

1 can Pinto Beans

1 can White Beans

1 can Kidney Beans

1 can Mexican-Style Tomatoes (or Rotel)

1 can Mexican-Style Corn

½ C. dried Onions

1 tsp. Garlic Flakes

1 tsp. Cumin

4-6 drops Hot Pepper Sauce, optional

1 Bay Leaf

 

Do not drain any cans except the black beans.  Mix all ingredients and heat through.  Discard bay leaf before serving. Serve over cooked rice if desired.   (100-Day Pantry)

LTS Four-Bean Chicken Chili

LTS Four-Bean Chicken Chili

LTS Four-Bean Chicken Chili

 

1 can Chicken

1 can Black Beans, rinsed & drained

1 can Pinto Beans

1 can White Beans

1 can Kidney Beans

1 can Mexican-Style Tomatoes (or Rotel)

1 can Mexican-Style Corn

½ C. dried Onions

1 tsp. Garlic Flakes

1 tsp. Cumin

4-6 drops Hot Pepper Sauce, optional

1 Bay Leaf

 

Do not drain any cans except the black beans.  Mix all ingredients and heat through.  Discard bay leaf before serving. Serve over cooked rice if desired.   (100-Day Pantry)

Bruschetta with Tuscan White Beans

Bruschetta with Tuscan White Beans

Bruschetta with Tuscan White Beans

 

1 T. + 2 tsp. olive oil, preferably extra virgin

1 tsp. minced garlic

1/2 tsp. crumbled dried sage

Pinch of salt

Pinch of ground red pepper

1 C. cooked cannellini beans

1/2 C. canned diced tomatoes in juice

20 thinly sliced rounds whole wheat baguette, toasted, or whole wheat crackers

 

In a nonstick skillet, combine the oil, garlic, sage, salt, and pepper. Cook over low heat for 1 minute, or until sizzling. Add the beans and tomatoes. Increase the heat to medium. Simmer for 5 minutes, mashing occasionally with a fork, or until thickened. Spread the mixture on the baguette slices or crackers. Serve right away. The bean topping can be prepared and refrigerated several days in advance of serving. Reheat in a microwaveable dish for about 2 minutes on high power before spreading on the toast or crackers.

 

Yield: 10 servings

Calories: 84

Fat: 4g

Fiber: 1g

Home-Style Butterbeans

Home-Style Butterbeans

Home-Style Butterbeans

5 bacon slices, diced

1 small onion, minced

1/2 cup firmly packed brown sugar

1 (16-oz.) package frozen butterbeans

1/4 cup butter

2 teaspoons salt

1 teaspoon cracked pepper

 

Cook bacon and onion in a large Dutch oven over medium heat 5 to 7 minutes. Add brown sugar, and cook, stirring occasionally, 1 to 2 minutes or until sugar is dissolved. Stir in butterbeans and butter until butter is melted and beans are thoroughly coated. Stir in 12 cups water. Bring to a boil over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 2 hours or until beans are very tender and liquid is thickened and just below top of beans. Stir in salt and pepper. Home-Style Lima Beans: Substitute 1 (16-oz.) package frozen baby lima beans for butterbeans. Proceed with recipe as directed.

Black-Eyed Pea Hummus with Crudités

Black-Eyed Pea Hummus with Crudités

Black-Eyed Pea Hummus with Crudités

 

1 (15.5 ounce) can black-eyed peas, drained and rinsed

2 T. tahini

1/4 tsp. chile flakes

1 tsp. apple cider vinegar

Kosher salt

1/2 C. extra-virgin olive oil

Crudités, for serving

 

Pulse the black-eyed peas in a food processor until finely ground. Add 3 T. water and pulse until very smooth. If needed, add another T. water to get the beans to a very smooth consistency. Add the tahini, chile flakes, vinegar, and V2 tsp. salt and process until incorporated. With the machine running, add the oil in a steady stream through the feed tube. Season to taste with salt. Serve with crudites.

