Big Batch Black Beans Recipes
BIG-BATCH BAKED BEANS
"All in the family" is how Kathy Herron describes her tasty baked beans. "My mom got the recipe from my aunt, then shared it with me when she saw how much my husband enjoyed the dish. It's great to take to potlucks and picnics," jots Kathy from Jamestown, New York.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients., Transfer to a greased 3-qt. baking dish. Cover and bake at 350° for 1 hour or until beans reach desired thickness.
Nutrition Facts : Calories 253 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 781mg sodium, Carbohydrate 45g carbohydrate (20g sugars, Fiber 8g fiber), Protein 13g protein.
BIG-BATCH BLACK BEANS
This simple, large batch of seasoned black beans can be frozen, refrigerated, and repurposed in endless ways for easy, family-friendly meals.
Provided by The Epicurious Test Kitchen
Time 3h
Yield Makes about 12 cups
Number Of Ingredients 7
Steps:
- Place beans in a large heavy pot and cover with water by 2". Cover pot and bring to a boil over high heat, then remove from heat. Let sit 1 hour.
- Uncover and add more water if needed to cover by 2". Stir in onion, garlic, bay leaves, salt, oregano, and cumin. Cover and bring to a boil over medium heat. Uncover, reduce heat to low, and simmer, checking after 1 1/2 hours and adding more water if needed to keep beans submerged, until beans are tender and creamy, 1 1/2-2 hours total.
- Serve beans immediately or let cool completely, then transfer beans and cooking liquid to airtight containers.
- Do Ahead: Beans can be made 5 days ahead. Cover and chill, or freeze up to 3 months.
BIG-BATCH BEAN SOUP
When I was a cook in the service, I learned all I could from the cooks in the gallery. This soup was a favorite among the men.-Jene Cain, Northridge, California
Provided by Taste of Home
Categories Lunch
Time 2h50m
Yield 100 servings (6-1/4 gallons).
Number Of Ingredients 8
Steps:
- Place the beans and ham bones in a large stockpot; add ham stock. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until the beans are tender. , Stir in the onions, carrots and pepper; cover and simmer for 30 minutes or until vegetables are tender. Combine flour and water until smooth; gradually stir into soup. Cook for 10 minutes or until thickened, stirring occasionally. If too thick, add additional water.
Nutrition Facts : Calories 78 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 1084mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
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