2 teaspoons olive or vegetable oil
1/4 teaspoon dried basil, crushed
1/2 teaspoon chili powder
1/4 teaspoon onion salt
1/4 teaspoon ground cumin
1/8 teaspoon paprika
1/8 teaspoon black pepper
1 (10 ounce) package ready-to-eat soybeans (edamame)
Preheat oven to 375 degrees F.
In small bowl, stir together oil, basil, chili powder, onion salt, cumin, paprika and black pepper. Drizzle mixture over soybeans and toss to coat well. Arrange beans in a single layer in a shallow baking dish.
Roast, uncovered, for 12 to 15 minutes, stirring once, until soybeans begin to brown. Serve hot as a vegetable side dish or cooled as a snack. Refrigerate any leftovers.
Yields 2 to 3 servings.
Tiffany’s Baked Beans
1 (3 pound) can pork and beans (I use Van de Kamp)
2 tablespoons dark molasses
3 tablespoons brown sugar (add more if you like it sweeter)
1/2 cup ketchup
1 medium red onion, chopped
Combine all ingredients and place in a baking dish. Bake 350 degrees F for 40-60 minutes. Can be made on the stove also.
BBQ Beans (T&T)
1 large can Van Camp’s pork and beans.
1/2 cup brown sugar
1/2 cup molasses
1 tablespoon rub
1/2 cup BBQ Sauce
1/8 teaspoon liquid smoke
Mix all ingredients together in large saucepan. Bring to a boil, reduce heat and simmer 15 minutes.
Black Beans and Corn
1 1/2 tablespoons olive oil
1 large clove garlic, minced
1 small onion, finely chopped
1 (15.5 ounce) can black beans
2 tablespoons tomato pur
Picnic Style Bean Bake
1 pound ground beef
8 slices chopped bacon
1 large chopped onion
1/2 cup ketchup
1 teaspoon salt
3/4 cups packed brown sugar
1 teaspoon dry mustard
2 teaspoons vinegar
1/2 cup granulated sugar
1 (20 ounce) can pork and beans
1 (20 ounce) can lima beans
1 (20 ounce) can light red kidney beans
Preheat oven to 350 degrees F.
In a large skillet, brown ground beef, bacon and onion.
In a 9 x 13-inch baking dish, combine meat mixture and remaining ingredients, mixing well. Bake for 1 hour.
Rum Baked Beans
Casserole featuring thick-sliced bacon, pineapple, strong coffee, and dark rum. For an unusual variation on the ordinary baked bean dish.
1/2 pound thick-sliced bacon
4 (1 pound 3 ounce) cans baked beans
2 teaspoons dry mustard
1/4 teaspoon ground ginger
1/4 cup strong coffee
1/2 cup firmly packed dark brown sugar
1/2 cup dark rum
1 (8 1/4 ounce) can sliced pineapple, drained
Cut bacon into 2-inch lengths. In a wide frying pan over medium heat, cook bacon until crisp; drain and set aside.
Combine beans, mustard, ginger, coffee, brown sugar, and bacon. Turn into a 3-quart casserole or 9 x 13-inch baking dish. (At this point you may cover and refrigerate until next day.)
Bake, covered, in a 350 degree F oven for 45 minutes.
Stir in rum. Cut pineapple slices in half and arrange over top. Return to oven, uncovered, for about 25 more minutes or until top is browned.
Makes 10 to 12 servings.
Spicy Baked Beans
Source: from one of my favorite hot spots (coyote moon) great newsletter. (I have been known to kick it up a notch or two…)
Nonstick cooking oil spray (we use olive oil spray)
1 (15 ounce) can black beans
1 (28 ounce) can vegetarian baked beans
1 (15 ounce) can navy beans
1 large onion, chopped (about 1 cup)
1 medium bell pepper, chopped (about 1 cup)
Beans from the Pot (Frijoles de Olla)
1 1/2 cups pinto beans
1 ounce salt pork, in 1 piece (chunk about the size of 3 tablespoons)
1/3 cup onion, chopped
2 cloves garlic, peeled and mashed
6 cups water
1/2 teaspoon salt, or to taste
Place all ingredients except the salt in the pot, bring to a boil and simmer, partially covered, until the beans are tender but not so soft they lose all texture. This can take anywhere from 30 minutes to 2 hours or more depending on the age of the beans and if they were soaked. There should always be just enough liquid in the pot to cover the beans.
After the beans have cooked, add the salt only if Frijoles de Olla is to be the end result. If you are preparing refried beans, the salt will be added later. Remove the beans. For Frijoles de Olla, serve immediately or allow them to cool, still partially covered, and refrigerate them until you are ready to use them. Properly chilled, the beans will keep up to three days.
2 or 3 onions, chopped
Ham bone or ham hock
1 bag soup beans
Wash beans. Combine all ingredients and bring to boil. Simmer until beans are done. Serve with corn bread.