Crockpot Cowboy Beans

Crockpot Cowboy Beans

Crockpot Cowboy Beans

 

1 lb lean ground beef

12 oz bacon

1 med onion diced

16 oz can kidney beans drained and rinsed

16 oz can white beans drained and rinsed

32 oz pork ‘n beans

1 cup ketchup

1/4 cup brown sugar

1 to 2 tbsp liquid smoke

 

In a large skillet, brown ground beef. Drain and set aside. Add bacon to the skillet and cook 5 to 7 minutes or until cooked through, stirring frequently. Add onions and cook an additional 4 to 5 minutes or until onions are soft and translucent. Add ground beef and bacon mixture to a large 6 quart slow cooker. Add pork ‘n beans, drained kidney and white beans, ketchup, brown sugar and liquid smoke. Stir gently to combine. Place lid on slow cooker and cook on low for 4 to 5 hours or on high 2 to 3 hours, stirring as needed. If the mixture seems a little dry, add a few T. of water. Serve with tortillas chips, corn chips, sour cream, cheese, whatever you want. Anything goes!

Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice

1 1/2 cups white long grain rice

1 tablespoon olive oil

1 (12.8-ounce) package smoked andouille sausage, thinly sliced

4 cloves garlic, minced

1 onion, diced

1 green bell pepper, diced

2 stalks celery, thinly sliced

1 pound dry red beans

1 1/2 teaspoons Cajun seasoning

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon dried sage

2 sprigs fresh thyme

2 bay leaves

4 cup low sodium vegetable broth

Kosher salt and freshly ground black pepper, to taste

1 teaspoon hot sauce, or more, to taste

2 green onions, thinly sliced

 

In a large saucepan of 3 cups water, cook rice according to package instructions; set aside. Set a 6-qt Instant Pot® to the high sauté setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes. Transfer to a paper towel-lined plate; set aside. Add garlic, onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in sausage, red beans, Cajun seasoning, oregano, basil, sage, thyme, bay leaves and vegetable broth; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 30-35 minutes. When finished cooking, release pressure naturally according to manufacturer’s directions, about 20-30 minutes. Serve immediately with rice and hot sauce, garnished with green onions, if desired.  Note: If the beans are not soft after 30-35 minutes of high pressure cooking and 20-30 minutes of naturally releasing pressure, you can simply re-secure the lid, seal the vent, and cook for an additional 20 minutes at high pressure.

Avocado-Lime Black Beans

Avocado-Lime Black Beans

Avocado-Lime Black Beans

One 15-ounce can black beans

1/2 lime, juiced

1/2 cup fresh cilantro leaves, chopped

1 small shallot, diced

1 teaspoon ground cumin

Salt and freshly ground black pepper

1 avocado, to serve

 

Drain the beans thoroughly. Toss with the lime juice, cilantro leaves, diced shallot, and ground cumin. Season to taste with salt and black pepper. Peel and slice an avocado, and serve the beans at room temperature, with 1/2 avocado on top of each serving.  The beans will last for several days in the fridge. You can take a helping of beans in your lunchbox, along with sliced avocado that has been tightly wrapped to protect against browning.

Dandelion, Cannellini, Potatoes & Roasted Red Peppers

Dandelion, Cannellini, Potatoes & Roasted Red Peppers

Dandelion, Cannellini, Potatoes & Roasted Red Peppers

1 bunch of dandelion greens

4 medium sized potatoes, chopped into 2 inch chunks

1/4 cup extra virgin olive oil

2 cloves garlic, crushed

1-15 ounce can of cannellini beans

¼ cup roasted red peppers, chopped

1 Tablespoon parsley, chopped

¼ cup Parmesan cheese

 

Bring a large pot of salted water to a boil. Add the dandelion greens and boil for 10 minutes. Drain thoroughly and roughly chop. In the meantime, also boil potatoes for 10 minutes. Heat the extra virgin olive oil in a large sauté pan. Sauté potatoes until browned, about 8-10 minutes. Add the garlic and sauté for 2 minutes. Add chopped dandelion greens and sauté for an additional 3 to 4 minutes. Add the cannellini beans, roasted red peppers, salt and pepper to taste and cook for another 5 minutes. Sprinkle with Parmesan cheese and parsley and serve.

Cabbage and Beef Soup

Cabbage and Beef Soup

Cabbage and Beef Soup

1 pound lean ground beef (90% lean)

1/2 teaspoon garlic salt

1/4 teaspoon garlic powder

1/4 teaspoon pepper

2 celery ribs, chopped

1 can (16 ounces) kidney beans, rinsed and drained

1/2 medium head cabbage, chopped

1 can (28 ounces) diced tomatoes, undrained

3-1/2 cups water

4 teaspoons beef bouillon granules

Minced fresh parsley

 

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients except parsley. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.

