Beans Beans And More Beans Recipes

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MIXED BEANS AND MORE



Mixed Beans and More image

A main dish of beans, meat, and salsa that can cook all day and keep you warm all evening. You can use any combination of lima, black, pinto, kidney, or butter beans.

Provided by NRath

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 16h45m

Yield 10

Number Of Ingredients 14

1 ½ cups dried black beans, rinsed
1 ½ cups dried pinto beans, rinsed
1 ½ cups dried kidney beans, rinsed
1 pound andouille sausage, chopped
1 pound lean ground beef
1 large onion, chopped
1 bell pepper, chopped
2 cloves cloves garlic, minced
1 cup corn
¾ cup salsa
¾ cup tomato-based chili sauce
2 tablespoons white vinegar
1 cup water
salt and ground black pepper to taste

Steps:

  • Place black beans, pinto beans, and kidney beans in a large container and cover with several inches of cool water; let stand for at least 12 hours. Bring beans and water to a boil in a large pot; cook until beans are tender and heated through, 30 minutes. Remove pot from heat to cool and drain beans.
  • Cook and stir sausage, beef, onion, bell pepper, and garlic in a large skillet over medium-high heat until meat is browned, 5 to 10 minutes. Drain and discard fat.
  • Stir beans, sausage mixture, corn, salsa, chili sauce, vinegar, and water together in a slow cooker.
  • Cook on High for at least 4 hours, stirring occasionally. Season with salt and ground black pepper.

Nutrition Facts : Calories 573.8 calories, Carbohydrate 65.6 g, Cholesterol 56.1 mg, Fat 19.9 g, Fiber 14.6 g, Protein 34.4 g, SaturatedFat 6.9 g, Sodium 843.4 mg, Sugar 6.1 g

BEANS, BEANS, AND MORE BEANS



Beans, Beans, and More Beans image

I was craving beans and couldn't decide what I really wanted, so I made this recipe up and it is actually pretty good.

Provided by Shellbelle

Categories     < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 can black-eyed peas, drained
1 can pinto beans, drained
1 can kidney bean, drained
1 can great northern bean, drained
1 can vegetable broth
1 can sliced mushrooms, drained
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
garlic powder, salt,and pepper to taste

Steps:

  • Combine all ingredients in a large pot and bring to a boil over high heat.
  • Reduce heat to medium and cook, stirring occasionally, for about 10 minutes.

BEANS, BEANS, AND BEANS



Beans, Beans, and Beans image

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

¾ pound bacon
1 pound ground beef
2 large onions, chopped
1 (18 ounce) bottle honey barbecue sauce
4 (15 ounce) cans pork and beans
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can lima beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
½ cup packed brown sugar
3 tablespoons cider vinegar
1 tablespoon liquid smoke flavoring
1 teaspoon salt
½ teaspoon ground black pepper

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

CALICO BEANS, BEANS, & MORE BEANS



Calico Beans, Beans, & More Beans image

I've been "tweaking" this recipe for about 10 years now. This version is my absolute favorite, and I've had many requests for the recipe. I've never found a bean I didn't enjoy in this dish yet. (Well, maybe not green or yellow wax!) Originally got the first recipe from a friend I worked with.

Provided by Jillians Piper

Categories     One Dish Meal

Time 45m

Yield 8-12 serving(s)

Number Of Ingredients 18

2 lbs hamburger
1 (16 ounce) can Manwich sloppy joe mix (BOLD)
2 (15 ounce) cans petite diced tomatoes
1 (1 ounce) envelope onion soup mix (Lipton, Mrs.Grass, Knorr, type)
1 (28 ounce) can bushes baked beans (I use the Boston flavor, but use whatever flavor you like)
2 (16 ounce) cans large butter beans
2 (16 ounce) cans baby butter beans
1 (14 1/2 ounce) can light red kidney beans
1 (14 1/2 ounce) can dark red kidney beans
1 (15 ounce) can great northern beans
1 (15 ounce) can black beans (not the Spicy Ones)
1 (14 1/2 ounce) can baby lima beans
3/4 cup ketchup
1/3 cup Heinz 57 steak sauce
1/4 cup brown sugar
2 tablespoons sour cream, per serving (optional)
3 -6 saltine crackers, per serving (optional)
1/4 cup grated cheddar cheese, per serving (optional)

Steps:

  • In large skillet or Dutch oven brown hamburger; as you are doing this add the envelope of onion soup mix.
  • When hamburger/soup mix is browned, add can of Manwich BOLD.
  • Next lightly rinse all beans except the Bushes baked beans.
  • Add petite diced tomatoes and all types of beans to hamburger/soup/Manwich mixture.
  • Stir together over medium heat.
  • Add ketchup, Heinz 57, and brown sugar.
  • Heat thoroughly.
  • Dish into large bowls.
  • Garnish with grated cheese, crackers & a dollop of sour cream.
  • Sometimes this dish will become very thick, if this happens you can thin with water or beef broth.
  • Special Note: You can pretty much add or delete any bean you like or maybe dislike?!
  • Just have fun! and ENJOY!
  • This recipe makes quite a bit. So if you're not feeding 8-12 you can freeze the extra or half the recipe.

