Spicy Hot Beans Recipes

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.

Steps:

• Preheat oven to 350°F. Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Transfer 2 1/2 tablespoons bacon drippings from skillet to large bowl. Finely chop bacon; add to bowl. Add onion and next 7 ingredients to bowl and whisk to blend. Whisk in 4 to 6 teaspoons chipotle chilies, depending on spiciness desired. Stir in beans. Transfer bean mixture to 13 x 9 x 2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes.
• Sprinkle with parsley and serve.

Steps:

• Combine the garlic, hot sauce, cumin, lemon juice, and extra-virgin olive oil in a bowl then add the chopped vegetables, parsley, and beans. Toss salad to coat in dressing and season liberally with salt and pepper. Serve immediately or chill up to 3 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir bacon in a large skillet over medium-high heat to render some fat, 2 to 3 minutes. Stir onion into the rendered fat and cook until the bacon is crisp and the onion is tender, 7 to 10 minutes.
• Stir baked beans, ketchup, brown sugar, Worcestershire sauce, prepared mustard, minced jalapeno pepper, chili powder, and mustard powder together in a large bowl; add bacon mixture and stir. Pour the mixture into a 13x9-inch baking dish.
• Bake in the preheated oven until the liquid has thickened, 45 to 55 minutes.

Steps:

• Prepare jars for canning.
• Bring vinegar, salt and water to a boil.
• In the bottom each hot sterilized jar, put the garlic cloves, cayenne pepper, mustard seed, and dill.
• Pack jars with fresh green beans, packed lengthwise.
• Do not snap beans.
• Process for 20 minutes at 1000' altitude, or adjust time according to your altitude.

Steps:

• Pick over and wash beans; place in a big soup pot.
• Cover with water and let soak 8 hours.
• Drain beans and put them back in the soup pot.
• Add 6 cups water.
• In a skillet, add bacon, sausage, onion, bell pepper, and garlic; cook over medium heat until meat is browned and veggies are tender; drain, then transfer to bean pot.
• Add in Worcestershire sauce and next 8 ingredients to the pot; bring to a boil.
• Cover and lower heat; simmer for 2 hours or until beans are tender; stir occasionally.
• Add tomatoes with juice and cook 30 more minutes.
• Take out bay leaf and serve.

Steps:

• Preheat the oven to 325 degrees F.
• Cook the bacon in a large Dutch oven over medium heat until most of the fat is rendered. Add the onion and garlic and saute until soft. Stir in the chili powder. Add the dry rub, beans, water, beer, barbecue sauce, brown sugar, molasses, Worcestershire, soy sauce, hot sauce, and salt and pepper, to taste. Cover the pot with a lid and bring to a low simmer. Transfer the pot to the oven and bake until the beans are tender, about 2 1/2 to 3 hours. Serve in a bowl or straight from the pot.

Steps:

• Empty corn and beans in their juice into a pot and mix together.
• Warm on meduim-low until heated through, about 7 minutes - if the liquid starts to boil and the corn begins to smell like popcorn, it is overcooked and will not taste as good.
• If using chili peppers, add at the end of cooking time and stir to spread flavor evenly.
• If using Aurora hot peppers, chop and add as topping to beans and corn once served. (Add a drizzle of oil from the pepper jar for extra spice.).
• Divide beans and corn between two plates, add Aurora hot peppers and sprinkle cheese as topping.
• Top with freshly ground black pepper. Enjoy!

Steps:

• Trim the green beans evenly and wash.
• Boil vinegar, water, and salt in a large pot.
• In each of 4 one-pint jars, pack the green beans. To make this job easy we set the jar on it's side and put the beans in so they look pretty in the jar.
• Put one piece of dried hot pepper, one clove of garlic in each jar and top with a head of dill.
• Pour the boiling liquid over all leaving 1/4 inch headspace. Remove air bubbles, adjust caps and process in a boiling water bath for 10 minutes, starting the counting from the time the water comes back to a boil. After 10 minutes turn off the heat and let the jars 'settle' in the hot water for about 5 minutes, remove to a towel to cool for 24 hours.
• Try to wait for at least two weeks before you eat them since the flavors mellow out in that time.

Steps:

• Heat oil in large pot.
• Cook bell pepper, onion, garlic, for 5 minutes.
• Add meat, cook till browned.
• Add remaining ingredients except for the corn meal mixture.
• Cook for 2 hours over low heat or in a crock pot.
• Stir in the corn meal mixture
• Taste to see if it `s to your HEAT!
• Season adding salt and pepper as you like, Cook 30 more minutes.
• Remove bay leaves and garnish as you like.
• Or:
• Skip the oil and browning just go ahead and toss all into a crock pot for 8 hours. Giving it a stir when passing by.