Best Grandma Virginias Buckaroo Beans Recipes

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BUCKAROO BEANS



Buckaroo Beans image

This is a recipe request for pinto beans. It is from an old work cookbook that I have had for about 26 years. It is a treasured book full of wonderful recipes and wonderful memories of some really great people!

Provided by Theresa P

Categories     Beans

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb dry pinto beans
6 cups water
1 large onion
2 garlic cloves
1 bay leaf
1/2 lb salt pork
2 cups canned tomatoes, diced
1/2 teaspoon dry mustard
1/2 cup green peppers or 1/2 cup red pepper, diced
2 teaspoons chili powder
2 tablespoons brown sugar
1/4 teaspoon oregano

Steps:

  • Add washed beans to water in large heavy pot; bring to boil.
  • Boil for 2 minutes, then remove from heat and cover.
  • Let stand an hour.
  • Slice onion thick and garlic thin; add them along with the bay leaf and salt pork and bring to a rapid boil.
  • Reduce heat to a simmer; cover tightly and cook until beans are tender.
  • Add tomatoes, dry mustard, green pepper, chili powder, brown sugar and oregano.
  • Cover and simmer for about 2 hours to get full rich flavor.
  • Beans should cook until there is just enough liquid left to resemble thick gravy.
  • You may have to remove cover at the last hour of cooking to thicken beans.

BUCKAROO BEANS RECIPE



BUCKAROO BEANS Recipe image

Provided by pat1908

Number Of Ingredients 15

Serves: 6
2 Tbsp vegetable oil
2 1/2 Cups chopped white onions
1 1/2 cups chopped red bell pepper
1/1 /4 cups chopped green bell pepper
1 28-ounce can diced tomatoes in juice
2 15-ounce cans kidney beans, rinsed, drained
2 8-ounce cans tomato sauce
1/2 cup mild-flavoured (light) molasses
1/2 cup bottled mesquite barbecue sauce
2 Tbsp freshly ground coffee beans
1 Tbsp hot pepper sauce
1 Tbsp chopped fresh oregano
1 tsp chopped fresh thyme
5 Tbsp chopped fresh basil

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onions and bell peppers. Sauté until tender, about 10 minutes. Add tomatoes with their juices and next 8 ingredients. Reduce heat to medium-low. Simmer uncovered until mixture thickens slightly and flavours blend, stirring often, about 30 minutes. Stir in 3 tablespoons basil. Season to taste with salt and pepper. Transfer mixture to large bowl. Sprinkle with remaining 2 tablespoons basil and serve.

GRANDMA B'S BEAN SOUP



Grandma B's Bean Soup image

An ancient family recipe...best cooked in a slow cooker. The longer it cooks, the better it tastes.

Provided by RENEE R

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 16h15m

Yield 8

Number Of Ingredients 6

1 pound dry navy beans
3 carrots, peeled and shredded
2 medium potatoes, peeled and diced
3 stalks celery, sliced
1 medium onion, diced
2 cups cubed cooked ham

Steps:

  • Place the beans in a slow cooker with enough water to cover, and soak 6 to 8 hours, or overnight.
  • Drain the beans, and return to the slow cooker. Cover with water, and mix in the carrots, potatoes, celery, onion, and ham.
  • Cover slow cooker, and cook soup on High for 3 1/2 hours. Switch to Low, and continue cooking at least 6 1/2 hours. The longer it cooks the more flavorful it becomes.

Nutrition Facts : Calories 324 calories, Carbohydrate 47.2 g, Cholesterol 18.9 mg, Fat 7.2 g, Fiber 16 g, Protein 18.5 g, SaturatedFat 2.4 g, Sodium 464.9 mg, Sugar 2.8 g

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