PERFECT PINTO BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 11h40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Put the beans in a large bowl, cover with cold water and let soak overnight.
- Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.
QUICK 'N' EASY BEAN POT
I find it's difficult to cook beans from scratch, so this recipe, using canned beans, is especially valuable to me. The beans turn out great every time. Marion Foster, Kirkton, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook the bacon and onion over medium heat until bacon is crisp; drain. Stir in the beans, brown sugar, mustard and coffee. Pour into an ungreased 1-1/2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer.
Nutrition Facts : Calories 135 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 265mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein.
ONE-POT RICE AND BEANS
Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin' John and Caribbean rice and peas), it even has its own Wikipedia page. This deeply flavored rendition is inspired by these comforting traditions and a desire to wash as few dishes as possible: The rice cooks with the beans and the starchy liquid they're canned in. As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, sauté chopped jalapeño with the onions, or add 1/4 cup salsa with the stock.
Provided by Ali Slagle
Categories dinner, easy, lunch, weekday, weeknight, beans, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.
- Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.
- Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.
- Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 9 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 739 milligrams, Sugar 4 grams
POT OF BEANS
These pantry staples are versatile, healthful, and delicious. Count on them for simple, satisfying meals.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h10m
Yield Makes 6 cups
Number Of Ingredients 8
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
Chances are good you have some dried beans on hand, and that is a great thing. Especially since one basic recipe works for so many kinds, from red beans to white cannellini to black turtle beans. Choose whichever you like, but bear in mind: Sometimes, the best bean is the one already in your pantry.
Provided by Melissa Clark
Categories beans
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
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.
OLD-FASHIONED BEAN POT BAKED BEANS
This recipe is a good excuse to go antique shopping for an oven-proof, lidded bean crock. You can also use a lidded Dutch Oven. Fabulous beans--a real crowd pleaser.
Provided by PainterCook
Categories Beans
Time 6h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse beans and pick them over. Put beans in a large plastic container with three times as much water as beans. Cover and refrigerate overnight.
- Drain beans. Combine beans and chopped onion in a large saucepan. Add water to cover them and heat to boiling. Cover and let simmer about 30 minutes. Drain liquid into a small bowl to reserve for sauce and for cooking.
- Measure 1/2 cup of the bean liquid into a bowl. Add the orange juice, molasses, maple syrup, ketchup, and prepared mustard. Then add the brown sugar, stirring to dissolve. Lastly, add the dry mustard and salt and combine.
- In a 2-quart bean crock or covered baking dish layer half the salt pork and all of the beans, making sure to bury the peeled, whole onion in the bottom. Pour the sauce mixture over beans and add just enough reserved bean liquid to cover them. Top with remaining salt pork.
- Bake, covered, at 300 degrees for 4 hours, checking on the hour. If beans seem too dry, add a little of the remaining bean liquid. Uncover and then bake for one hour more.
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