GRAMMA BEATON'S BROWN SUGAR BEANS
This recipe was given to me by my Aunt Joan, who got it from her neighbor. It is deceptively simple, but so good. I just took it to a potluck and got rave reviews: 'These beans are awesome!'
Provided by PAPERGODDESS
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 14h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Place beans in a Dutch oven or large casserole dish. Mix in bacon, brown sugar, and onion; season with salt and pepper. Add just enough water to barely cover the beans.
- Cover, and bake for 6 to 8 hours in the preheated oven. Add more water if necessary.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 53.3 g, Cholesterol 13.5 mg, Fat 6 g, Fiber 8.7 g, Protein 16.5 g, SaturatedFat 1.9 g, Sodium 273.1 mg, Sugar 19.3 g
GRANDMA BROWN'S BEANS
Grandma Brown's canned baked beans are available in the northeast USA but not common elsewhere. They are very simple with only 6 ingredients named on the can. This is a process to recreate them faithfully. Note that these beans are not tomato based, they are thick not saucy, and they are only mildly sweet. The final product either from the can or from the recipe is easily modified to your taste by adding bacon, tomato ketchup, brown sugar, spices. But they are great the way they are. They taste like beans!
Provided by ks100
Categories Beans
Time 5h20m
Yield 10 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- add 1 teaspoon baking soda to 6 cups water.
- bring water to a boil.
- sort through beans for debris.
- add navy beans to water.
- boil 10 minutes.
- turn off heat.
- cover pot.
- let sit overnight.
- rinse beans well.
- add beans and all other ingredients to oven proof pot with tight fitting lid.
- stir well.
- add water until beans are just covered.
- cover pot with lid.
- bake 5 to 6 hours at 300°F.
- every hour stir and add water to cover if beans are drying out.
- final product should be a thick and not runny.
Nutrition Facts : Calories 161.6, Fat 1.3, SaturatedFat 0.3, Cholesterol 7.4, Sodium 994.3, Carbohydrate 28.7, Fiber 7.9, Sugar 9.2, Protein 9.4
BLACK BEANS WITH BROWN RICE
Your family will never miss the meat in this hearty, colorful and fresh-tasting main dish. Served over brown rice, it makes a healthy, stick-to-the-ribs dinner. -Sheila Meyer, North Canton, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute peppers and onion in oil until tender. Stir in the beans, tomatoes, vinegar, garlic salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until desired consistency, stirring occasionally. Serve with rice.
Nutrition Facts : Calories 327 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 11g fiber), Protein 12g protein.
BROWN BEANS
Southern-style brown beans.
Provided by Kerry
Categories Side Dish Beans and Peas
Time P1DT4h10m
Yield 8
Number Of Ingredients 6
Steps:
- Pick over the beans, rinse them, and place them in a large bowl with 1/2 teaspoon of salt and enough water to cover by 3 or 4 inches. Allow the beans to soak overnight.
- The next day, drain and rinse the beans, and place them in a large pot. Stir in the chicken broth, ham hock, black pepper, and salt. Bring to a boil over medium heat, and reduce the heat to a simmer.
- Simmer the beans over low heat for 4 hours, adding water occasionally if needed to keep the soupy consistency. Remove the ham hock before serving.
Nutrition Facts : Calories 478.4 calories, Carbohydrate 36.4 g, Cholesterol 71.5 mg, Fat 22 g, Fiber 8.8 g, Protein 32.3 g, SaturatedFat 7.8 g, Sodium 319.5 mg, Sugar 2 g
BROWN SUGAR N' BACON GREEN BEANS
My husband wants desperately for me to patent and sell this recipe to a canner, but I want to share it with you! It is a huge hit at Thanksgiving and Christmas in place of the standard green bean casserole.
Provided by Dana Giadrosich Pryor
Categories Side Dish Vegetables Green Beans
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon drippings. Crumble bacon.
- Bring water to a boil in a skillet. Add brown sugar, vegetable seasoning, and bacon drippings to water; cook and stir until brown sugar is dissolved, about 2 minutes. Add green beans and bacon to brown sugar mixture; season with salt. Reduce heat and simmer until green beans reach desired tenderness, about 10 minutes.
