Best Beans Beans And More Beans Recipes

GREEN BEANS, CARROTS, AND MORE

Steps:

• Put green beans and carrots in a saucepan with enough water to cover. Bring water to a boil and cook until tender, about 15 minutes; drain and transfer to a large bowl.
• Melt butter in a skillet over medium heat. Cook and stir green onions and ginger in hot butter until tender, about 10 minutes.
• Stir kale, bacon, almonds, and agave into the onion mixture and remove skillet from heat; add to green beans and carrots. Season green bean mixture with salt and stir.

MIXED BEANS AND MORE

Steps:

• Place black beans, pinto beans, and kidney beans in a large container and cover with several inches of cool water; let stand for at least 12 hours. Bring beans and water to a boil in a large pot; cook until beans are tender and heated through, 30 minutes. Remove pot from heat to cool and drain beans.
• Cook and stir sausage, beef, onion, bell pepper, and garlic in a large skillet over medium-high heat until meat is browned, 5 to 10 minutes. Drain and discard fat.
• Stir beans, sausage mixture, corn, salsa, chili sauce, vinegar, and water together in a slow cooker.
• Cook on High for at least 4 hours, stirring occasionally. Season with salt and ground black pepper.

BEANS, BEANS, AND MORE BEANS

Steps:

• Combine all ingredients in a large pot and bring to a boil over high heat.
• Reduce heat to medium and cook, stirring occasionally, for about 10 minutes.

BEANS, BEANS, AND MORE BEANS

Steps:

• 1. Mix all ingredients together except the Italian dressing and refrigerate for at least an hour. Serve with your favorite Italian dressing
• 2. I find this recipe can be 2 fold, you can also use the ham bone broth and make a soup.

HAM AND BEANS AND MORE

Steps:

• Place the beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using.
• Combine the soaked beans, 4 cups of water, celery, onion, bay leaves, cumin, garlic powder, and parsley into a slow cooker.
• Melt the butter with the olive oil in a skillet over medium heat; cook and stir the leeks in the butter mixture until tender and the smaller pieces start to brown, 8 to 10 minutes. Transfer the leeks to the slow cooker. In the same pan, cook and stir the ham until the edges start to brown; stir into the soup. Place the bacon into the hot skillet, and pan-fry until the bacon is crisp, about 10 minutes. Cut the bacon into bite-size pieces and stir into the soup. Pour the chicken stock into the hot skillet, and stir to dissolve any brown flavor bits from the skillet; pour the chicken stock into the soup. Season with sea salt and pepper.
• Set the cooker to Low cook the soup until the beans are very tender, 6 to 8 hours. Roughly mash about half the beans with a potato masher to thicken the soup.

BEANS, BEANS, AND MORE BEANS

Steps:

• Fry bacon crisp, crumble. Save grease. Saute onion and bell pepper.
• Add next ingredients. Cook 2 min.
• Add beans. Bake 1 hour at 350 degrees F.