 

Serving Size: 1 Cup

Calories: 116

Fat: 3g

Fiber: 3g

Salami Chips with Roasted Garlic White Bean Dip

Salami Chips with Roasted Garlic White Bean Dip

Salami Chips with Roasted Garlic White Bean Dip

 

1 whole head of garlic

1 tsp. olive oil

1 14-oz. can Great Northern white beans, drained and rinsed

1/4 tsp. salt

1/4 tsp. black pepper

3 T. olive oil

1 T. fresh lemon juice

2-3 T. warm water

For the salami meat chips:

4 oz. very thinly sliced salami

 

First, preheat the oven to 375. Slice the top off of the head of garlic and place it in a small baking dish. Pour the olive oil on top and let it soak in while the oven preheats. Roast the garlic for 45 minutes. Remove from the oven but keep the oven on. Meanwhile, make the bean dip: squeeze the cloves from the garlic bulb into the bowl of a food processor. Add all remaining ingredients. Pulse until smooth. Use extra warm water to thin it out, if desired. To make the salami chips, lay out the slices of salami on a large baking sheet. It’s fine if they slightly overlap because they will shrink as they cook. Bake at 375 for 9-12 minutes, until the edges start to slightly brown and curl. They will further crisp as they cool. The salami chips stay crispy for up to 2 days.

Pinto Beans braised with Bacon & Red Wine

Pinto Beans braised with Bacon & Red Wine

Pinto Beans braised with Bacon & Red Wine

Several ounces to 1/2 lb. smoky bacon, diced

1 large onion, peeled and diced

2 celery stalks, diced

2 carrots, peeled if desired, and diced

4 cloves garlic, minced

2 large sprigs woody herb of your choice (Clark’s recipe calls for rosemary, which is very nice, but I have used thyme and sage to equal success)

1 lb. dried pinto beans, dry OR soaked overnight (soaking overnight will shorten cooking time, though, so read directions carefully before beginning)

1 T. coarse kosher salt, with more to taste

2 C. dry red wine

Good olive oil, for serving (optional)

Coarsely grated parmesan, for serving (optional)

Coarsely ground black pepper or red pepper flakes, for serving (optional)

 

In a large, thick-bottomed pot over medium heat, cook the bacon until some fat is rendered and the bacon is starting to turn golden but is not totally cooked, about 5 minutes. Add onion, celery, and carrots. Cook, stirring occasionally, another five to ten minutes, until onions begin to turn translucent and vegetables begin to turn tender. Add beans to pot, whether dry or soaked overnight (although if beans have been soaked overnight, drain them first). Add the T. of salt. Add 7 or 8 C. of water. For beans soaked overnight, this will just cover them. For dried beans, it will seem a substantial amount of liquid. Bring the beans to a boil, and then reduce to a simmer. For beans soaked overnight, simmer gently for about 45 minutes to one hour. For beans being cooked from dry, simmer gently for 2 to 4 hours. Meanwhile, in a small pot over medium heat, bring the 2 C. wine to a boil. Reduce to a simmer, and simmer until wine is reduced to about one-third and has formed a thin syrup. This takes about 20 minutes. When beans are tender and have begun to give off their starchy, bean-y liquid, remove any branches from woody herbs in your pot and discard them. Add the reduced wine to the pot and stir it to combine. Bring the beans to a simmer again and cook for 10 to 20 minutes more for the flavors to meld. Serve the beans alongside polenta, buttered egg noodles, rice, or potatoes. Pass olive oil, grated parmesan, and black pepper or red pepper flakes for topping. To make ahead, allow beans to cool after adding the red wine. Refrigerate until ready to eat. To heat, gently bring the beans to a simmer on the stovetop before serving.

Succotash

Succotash

Succotash

2 tablespoons (1/4 stick) unsalted butter

1 small red bell pepper, cored, seeded, and diced

1 bunch scallions, white and green parts, chopped (about 1 cup)

1 tablespoon chopped fresh thyme

2 cups cooked lima beans

2 cups fresh corn kernels (from about 4 ears of corn)

1/2 cup chicken stock

1/2 cup heavy cream

1/4 cup chopped fresh Italian parsley

Juice of 1/2 lemon

 

In a large skillet over medium heat, add the butter. When the butter is melted, add the bell pepper and scallions and cook, stirring occasionally until wilted, about 4 minutes. Add the thyme and cook until fragrant, about 1 minute. Add the lima beans and corn and toss to combine. Pour in the stock and cream and bring to a rapid simmer. Cook until the sauce has thickened and coats the vegetables, about 3 minutes. Stir in the parsley and lemon juice and serve.