Nutrition Facts : Calories 794.1, Fat 15.3, SaturatedFat 5.4, Cholesterol 76.3, Sodium 1496.7, Carbohydrate 115, Fiber 28.2, Sugar 25.7, Protein 55.3

BEANS, BEANS & MORE BEANS RECIPE - (3/5)



Beans, Beans & More Beans Recipe - (3/5) image

Provided by Mimimidge

Number Of Ingredients 11

1 lb. ground beef
1/2 lb. bacon
1 can baked beans
1 can kidney beans
1 can butter beans
1 can pork & beans
1/2 cup ketchup
1 onion chopped
1 tsp. mustard
1 cup brown sugar
4 tbsp. vinegar

Steps:

  • Heat oven to 350 In oven proof skillet brown ground beef & bacon, drain Stir in all other ingredients. Bake for 1 hour covered.

BEANS MARBELLA



Beans Marbella image

This recipe started as a wisp of an idea in The Veggie, our weekly newsletter about vegetarian home cooking, inspired by that iconic dish chicken Marbella, made famous in "The Silver Palate Cookbook." Instead of chicken, a pot of thin-skinned, creamy beans and their rich cooking liquid form the base, which are then added to a pan of fried garlic and reduced red wine with plenty of olive oil, prunes and olives. They're then topped with a simple roasted potato salad, dressed with vinegar-soaked shallots, capers and parsley. It's not an exact replica of chicken Marbella, but it's a beautiful and satisfying way to enjoy its familiar flavors - the tangy, briny sharpness of vinegar, capers and olives, set against the sweetness of prunes. You can serve the dish as is, but it's even more luxurious with some thickly sliced and toasted bread, brushed with olive oil and garlic.

Provided by Tejal Rao and Alexa Weibel

Categories     dinner, soups and stews, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1 pound dried beans (preferably thin-skinned, creamy beans like cannellini or great Northern beans)
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for finishing
3 fresh or dried bay leaves
1 teaspoon dried oregano
Kosher salt (such as Diamond Crystal) and freshly ground pepper
4 garlic cloves, chopped
1 cup dry red wine
1/2 cup halved Castelvetrano olives
1/2 cup roughly chopped prunes
1 pound fingerling potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
Kosher salt (such as Diamond Crystal) and freshly ground pepper
1 large shallot, minced
1 teaspoon red wine vinegar
2 tablespoons chopped capers
Torn fresh parsley leaves and tender stems

Steps:

  • Start the beans: Rinse the beans then add them to a large, heavy pot and cover with enough cool water to generously immerse (about 12 cups). Add ¼ cup olive oil, the bay leaves, oregano and 1 teaspoon salt, then bring to a boil over high heat. Once the liquid comes to a boil, reduce the heat to medium-low and simmer, stirring occasionally, until the beans are very tender, 1½ to 2 hours. Add extra water by the cupful as needed to keep the beans immersed.
  • Prepare the potatoes: Heat the oven to 375 degrees. On a large sheet pan, toss the potatoes with 2 tablespoons olive oil; season generously with salt and pepper, and toss to coat. Roast, stirring once about halfway through, until the potatoes are golden-brown and tender, about 30 minutes. Set aside.
  • Finish the beans: In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the chopped garlic and sauté until soft and fragrant. As soon as the edges of the garlic start to color, add the red wine and simmer until the wine is reduced by half, 5 to 10 minutes.
  • Using a slotted spoon, transfer the cooked beans (you should have about 7 cups) to the reduced wine in the skillet, then add about 2 cups of their cooking liquid - you want just enough to mostly cover the beans. Add the olives, prunes and another ¼ cup olive oil, and simmer over medium, stirring occasionally, until the flavors meld and the liquid thickens slightly to form a sauce, 10 to 15 minutes. Season to taste with salt and pepper.
  • Finish the potatoes: In a medium bowl, combine the minced shallot with the red wine vinegar. Add the potatoes, capers and parsley, and toss to coat. Season to taste with salt and pepper. Tip the potatoes on top of the beans, drizzle with olive oil and serve.

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