Big Bean Pot Recipes

Steps:

• Rinse beans and pick them over. Put beans in a large plastic container with three times as much water as beans. Cover and refrigerate overnight.
• Drain beans. Combine beans and chopped onion in a large saucepan. Add water to cover them and heat to boiling. Cover and let simmer about 30 minutes. Drain liquid into a small bowl to reserve for sauce and for cooking.
• Measure 1/2 cup of the bean liquid into a bowl. Add the orange juice, molasses, maple syrup, ketchup, and prepared mustard. Then add the brown sugar, stirring to dissolve. Lastly, add the dry mustard and salt and combine.
• In a 2-quart bean crock or covered baking dish layer half the salt pork and all of the beans, making sure to bury the peeled, whole onion in the bottom. Pour the sauce mixture over beans and add just enough reserved bean liquid to cover them. Top with remaining salt pork.
• Bake, covered, at 300 degrees for 4 hours, checking on the hour. If beans seem too dry, add a little of the remaining bean liquid. Uncover and then bake for one hour more.

Steps:

• Heat oven to 350°F. In Dutch oven or large saucepan over medium heat, cook and stir bacon and onions until bacon is crisp and onions are tender. Drain. Stir in remaining ingredients.
• Bake uncovered 60 to 70 minutes or until hot and bubbly.

Steps:

• Rinse the beans, then soak them in salted water (it should taste like the sea) for anywhere from 4 hours to 12 hours. If you don't have time, you can skip this step.
• Drain beans and put them in a pot or electric pressure cooker. If cooking in a regular pot, add enough water to cover the beans by 2 to 3 inches. If using a pressure cooker, use less water, more like 1 1/2 to 2 inches. Add a drizzle of oil and whatever aromatics and herbs you like. Add enough salt to the cooking water to make it taste like the sea.
• If using a regular pot, simmer the beans for anywhere to 30 minutes to 2 to 3 hours, depending on what variety you used, how old they were and whether or not you soaked them. Check on them periodically, adding more water if the level gets too low (as in, lower than the beans). For the pressure cooker, the timing is anywhere from 5 minutes at high pressure to 50 minutes. Let the pressure release naturally.
• Garnish with fresh herbs or celery leaves, sliced onion, if you like, a drizzle of oil, and a sprinkle of red-pepper flakes and sea salt.

Steps:

• Preheat broiler to high. Place sausages on a broiler pan and cook 6 inches from heat source 15 minutes turning once.
• Meanwhile, heat a large skillet over medium high heat. Add extra-virgin olive oil, 1 turn around the pan, and chopped bacon. Cook bacon 1 minute, then add chicken and pork and brown cubes on all sides, 3 minutes. Season meats with thyme, salt, and pepper, and add garlic, vegetables, and bay leaf to the pot. Cook 5 minutes stirring occasionally, then deglaze pan with the wine.
• Slice sausages on an angle and add pieces to the pot on the stove. Stir in tomatoes and beans and heat them through. Adjust seasonings and remove pan from heat.
• Broil the split baguette until golden. Rub bread with cracked garlic and drizzle with oil. Coarsely chop bread and scatter the chunks around the edge of the pan. Serve the cassoulet directly from the hot pot at the table.

Steps:

• Place beans, garlic, oil, salt, and rosemary (if using) in Instant Pot. Cover with 10 cups cold water. Seal lid and cook at high pressure 14 minutes.
• Release pressure manually. If some beans are still slightly undercooked, stir, cover, and use the Keep Warm function until cooked through.
• Do Ahead: Beans can be cooked 5 days ahead. Chill in cooking liquid in airtight containers, or freeze in cooking liquid up to 3 months.

Steps:

• Place all ingredients in a large crockpot and cook on low for several hours to heat throughly.
• This can be placed in a casserole dish and baked in a 350 degree oven, uncovered for 60-70 minutes.

