Beach House Beans Recipes
BEACH HOUSE BEANS
These are the best! Makes me want to go live at the beach for about a month. I suggest buying a case of Shiner Bock, using 3 for this recipe and sharing the rest with some friends while the beans cook. From Coastal Cuisine Texas Style, Junior Service League of Brazosport cookbook, credited to Sandra Frazier. I make this in a stock pot, don't cut short the simmering time.
Provided by LonghornMama
Categories Beans
Time 1h45m
Yield 12-18 serving(s)
Number Of Ingredients 9
Steps:
- Fry bacon until crisp. Remove bacon, leaving grease in skillet.
- Add onions to grease and cook until tender. Add fried bacon, beer, beef broth, tomatoes, cilantro and sugar.
- Season with salt and pepper. Bring to a boil and reduce heat. Simmer about 1 1/2 hours until slightly thickened, stirring occasionally.
RED BEAN BEACH SALAD
Provided by Ingrid Hoffmann
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Mix the beans, celery, tomatoes, pickles, and onion together in a large bowl. In a small bowl, whisk the olive oil, vinegar, Worcestershire sauce, sugar, cloves, paprika, salt and pepper. Pour the salad dressing over the beans and toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour or overnight before serving.
BUNKHOUSE BEANS
With sliced hot dogs and several types of beans in the mixture, this hearty dish could be a meal in itself. It was very popular at my son's cowboy theme party. We turned our kitchen peninsula into a "covered wagon" to serve the buffet.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first five ingredients. Stir in the beans; pour into an ungreased 2-qt. baking dish. Bake, uncovered, at 375° for 35-40 minutes or until bubbly.
Nutrition Facts : Calories 668 calories, Fat 53g fat (31g saturated fat), Cholesterol 132mg cholesterol, Sodium 1385mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 7g fiber), Protein 10g protein.
RANCH HOUSE BEANS
From the kitchen of my grandmother, Hazel. Served at every cookout, along with corn on the cob, cole slaw, and whatever my grandfather was cooking on the grill. Can be doubled or tripled easily, and kept warm in a crockpot.
Provided by Alan in SW Florida
Categories Onions
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cut bacon slices into 3 or 4 pieces each. Put in large saucepan and begin to cook until some fat is rendered. Add the sliced green pepper and chopped onion. Cook until onion begins to glaze and bacon is cooked, but not crisp.
- Add all the other ingredients. Stir until hot and serve. Un-used portions can be frozen.
Nutrition Facts : Calories 276.1, Fat 9.2, SaturatedFat 3, Cholesterol 15.7, Sodium 770.5, Carbohydrate 43.2, Fiber 5.8, Sugar 20.6, Protein 8.2
BEAN-HOLE BEANS
Beans Cooked Maine Style (in the ground)
Provided by HJARVEYGEE
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 13h10m
Yield 30
Number Of Ingredients 7
Steps:
- The bean hole should be 2 1/2 to 3 feet deep, depending on your pot. The hole should be big enough around to have a 6 inch space between the pot and the edge of the hole on all sides. To help hold heat, put some old tire chains or stones in the hole before starting the fire.
- Start the fire and keep it filled with good dry hardwood. Let it burn for about 3 hours. The hole should be at least 3/4 full of hot coals. After the fire has been going for about an hour, place the beans in a large pot, on the stove with water to cover. Bring to a boil and cook until skins roll back when you blow on them, about 45 minutes. Watch closely, because they will get mushy if left too long.
- When the hole is ready, cut the salt pork in to 2 inch wide and 1/4 inch thick slices. Place them into the bottom of the bean pot. Peel and cut the onions in half; lay them on top of the pork. Pour the beans and their liquid into the pot, then mix in the molasses, black pepper and dry mustard. Slice butter and place on top. Add enough boiling water to cover the beans by one inch. Cover the top of the pot tightly with aluminum foil so that it goes down over the sides by at least 2 inches. Place lid onto bean pot.
- Before putting the pot into the hole, remove about 1/3 of the coals using a shovel. Remove and discard any burning pieces of wood. Place the bean pot into the hole, and put the coals from the hole back in around the sides and over the top of the bean pot. Now start filling the hole in with the dirt, packing it down with your feet as you go. You should end up with about 2 feet of dirt covering the pot. Cover the place where the beans are buried with a tarp or piece of metal to keep out rain.
- Let the beans stew overnight in their bean hole. Carefully dig them out the next day and enjoy!
Nutrition Facts : Calories 390.4 calories, Carbohydrate 50.8 g, Cholesterol 21.1 mg, Fat 16.1 g, Fiber 10 g, Protein 12.7 g, SaturatedFat 6.6 g, Sodium 250.6 mg, Sugar 15.5 g
CATTLEMAN'S BEANS
Fantastic recipe given to me by a Texas rancher. Pinto or red beans are cooked with pork sausage. Great blend of spices and flavorings and doubly yummy with a little Jamaican rum and sour cream. Easy and the best beans ever to serve as your main dish with cornbread. You can substitute red beans for the pinto beans.
Provided by Sally
Categories Side Dish Beans and Peas
Time 12h25m
Yield 8
Number Of Ingredients 15
Steps:
- Combine cold water and beans in a pot; let stand 8 hours to overnight.
- Stir butter into the pot with the beans and water; bring to a boil, reduce heat to low, cover the pot, and simmer until beans are tender, about 2 hours.
- Heat a large skillet over medium-high heat. Cook and stir pork sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and reserve 2 tablespoons sausage drippings.
- Stir sausage and reserved drippings, apple slices, tomato juice, onion, brown sugar, garlic, salt, chili powder, mustard, and black pepper into beans. Bring bean mixture to a boil, reduce heat to low, cover the pot, and simmer until flavors blend, about 2 hours.
- Stir rum into beans, ladle beans into bowls, and top with sour cream.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 49.9 g, Cholesterol 27 mg, Fat 11.4 g, Fiber 9.9 g, Protein 16.6 g, SaturatedFat 5 g, Sodium 999 mg, Sugar 13.6 g
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