Nutrition Facts : Calories 121.1 calories, Carbohydrate 17.2 g, Cholesterol 10.1 mg, Fat 4 g, Fiber 5.5 g, Protein 6.5 g, SaturatedFat 1.3 g, Sodium 289 mg, Sugar 8 g
SLOW-COOKER BACON BROWN SUGAR BAKED BEANS
Bacon and baked beans come together in this slow cooked side dish that's sweet and sour.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h10m
Yield 18
Number Of Ingredients 8
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients.
- Cover; cook on Low heat setting 4 hours.
Nutrition Facts : Calories 200, Carbohydrate 39 g, Fiber 7 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 730 mg
OLD FASHIONED BROWN SUGAR AND MOLASSES OVEN-BAKED BEANS
Put these ingredients in your Bean Pot and after about six hours you'll have the best baked beans you've ever tasted! Serve with Baby Back Ribs and Party wings.
Provided by GREG IN SAN DIEGO
Categories Beans
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove stones from beans, rinsing well in a colander.
- Place beans in a large pan, adding a teaspoon of salt along with enough water to cover contents by 3 inches.
- Over high heat, bring beans to a rolling boil for 2 minutes.
- Remove pan from heat, cover pan and let stand for 1 hour.
- Uncover pan, breing contents back to a boil.
- Reduce heat and simmer until beans are tender (1 to 1 1/2 hours).
- As necessary, add more water to keep beans well covered.
- Drain beans well, reserving liquid.
- In a 2 1/2 quart bean pot (or casserole) combine molasses, brown sugar, mustard, ketchup and 1/2 teaspoon salt.
- Add drained beans. Then stir in enough reserved cooking liquid to cover beans.
- Mil well.
- One one side of pot, push whole onion down into beans.
- Cut several gashes in the salt pork and push it down into beans on other side of the pot.
- Cover pot, place in oven and set heat to 350 degrees.
- Bake until beans are bubbling (about 1 hour).
- Reduce heat to 250 degrees and continue to bake for 6 to 8 hours more, stirring every hour or so.
- As beans cook, they will absorb liquid.
- Continue cooking, adding reserved liquid (or water) a little at a time to keep beans moist, but not soupy.
- Baked beans are done when thick and fragrant, with a deep, brownish red color.
- When serving, remove and discard onion, while keeping in sliced salt pork if desired.
BROWN AND WILD RICE MEDLEY WITH BLACK BEANS
This is a flavorful whole grain rice and black bean dish that can stand on its own as a vegetarian dish or can be added to with any sort of meat. You can use any rice mixture (brown, wild, long grain, red), if desired. You can use any mushroom in place of the shiitake mushrooms.
Provided by Kate1040
Categories Side Dish Rice Side Dish Recipes
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Combine vegetable broth, wild rice, brown rice, and olive oil in a saucepan; bring to a boil, reduce heat to low, cover with a lid, and simmer for 20 minutes. Stir balsamic vinegar, sherry, garlic, salt, black pepper, and cardamom into rice; cover with a lid and continue simmering until flavors start to combine, about 10 minutes.
- Stir black beans, mushrooms, cranberries, and parsley into rice mixture; continue cooking over low heat until rice is tender and mixture is hot throughout, 10 to 15 minutes more.
Nutrition Facts : Calories 284.5 calories, Carbohydrate 52.1 g, Fat 4.9 g, Fiber 6.6 g, Protein 8.6 g, SaturatedFat 0.7 g, Sodium 722 mg, Sugar 8.8 g
CARIBBEAN BLACK BEANS WITH MANGO SALSA OVER BROWN RICE
I tried Kashi black beans and mango salsa, and have thought about making some ever since. So here is a Caribbean version. To be really healthy, saute vegetables in water or other liquid, or you may use the olive oil. Your choice! Enjoy! Recipe is from Prevent and Reverse Heart Disease by Caldwell B. Esselstyn, Jr., M.D.
Provided by Sharon123
Categories Mango
Time 40m
Yield 4-6
Number Of Ingredients 16
Steps:
- In a non-stick saucepan, stir-fry onions and garlic in a small amount of oil (or use water or other liquid) for 5 minutes until onions begin to soften.
- Add ginger, thyme, and allspice; stir-fry 5 minutes more until onions are very soft.
- You can add fresh or frozen corn, water chestnuts, carrots, chopped red, yellow, or green peppers, cilantro.
- Stir in black beans and orange juice. Cook over low heat for 15 minutes, stirring occasionally, until mixture thickens slightly.
- Mash a few beans with a spoon for thicker consistency.