Cannellini Beans and Fougasse

Cannellini Beans and Fougasse

Cannellini Beans and Fougasse

 

½  of 410g can cannellini beans (14oz. can)

½ – 1 clove garlic, peeled

A little virgin olive oil

A little white wine vinegar

Small bunch of summer savory

Few slices of Fougasse (a French bread)

 

Using a pestle and mortar or a fork, mash a large a large handful of canned cannellini beans, add a little chopped garlic, and drizzle in extra virgin olive oil and a splash of white wine vinegar. Mix well with a small bunch of chopped summer savory leaves.  Serve with griddled slices of fougasse.

Spanish White Bean Salad

Spanish White Bean Salad

Spanish White Bean Salad

400 grams cannellini beans (drained and rinsed)

2 red pepper (skinned, in oil, cut into long strips)

2 spring onions (sliced)

1 T. capers (rinsed)

2 T. white wine vinegar

1 T. extra-virgin olive oil

salt (to taste)

black pepper (to taste)

 

Put all the ingredients in a bowl and mix gently together.  Serve as a tapas, side dish or even as a main meal.

Feijoada Completa (Iconic Brazilian Black Bean Stew)

Feijoada Completa (Iconic Brazilian Black Bean Stew)

Feijoada Completa (Iconic Brazilian Black Bean Stew)

¼ lb. salted Pork Ears

1 Salted Pork Feet

1 salted Pork Tail

3 lb. Black Beans

2 Bay Leaves

2 C. Yellow Onions, large dice

1 lb. Carne Seca (3” pieces)

2” thick sliced Pork Ribs

1 lb. Linguiça (Brazilian Sausage)

¼ C. Cachaça (fermented sugar cane liquor)

1 small Orange, whole, pierced with knife

2 T. Canola Oil

¼ C. finely chopped Garlic

 

Molhi de Tomato

 

¼ C. Malagueta Peppers, preserved

Molho de Tomate Tomatoes, seeds removed, finely diced

½ C. Yellow Onion, finely diced

½ C. finely chopped Cilantro

2 Malaguetta Peppers, finely minced

¼ C. White Vinegar

3 T. EVOO

Salt to taste

Broth reservedfrom cooking feioada, as needed

 

Sides:

White Rice

Couve (Brazlian Style Kale)

Yuca, peeled, boiled, quartered, fried

Farofa Tradicional

Oranges, peeled and sliced

 

Note:  Cooking in a clay pot will enhance the flavor and texture of the dish and makes a nice tableside presentation.  Clay pots conduct heat well and keep food warm.  One day prior to cooking, wash the salted meats in running water to remove excess salt. Soak the meats in water overnight in the refrigerator, changing the water once. Cook the beans in a stockpot with enough water to cover twice the volume of the beans. Add the pig’s ear, feet, tail, bay leaves, and yellow onions. Cook the mixture for 1 hour. Add the carne seca, pork ribs, and continue cooking for 1 hour. Check the beans for doneness and once the cooked beans and meats are cooked through, add the whole linguiça sausage and simmer for another 30 minutes. Add the cachaça and oranges and more reserved cooking liquid if necessary. Cook until the mixture thickens. Sauté the garlic in the canola oil until lightly browned and fragrant. Add the garlic to the mixture and continue cooking for another 15 minutes. Remove the beans from the heat and remove the orange slices. Cover and keep warm until ready to serve.

 

Prepare the side dishes for the feijoada and season with salt to taste.

 

Combine the molho de tomate ingredients in a non-reactive bowl. Just prior to serving, season

with broth from the beans and salt to taste.

 

Serve the feijoada family style with the side dishes served in individual bowls, and the molho de

malagueta and preserved malagueta peppers in smaller condiment bowls. Serve with caipirinhas or

cachaça.

