Best Melting Pot Beans Recipes

Frijoles Borrachos: Drunken Beans image

Provided by Aarón Sánchez

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 10

1 pound dried pinto beans
2 whole tomatoes, roughly chopped
1/2 white onion, diced
1 pickled jalapeno, thinly sliced
2 cloves garlic
2 fresh bay leaves
1 tablespoon dried Mexican oregano
12 ounces dark beer
2 quarts water
Salt and freshly ground black pepper

Steps:

Wash the beans thoroughly in cold water, discarding any stones or rotten beans.
Place the beans in a wide, short saucepot (rondeau), and cover with water by 2 inches. Cook for 30 minutes, and then, add the tomatoes, onions, jalapeno, garlic, bay leaves, oregano, and beer. Cook until the beans are tender, about another 30 minutes.
With a potato masher, crush the beans, to thicken the bean liquid. Adjust the seasonings with salt and pepper.

Melting Pot Beans image

Provided by Gloria 15x

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb ground beef
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
2 teaspoons chili powder
15 ounces pork and beans
2 cups macaroni, cooked
2 cups cheddar cheese, shredded
1/2 cup milk
1/2 teaspoon salt

Steps:

Nutrition Facts : Calories 827.7, Fat 39.8, SaturatedFat 20.2, Cholesterol 149, Sodium 1239.2, Carbohydrate 68.6, Fiber 9.2, Sugar 2.6, Protein 49.6

Pot of Beans image

Provided by Martha Stewart

Time 2h10m

Yield Makes 6 cups

Number Of Ingredients 8

1 pound dried beans, such as kidney, cannellini, navy, pinto, or black
8 to 10 cups water, plus more for soaking
2 tablespoons extra-virgin olive oil
1 onion, chopped
3 garlic cloves, chopped
1 fresh chile, chopped
Coarse salt
Optional flavor add-ins (see below)

Steps:

Make the beans: Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight. Drain. (For a quick soak, cover beans in a saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour. Drain.)
Make the flavor base: Heat oil in a pot over medium heat. Cook onion, garlic, chile, 1 1/2 teaspoons salt, and any add-ins until onion and garlic are soft, about 5 minutes.
Add beans, 8 cups water, and 1 1/2 teaspoons salt. Bring to a boil. Reduce heat. Simmer, partially covered, adding water as needed to keep submerged, until tender, 35 minutes to 2 hours, depending on type of bean. (Start checking for doneness after 30 minutes.)

Big Pot of Beans image

Provided by Melissa Clark

Categories beans

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

1 pound any dried beans
Salt
Olive oil, as needed
Aromatics, such as peeled garlic cloves, a halved onion or shallots, a celery stalk or a carrot
Dried or fresh herbs, such as thyme, sage, oregano or rosemary sprigs, or a bay leaf or two
A hunk of cured sausage, bacon, ham, smoked duck or pork or a Parmesan rind (optional)
Chopped fresh herbs or celery leaves, red-pepper flakes, sliced scallion or red onion, flaky sea salt, for serving (optional)

Steps:

Rinse the beans, then soak them in salted water (it should taste like the sea) for anywhere from 4 hours to 12 hours. If you don't have time, you can skip this step.
Drain beans and put them in a pot or electric pressure cooker. If cooking in a regular pot, add enough water to cover the beans by 2 to 3 inches. If using a pressure cooker, use less water, more like 1 1/2 to 2 inches. Add a drizzle of oil and whatever aromatics and herbs you like. Add enough salt to the cooking water to make it taste like the sea.
If using a regular pot, simmer the beans for anywhere to 30 minutes to 2 to 3 hours, depending on what variety you used, how old they were and whether or not you soaked them. Check on them periodically, adding more water if the level gets too low (as in, lower than the beans). For the pressure cooker, the timing is anywhere from 5 minutes at high pressure to 50 minutes. Let the pressure release naturally.
Garnish with fresh herbs or celery leaves, sliced onion, if you like, a drizzle of oil, and a sprinkle of red-pepper flakes and sea salt.