- Add pepper, and serve over brown rice topped with mango salsa and it's really good with crisped whole-grain corn tortillas.
BROWN RICE WITH BLACK BEANS AND PEPPERS
For those wanting to add more tasty, wholesome grains to their diets, here is a brown rice recipe that goes great with chicken, pork, or a side complement to a tossed green salad.
Provided by Barbara Giordano
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring chicken broth to a boil in a large saucepan. Add 2 tablespoons butter and salt; stir in brown rice. Cover pot. Reduce heat to low. Simmer until rice is tender, about 45 minutes.
- Melt the remaining 1 tablespoon butter in a separate saucepan over medium-high heat. Saute red bell pepper until semi-soft, about 5 minutes. Add onion; saute until soft and translucent, about 5 minutes. Stir in black beans, garlic, cumin, and pepper; cook and stir until fragrant, about 2 minutes. Remove from heat.
- Pour vegetables into a large serving bowl; add the cooked rice and toss.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 48 g, Cholesterol 15.2 mg, Fat 6.2 g, Fiber 5.9 g, Protein 8 g, SaturatedFat 3 g, Sodium 1117.1 mg, Sugar 2.1 g
BROWN RICE AND BLACK BEANS
A pairing for the ages -- and a beautifully balanced source of protein -- rice and black beans crackle with flavor, thanks to jalapeno, onions, and garlic. In this version, hearty long-grain brown rice stands in for the traditional white variety, offering an extra measure of substance.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 13
Steps:
- Make the beans: Bring water, beans, jalapeno, onions, garlic, vinegar, 1 tablespoon salt, and 1 teaspoon pepper to a simmer in a medium pot. Cook, stirring occasionally, until beans are tender, about 1 1/2 hours. (Add more water, 1/4 cup at a time, if needed.) Season with salt and pepper.
- Meanwhile, make the rice: Heat oil in a medium saucepan over medium-high heat. Cook onion and garlic until onion is soft, about 5 minutes. Add 2 teaspoons salt, 1/4 teaspoon pepper, and the rice. Cook until rice is slightly toasted, about 3 minutes. Add water, and bring to a simmer. Reduce heat to low, and gently simmer, covered, until rice absorbs water, 25 to 30 minutes. Remove from heat; let stand, covered, for 10 minutes. Fluff rice with a fork, and season with salt and pepper. Serve topped with beans.
BROWN RICE AND BARLEY SALAD WITH SPROUTED RED LENTILS AND GREEN BEANS
This hearty salad, dressed with a creamy, spicy dressing, can be made with a number of different grains. I've been making iterations of this hearty whole grain salad tossed with a creamy, curry-spiced dressing since my earliest days of vegetarian cooking. My choice of grains for this version was a function of what I found in my pantry and my refrigerator: -- enough brown rice and barley to combine for a salad but not enough for a more substantial dish. Farro or spelt would also work. The split red lentils, soaked just long enough to soften and begin to sprout, contribute color and texture along with their grassy flavor. Tossing the grains with lemon juice while they're still warm intensifies the flavors in the salad.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish
Yield Serves 6
Number Of Ingredients 20
Steps:
- To cook barley, bring 1 quart water to a boil in a medium-size saucepan, add salt to taste and barley. Boil like pasta for 40 to 50 minutes, until tender (some stores now sell par-boiled barley, which takes 15 to 20 minutes - not the 10 minutes that the package says to cook it). Turn off heat, drain, return barley to the pot, cover pot with a towel and return lid. Let sit for 10 minutes or longer.
- While barley is cooking, cook rice in another saucepan. Combine with 1 cup and plus 2 tablespoons water and salt to taste and bring to a boil. Reduce heat, cover and simmer over low heat for 30 to 40 minutes, until water has been absorbed by the rice. Turn off heat, cover pot with a dish towel and return lid. Let sit for 10 minutes or longer.
- Transfer cooked barley and rice to a bowl (you should have 2 1/2 to 3 cups cooked grains) and toss with 2 tablespoons fresh lemon juice. Allow to cool if desired.
- Make dressing. In a bowl or jar, whisk or shake together mayonnaise, yogurt, curry powder, ground cumin, chili powder, lemon juice, salt, and grapeseed oil. The mixture should be creamy. Taste and adjust salt.
