BEANS 101 - BEANS AND CORNBREAD
I was born and raised in the southern US, beans and cornbread are a staple here in the south, I have been eating beans ever since I was born I think, been making them longer than I can remember. There are so many ways to flavor beans and cook them. My father uses the same technique, but he uses water and onions, a little salt and that is it. My cousin just pours them into a pot and boils them for about an hour to an hour and a half and there done, no soaking, no onion, no anything but a little salt. But we all eat them with cornbread, whether poured over top of the cornbread in a bowl or like me, buttered cornbread on the side crumbling a little on top of the beans as I am eating them.
Provided by Chipfo
Categories Beans
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pick through beans to remove anything odd, rinse and place in a large bowl cover with 5 cups of water with 1/2 teaspoon salt, allow to soak overnight or use the quick soak method, See Note 1.
- Drain and rinse beans, pour into a large stew pot.
- Add broth (see note 2) and rest of the ingredients, bring to a boil on high stirring every couple of minutes.
- As soon as it reaches a boil reduce heat to a very slow simmer, See note 3, Taste the juice and add salt if needed, about 1/2 to 3/4 teaspoon, Taste again, they do not need to be salty but just enough to enhance the flavors, You can always add salt at the table.
- Simmer slowly for about 4 hours, stir occasionally and keeping a check on the liquid, it should remain soup like, water is used for any liquid additions but you shouldn't need to thin it, Taste the juice often, Mmm, they just keep getting better, If you want spicier hot beans add more red pepper, or your favorite.
- About hour before serving, if the beans are not as soft as you like then turn up the heat to a slow boil with lid on unless you want to thicken the sauce, stir frequently until the beans are soft then return to the low simmer.
- Before you are ready to serve, remove the hock, allow it to cool and remove the meat, skin and gristle from the bone, chop the meat up and add it back to the beans, discard the bone, skin, etc, also remove the bay leaf. Taste again and re-season if you like.
- To serve, ladle beans into a bowl then ladle some bean juice into the bowl, I love these beans with warm buttered cornbread and skillet fried potatoes, Leftover beans are just as good if not better the next day.
- Note 1 - The quick soak method is used sometimes, even by me, Instead of a bowl use the pot you will cook them in, after picking through and rinsing add the water, bring to a full boil, remove from heat, cover and let sit for one hour, Drain and rinse beans and pot, continue with cooking directions, OK, the difference in overnight and quick soaking, The quick soak will leak some of the flavor from beans, I know this because when beans are soaked in cold water overnight the water will be slightly cloudy with very little taste, when quick soaked the water will be brown and taste like beans, The quick soak is accepted and used often though.
- Note 2 - I use my own chicken broth but canned may be used (I do that too), be sure to use a no or low salt broth, My chicken broth is also about twice the strength of canned so I dilute mine with half water, be sure to take that in consideration if using homemade, you want a mild chicken broth such as canned. 4 - 14 oz cans plus about 1/2 cup of water will be good.
- Note 3 - A very slow simmer is not boiling but you can see very slight movement at the surface, this may take a few adjustments. If you can get this with the lid on great, if not then adjust the lid until you can achieve this, sometimes I have to leave a slight opening in the lid, be sure to add water as necessary to keep it soup like.
- Tip - You can raise the heat to a slow boil if you need your beans to cook faster, be sure to stir often, this will cook the beans in about an hour or so and is OK to do, I just like to slow cook mine for hours to blend all the flavors well, when cooked my way there is little visual evidence of onions, peppers etc.
- Tip - I have mentioned a couple of times to keep the beans soup like, adding water if necessary, I like my beans to have a slightly thick sauce but thin enough to soak into the cornbread, If you like a thicker sauce then leave the lid off the last hour or so until you reach the desired thickness, remember to turn up the heat slightly because removing the lid will cool down the beans and remember this will intensify the flavors, I have also poured beer in to thin, about 1/2 can, that is good to. With this recipe you should not have to add any liquid.
- Tip - If you have found that some beans have stuck to the bottom and scorched, do not scrape or stir the beans now, instead carefully pour the beans into another pot without scraping and continue cooking, this could save the whole pot of beans.
- Tip on meat - I use different types of meat, depending on my mood, ham bone with some ham left on it, many types of sausage, pork loin, beef, venison, I have even used chicken with good results, Meat with the bone on such as hocks will produce a little meat in the beans, feel free to add meat if desired, such as for Red Beans and Rice*, when using raw meat I like to brown the meat in the pot with a little oil before adding the beans, then add the beans and liquid.
