Category: BEANS

MARINATED BEAN SALAD

MARINATED BEAN SALAD
2 – 15 ounce cans green beans
1 – 15 ounce can wax beans
15 ounce can sliced carrots
4 ounce jar pimientos
1 SMALL red onion, halved and sliced thin
1 cup apple cider vinegar
1 1/4 cups sugar
FRESH ground sea salt and black pepper, to taste
  • Drain beans, carrots and pimentos REALLY WELL and place into a covered dish with enough room for the liquid.
  • Toss in red onion slices.
  • In a sauce pan dissolve the sugar and salt into the vinegar and bring it to a boil.
  • Let it cool.
  • Pour it over the bean mixture.
  • Marinate at least 24-48 hours for the best flavor.

ENCHILADA MEATBALLS, RE-FRIED BEANS & TEX MEX RICE

ENCHILADA MEATBALLS, RE-FRIED BEANS & TEX MEX RICE

ENCHILADA MEATBALLS
1 slice sourdough sandwich bread
2 pounds QUALITY ground beef
1 LARGE egg, lightly beaten
1-2 cloves garlic, smashed
FRESH ground sea salt and black pepper
2+ tablespoons avocado oil
2 cups enchilada sauce (see recipe below)
1 cup shredded cheddar cheese

  • Pulse bread into fine crumbs.
  • Combine bread crumbs, ground beef, egg, garlic, salt and pepper until well mixed.
  • Shape into small balls.
  • Heat oil in cast iron skillet over medium heat.
  • Work in batches searing the meatballs quickly, but not cooking all the way through.
  • After they are all seared add the enchilada sauce to the pan and nestle meatballs into the sauce.
  • Simmer sauce and meatballs 10 minutes over low heat.
  • Top with grated cheese and serve with re-fried beans and rice.

SAUCE
2 tablespoons avocado oil
1 LARGE yellow onion, sliced thin
6 dried Ancho chiles, stems and seeds removed
6 dried California chiles, stems and seeds removed
6 dried Guajillo chiles, stems and seeds removed
2-3 Arbol chiles, stems and seeds removed (optional – these chiles bring more heat)
3 cloves garlic, minced
FRESH ground sea salt and black pepper
5 cups homemade chicken bone broth
28 ounce can crushed tomatoes

  • Heat oil in large sauce pan over medium heat.
  • Add onion slices, sauteing until beginning to caramelize.
  • Add chiles.
  • Add garlic, sauteing 1 minute more until fragrant.
  • Season with salt and pepper.
  • Add chicken stock and tomatoes. Bring to a SLOW boil.
  • Turn off heat, cover and let chiles steep 20-30 minutes.
  • After steeping time, use an immersion blender to make smooth.
  • Bring to a SLOW boil again.
  • Adjust seasoning to taste.
  • Add a bit more chicken stock if sauce is too thick.

RE-FRIED BEANS
2 1/2 cups pinto beans
1 small onion, FINELY chopped
4 tablespoons bacon grease
4 tablespoons butter
1 teaspoon each FRESH ground sea salt and black pepper
1/2 teaspoon red pepper flakes
1 cup sour cream
1 cup cheddar/ Monterey Jack grated cheese

  • Preheat oven to 350°.
  • Rinse beans and pick out any bad ones.
  • In a small stock pot cover the beans with about 3 inches of water. If there are still any bad beans in there they will float to the top.
  • Bring them to a boil, lower heat and simmer 2 hours or until skins break.
  • Drain.
  • In a heavy skillet (cast iron works best), melt the bacon grease and butter.
  • Saute’ onion until translucent.
  • Add beans and stir well.
  • Smash beans continuously until desired texture is reached.
  • Transfer beans into a large mixing bowl.
  • Use hand mixer and beat smooth.
  • Add sour cream, salt, pepper and red pepper.
  • Beat smooth again.
  • Transfer into a 9×9 casserole and top with cheese.
  • Bake 20 minutes.

TEX MEX RICE
1 MEDIUM yellow onion, FINELY diced
1 tablespoon avocado oil
1 tablespoon QUALITY tomato paste
FRESH ground sea salt and black pepper
2 cups jasmine rice
2 garlic cloves, minced
1 small can chopped green chiles, drained
4 cups homemade bone broth
1 teaspoon Pampered Chef TexMex Chipotle South Western spice
1/2 cup FRESH chopped cilantro
1 LARGE bunch green onions, minced
Juice of 1 LARGE lime

  • Heat the oil in a sauce pot over medium heat.
  • Add diced yellow onion, sauteing 3-4 minutes, but not browning.
  • Add tomato paste, salt, pepper and Tex Mex spice, cooking 2-3 minutes more.
  • Add the rice and garlic, cooking 2-3 minutes more.
  • Add the green chiles and chicken broth. Increase heat to high and bring to a SLOW boil.
  • Reduce heat to low and cover, simmering 15-20 minutes until rice is tender and all the liquid is absorbed.
  • Fold in the cilantro, lime juice and green onions.