- Combine all of the salad ingredients except the nigella seeds and toss with dressing. Transfer to a platter, a salad bowl or individual plates. Sprinkle nigella seeds over each serving.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 266 milligrams, Sugar 6 grams
BROWN RICE WITH SALSA AND BLACK BEANS
This is a quick and easy recipe that is great as a cold salad or side. You can use instant brown rice or cook regular brown rice, You can also substitute a different type of bean and vary the salsa depending on how hot you like it. I love the fact that this can be served hot as well as cold and is deliscious either way. It can also be a main dish or a side dish.
Provided by Susan M.
Categories Low Cholesterol
Time 25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook the brown rice according to package instructions. If you want to make a cold dish spread it on a cookie sheet to cook fast. Put rice into a mixing bowl and add the salsa, black beans and cumin. Toss all ingredients together and serve either warm or refrigerate and serve cold.
Nutrition Facts : Calories 253.6, Fat 0.8, SaturatedFat 0.1, Sodium 624.1, Carbohydrate 53.2, Fiber 6.1, Sugar 2, Protein 8.4
RED BEANS 'N' BROWN RICE
This side dish takes a flavorful twist on traditional red beans and rice. "The sweetness of the molasses and ketchup contrasts nicely with the garlic and onion...and reminds some people of barbecued beans," writes Rita Farmer of Houston, Texas. "This dish never fails to spark compliments and recipe requests.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion and garlic in oil until tender. Add the beans, chilies, beer or broth, ketchup, molasses, chili powder, vinegar and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes. Serve with rice.
Nutrition Facts : Calories 476 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1172mg sodium, Carbohydrate 92g carbohydrate (0 sugars, Fiber 19g fiber), Protein 16g protein.
CAJUN MEATLESS RED BEANS AND BROWN RICE
A meatless, filling dish cooked in a pressure cooker. Quick, healthy, and makes enough for leftovers. I prepare the rice separately in a rice cooker before I start cooking the beans. That way the rice is cooked and warm when the beans are ready.
Provided by cp024
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h17m
Yield 8
Number Of Ingredients 15
Steps:
- Combine 3 3/4 cups water and brown rice in a rice cooker. Close and lock lid. Cook according to manufacturer's instructions, about 30 minutes.
- Combine red beans, onion, canola oil, garlic, parsley, chicken stock concentrate, basil, thyme, oregano, cayenne pepper, Creole seasoning, and bay leaves in a stovetop pressure cooker. Add enough water to cover.
- Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Cook at high pressure for 22 minutes. Let pressure release naturally according to manufacturer's instructions; unlock lid and remove. Discard bay leaves.
- Serve red beans with brown rice.
Nutrition Facts : Calories 349.5 calories, Carbohydrate 64.7 g, Cholesterol 0.1 mg, Fat 3.3 g, Fiber 16 g, Protein 16.6 g, SaturatedFat 0.4 g, Sodium 131.9 mg, Sugar 2.8 g
EASY RED KIDNEY BEANS & BROWN RICE WITH CHILI FLAVORS (VEGAN
I was browsing through my copycat recipes book and found one for Popeye's Red Beans & Rice which was the base for this recipe. I didn't know what a "16-oz can red chili beans in chili gravy" was so I figured a regular can of kidney beans oughta do it...and healthy brown rice! I had a few green onions so I added them for pleasing color and flavor, made a nice burrito base with queso blanco, spinach, and tofu!
Provided by the80srule
Categories Brown Rice
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring 2 cup lightly salted water in a heavy-bottomed saucepan to a boil, and immerse the brown rice in it. Loosely cover, lower the heat to medium-low and let simmer for 40 minutes or until the rice has absorbed all the water. Fluff it up and put it into another bowl for now.
- Put the rinsed and drained beans into a small bowl and mix with the olive oil.
- In the same pot you cooked the rice in, lightly heat the oiled beans but don't boil them.
- Add the dry spices and let cook for about 5 minutes to incorporate the flavors.
- Remove from heat, mix with the warm rice and fresh green onions if you have them, and serve immediately.