- *Red Beans and Rice is a favorite for me, instead of using pinto beans use small red kidneys, keep the ham hock and add 1/2 to 1 pound of good smoked pork sausage such as andouille or kielbasa, serve in a bowl over cooked rice.
- Hey, beans are simple and very versatile, don't let this recipe scare you, don't want onions, then leave them out (although that is against the law here in TX), you want jalapeño peppers instead of bell pepper go for it, leave out the tomato sauce if you like, water instead of broth, well that is your loss but they are still good, unless you over-do the flavors it is hard to go wrong, this recipe is really just a guide on how to cook them, use whatever you prefer in them and enjoy.
Nutrition Facts : Calories 185, Fat 2.6, SaturatedFat 0.7, Sodium 298.3, Carbohydrate 29.5, Fiber 8.2, Sugar 3.8, Protein 14.3
BEANS, BEANS, AND BEANS
This is a very hearty dish made up of baked beans, kidney beans, and lima beans. If you like beans, you'll love this recipe.
Provided by Tommy H.
Categories Meat and Poultry Recipes Pork
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Let cool, and crumble.
- Place the ground beef and onions into a large skillet over medium heat, and cook and stir until the meat is no longer pink, breaking the meat apart as it cooks, about 10 minutes. Drain excess grease. Transfer the beef and onion mixture into a large Dutch oven. Stir in the crumbled bacon, honey barbecue sauce, pork and beans, kidney beans, lima beans, black beans, brown sugar, cider vinegar, liquid smoke, salt, and pepper.
- Cover, and bake in the preheated oven until bubbling, about 1 hour.
Nutrition Facts : Calories 448.8 calories, Carbohydrate 67.5 g, Cholesterol 43.2 mg, Fat 11.7 g, Fiber 10.2 g, Protein 21.2 g, SaturatedFat 3.9 g, Sodium 1528.2 mg, Sugar 35.1 g
BEANS AND CORNBREAD, PIONEER WOMAN
Make and share this Beans and Cornbread, Pioneer Woman recipe from Food.com.
Provided by Sheila the Great
Categories One Dish Meal
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- BEANS: Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Bring to a boil, then reduce heat and cover. Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don't over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can serve with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.
- CORNBREAD: Preheat oven to 450 degrees. Heat shortening in an iron skillet, muffin pan, or other baking pan. Combine corn meal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda. Stir. Add ¼ cup melted shortening, stirring constantly. Pour into hot pan, smoothing surface with spatula. Bake for 20 to 25 minutes or until golden brown on top.
Nutrition Facts : Calories 376.1, Fat 17.4, SaturatedFat 5, Cholesterol 37.5, Sodium 945.5, Carbohydrate 43.2, Fiber 9.2, Sugar 1.9, Protein 13.4
TEX-MEX BEAN BAKE WITH CORNBREAD TOPPING
I frequently cooked this dish when I was on the cross-country team in college. We loved this veggie-packed bake so much I would have to make two! For a meaty version, substitute shredded chicken for half of the potato. -Samantha Westveer, Kentwood, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add sweet potato, onion and peppers; cook and stir 5-7 minutes or until potato is cooked halfway through., Stir in beans, corn, chiles, salt and cumin; heat through. Stir in broth and cream cheese until blended. Transfer to a greased 13x9-in. baking dish., In a large bowl, combine cornbread mix, egg, milk and pumpkin. Spoon over bean mixture. Bake, uncovered, 25-30 minutes or until a toothpick inserted in the topping portion comes out clean. To Make Ahead: Can be made a day in advance. Prepare as directed, omitting topping. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Prepare topping and bake as directed.
Nutrition Facts : Calories 310 calories, Fat 10g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 645mg sodium, Carbohydrate 47g carbohydrate (14g sugars, Fiber 7g fiber), Protein 8g protein.
BAKED BEAN CORNBREAD
Our daughter Kaitlin created this moist bread. She loves to fix it for our family along with hot dogs and a salad. It's quick, simple, delicious and kid-friendly.
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the cornbread mixes, milk and eggs. Pour 1-1/2 cups batter into a greased 9-in. pie plate. Spread with baked beans. Spread with remaining batter. , Bake, uncovered, at 400° for 25-30 minutes or until a toothpick inserted into the cornbread comes out clean. Serve warm.
Nutrition Facts : Calories 254 calories, Fat 7g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 563mg sodium, Carbohydrate 40g carbohydrate (13g sugars, Fiber 3g fiber), Protein 8g protein.
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