Baked Beans Using Black Eyed Beans Recipes

BAKED BLACK BEANS

Steps:

• Preheat oven to 350°F degrees.
• In a dutch oven or large oven-safe pot, cook the bacon over medium heat until it starts to brown. Add the bell pepper, onion, and garlic. Cook the vegetables until they soften for about five or so minutes.
• Add the chili powder, dried oregano, ground mustard, salt, pepper, and brown sugar. Stir it all together and cook another two minutes.
• Add the apple cider vinegar, molasses, and black beans. Stir everything to combine and then add water until it just covers the beans (about a 1/2 cup depending on the size of your pot).
• Transfer the pot, uncovered, to the preheated oven. bake the beans for approximately one hour, or until the sauce has thickened.

HOW TO COOK BLACK-EYED BEANS IN THE OVEN

Steps:

• Pick through the beans and discard unwanted debris.
• Soak the beans overnight in water.
• Preheat the oven to fan assisted 160C / 180C / 350F / gas 4.
• Rinse and drain the beans and transfer them into an oven proof casserole pot.
• Add enough water so that the beans are covered by 3cm of water.
• Add some salt and seasoning to your preference.
• Then cover and bake them in the oven for 80 mins.
• Check the beans if they are cooked through.
• If not then bake them for a little bit longer checking them every 10 mins.

BAKED BEANS (USING BLACK-EYED BEANS)

Steps:

• Cover the beans with about 2 inches of water and soak overnight, about 8 hours. Rinse the beans, add fresh water and cook in a pot or pressure cooker until they are cooked and soft when pinched between your fingers. Make sure they don't get mushy.
• Blanch the tomatoes in hot water for a few minutes until the skins start to peel away. Remove and discard skins. Purée the tomatoes in a blender.
• Saute onions, peppers and garlic in a little oil. Once they've softened and lightly browned, add to a blender jar and purée to a coarse paste. Reserve pan.
• Tip the onion mixture back into the pan and add the cooked beans and puréed tomatoes. Season with chilli flakes and salt. Cover and cook over a medium heat for 30 minutes, stirring occasionally, until the sauce reduces and thickens to coat the beans.
• Once you get the right consistency, add sugar and red wine vinegar. Taste and adjust seasoning. Cook for 5 minutes, take off the heat, and serve.
• To store, cool to room temperature. Decant into jars and refrigerate. Can be kept refrigerated for up to 2 weeks or frozen for up to 6 months.

BAKED BEANS MOLE

Steps:

• Preheat oven to 375°. In a large, ovenproof skillet with a lid, cook chorizo, onion, red pepper and garlic over medium heat until sausage is browned, 4-6 minutes. Add next 9 ingredients; mix well. Bake, covered, until mixture is thickened and flavors are blended, about 40 minutes. Sprinkle with cilantro.

HOMEMADE BAKED YELLOW EYED BEANS

Steps:

• Wash the yellow eyed beans in cold water.
• Rinse and soak in 12 cups of water overnight.
• Preheat oven to 250 degrees Drain the beans and cover with 12 cups of fresh water.
• Bring the water to a hard boil and simmer the beans, uncovered, until the skins split.
• (when they are blown on) Drain and put beans in large casserole.
• Hide the onion in the middle of the beans, buried down deep.
• Mix all ingredients except for the bacon and pour over the yellow eyed beans and onion.
• Mix the diced bacon into the bean mixture.
• Add just enough boiling water to cover the beans, adding more boiling water during cooking, if necessary to keep the beans from drying out.
• Baked the covered beans in a 250 degree oven for 8 hours.
• Remove the lid during the last 30 minutes of cooking.