Tag: beans

Categories
Side

Baked Poplettes

Ingredients

  • 3 potatoes
  • 4 eggs
  • ¾ cup grated parmesan cheese
  • ¼ cup shredded cheese
  • ½ cup vegetables (mix ‘n match)
    • Black beans
    • Green beans
    • Corn
    • Carrots
    • Cabbage
    • Broccoli
    • Cauliflower
  • 1½ cups breadcrumbs

Directions

  1. Start by boiling potatoes then place in a large bowl and mash with a fork or potato masher.
  2. As the potatoes cool, work on the rest of your vegetables. Make sure that whatever you are using is soft and cut into small pieces as needed. (Kernels of corn or black beans are a decent size.)
    • If you are using harder vegetables like carrots, squashes, broccoli or cauliflower they should be steamed or sauteed until they are tender.
    • If you are using anything canned you should drain then thoroughly, we want the mixture to be fairly dry.
  3. Go back to the bowl with the potatoes, and add grated Parmesan, 3 beaten eggs, and salt and pepper and 1 cup of breadcrumbs. Mix in the vegetables and shredded cheese.
  4. Work everything into a consistent mixture, then scoop out clumps and shape them into small balls (the size of a small egg). Roll them in flour then in the last beaten egg, then in the remaining breadcrumbs to coat.
  5. Bake for 25 minutes at 425°
Categories
Dutch Oven Main Dish

Red Beans & Rice (mild)

Ingredients

  • 2 cans (15oz) red kidney beans
  • Salt
  • 1 tbsp vegetable oil
  • 1 lb cooked sausage, such as Andouille, kielbasa, or hot dogs, cut into 1/2-inch disks
  • 1 large onion, finely chopped
  • 1 green bell pepper, stemmed, seeded, and finely chopped
  • 4 ribs celery, finely chopped
  • 4 medium cloves garlic, minced or smashed
  • 1 tsp ground black pepper
  • 3 bay leaves
  • 1 tablespoon apple cider vinegar (substitute: ½tbsp lemon juice & ½tbsp lime juice)
  • Hot sauce, such as Crystal or Frank’s, to taste
  • Cooked white rice, for serving

Directions

  1. In a large Dutch oven, heat oil over medium-high heat until shimmering. Add sausage, onion, bell pepper, and celery. Season with salt and cook, stirring, until vegetables have softened and are just starting to brown around the edges, about 8 minutes.
  2. Add the garlic and cook, stirring, until fragrant, about 45 seconds.
  3. Add beans, black pepper, smoked pork or turkey (if using), and bay leaves. Simmer until the liquid has thickened and turned creamy, about 20 minutes. If the pot starts to look dry before the stew turns creamy, add a cup of water and continue simmering.
  4. When it’s nice and creamy, stir in the cider vinegar. Add salt as needed.
  5. Serve the red beans over steamed white rice, adding hot sauce at the table as desired.
Categories
Main Dish Quick Prep Side

Red Beans & Rice (spicy)

Ingredients

  • 1¼ cups brown rice
  • 3 Tbsp. olive oil, divided
  • 1 tsp. salt
  • 2½ cups water
  • 1 yellow onion, chopped
  • ½ green bell pepper, seeded and chopped
  • 1 celery stalk, chopped
  • 4 cloves garlic, minced
  • ½ tsp. ground allspice
  • ½ tsp. ground cloves
  • ½ tsp. cayenne pepper
  • ½ tsp. black pepper
  • 1 (15 oz.) can kidney beans, rinsed and drained
  • 1 cup low-sodium chicken broth
  • 1 tomato, diced
  • 2 Tbsp. chopped fresh thyme
  • 1 tsp. hot sauce
  • 3 Tbsp. chopped fresh cilantro

Directions

  1. Combine the rice, 1 tablespoon of the oil, half of the salt, and the water in a saucepan over medium-high heat. Cover and bring to a boil. Reduce the heat to low and simmer until the water is absorbed and the rice is tender (40-45 minutes). Set aside and keep warm.
  2. While the rice is simmering, heat the remaining oil in a large saucepan over medium-high heat. Add the onion, bell pepper and celery; sauté until the vegetables are softened (6-8 minutes). Stir in the garlic and cook until softened (1 minute). Add the allspice, cloves, cayenne, remaining salt, and the pepper. Cook for 1 minute.
  3. Stir in the beans, chicken broth, tomato, thyme and hot sauce. Cook until the vegetable mixture is heated through (6-8 minutes).
  4. Divide the rice among warmed individual bowls. Top each serving with beans and garnish with cilantro.
Categories
Casserole Dutch Oven Main Dish Side

Hamburger Bean Casserole

From Homemade food junkie

This has essential the same texture and consistency as chili with a completely different flavor profile.