ZESTY GARLIC GREEN BEANS

ZESTY GARLIC GREEN BEANS serves 8-10
2 tablespoons oil from oil packed sun-dried tomatoes
1 cup sliced Vidalia sweet onion
1/2 cup chopped or julienned sun dried tomatoes
3 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
Juice of 1 lemon
2-16 ounce packages french style green beans

  • Heat oil in a large dutch oven over medium-high heat.
  • Add onion, sautéing 2-3 minutes until tender.
  • Add tomatoes, garlic, lemon juice, salt and pepper, cooking 2-3 minutes longer.
  • Stir in frozen green beans, cook, simmer 7-9 minutes.
  • Uncover and continue to simmer 2-3 minutes until the liquid is mostly evaporated.

SWEET & SOUR BROWN BEANS

This is one of the recipes I found in a recent vintage recipe box find. The recipe box dates back to the 1930’s or 40’s and the recipe is a very yellowed scrap of newspaper with no date, but based on the World War II Russian newspapers I found used as wall insulation of one of our old houses I’d say this scrap is also that old!

The Swedish brown bean is a relatively small pale brownish colored bean known for being extremely tender with a nutty flavor that holds together well, even through extended cooking.

SWEET AND SOUR BROWN BEANS
2 cups Swedish Brown Beans
4 cups water
1 1/2 teaspoons salt
1/2 brown sugar or molasses (or half of each 😀 )
1/2 cup brown sugar
1/2 cup vinegar (I use apple cider vinegar for more flavor)

  • Wash beans.
  • Cover with water and let stand overnight OR bring beans and water to a SLOW boil, boiling for 2 minutes. Cover and let stand 1 hour.
  • Add salt, recover and bring to a simmer for 2 hours or until tender and most of the water has cooked away. You may need to add a bit more water as they simmer.
  • Stir in brown sugar, molasses and vinegar and SLOW simmer uncovered 15 minutes more.

NOTES:

If Swedish brown beans are hard to find in your area, pinto beans make an adequate stand-in for this Scandinavian native bean.

GREEN BEANS IN BACON CHEESE SAUCE

GREEN BEANS IN BACON CHEESE SAUCE
16 ounce frozen green beans
1 can Campbell’s condensed cheddar cheese soup
1/3 cup chopped red onion
6-8 slices bacon, cooked and crumbled
1/3 cup shredded cheddar cheese
4 ounce jar diced pimientos
FRESH ground sea salt and black pepper

  • In a 3 quart slow cooker whisk together the soup, cheese, pimientos, bacon pieces, salt and pepper.
  • Fold in green beans. It will be thick, but don’t worry, it will be perfect when they’re done! 😀
  • Cook on low 2-3 hours or until beans are tender.

SPICY GREEN BEANS

SPICY GREEN BEANS
2 tablespoons avocado oil
1 shallot, sliced
1 pound green beans, washed and trimmed
6 cloves garlic, peeled and FINELY minced
FRESH ground sea salt and black pepper
1/2 cup banana pepper rings, drained of juice
2 tablespoons chicken broth or water

  • Heat oil in skillet over medium high heat.
  • Add shallots cooking 1-2 minutes
  • Add green beans and garlic.
  • Generously sprinkle with sea salt and black pepper.
  • Cook, stirring often 6-7 minutes until green beans turn dark.
  • Add 2 tablespoons of chicken broth or water, reduce heat to medium low, cover and cook 1-2 minutes until green beans are crisp tender.
  • Turn off heat, add banana rings, stirring to combine and adjust seasoning to taste.
  • Serve immediately.

TERIYAKI CHICKEN with PINEAPPLE SALSA and RED PEPPER JELLY GREEN BEANS

TERIYAKI CHICKEN
1/3 cup Bragg’s liquid aminos
1/4 cup sugar
2 tablespoons mirin
1 tablespoon FRESH grated ginger
1 teaspoon cornstarch
2 pounds boneless skinless chicken breasts or tenders

  • Whisk together the liquid aminos, sugar, mirin, ginger and cornstarch together in a small saucepan.
  • Bring to a SLOW boil over medium heat until thickened, about 2 minutes.
  • Marinate chicken pieces for 1 hour.
  • Grill chicken 2-3 minutes per side on a medium hot grill.
  • Brush chicken with remaining sauce as grilling.

