Beans And Stuff Recipes

BEANS, BEANS, AND BEANS

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.

BEANS AND STUFF

Steps:

• In a large bowl, combine pork and beans, corn, kidney beans, and chili; set aside.
• In a large skillet, fry bacon until crisp. Remove from pan and drain on paper towels. When bacon is cool, crumble into small pieces. Set aside.
• Sauté onion and green pepper in bacon drippings. Add onion mixture and crumbled bacon to bean mixture. Stir in ketchup and Worcestershire.
• Pour mixture into a sprayed 4-quart casserole dish; cover. Bake at 350°F, 50-60 minutes.

COWBOY BAKED BEANS RECIPE

Steps:

• Brown meat and saute onion together on medium high heat in a frying pan.
• After the ground beef is cooked through, drain the grease well.
• In another pan cook bacon and crumble into small pieces and add to the meat and onion mixture.
• Stir in the remaining ingredients into the large pan and simmer for 10 minutes.

SIMPLE BEANS AND RICE STUFFED BELL PEPPERS

Steps:

• Prepare beans and rice according to package directions. Let stand until most of the liquid is absorbed.
• Preheat oven to 350 degrees.
• Wash and dry peppers. Slice off the stem end and remove membrane and seeds.
• Stuff each pepper halfway with beans and rice, sprinkle in 1/4 of the cheese, fill to the top with beans and rice and sprinkle in another 1/4 of the cheese. Press with the back of a spoon as you fill to compact. Replace the stem ends onto the peppers.
• Stand up in an ovenproof baking dish and spoon tomato soup over. Do not reconstitute the soup.
• Bake for 40 - 50 minutes, until peppers are tender.
• Note: Not a big deal if the peppers won't stand up. Use a couple of toothpicks to hold the stem "lid" in place.
• Prep time doesn't include time to make the beans and rice - 25 minutes.

BEANS-AND-GREENS-STUFFED PEPPERS

Steps:

• Roughly chop leaves of Swiss chard and thinly slice stems. In a large skillet, heat oil over medium-high. Add garlic and chard stems; season with salt and pepper. Cook, stirring, until fragrant, 1 minute.
• Add 1/4 cup water to skillet; cover and cook until stems are tender, 5 minutes. Uncover and stir in chard leaves, white beans, Parmigiano-Reggiano, and vinegar. Remove from heat.
• Preheat broiler, with rack 6 inches from heating element. Place peppers on a baking sheet, drizzle with oil, and season. Broil peppers, cut-sides down, until tender and charred in places, 10 to 12 minutes.
• Remove from oven and stuff, cut-sides up, with bean mixture. Sprinkle 3/4 cup grated fontina over tops. Broil until cheese is melted, 1 to 2 minutes; serve.

MOM'S BAKED BEANS

Steps:

• Preheat oven to 350 degrees.
• Open the pork and beans and drain well.
• In a 2 quart casserole baking dish, combine the pork and beans, molasses, chopped onion, and brown sugar.
• Top with bacon strips.
• Bake covered for 1 hour, remove cover halfway through cooking time.
• The sauce will start to thicken. It will thicken more as it begins to cool.