BAKED BEANS WITH BACON
This recipe was one of my mother's and was always a hit. The chopped jalapeno pepper spices it up a bit. It's an easy-to-remember recipe because most of the ingredients are 1/2 cup.-Nadine Brissey, Jenks, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 6h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine the first six ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Just before serving, stir in bacon.
Nutrition Facts : Calories 232 calories, Fat 3g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 932mg sodium, Carbohydrate 47g carbohydrate (25g sugars, Fiber 8g fiber), Protein 10g protein.
GREEN BEANS WITH BACON
"MY MOTHER was from North Carolina, and she preferred green pole beans to green snap beans. I've found that either is delicious in this recipe, as long as long as the beans are fresh. Mother also brought with her from North Carolina the custom of chopping and 'mounding' the beans before serving-a touch that makes them even more special."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 3
Steps:
- In a covered saucepan, cook beans in a small amount of water for 20-25 minutes or until tender. Drain. Meanwhile, in a skillet, cook bacon until crisp. Remove bacon, reserving drippings. Crumble bacon and set aside. Add beans to drippings; sprinkle with pepper and seasoned salt. Heat through. Add crumbled bacon and toss.
Nutrition Facts :
BEAN WITH BACON
A great winter soup.
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 2h35m
Yield 6
Number Of Ingredients 12
Steps:
- Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
- Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
- Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
- Stir in the tomatoes with their juice. Serve.
Nutrition Facts : Calories 630.7 calories, Carbohydrate 52.2 g, Cholesterol 51.5 mg, Fat 35.3 g, Fiber 19.6 g, Protein 26.6 g, SaturatedFat 11.5 g, Sodium 987.1 mg, Sugar 6.5 g
ST. JOHN BEANS AND BACON
The London chef Fergus Henderson specializes in making British classics even more delicious at his popular restaurant St. John. Here's his fragrant, richly flavored version of traditional baked beans with salt pork, a dish that evolved into an American staple. Using lots of fresh herbs and a little canned tomato is the key; pass crusty bread at the table to mop up the sauce.
Provided by Julia Moskin
Categories dinner, beans, meat, main course, side dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Drain the beans and put them in a medium pot. Cover by about 1 inch of cold water, bring to the boil, reduce to a simmer and cook until beans are thoroughly giving (but not mushy). This will take approximately 1 to 2 hours, depending on the freshness of the beans. Once cooked, remove from the heat, but keep them in their liquor so they do not dry out.
- Get a large, deep pan hot and add the duck fat (or oil). Add the lardons and cook over low heat to render the fat, stirring occasionally, about 20 minutes.
- In a saucepan, combine stock, garlic cloves and bouquet garni. Heat to a simmer then cook, 30 minutes. Turn off the heat and set aside.
- When the lardons are golden, remove with a slotted spoon. To the fat in the pan, add onions, leeks and celery, season with salt and cook until softened, about 10 minutes. Add the sage and the entire tin of tomatoes and their juices, crushing the tomatoes in your hands as you do so. Let this cook down for 15 minutes to thicken the tomatoes, stirring to remove all the good lardon bits that might adhere to the pan. Stir in 1 cup of the simmered stock. Season to taste.
- Drain the beans and add them to the pan with the tomato mixture. Add the lardons and 1 more cup stock and gently mix everything together. Season very well with salt and pepper. Cover and let cook over low heat for 10 to 20 minutes, adding stock a ladleful at a time if the mixture seems to be drying out. Serve hot.
BROAD BEAN PASTA
Make the most of broad beans - at their peak in summer months - in this light pasta recipe. Peas work well too, though broad beans are just as sweet when peeled
Provided by Samuel Goldsmith
Categories Dinner
Time 47m
Number Of Ingredients 7
Steps:
- Bring a large pan of water to the boil and cook the beans for 3 mins until just tender. Remove to a bowl of ice-cold water using a slotted spoon to halt the cooking process.
- Set the pan back on the heat, tip in the pasta and cook following pack instructions. Meanwhile, pop the beans out of their skins so you're left with the bright green beans, and set aside. (This is optional, but the colour, texture and flavour is improved. Discard the skins.)
- Heat a small, dry frying pan over a medium heat and fry the pancetta for 5-7 mins until crisp and golden. Drain the broad beans and add to the pancetta along with the lemon zest and mint. Squeeze over one of the lemon halves and season well. Cook for 1-2 mins to warm through, then remove from the heat.
- Drain the pasta, reserving a mugful of the water, then return to the pan along with the pancetta and broad bean mixture, the ricotta and a few tablespoons of the reserved pasta cooking water. Mix together, adding more of the reserved water if needed to create a slightly glossy sauce. Divide the pasta between bowls, squeeze over the remaining lemon half and scatter with the parmesan, if you like.
Nutrition Facts : Calories 616 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 4 grams sugar, Fiber 14 grams fiber, Protein 32 grams protein, Sodium 1.4 milligram of sodium
GREEN BEANS & BACON WITH PASTA
Here's a quick and easy weeknight pasta that's a break from the usual. Get out the egg noodles, green beans and bacon, and let's get started!
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook and stir onions in dressing in large skillet on medium-high heat 5 min. or until onions are crisp-tender.
- Add beans and bacon; stir gently. Cook 8 to 10 min. or until heated through, stirring occasionally. Meanwhile, cook noodles as directed on package, omitting salt.
- Drain noodles. Serve topped with bean mixture.
Nutrition Facts : Calories 240, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 35 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 9 g
PASTA WITH THREE BEANS AND BACON
Categories Bean Cheese Mushroom Pasta Tomato Side Sauté Quick & Easy Dinner Bacon Winter Noodle Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Serves 8 to 10 as a side dish
Number Of Ingredients 10
Steps:
- Sauté chopped bacon in heavy large pot over medium-high heat until fat is rendered, about 5 minutes. Add onions, mushrooms, garlic and oregano and sauté until onions are soft, about 8 minutes. Add wine and bring to boil. Add beans and tomatoes with juices. Reduce heat to medium. Simmer until liquid thickens and flavors blend, stirring occasionally, about 25 minutes.
- Mix in pasta and 3/4 cup cheese and simmer 2 minutes. Season to taste with salt and pepper.
- Transfer pasta to large bowl. Serve, passing remaining cheese.
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