Ottercoons Beanwiches Recipes

OTTERCOON'S BEANWICHES

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place the bread onto a baking sheet, and broil in the preheated oven until toasted on both sides. Remove and set aside. Meanwhile, place the baked beans in a saucepan, and bring to a boil over medium-high heat. Reduce heat to medium-low, and keep hot.
• Heat a skillet over medium-high heat. Add the luncheon meat, and cook until it begins to brown on the edges, about 5 minutes; pour off any excess grease.
• To assemble the beanwiches, spoon the beans over the toasted bread slices. Place the luncheon meat on top of the beans, layer with tomato slices, and finish with two slices of Cheddar cheese per sandwich.
• Broil in the preheated oven until the cheese has melted, 1 to 2 minutes.

SUPER EASY CHICKEN CHILI

Steps:

• Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until softened and translucent, about 3 minutes. Pour in chicken broth, great Northern beans, chopped chiles, and torn chicken. Season with cumin, chili powder, and cayenne pepper. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes.
• Stir in sour cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.

BOSTON BEANWICH

Steps:

• Butter one side of one slice of bread.
• Spread the other side of the bread with the beans.
• Top with a slice of American cheese.
• Spread the second slice of bread with the mustard, and put it mustard side down.
• Butter the top of the bread, and on a griddle or frying pan, cook the sandwich until the beans are hot, cheese is melted slightly and the sandwich is nicely browned.

OTTERCOON'S BEANWICHES

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place the bread onto a baking sheet, and broil in the preheated oven until toasted on both sides. Remove and set aside. Meanwhile, place the baked beans in a saucepan, and bring to a boil over medium-high heat. Reduce heat to medium-low, and keep hot.
• Heat a skillet over medium-high heat. Add the luncheon meat, and cook until it begins to brown on the edges, about 5 minutes; pour off any excess grease.
• To assemble the beanwiches, spoon the beans over the toasted bread slices. Place the luncheon meat on top of the beans, layer with tomato slices, and finish with two slices of Cheddar cheese per sandwich.
• Broil in the preheated oven until the cheese has melted, 1 to 2 minutes.

BETTER BEANS ON TOAST

Steps:

• Sauté the onion and garlic in the peanut oil for 1 minute.
• Add the tomato paste, continuing to sauté.
• Add the vinegar, mix thoroughly, add the tin of beans. Reduce heat and allow to simmer.
• Toast the bread to crispy while it simmers.
• Check taste of beans, season to taste.
• Allocate about 3/4 cup of beans per 2 slices of toast. This yields enough for 2-3 lunches, since the beans keep for a few days.
• For vegetarian do not use the Worcestershire sauce or find a vegetarian version.