Steps:

• Place Corona beans in a large bowl. Cover with a generous amount of water and let soak, 8 hours to overnight.
• Drain beans into a pot. Add 3 quarts fresh water and bay leaves. Bring to a boil, stir, and reduce heat to medium. Simmer until just tender but not too soft, 45 to 60 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Drain beans and spread into a large casserole dish. Add red onion, garlic, tomato sauce, tomato paste, honey, 1/2 cup dill, olive oil, salt, pepper, cayenne, vinegar, and water. Mix until well combined. Place dish onto a lined baking sheet to catch any spills.
• Bake in the preheated oven until top is bubbling and caramelized and beans are soft, about 1 hour. Check periodically and add more water if casserole is too dry.
• Stir casserole and smooth the top. Garnish with feta cheese and 1 tablespoon dill.

Steps:

• (Diabetes substitutions at bottom of recipe).
• Before Part take 1 cup warm water and put it into the crock pot and turn it on high. This is sort of to preheat the pot; without water it would crack see.
• Part take the beans section and warm in microwave or on stove top until steaming. Stir and pour into the crock pot (nice to use maple or honey flavor beans).
• Part ketchup, mustard, brown sugar, liquid smoke, vinegar. This is like a sauce. Simmer and stir on stove top or microwave until turns brown and smells less vinegary (20 minutes maybe). Dump into the crock pot and stir well.
• Part meat and onion; brown on stove top or in microwave together then dump it in pot.
• See how it goes a, b c all warm before going into the pot. Put on the lid and keep on high for on hour and 5-8 hours on low then serve with rice and cornbread, cheese shredded on top or glass of milk Complete meal for open houses or crowds of people. Stays warm in pot and is easy to self serve.
• Diabetes substitutions: Can substitute tomato paste for ketchup and powdered mustard for regular. Add water a little and artificial sweetener comes in brown sugar flavor. The Bush baked beans can use navy beans plain and use brown rice instead of white rice. See these are all diabetes or trying to lose wight substitutions. You can also add wheat germ to the corn bread.

Steps:

• Sort and rinse beans with 3 waters (from one container to another 3 times).
• Place in a 5 to 6 quart crock pot with soaking water overnight (my preference, but it can be cooked without pre-soaking).
• Note: a 4 quart crock pot will be absolutely full, but I have used a 4 quart pot.
• Drain soaking water and add water to cover by 1 to 1.5 inches.
• Add smoked turkey pieces.
• Cook for 10 hours on low.
• Add salt and peppers to taste.
• Note: I have used cumin, thyme, and oregano for seasoning, but basic salt and pepper is very good).
• Serve with cornbread.

Steps:

• Place beans in a large heavy pot and cover with water by 2". Cover pot and bring to a boil over high heat, then remove from heat. Let sit 1 hour.
• Uncover and add more water if needed to cover by 2". Stir in onion, garlic, bay leaves, salt, oregano, and cumin. Cover and bring to a boil over medium heat. Uncover, reduce heat to low, and simmer, checking after 1 1/2 hours and adding more water if needed to keep beans submerged, until beans are tender and creamy, 1 1/2-2 hours total.
• Serve beans immediately or let cool completely, then transfer beans and cooking liquid to airtight containers.
• Do Ahead: Beans can be made 5 days ahead. Cover and chill, or freeze up to 3 months.

Steps:

• Make the beans: Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight. Drain. (For a quick soak, cover beans in a saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour. Drain.)
• Make the flavor base: Heat oil in a pot over medium heat. Cook onion, garlic, chile, 1 1/2 teaspoons salt, and any add-ins until onion and garlic are soft, about 5 minutes.
• Add beans, 8 cups water, and 1 1/2 teaspoons salt. Bring to a boil. Reduce heat. Simmer, partially covered, adding water as needed to keep submerged, until tender, 35 minutes to 2 hours, depending on type of bean. (Start checking for doneness after 30 minutes.)

Steps:

• Heat oven to 350. In Dutch oven or large saucepan over medium heat, cook and stir bacon and onions until bacon is crisp and onions are tender. Drain.
• Stir in the remaining ingredients.
• Bake uncovered 60 to 70 minutes or until the beans are hot and bubbly.