British-Style Baked Beans

British-Style Baked Beans

British-Style Baked Beans

2 C. dried navy beans

1 T. vegetable oil

1 T. mustard powder

2 tsp. salt

1 tsp. freshly ground black pepper

1 C. diced onion

1/2 C. chopped red bell pepper

1 C. chopped celery

1(28-ounce) can crushed tomatoes

5 cloves Garlic

2 T. cider vinegar

1/4 C. unsulphured molasses

1/3 C. packed dark brown sugar

2 C. water

 

Add beans to deep bowl, cover with at least 3 inches of water and soak for 8 hours to overnight.  Rinse and drain.  Preheat oven to 350.  Combine oil, mustard, salt and pepper in a Dutch oven or large ovenproof proof pot over medium heat and cook, stirring, for 15 seconds or until mustard is absorbed by the oil.  Add onion, bell pepper and celery and continue to cook until onion is translucent, about 10 minutes.   Add soaked beans along with remaining ingredients.  Stir until well combined and sugar has dissolved.  Bake 6 hours, stirring every 30 minutes or so.  If they start to dry out, add a bit of water.  They are ready when the beans have a creamy texture.

Mixed Greens with Tomato Balsamic Vinaigrette

Mixed Greens with Tomato Balsamic Vinaigrette

Mixed Greens with Tomato Balsamic Vinaigrette

 

1 Tomato

3 T. Balsamic Vinegar

2 T. minced Shallot

1 ½ T. EVOO

¼ tsp. Salt

¼ tsp. Pepper

 

5 C. Mixed Greens

¾ C. Garbanzo Beans, drained and rinsed

2 Tomatoes, sliced

1 small Cucumber, seeded, and sliced

½ C. thinly sliced Red Onions

 

Seed and chop a tomato; you should have about ¾ C.. Add remaining dressing ingredients along with tomato to blender and puree until smooth. Toss salad ingredients, divide among 4 plates and drizzle each with ¼ dressing.

 

Yield: 4 servings

Calories: 135

Fat: 6g

Fiber: 5g

Charro Beans

Charro Beans

Charro Beans

2 cans pinto beans (drained and rinsed, approx. 4 C.) – ( home cooked beans are better but take a lot longer)

1/2 lb. bacon (approx. 7-8 slices)

4-5 plum tomatoes

1/2 onion

3 chipotles in adobo (1 for my family! Or use jalapeno)

2 cloves garlic

2 C. stock (or water)

1/2 teaspoon Mexican oregano (optional)

1/2 teaspoon salt (plus more to taste)

freshly cracked black pepper

Cilantro for garnish

 

Give the tomatoes a good rinse and roast them in the oven at 400F for approximately 20 minutes or until you need them.  Chop up the bacon into small pieces.  Cook the bacon in a large skillet over medium-high heat until lightly browned (approx. 5-8 minutes depending on the size of the bacon pieces). Chop up a 1/2 onion and add it the bacon.  I usually reduce heat to mediumish after the bacon is cooked.  Let the onion cook for 3-5 minutes or until tender. Add 2 minced cloves of garlic and cook briefly, 30-60 seconds.  Add the roasted tomatoes to the pan (roughly chopping them up in the pan is fine).  Also add:  2 cans pinto beans (drained and rinsed), 3 minced chipotles in adobo, 1/2 teaspoon Mexican oregano (optional), 1/2 teaspoon salt, freshly cracked black pepper, and 2 C. of stock (or water).   Combine well and let simmer for 15-20 minutes or until the liquid has reduced down a bit.  Salt to taste.  I added another generous pinch to this batch (so that is approx. 1 teaspoon total).   You can also add more heat at this point if you want a more fiery batch with adobo or jalapeno.   Serve immediately.  Note that these beans are best served in some of the broth.  Alternatively, you can use part of the batch to make a bean puree.  Simply add them to a blender or food processor and combine into a puree.  Store leftovers in an airtight container in the fridge.

Campfire  Hearty Chili

Campfire  Hearty Chili

Campfire  Hearty Chili

1 medium onion, diced

1 lb. ground beef, browned and drained

1 medium can chili beans with seasoning

1 can crushed tomatoes

1 can diced tomatoes

1 packet chili seasoning

 

Place a 12” Dutch oven over 10 hot coals arranged in a circle. Add 1 T. vegetable oil. Sauté diced onion until translucent. Add all remaining ingredients and stir to combine. Cover with flat lid and add 8 hot coals. Simmer for 60 minutes, adding additional hot coals as needed. Serve hot with corn bread or corn chips. Top with shredded cheese and sour cream.

 

Can also pour over individual sized frito bags.

