Melting Pot Beans Recipes

POROTOS MIXTOS: MIXED BEAN STEW

Steps:

• In a stockpot, combine the beans, pumpkin, and chicken stock. Bring to a boil. Cook until beans are tender, about 1 hour.
• In a saute pan, render bacon. Add onions, peppers, and carrots. Cook until translucent. Add to the bean mixture. Cook for around 15 minutes.
• In a blender, puree corn and basil. Add the mixture to the beans and cook for 15 minutes, stirring continuously. Season. Serve with paprika oil.
• Heat up the oil and cook the garlic. Strain. Add paprika. Cool.

THREE INGREDIENT BAKED BEANS

Steps:

• Chop the onion. In a saucepan heat the oil and then cook the onion until softened. Add the beans and simmer for 10 minutes. Add the molasses and simmer for 10 to 15 more minutes.

POT OF BEANS

Steps:

• Make the beans: Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight. Drain. (For a quick soak, cover beans in a saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour. Drain.)
• Make the flavor base: Heat oil in a pot over medium heat. Cook onion, garlic, chile, 1 1/2 teaspoons salt, and any add-ins until onion and garlic are soft, about 5 minutes.
• Add beans, 8 cups water, and 1 1/2 teaspoons salt. Bring to a boil. Reduce heat. Simmer, partially covered, adding water as needed to keep submerged, until tender, 35 minutes to 2 hours, depending on type of bean. (Start checking for doneness after 30 minutes.)

MELTING POT BEANS

Steps:

• Brown beef, onions, and green pepper. Drain excess fat.
• Add chili powder, beans, macaroni, cheese, milk and salt.
• Pour into casserole.
• Bake at 400°F for 30 minutes or until hot.