JALAPENO PINEAPPLE SALSA
1 pineapple, diced
4 cups watermelon cubes
2 jalapenos, seeded and diced
1 cup cherries, diced
1 small red onion, diced
1/3 cup chopped cilantro

  • Toss all together.
  • Chill at least 2 hours before serving.

RED PEPPER JELLY GREEN BEANS
1 1/2 pounds FRESH green beans, trimmed
1 LARGE shallot or SMALL red onion, diced
4 cloves or chicken in garlic, minced
FRESH ground sea salt and black pepper
1/4 cup FRESH orange juice
1/2 cup red pepper jelly
2 tablespoons chopped cilantro
2 tablespoons butter

  • Heat butter until melted over medium heat.
  • Add shallots or red onions and saute 2-3 minutes until softened.
  • Add garlic and stir 30 seconds until fragrant.
  • Add green beans and orange juice, stirring to coat.
  • Add jelly to top of beans, cover and cook over medium heat 10-15 minutes until beans are tender.
  • Stir in cilantro to blend flavor and serve immediately.

CHEDDAR, GREEN BEAN & BREAD CASSEROLE

CHEDDAR, GREEN BEAN & BREAD CASSEROLE
1 1/2 pounds trimmed greens beans
1 1/4 cups SMALL stale bread pieces
1 tablespoon avocado oil
1 tablespoon butter, melted
3 green onions, thinly sliced
1 1/2 tablespoons cornstarch
FRESH ground sea salt and black pepper
FRESH ground nutmeg
1 1/4 cups WHOLE milk
1 cup grated EXTRA sharp cheddar cheese
Parmesan cheese, for garnish

  • Preheat oven to 375°.
  • Blanch green beans in boiling water for 3-4 minutes until JUST tender.
  • Immediately transfer green beans in ice water and then drain WELL.
  • In a large bowl toss the bread pieces with the oil, melted butter and green onions. Set aside.
  • Whisk together 1/2 cup of the milk, cornstarch, nutmeg and FRESH ground sea salt and black pepper until smooth in a saucepan. Add in remaining milk and bring to a boil over a medium high heat for 2-3 minutes, but do not scald.
  • Reduce heat and gradually stir in cheddar and Parmesan until melted and smooth.
  • Toss with green beans to evenly coat.
  • Transfer green beans to baking dish.
  • Top with scallion bread crumbs.
  • Bake 25-30 minutes until golden brown.

BRAISED GREEN BEANS & POTATOES

BRAISED GREEN BEANS & POTATOES serves 6

1 teaspoon avocado oil
2 strips bacon, chopped
2 shallots, halved and sliced thin
2-3 cloves garlic, minced
1/4 teaspoon red pepper flakes
3 cups chicken stock
FRESHLY ground sea salt and black pepper, to taste
1 1/2 pounds small red and/or white potatoes, with a strip peeled around the centers
1 pound green beans trimmed and sectioned

  • Cook bacon over medium high heat until crispy.
  • Remove bacon from grease with a slotted spoon. Drain on paper toweling.
  • Add avocado oil to bacon grease.
  • Add shallots, stirring occasionally until tender, about 2 minutes.
  • Add garlic and red pepper, stirring frequently 2-3 minutes.
  • Add chicken stock, salt and potatoes. Bring to a boil and then reduce to a simmer for 10 minutes or JUST until potatoes are tender enough to be fork pierced, but still firm.
  • Add green beans, cover and simmer 6-7 minutes until tender.
  • Remove potatoes and green beans with a slotted spoon to a serving dish.
  • Bring liquid to a boil and reduce to 1 cup.
  • Spoon over vegetables and gently fold to mix.
  • Sprinkle with bacon and serve.

TEXAS BBQ BEANS

TEXAS BBQ BEANS
8 slices bacon, chopped
1 small Vidalia onion, chopped
3 cloves garlic, minced
1 tablespoon chili powder
FRESH ground sea salt and black pepper
3/4 cup dark brown sugar
2 tablespoons molasses
1/4 cup JIF peanut butter
1 bottle 809 beer
1/4 cup jalapeno ketchup
2 cans (15 ounce) small white beans, drained and rinsed well

  • In a large dutch oven cook bacon until browned and crisp.
  • With a slotted spoon remove bacon pieces to drain on paper toweling.
  • Pour off all but 2 tablespoons of bacon fat.
  • Add onions, stirring until softened.
  • Add garlic, chili powder, salt and pepper to taste.
  • Add beer, brown sugar, peanut butter and ketchup, stirring to blend well.
  • Fold in beans and bacon.
  • Simmer 10-15 minutes until beans are heated through and sauce is thickened.
  • Let stand, covered 5 minutes.