Ingredients

  • 1 lb. hamburger
  • 1 lb. bacon cut into one inch slices
  • ½ cup onion, to taste
  • 2 28 ounce cans baked beans
  • 1 28 ounce can pork and beans
  • 1 15 ounce can kidney beans
  • ½ cup brown sugar
  • 2 tbsp apple cider vinegar
  • ½ tsp dry mustard

Directions

  • Crock pot
    1. Browning the meat and bacon beforehand is preferred for flavor. Put it all into a crockpot and set to high for 4 hours or low for 8 hours.
  • Oven
    1. Preheat oven to 350°
    2. In a large skillet brown the hamburger, bacon and onion.
    3. Add the baked beans, pork and beans and kidney beans
    4. Mix brown sugar, vinegar and dry mustard with hamburger and bean mixture in a 3 quart baking dish and bake for 40 minutes.
  • Instant Pot
    1. On saute function brown the hamburger and bacon until thoroughly cooked.
    2. Add remaining ingredients and give it a stir.
    3. Set the instant pot on manual for 5 minutes. Natural release and serve.
Categories
Bases & Stored Food Preparation

Dry beans – pressure cooker

For each cup of beans add three cups of water and one tbsp of oil. Cook on high pressure 3 to 10 minutes and allow pressure to release naturally (takes about half an hour).

This applies for any kind of dry beans including split peas.

Larger beans like kidney beans should be left on the longer end (7-10 minutes) while smaller legumes only need 3-5 minutes.

Categories
Bases & Stored Food Preparation Main Dish Soup

Ham & (dry) Bean soup

Ingredients

  • 2 tablespoons olive oil or butter
  • 1 onion diced
  • 1 large carrot peeled and diced
  • ½ cup finely chopped celery
  • 4 cloves garlic minced
  • 2 cups shredded cooked ham
  • 1½ quarts beef stock or broth (you can use chicken)
  • 2½ cups dry beans — any combination of c white, lima, kidney, black or pinto beans can also be used
  • ½ teaspoon black pepper
  • pinch of salt, if needed

Directions

  1. Cook dry beans
  2. Sauté onions, carrots, and celery in butter or oil for 5 minutes.
  3. Add garlic and ham and sauté for 2 more minutes.
  4. Add broth, beans (including most of the water they were cooked in), and pepper then boil for 15 minutes.
  5. Salt if necessary and serve warm.
Categories
Dutch Oven Main Dish Quick Prep Soup

Ham & (canned) Bean soup

Ingredients

  • 2 tablespoons olive oil or butter
  • 1 onion diced
  • 1 large carrot peeled and diced
  • 1/2 cup finely chopped celery
  • 4 cloves garlic minced
  • 2 cups shredded cooked ham
  • 1 1/2 quarts beef stock or broth (you can use chicken)
  • 4 (15 ounce) cans white beans (cannellini beans) — (any combination of canned kidney beans and black beans can also be used)
  • 1/2 teaspoon black pepper
  • pinch of salt, if needed

Instructions

  1. Sauté onions, carrots, and celery in butter or oil for 5 minutes.
  2. Add garlic and ham and sauté for 2 more minutes.
  3. Add broth, beans, and pepper then boil for 15 minutes.
  4. Salt if necessary and serve warm.
Categories
Main Dish Soup

Hearty 8-Bean Soup

Ingredients

  • ¼ cup pinto beans
  • ¼ cup black beans
  • ¼ cup kidney beans
  • ¼ cup black eyed peas
  • ¼ cup green split peas
  • ¼ cup barley
  • ¼ cup yellow split peas
  • ¼ cup lentils
  • 2 tbsp dried onion
  • 1 tbsp parsley
  • 1 tbsp garlic powder
  • 1 tsp red pepper flakes
  • 1 tsp salt
  • 32oz can stewed tomatoes
  • Optional
    • Hamburger
    • Diced vegetables

Directions

  1. Rinse & soak beans, peas, barley overnight (or microwave covered in water for 30 minutes)
  2. Drain water
  3. Bring 7 cups water, beans, and spices to a boil; cover and simmer for 2½ hours stirring occasionally
  4. Add stewed tomatoes and any optional ingredients; cook 30 minutes more. Add water as needed to keep beans covered.
Categories
Quick Prep Side

Lime and Black Bean Chicken

Lime and Black Bean Chicken

Cook 3 cups rice
Warm tortillas

Saute
5-6 chicken breasts diced and cooked
1 finely chopped onion

Warm all together in pan
2 cans black beans drained
2 can diced green chiles
1 serving cream soup
⅓ cup milk or water
1 tsp salt
2 tsp garlic
¾ red pepper
1½ tsp cumin
1½ tsp chili powder
lime juice to taste

Serve all toghher in tortillas with cheese and rice, sour cream and salsa if desired

make for 12
good for freezing

prep 20m
cook –
total 20m