Campfire Cowboy Beans

Campfire Cowboy Beans

Campfire Cowboy Beans

½ lb. ground beef, browned and drained

1/2 lb. bacon, sliced, browned and drained, optional

1 can pinto beans, drained and rinsed

1 can kidney beans, drained and rinsed

2 cans pork and beans

½ cup chopped onion

1 can chopped chiles

½ cup barbecue sauce

 

Arrange 8 hot coals in a circle. Place 12” Dutch oven with feet over hot coals. Sauté chopped onion in oven with 1 Tbs vegetable oil until translucent. Add remaining ingredients and cover with flat lid. Place 8-10 hot coals around perimeter of lid. Simmer for 60 minutes, stirring occasionally. Add new coals after the first 30 minutes.  Serve hot with cornbread or corn pudding.

Pasta Bake with Sausage, Broccoli and Beans

Pasta Bake with Sausage, Broccoli and Beans

Pasta Bake with Sausage, Broccoli and Beans

1/2 tsp. salt

1 large head of broccoli, about 1 1/2 pounds, cut into small florets

3 cloves garlic, peeled

3/4 pound rigatoni

1 T. olive oil, plus more for pan

1 pound Italian-style turkey sausage with fennel (removed from casing if uncooked or thinly sliced if precooked)

1 can cannellini or Great Northern beans, rinsed and drained

2/3 pound skim mozzarella, grated, 1/4 C. reserved

3/4 C. skim ricotta cheese

1/2 C. chicken stock

1/2 C. Pecorino Romano cheese, finely grated, 1/4 C. reserved

1 tsp. salt

1/2 tsp. ground pepper

3 T. breadcrumbs

1 T. olive oil

 

Preheat oven to 375 degrees. Lightly oil a 9-x-13-inch gratin or baking dish. In a separate pot, bring water to a boil and add 1/2 tsp. of salt, broccoli and garlic. Simmer the broccoli and garlic for 5 minutes, until softened. With a slotted spoon remove the broccoli and garlic to a large bowl. Bring the water back to the boil, add the pasta, and cook the pasta for about 2 minutes less than the package directions suggest, about 11 minutes. The pasta should be al dente, a little firm. Meanwhile, in a large Dutch oven set over medium-high heat, heat the oil. Add sausage and the garlic cloves from the broccoli bowl, and cook, stirring frequently until meat is fully cooked and no longer pink, about 4 to 5 minutes, if using fresh sausage. (If using fully cooked sausage, cook until surface is golden, about 2 to 3 minutes.) With a slotted spoon, transfer sausage to the broccoli, and drain most of the oil from the pan, leaving about 2 T.. Discard the garlic. Toss drained pasta with sausage mixture. Add beans, stock, 3/4 C. of grated mozzarella cheese and all of the ricotta. Add remaining salt and pepper. Gently toss. Transfer to prepared gratin or baking dish, top with breadcrumbs, remaining 1/4 C. of grated cheese and 1/4 C. mozzarella cheese, and drizzle with olive oil. If making this in advance, allow the mixture to come to room temperature, cover with plastic wrap and place in the refrigerator. Bake for 25 minutes, until heated through and crusty on top

 

From Cook Yourself Thin. 8 servings, 529 Calories

Canning Chili Beans

Canning Chili Beans

Canning Chili Beans

Boiled Water, kept at a simmer

7 quart mason jars

 

Per Jar:

1 C. dried kidney beans

1/4 C. tomato sauce

1/2 tsp. canning salt

1 tsp. smoked paprika OR plain paprika

1 tsp. granulated garlic

1 tsp. granulated onion

1 tsp. dehydrated onion

1 tsp. chili powder’1/4 tsp. cumin

vinegar to wipe rims of jars

 

Using clean quart jars…. add 1 C. dried kidney beans.

Add tomato sauce.

Add spices.

Fill remaining jars with boiled, hot water.

 

Debubble/stir contents. Wipe rims of jars with vinegar, checking for any crack, nicks and making sure rim is clean of debris. Add lid and ring, which has been soaking in hot, simmered water. Place into pressure canner. Canning: 1″ headspace, processed for 90 minutes for quarts, 75 minutes for pints at 10lbs of pressure for Michigan. Check your pressure poundage in your state. When pulling them out of the canner, cover them with a towel and allow them to cool for 24 hours. Check for sealing, remove bands/rings and wash jars in hot soapy water with 1/2 C. vinegar added to the water. Rinse and dry. Label. Place into your pantry.