BOSTON BAKED BEANS ala SLOW COOKER

Not too long ago I researched Navy beans for my Navy Bean & Ham soup. During that research I also found that navy beans, named after the bean of choice of the U.S. Navy, are the main bean used in Boston Baked Beans. I have been making my BBQ Bean dinner for years using canned BUSH beans, but decided it was time to make true Boston Baked Beans my way. I found that most versions used salt pork, but I like the bacon too so I chose to use both. You could substitute if your prefer though. I also eliminated all mustard due to an allergy, but also because I prefer the sweeter version.

Here is my version:

BOSTON BAKED BEAN DINNER ala SLOW COOKER
2 pounds ground beef
1/2 pound bacon, cooked and crumbled
1/2 pound salt pork, cubed & browned
2 large Vidalia or Maui onion, chopped small
4 tablespoons liquid smoke
1 cup chicken stock
1 cup jalapeno ketchup
1 cup molasses
3 cups packed brown sugar
1 1/2 cup vinegar
1 pound navy beans

  • Soak beans overnight.
  • Brown hamburger, drain and layer into the bottom of your slow cooker.
  • Cube and brown the salt pork. Add to slow cooker.
  • Fry bacon until crisp. Crumble bacon into pieces. Add to slow cooker.
  • Chop onion into small pieces and scatter over the meat.
  • Add the beans to the slow cooker.
  • Scatter the brown sugar over top evenly.
  • Stir together the molasses, ketchup, chicken stock, vinegar, liquid smoke and Worcestershire sauce. Pour evenly over everything in the slow cooker.
  • Cook on low for 4-6 hours.
  • Serve with Beer Bread or Cheddar Cheese Biscuits.
  • Great dish for a church pot luck.

NOTE: Add enough chicken stock so that the beans are COMPLETELY covered.

BOSTON BAKED BEAN DINNER
2 pounds ground beef
1/2 pound bacon, cooked and crumbled
1/2 pound salt pork, cubed & browned
2 large Vidalia or Maui onion, chopped small
4 tablespoons liquid smoke
1 cup jalapeno ketchup
1 cup molasses
3 cups packed brown sugar
1 1/2 cup vinegar
1 pound navy beans

  • Soak beans overnight.
  • Brown hamburger, drain and layer into the bottom of your slow cooker.
  • Cube and brown the salt pork. Add to slow cooker.
  • Fry bacon until crisp. Crumble bacon into pieces. Add to slow cooker.
  • Chop onion into small pieces and scatter over the meat.
  • Add the beans to the slow cooker.
  • Scatter the brown sugar over top evenly.
  • Stir together the molasses, ketchup, vinegar, liquid smoke and Worcestershire sauce. Pour evenly over everything in the slow cooker.
  • Cook on low for 4-6 hours.
  • Serve with Beer Bread or Cheddar Cheese Biscuits.
  • Great dish for a church pot luck.

OLD FASHIONED BOSTON BAKED BEANS
1 pound Navy beans, washed and sorted
1/2 pound salt pork, diced small
1 medium Vidalia onion, chopped
1/4 cup ketchup
1 cup packed brown sugar
1/4 cup apple cider vinegar
1/8 cup PURE maple syrup
1/4 cup molasses

  • Dice salt pork and layer on bottom of slow cooker.
  • Chop onion and scatter over salt pork pieces.
  • Wash and sort beans.
  • Place beans in slow cooker on top of salt pork.
  • Cover with 5 cups water.
  • Cook on low overnight for 12 hours.
  • Drain beans, reserving liquid.
  • Return beans to slow cooker.
  • Add vinegar, ketchup, brown sugar, maple syrup and molasses and blend well.
  • Add in 1/2 cup of bean water as desired for consistency.
  • Heat through for an hour or so.

BAKED SPICY BACON GREEN BEANS

BAKED SPICY BACON GREEN BEANS
1 1/2 pounds FRESH green beans washed and trimmed
1 shallot, chopped
1 can diced tomatoes
1/8 cup Frank’s Original Hot Sauce
3/4 cup chicken broth
2 cloves garlic, minced
4 slices thick bacon, diced
FRESH ground sea salt and black pepper

  • Preheat oven to 350°.
  • Brown bacon until crisp. Drain on paper towel.
  • Add shallot to hot oil and saute 1-2 minutes until browned.
  • Add garlic and saute’ 1-2 minutes more until fragrant.
  • Add tomatoes, hot sauce and broth, stirring to combine.
  • Season to taste.
  • Top with bacon pieces, cover and bake 30-40 minutes until beans are tender.