Bean Trio Recipes

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SWEET AND SOUR BEAN TRIO

Here's a yummy crock pot recipe from the kitchen of Tamara Vandegrift Easley, Rolla MO. This is on my "to try" list, but I think I'll also add some chunks of smoked sausage to the crock pot and serve with baked potatoes or pasta.

Provided by Tona C.

Categories     Vegetable

Time 6h30m

Yield 6 cups, 6-8 serving(s)

Number Of Ingredients 10



Sweet and Sour Bean Trio image

Steps:

  • Cook bacon in skillet and crumble.
  • Combine cooked bacon and 2 T bacon drippings with onion, brown sugar, mustard, garlic, salt and vinegar.
  • Mix with 3 kinds of beans in crock pot. Cover and cook on low for 6-8 hours.

4 slices bacon
1 onion, chopped
1/4 cup brown sugar
1 teaspoon prepared mustard
1 garlic clove, crushed
1 teaspoon salt
1/4 cup vinegar
1 (16 ounce) can lima beans, drained
1 (16 ounce) can baked beans, drained
1 (16 ounce) can kidney beans, drained

BEAN TRIO

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 6h55m

Yield 6 to 8 servings

Number Of Ingredients 20



Bean Trio image

Steps:

  • For the best basic beans: Cover the beans with cold water to cover by 1 inch, and soak at least 3 hours or up to overnight.
  • Rinse the beans and place them in a large heavy-bottomed pot. Top with the garlic, bacon, bay leaves, onion, salt and pepper. Add enough water to cover by 1 inch, then mix and bring to a boil. Reduce to a simmer, then cover the pot halfway (meaning, don't place the lid tightly on the pot) and cook until the liquid is thick and the beans are tender, 3 to 3 1/2 hours. (Continue to simmer if it needs more time.)
  • Serve topped with grated Cheddar and diced red onion.
  • For the Tex-Mex beans: Follow the basic beans recipe above, adding the jalapenos, chili powder and hot sauce with the bacon and other ingredients. Simmer the beans according to the directions above. Serve topped with a dollop each of guacamole, salsa and sour cream.
  • For the Cajun beans: Follow the basic beans recipe above, adding the andouille sausage, paprika, chile flakes and thyme with the bacon and other ingredients. Simmer the beans according to the directions above. Serve topped with sliced green onions.

1 pound pinto beans, rinsed
5 cloves garlic, minced
4 slices thick-cut bacon, chopped
2 bay leaves
1 medium yellow onion, diced
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1/4 cup grated Cheddar
1/4 cup diced red onion
1 cup jarred jalapenos with juice
1 tablespoon chili powder
Hot sauce, to taste
1/2 cup guacamole
1/2 cup salsa
1/2 cup sour cream
6 ounces andouille sausage, diced
2 teaspoons paprika
1 teaspoon crushed chile flakes
1 teaspoon ground thyme
1/4 cup sliced green onions

THREE-BEAN LENTIL SOUP

An easy, hearty soup made from items found in the pantry. It can be made in the crock pot also by combining all of the ingredients, except for the oil, and cooking on low for 8 hours but I like it better made on top of the stove. Sauteing the onions and garlic gives the soup a whole different flavour which doesn't come across in the crock pot version.

Provided by Irmgard

Categories     Lentil

Time 50m

Yield 16 cups

Number Of Ingredients 16



Three-Bean Lentil Soup image

Steps:

  • In a large saucepan or Dutch oven, heat the oil over medium heat.
  • Cook the onions, garlic, ginger and curry paste, stirring occasionally, for 5 minutes or until softened.
  • Add the tomatoes, chicken stock, water and lentils.
  • Bring to a boil.
  • Reduce the heat to medium-low and simmer for 20 minutes or until the lentils are softened.
  • Add the chick peas, kidney beans and black beans.
  • Cook for 15 minutes or until heated through.
  • Stir in the coriander, lemon juice, salt and pepper.

2 teaspoons vegetable oil
2 onions, chopped
2 garlic cloves, minced
1 tablespoon gingerroot, minced
4 teaspoons curry paste
1 (28 ounce) can diced tomatoes
6 cups chicken stock
2 cups water
3/4 cup red lentil
1 (19 ounce) can chickpeas, drained and rinsed
1 (19 ounce) can red kidney beans, drained and rinsed
1 (19 ounce) can black beans, drained and rinsed
1 tablespoon fresh coriander, chopped
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper

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