Autumn Beans Recipes

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AUTUMN BEANS

Long ago, Johnny Appleseed passed through this part of the country. Now, nearly every hill is crowned with ancient apple trees. Cider is abundant in the fall, and my family looks forward to having it in this bean dish! -Mara Mcauley, Hinsdale, New York

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 6



Autumn Beans image

Steps:

  • In a skillet, lightly fry bacon. Remove to paper towel to drain. Set aside 2 tablespoons drippings. Saute onion in the drippings until tender. , Stir in the remaining ingredients. Bring to a boil; reduce heat and simmer, uncovered, 20-25 minutes, stirring occasionally.

Nutrition Facts :

8 bacon strips, chopped
1/4 cup finely chopped onion
1 cup apple cider
2 cans (16 ounces each) baked beans, undrained
1/4 to 1/2 cup raisins
1/2 teaspoon ground cinnamon

FLAGEOLETS WITH AUTUMN GREENS AND FRESH BACON

Provided by Seamus Mullen

Categories     Bean     Side     Apricot     Bacon     Kale     Legume     Fall     Simmer     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 16



Flageolets with Autumn Greens and Fresh Bacon image

Steps:

  • Pack the fresh bacon in the salt and sugar mixture, cover, and refrigerate for up to 4 hours. Rinse and pat dry, then cut into 1/2-inch cubes.
  • Combine the bacon, beans, carrot, onion, garlic, apricots, bay leaves, and chile in a pressure cooker and add cold water to come an inch above the beans. Fit the pressure cooker with the lid and raise the temperature to high until it starts to whistle. Reduce to the lowest setting and cook until the beans are creamy and cooked through, roughly 25 minutes. Remove the lid and adjust the seasoning with vinegar, salt, and pepper. Alternately, bring the ingredients to a boil in a large, heavy-bottomed pot and immediately reduce the heat to a simmer. Cook, covered, until the beans are thoroughly cooked through and creamy, roughly 1 3/4 hours.
  • Remove the large aromatic vegetables, garlic, chile, and bay leaves from the pot and discard. They've done their flavoring job. Coarsely chop the greens or tear with your hands, then fold them into the beans. Simmer for another 5 minutes, or until the greens are tender.
  • Serve with warm crusty bread and a healthy dose of olive oil.

1/4 pound fresh bacon
2 cups kosher salt mixed with 2 cups sugar
2 cups dried flageolet beans, soaked overnight and drained
1 carrot, halved
1 onion, quartered
1 whole head garlic, halved widthwise
1/4 cup dried apricots, roughly chopped
2 bay leaves
1 dried ancho chile
About 2 tablespoons fino sherry vinegar
Salt
Freshly ground black pepper
A few leaves Tuscan kale
A few leaves black kale
A few leaves mustard greens
Good olive oil for drizzling

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