Howtodrybeanstomakeshuckybeans Recipes

Steps:

• Note: 30 lbs of most green beans equal 1 bushel. Now if you want to use a smaller amount feel free to do so the directions are the same. Also, do not use pole beans or a flat bean you want them to have some bean in them. I always use either greasy or white half-runners.
• String and break green beans, as you would for cooking, but do not wash.
• After you string and break you must dry them and I will give you a couple of three ways to do this.
• I now do this by using a dehydrator and I place my beans on the trays, not touching one another.
• Turn on the dehydrator, mine has no settings, and let dry for about 2-3 days.
• Rotate trays around so that beans on top eventually make it to the bottom to dry quicker. You must do this a couple of times a day. You want your dryer beans furtherest away from the heat source.
• After they are good and dry (and it may not take your dehydrator as long or it could take it longer) you have to use your own judgment. You then take them out and place in pans. Place pans in oven and heat for 30 minutes on about 150-200 degrees. Watch them after 20 minutes and make sure they are not burning. Let the beans cool after having in oven.
• You will have to use more than one dehydrator to fit the beans in or you can refrigerate the ones that won't fit and add them to the it after the first bunch is dry. I usually have 3 dehydrators going when I am drying a bushel.
• Place beans in quart or gallon jugs, add the black pepper, and do be free with the black pepper, it will keep bugs from getting into your beans while they are in storage. My mother always made a note to tell people that the pepper was not bugs, but rather it was pepper. You can also put in a plastic container and store in freezer. I do not I put them in my cabinets.
• Now you have dried beans.
• Another way to make them is to break and string, then lay out on a screen in a hot attic, but you must check on them regularly because they will mold if you are not careful. This will take about a week to do this way maybe longer, but rest of the directions are the same, put in oven, heat, and then cool and place in jars with the pepper.
• A very old fashion way, and I admit when I was a little girl we did them this way. You just string the bean and then take a needle and thread and put the whole bean on it and make as long as you want. Hang them on the porch for several days, until dry. When ready to use you must cut the beans. I think this is the hardest way and the most likely way for the beans to mold.
• I have seen people string and break and lay in the back window of the car, I think this would be messy and I sure don't want to drive around town with beans in my back window.
• To cook see Recipe #264351.
• Note it also takes me about a day to break a bushel of beans.

Steps:

• In a heavy pot, cook the bacon over medium heat to render the fat, about 5 minutes. Discard all but 2 tablespoons fat.
• Add the onion, pepper, and garlic and cook until the vegetables are soft, about 5 minutes. Stir in the beans, molasses, barbecue sauce, ketchup, sugar, Worcestershire sauce, mustards, vinegar, and liquid smoke. Simmer the beans, uncovered, until rich and thickly flavored, 10 to 15 minutes, stirring with a wooden spoon. Alternatively, place the baked beans in a deep baking dish and bake in a 350 degree oven for about 30 minutes. Add salt, pepper, or any other ingredient to taste.

Steps:

• Quick soak method for beans: Cover beans with water, bring to a boil. Turn off heat, let stand 1 hour. Drain.
• Place pinto beans in a large pot with water and bay leaf, and bring to a boil. Reduce heat to a steady boil and cook until tender, about 1 hour.
• In the meantime, heat a 12-inch non-stick pan over medium heat. When hot but not smoking, add onions and cook, stirring often until they begin to soften. Add 2 tablespoons of the bean cooking water and cook until the onions are softened, about 5 to 6 minutes.
• Add the ground chuck and garlic and cook, stirring often, until the meat is brown and cooked through, about 5 to 7 minutes.
• Stir in paprika, thyme, chili powder, ketchup, brown sugar, mustard and Worcestershire sauce. Mix until all ingredients are combined. Pour into pot with beans and stir. Season, to taste, with salt and pepper. Continue cooking until flavors have come together and beans are tender and cooked through and the sauce has thickened.

Steps:

• Wash about 1 cups of dried green beans.
• Place them in a pan with 4 cups of water.
• Let stand overnight.
• Next day, pour off the water in which the beans were soaked and rinse them well.
• Put the beans into a large pot with a close fitting lid.
• Add 3/4 teaspoon salt. 3 cups of water, and a 2 inch square of salt pork. (can use bacon grease).
• Cook over medium heat for about 3 hours, adding more water if need.
• Note:.
• Dried beans swell as they soak, what you think is just a little turns out to be a lot when cooked.

Steps:

• Turn oven to 325 degrees.
• Put beans in a Dutch oven or large pan with a well-fitting lid.
• Add salt.
• Add water till it's about 1" over the beans.
• Cover and bake about 75 minutes.
• Stir and check to see if they're tender.
• If done, remove from oven.
• Otherwise cook for 15 minutes and check again. Continue the 15 minute intervals until they're done, adding water if they start getting dry.
• Use in your favorite bean recipe.

Steps:

• Heat oil in pan.
• Add onion and cook on medium heat until softened.
• Add the kidney beans and tomatoes, then stir in the rest of the ingredients.
• Bring to a slight boil.
• Simmer for approx 20 minutes (longer if you like), stirring occasionally.
• Serve with rice.