BACON BROWN SUGAR GREEN BEANS
Don't let the name discourage you! With both bacon and brown sugar, this side dish is sure to please. I'm asked to bring these sweet green beans every year to family functions (and birthdays too). **TIPS** I cook the bacon pieces in a skillet until about halfway done before removing from heat and placing on paper towels to help absorb some of the grease. Skipping this process can cause your dish to be exceedingly greasy. If you desire crispier bacon, cook the pieces just a little longer than halfway done, since fully cooking the bacon pieces prior to baking will cause them to burn from the extra cooking in the oven. If you'd like the bacon pieces more tender rather than crispy, you can cover the dish with foil during all or part of the cooking, depending on preference :)
Provided by The Southern Belle
Categories Low Protein
Time 45m
Yield 1 13x9 dish
Number Of Ingredients 5
Steps:
- Cut bacon into small (bitesize) pieces and place in a warm skillet. Cook bacon pieces halfway (cook longer if you want crispier bacon) and set aside on a paper towel covered plate. Melt butter in bowl and stir in brown sugar until combined. Season brown sugar mixture with garlic salt (about 1-2 tsps). Drain green beans and add to baking dish. Pour brown sugar mixture over green beans, gently stirring if needed. Top green beans with half-cooked bacon pieces. Bake at 350 degrees for 30 minutes.
- Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 3555.5, Fat 232, SaturatedFat 104.5, Cholesterol 449.8, Sodium 3492.7, Carbohydrate 334.7, Fiber 44.7, Sugar 267.2, Protein 66.9
BROWN-SUGAR-GLAZED GREEN BEANS
Make and share this Brown-Sugar-Glazed Green Beans recipe from Food.com.
Provided by CookingONTheSide
Categories Low Protein
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Bring large pot of salted water to boil.
- Add beans, cook just until tender but still bright green, 5 minutes.
- Drain well.
- Meanwhile, in large skillet over medium-high heat, cook bacon until lightly browned, 5 minutes.
- Add shallots and thyme; cook until shallots are tender and bacon is crisp, 3 minutes.
- Stir in sugar; cook until golden, 2 minutes.
- Add beans; toss well.
- Stir in vinegar, scraping up browned bits from bottom of pan.
- Stir in salt and pepper.
Nutrition Facts : Calories 110.7, Fat 5.3, SaturatedFat 1.7, Cholesterol 7.7, Sodium 177, Carbohydrate 13.9, Fiber 3.9, Sugar 4.9, Protein 3.7
SWEDISH BROWN BEANS
I belong to a food buying club served by Ozark Co-operative Warehouse. They often run specials on unusual (to Americans) cheeses, rices, beans, etc. Recently I bought a #5 sack of Swedish Brown Beans, but when a searched Recipezaar -- nothing! However I did find this recipe on SOAR: The Searchable Online Archive of Recipes and tried it that night. It made a delicious creamy dish - a little sweeter than most main-dish bean recipes, but very delicious. You can cut down on prep time by bringing the beans to a boil for 10 minutes, then covering. Remove from heat and let sit for an hour. This takes the place of soaking overnight. Make sure your beans are tender before you add salt. (Salt tends to toughen the beans.) Serve with a hearty bread.
Provided by SherryKaraoke
Categories Beans
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pick over and rinse the beans.
- Add the water and soak the beans at least 12 hours.
- Bring the beans and soaking water to a boil.
- Cover the pan and simmer for 1 1/2 hours.
- Add the salt, vinegar, syrup, brown sugar, butter and cinnamon stick.
- Stir to mix.
- Simmer, uncovered, for 1 hour, or until the beans are tender.
- The liquid should be as thick as a sauce at the end of the cooking period.
- If the liquid is not thickened, turn up the heat for 10 minutes, or until the liquid is reduced.
- Remove the cinnamon stick.
- Serve hot.
BACON BROWN SUGAR BAKED BEANS
My husband used to ask for baked beans every day when we first married. I made them this way to save time. I made them every day for a year, thinking he would get sick and tired of them & not ask for them all the time. After 24 years of marriage, this is still one of his favorite dishes.
Provided by CaramelPie
Categories Beans
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Drain the beans (do NOT rinse). (If you are baking the beans in the oven, don't drain as much-or not at all.).
- Mix in all other ingredients except bacon.
- If you're in a hurry, microwave for 2 minutes & skip the bacon. (This is my preferred method.).
- Stir and serve.
- Otherwise, put bacon on top and bake in a 350 degree F oven for 45 minutes.
- Note: all amounts are approximate. Adjust to your taste.
Nutrition Facts : Calories 172.6, Fat 2, SaturatedFat 0.8, Cholesterol 8.9, Sodium 624.2, Carbohydrate 35, Fiber 7.1, Sugar 8.8, Protein 6.9
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