Category: beans

soup beans

Soup Beans

2 or 3 onions, chopped
Ham bone or ham hock
1 bag soup beans
Salt
Pepper

Wash beans. Combine all ingredients and bring to boil. Simmer until beans are done. Serve with corn bread.

beefy cowboy beans

Beefy Cowboy Beans

1 1/2 pounds ground beef
1 medium onion, chopped
1 red or green bell pepper, cut into 1/2-inch pieces
1 (16 ounce) can baked beans
1 (15 1/2 ounce) can Great Northern beans, rinsed and drained
1/4 cup tomato catsup
1/4 cup Heinz 57

boiled pinto beans

Boiled Pinto Beans

2 cups dry pinto beans
1 garlic clove, slightly crushed
1 small chunk white onion
6 to 8 cups hot water
1 teaspoon salt

Clean beans and rinse in cold water once or twice until water runs clear. Cover beans with hot water and soak overnight.

Place hot water in a large pot that has a tight-fitting lid. Add pinto beans, garlic clove, onion and water. Bring to a boil and lower heat to medium, keeping it at a simmer. Cook, covered, for 2 or 3 hours or until tender. If more water is needed always add boiling water, a cup or so at a time.

Add salt after beans are soft.

Yields about 4 cups cooked beans and 2 cups broth.

roasted edamame

Roasted Edamame

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

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

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

Black Beans and Corn

Serves 4.

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

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

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.