Quebecois Feves au Lard (Maple Baked Beans)

Quebecois Feves au Lard (Maple Baked Beans)

Quebecois Feves au Lard (Maple Baked Beans)

Serves 12-15 as a side dish. If you’re cooking this for just one or two people, halve the recipe and you should have no trouble finishing it in a couple days.

1 (16 oz.) bag of dried navy beans, soaked overnight and drained (though not as true to the original, you can also use cannellini, kidney, or black beans — or any bean that can hold up well to all that cook time)

1 slice pork fatback or 8 oz. salt pork

1 medium onion, finely chopped

1.5 tsp. salt

1 tsp. ground pepper

2/3 C real maple syrup

1.5 tsp. dijon mustard

6 C water

 

Preheat oven to 350°F. In a large dutch oven, stir together the beans, salt pork, onion, salt, pepper, syrup, and mustard. Add the water to the beans and bring to a boil on the stove, then cover and bake for an hour and a half, stirring occasionally. Remove cover and bake for another hour or until liquid is mostly absorbed and top is browned and crusty.

Marrow Beans with Swiss Chard and Zesty Lemon

Marrow Beans with Swiss Chard and Zesty Lemon

This is a plump white bean with a creamy texture, it was popular in the U.S. in the 1850’s as a baking bean. They have the flavor of bacon and work well pureed for soup. Great Northern Beans can be substituted.

1 1/2 C. marrow beans
1/4 tsp. baking soda
1 large bunch Swiss chard (about 12 oz.)
1 T. extra virgin olive oil
2 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
finely grated zest and juice of 1 lemon
1 1/2 C. chicken or vegetable broth, preferably homemade
Unrefined sea salt, finely ground

Pour the beans into a large mixing bowl, cover with hot water by 2 inches and stir in the baking soda. Cover the bowl with a kitchen towel and allow it to sit on the kitchen counter for at least 18 and up to 24 hours. Drain the beans and rinse them well. Put the soaked beans in a large stockpot and pour in enough water to cover the beans by 2 inches. Bring them to a boil over medium‑high heat, cover and simmer until tender, about 1 1/2 hours. Drain the beans and set aside. Using a sharp paring knife, separate the chard stems from the greens. Finely chop the stems and set them in a small bowl. Stack the leaves on top of one another, roll them into a cigar, and slice crosswise into strips 1/4 to 1/2 inch wide. Warm the olive oil in a large skillet over medium heat. Toss in the garlic and chopped chard stems and sauté until the garlic softens and the color of the chard stems turns ever so slightly more vibrant, about 2 minutes. Stir in the red pepper flakes and lemon zest and cook for a minute or two, then add the beans to the skillet. Sauté the beans for 3 to 5 minutes, until they acquire the flavor of the garlic and lemon. Grab chard leaves by the handful and drop them into the hot pan. Stir once or twice to mix them with the beans, then add the broth. Cover and simmer until the chard leaves wilt, about 3 minutes. Remove from the heat, stir in the lemon juice and season with salt. Serve hot.

Canning 3 (or more) Bean Salad

Canning 3 (or more) Bean Salad

6 C. green beans (or mix of green and yellow Beans)
6 C. cooked red beans (or mix of kidney, navy, pinto, etc)
4 C. cooked garbanzo beans
1 large sweet onion, peeled and sliced thin
1 C. diced Celery
2 large green peppers, seeded and sliced (or red or yellow or even mix with a little hot pepper)
2 C. white vinegar
1 C. lemon juice
3 C. sugar
1 C. oil
1 tsp. Mustard Seed
1 tsp. Celery Seed
2 tsp. canning salt
5 C. water

Wash green beans, snap off ends and cut into 1 to 2 inch pieces. Blanch and cool immediately. (Not really necessary, but will set the color better.) Prepare and set aside all other veggies. In a large stock pot, combine vinegar, lemon juice, sugar and water. Bring this to a boil and remove from heat. Add the oil, and salt, mix well. Add beans, onions, and green pepper to the mix and bring to a simmer. Marinate for 12 to 14 hours in the refrigerator. When marinating is over, heat entire mixture to a boil. Fill clean jars with the mixture. Add any amount of the hot liquid necessary to bring the level of the jars to ½ inch from the top. Put clean lids and rings on and process in a boiling water bath for 30 minutes.

