POT OF BEANS
These pantry staples are versatile, healthful, and delicious. Count on them for simple, satisfying meals.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h10m
Yield Makes 6 cups
Number Of Ingredients 8
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.)
CROCK POT BEANS
This is another one of those family recipes that we all love and is so easy to make. Great for a week night meal when the family is rushed.
Provided by Mysterygirl
Categories Pork
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook ground round with onions until meat is browned, drain off grease.
- Cut up bacon and fry until well done and drain.
- Mix meat, bacon and remaining ingredients in crockpot.
- Cook for 6-8 hours on low.
Nutrition Facts : Calories 912.2, Fat 49.9, SaturatedFat 17.3, Cholesterol 105, Sodium 1403.1, Carbohydrate 88.3, Fiber 6.3, Sugar 68.2, Protein 28.8
BIG POT OF BEANS
Chances are good you have some dried beans on hand, and that is a great thing. Especially since one basic recipe works for so many kinds, from red beans to white cannellini to black turtle beans. Choose whichever you like, but bear in mind: Sometimes, the best bean is the one already in your pantry.
Provided by Melissa Clark
Categories beans
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
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.
POTLUCK BAKED BEANS
This recipe has remained a long-time favorite for picnics and family get-togethers. For those not watching their fat intake, add cheddar and Parmesan cheese. -Virginia Sander, North Hollywood, California
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine the beans, brown sugar, ketchup, Worcestershire sauce and bacon mixture. , Pour into a shallow 2-qt. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 192 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 528mg sodium, Carbohydrate 37g carbohydrate (13g sugars, Fiber 7g fiber), Protein 8g protein.
OLD-FASHIONED BEAN POT BAKED BEANS
This recipe is a good excuse to go antique shopping for an oven-proof, lidded bean crock. You can also use a lidded Dutch Oven. Fabulous beans--a real crowd pleaser.
Provided by PainterCook
Categories Beans
Time 6h
Yield 8 serving(s)
Number Of Ingredients 12
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.
ONE POT PINTO BEANS
No need to soak these beans! Very simple. These pinto beans are somewhat like refried beans without the frying. They are creamy and easy to make in no time. No messy clean up with these beans
Provided by Runnergirl
Categories Side Dish Beans and Peas
Time 4h15m
Yield 16
Number Of Ingredients 9
Steps:
- Combine water, condensed chicken broth, beans, garlic, onion, and crushed red pepper flakes into a large saucepan; season to taste with salt and pepper. Bring to a simmer; cover. Cook, stirring occasionally, until beans are soft, about 3 1/2 hours. You may need to add additional water to keep the beans from drying out.
- Mash cooked beans with a potato masher to desired consistency. Stir in mozzarella and pico de gallo before serving.
Nutrition Facts : Calories 251.9 calories, Carbohydrate 38 g, Cholesterol 9.1 mg, Fat 3.2 g, Fiber 9 g, Protein 16.4 g, SaturatedFat 1.6 g, Sodium 328 mg, Sugar 2.6 g
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SIMPLY PERFECT POT OF BEANS - THE WASHINGTON POST
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- Beware old beans. Dried beans have a long shelf life, but after about two years they won't cook up as well -- they'll never get tender. (Adding a small amount of baking soda can help if you run into this issue, but don't use that trick with fresher dried beans or they may turn to mush.)
- Give your beans a bath. To be sure your beans are clean, give them a rinse and pick through them for any small pieces of debris (including broken bean bits and even the occasional pebble).
- Be sure to soak your beans before you begin. Soaking beans helps them cook more quickly, but this doesn't mean an overnight soak is required -- in fact, 2 to 6 hours is optimal.
- Do the right thing with the soaking liquid. This is sure to be a point of contention to some -- you may have heard that you should always throw away the soaking liquid because it makes the beans easier to digest (and ensures you'll pass less gas later), or even that there may be harmful substances in the soaking liquid.
- Don't add acid too early. Wherever you stand on soaking, you'll want to be sure not to add acid too early. This includes lime or lemon juice, tomatoes, vinegar, molasses and other such substances you might add to flavor your beans.
- But do start off with aromatics. Before you add your beans to the cooking pot, saute onions, garlic and other aromatics in it until soft to help flavor the beans.
- Be a Goldilocks when it comes to the water level. Whether the cooking liquid you're using is the soaking water or something else, make sure you don't use too little -- or too much.
- Don't boil the beans too long. You will want to bring your beans to a boil to get them started, but don't leave them there too long or they'll fall apart.
- Salt toward the end of cooking. Sando prefers to salt his beans when they're just about done cooking; there's a little magic to the method, but when you stop smelling the aromatics (again, that's onion, garlic, etc.)
POT OF BEANS RECIPE | EATINGWELL
From eatingwell.com
Category High-Protein Vegan RecipesCalories 260 per servingTotal Time 3 hrs 30 mins
- Pick over beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water and soak for 4 to 24 hours.
- When you're ready to cook the beans, heat oil in a large saucepan over medium heat. Add onion, garlic and celery (if using). Cook, stirring, until the vegetables are beginning to soften, 3 to 4 minutes. Drain the beans and add to the pan. Add enough cold water to cover the beans by 1 inch. Bring to a boil and boil for 5 minutes. Lower the heat to a bare simmer, partially cover and cook, stirring occasionally, until tender, 20 minutes to 3 hours, depending on the freshness of the beans. If at any time the liquid level drops below the beans, add 1 cup hot water. When the beans are nearly soft, stir in salt. (Do not drain: beans are best stored in their cooking liquid and the liquid can be used in some recipes.)
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