Best Basque Beans Including Crock Pot Version Recipes

THE BEST BASQUE BEANS

The Best Basque Beans image

Make and share this The Best Basque Beans recipe from Food.com.

Provided by CJAY8248

Categories Beans

Time 3h10m

Yield 1 pot beans, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs dried kidney beans
3 cups water
1/2 lb chorizo sausage, cut in 3/4-inch chunks
2 cups beef broth
3/4 lb boneless pork, cut in small pieces
1 onion, chopped
4 garlic cloves, chopped
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon salt
1 teaspoon fresh ground black pepper

Steps:

Combine beans and water in large pot. Bring to a boil over high heat. Reduce heat and simmer 2 minutes. Remove from heat. Cover and let stand 1 hour. Meanwhile, cook chorizo over medium heat in skillet until brown, breaking up as little as possible. Drain and set aside. When beans are finished soaking, drain and return to pot. Add beef broth, pork, onions, garlic, bay leaf and oregano. Bring to a boil. Reduce heat and simmer 1 hour. Add chorizo, salt and pepper and simmer, uncovered, until beans are very tender and broth thickens slightly, about 20 minutes, stirring occasionally. Remove bay leaf.

BASIC BASQUE BEANS

Basic Basque Beans image

This recipe comes out of one my Basque cook books called The Basque Table, great book. I have cooked these beans for very large dinners (up to 70 people) always a winner. I have made a few changes. If you are preparing beans as a side dish, soup bones or morrow bones will suffice for flavor, I use ham hocks if I have them if not soup bones will work. But for a main course, you may want to add meat to the pot. Bacon or chorizo or even hamburger will work. If using hamburger, sauté first. *Research in recent years by the U.S. Dept. of Agriculture shows that a simple procedure in preparation will eliminate 80% of the gas caused in eating beans. Complex sugars are that element and can be dissolved out in the soaking water by following this method. 1. Add the washed beans to a large pot with at least 3 times as much boiling water. 2. Boil 2 minutes without a lid 3. Remove from fire, cover and let stand 1 hour. 4. Discard water and add fresh cold water to cook.

Provided by littlebasque

Categories Beans

Time 2h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups dried beans
2 large onions, chopped
5 large garlic cloves
1 stalk celery, chopped
1 carrot, chopped
2 sprigs parsley
1 (8 ounce) can tomato sauce
salt & pepper
cayenne pepper

Steps:

Wash and pick over beans to discard any stone or other debris. After preliminary preparation, add fresh cold water (hot water toughens them) to about 2 inches above beans.
Add soup bones or ham hocks. Bring to a boil and skim off the foam that forms. After beans have simmered covered for about 45 minutes, and are beginning to soften, add the rest of the ingredients. (If onion or salt is added in the beginning, the beans may toughen).
Continue cooking for about 45 minutes, or until beans are very tender. Adjust seasoning to taste.

SLOW-COOKED BEANS

Slow-Cooked Beans image

This flavorful bean dish adds nice variety to any buffet because it's a bit different from traditional baked beans. It's a snap to prepare, too, since it uses convenient canned beans, barbecue sauce and salsa. -Joy Beck, Cincinnati, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 2h10m

Yield 16 servings.

Number Of Ingredients 7

Ingredients

4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
4 cans (15 ounces each) black beans, rinsed and drained
2 cans (15 ounces each) butter beans, rinsed and drained
2-1/4 cups barbecue sauce
2-1/4 cups salsa
3/4 cup packed brown sugar
1/2 to 1 teaspoon hot pepper sauce

Steps:

In a 6-qt. slow cooker, gently combine all ingredients. Cook, covered, on low until heated through, about 2 hours.

Nutrition Facts : Calories 134 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 657mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 5g fiber), Protein 4g protein.

BEEF STEW WITH CINNAMON (INCLUDING CROCK POT VERSION)

Beef Stew With Cinnamon (Including Crock Pot Version) image

I have submitted this delicious stew both in its conventional, stove top form and adapted for my new toy - the crock pot.

Provided by evelynathens

Categories Stew

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
2 lbs stewing beef, cut into 1 1/2 inch pieces
1 bunch scallion, sliced thin (about 1 cup)
3 large celery ribs, chopped fine
1 small green bell pepper, chopped fine
1 (2 lb) can whole tomatoes with juice, chopped
1 cup prepared tomato sauce
1 cup beef stock
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped parsley
1 tablespoon brown sugar
1 bay leaf
1/4 teaspoon rosemary, crumbled
1/8 teaspoon thyme, crumbled
1/8 teaspoon oregano, crumbled
1 teaspoon cinnamon
1 pinch cayenne
3 carrots, sliced 1/2 inch thick
4 -6 small new potatoes, peeled, cut in half

Steps:

Heat oil over moderately-high heat and brown beef in batches, transferring to a bowl as it is browned.
Pour off fat if desired.
Return beef to kettle and stir in scallions, celery, bell pepper, tomatoes with juice, tomato sauce, beef stock, Worcestershire Sauce, brown sugar, herbs and spices.
Simmer, covered, 2 ½ hours.
Add carrots and potatoes and simmer 30 minutes longer, or until they are tender.
For Crock pot: Put browned beef and all remaining ingredients in crock pot.
Give everything a stir and cook on low for 10-12 hours, adding more water or stock if stew appears too dry (probably not necessary).