Pantry Friendly Black Bean Soup with Sherry

Pantry Friendly Black Bean Soup with Sherry

1 T. EVOO
2 cloves Garlic, minced
1 small Onion, diced
½ tsp. each ground Cumin and dried Oregano
4oz. can chopped Mild Green Chiles, drained
2 15.5oz. can Black Beans, drained and rinsed
14.5oz. can Diced Tomatoes, drained
4 C. Vegetable Broth or Water
¼ tsp. Celery Salt
Pepper
2 T. Dry Sherry

Heat oil in pot over medium heat. Add garlic and onion and cook 30 seconds, or until fragrant. Stir in spices, then add green chiles, beans and tomatoes. Add broth and season with celery salt and pepper to taste. Simmer 15 minutes to heat through. Just before serving, stir in sherry. If you do not have fresh garlic and onion available, you can use dehydrated versions. Instead of starting in oil, place 1 cup of your broth or water into your pan and add the dried garlic and onion to the broth and heat over medium low until the aromatics rehydrate and start to soften, then proceed with recipe.

Pantry Friendly Pretty Good Gumbo

Pantry Friendly Pretty Good Gumbo

1 T. EVOO
2 cloves Garlic, minced
14.5oz. can diced Tomatoes, drained
5 oz. jar Roasted Red Peppers, diced
1 T. dehydrated minced Onion
6 C. Vegetable Broth or Water
15.5oz. can Kidney beans, drained and rinsed
½ C. Quick Cooking Rice
14oz. can Okra, drained and sliced (optional)
1 tsp. dried Thyme
1 tsp. Filé Powder
¼ tsp. Celery Salt
Salt & Pepper
1 tsp. Tabasco

Heat oil in large pot over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, peppers, onions and broth. Bring to a boil, then reduce heat to low and add beans, rice, okra, thyme, Filé powder, celery salt and salt and pepper to taste. Simmer, stirring occasionally, until rice is tender and soup is hot, about 5-10 minutes. Add tabasco and taste to adjust seasonings; serve.

Bean & Pea Shoot Stir Fry

Bean & Pea Shoot Stir Fry

This is a flexible dish that I created to make use of stored beans and rice and sprouted seeds. I like pea shoots, so that’s what I have. You could also use mung bean sprouts or another microgreen, such as arugula, sunflower sprouts, watercress, etc. You can also add any kind of other vegetable that you have on hand. I’ve noted where you add them in the recipe. Longer cooking fresh vegetables first, shorter cooking fresh vegetables later, canned (already cooked and more likely to break apart) even later, and then tender greens at the very end. I chose an Asian flavor profile, because that’s what I like and what I am storing, but you can alter the spices, replace the soy with Worcestershire, vinegars, pickling liquid, fish sauce, coconut milk, Mirin and so on).

1 C. Rice
2 C. Water
1 -2 tsp. Oil (If you have fresh vegetables to add in addition to onion, use more. Otherwise, use less)
1 Onion, Sliced (If you do not have this in your root cellar or from a garden, you can omit it, but food without onions is a sad thing!)
2 C. beans, cooked or canned
½ tsp. Garlic Powder
½ tsp. ground Ginger
¼ C. Soy Sauce
1 small can Tomato Paste
½ C. Water
Couple handfuls freshly harvested Pea Shoots (you could also use tender foraged greens such as purslane, dandelion, red clover, lamb’s quarters – but be sure you are picking what you think you are!)

Heat water for rice to near boiling, add rice, stir once. Cover and reduce heat and cook on low for 22-25 minutes. While Rice cooks, heat oil in a large frying pan. Add onion and cook, stirring occasionally, for about 5-10 minutes, until the onion begins to soften and turn translucent. If you happen to have other fresh (sturdier type) vegetables from a garden or forage, such as celery, peppers, or carrots, etc.you can add them with the onion. After 5 minutes or so, if you have more tender / faster cooking vegetables, such as peas, shredded sturdier dark leafy vegetables like collards or kale, fiddleheads etc., you can add them now and cook with the other vegetables a few more minutes. Add beans, garlic powder, ginger, soy sauce, tomato paste and water. IF you happen to have a fully cooked meat product on hand, you can add some of that with the beans. IF you did not have onions or any other vegetables, you can boost the flavor with some dried herbs. IF you have a canned vegetable, you can add that now. Cook over lower heat for 10-15 minutes, stirring gently now and again, until everything is heated through. Add your pea shoots, toss just to combine and slightly wilt the pea shoots. Serve your bean mixture over your cooked rice.