Pjs Beans Recipes

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PERFECT PINTO BEANS



Perfect Pinto Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 11h40m

Yield 12 servings

Number Of Ingredients 11

1 1/2 pounds pinto beans
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
3 thick-cut slices of bacon, cut into thirds
3 cloves garlic
2 bay leaves
1 medium onion, diced
1 red bell pepper, diced
Kosher salt and freshly ground black pepper

Steps:

  • Put the beans in a large bowl, cover with cold water and let soak overnight.
  • Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.

BEST EVER PINTO BEANS



Best Ever Pinto Beans image

I learned to make pinto beans from my Grandma, who came from Oklahoma. I've added to the recipe, and my Mother used to say mine were the best beans she'd ever tasted. Serve the Southern way - with cornbread and steamed greens.

Provided by Foxy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 7h10m

Yield 6

Number Of Ingredients 6

1 pound dried pinto beans
6 cups water, or more as needed to cover
1 smoked ham hock
1 teaspoon kosher salt
1 tablespoon brown sugar
1 (6.5 ounce) can tomato sauce

Steps:

  • Cover pinto beans with water in a large bowl. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain.
  • Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and kosher salt to the pot. Pour in more water if needed to cover ingredients by at least 1 inch.
  • Reduce heat to medium-low and simmer until beans are just tender, 2 to 3 hours.
  • Remove ham hock from beans; cut meat from the bone, chop the ham, and return to pot.
  • Stir tomato sauce and brown sugar into the beans. Continue to simmer until beans are tender and flavors are blended, about 1 more hour.

Nutrition Facts : Calories 352.5 calories, Carbohydrate 49.5 g, Cholesterol 22.7 mg, Fat 8.2 g, Fiber 16.1 g, Protein 21.8 g, SaturatedFat 2.7 g, Sodium 509 mg, Sugar 4 g

JEAN'S BEANS, AT HOME OR IN CAMP



Jean's Beans, at Home or in Camp image

This recipe, for beans is soooo delicious that you really do have to try it - Here is what they had written about the recipe - "Jean doubts if her beans are ever the same twice. She starts with a mixture of dry beans, as many as 7 different kinds, adds ham joints, pork hocks, salt pork or bacon ends, then the sauce": The beans may include one or more of the following: small white navy beans, the larger Great Northern beans, pinto, limas, kidney, blackeye, garbanzos or chickpeas. Have fun with this recipe! A final word about the beans - to speed up the soaking process, cover the dried beans with water, bring to a boil, and simmer for 2 minutes. Then remove from heat and let stand, tightly covered, for 1 hour. Blanching beans like this is equivalent to about 8 hours soaking.

Provided by Chef mariajane

Categories     Camping

Time 9h

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/2 cups assorted dried beans
water to cover beans
1 large onion
8 whole cloves
1/4 cup molasses
1/4 cup brown sugar
1/4 cup maple syrup
1/2 cup ketchup or 1/2 cup chili sauce
1 tablespoon dry mustard
1 teaspoon salt
1 tablespoon Worcestershire sauce
1/2 cup boiling bean water
diced salt pork, bacon ends or leftover baked ham

Steps:

  • Put assorted beans into a large heavy pot and cover with water, about three or four times as much water as beans. Let stand overnight. Drain and cover with fresh water. Cover, bring to boil, then simmer slowly until tender. Test for doneness on beans by blowing on them. If done, the skins will blow right off. The small navy bean will take longer to cook. Do not add meat or other ingredients yet or the beans will not soften. They should boil alone in the water until tender.
  • When beans are tender, drain, reserving the liquid. Stick whole cloves in the onion and add to the cooked beans. Add molasses, brown sugar, maple sugar, ketchup, dry mustard, salt Worcestershire sauce and half the reserved liquid. Add meat. Cover and bake at 250F for 6-9 hours, adding extra bean water or more ketchup if the mixture becomes dry Uncover for the last half hour and adjust seasonings, if necessary.
  • For camp, prepare the beans up to the final baking stage. Then dig a hole at least 4 inches deeper then the heavy iron bean pot. Prepare enough coals to have a good layer underneath the pot and on top of it. Put the bottom layer of hot coals into the hole, then lower the pot into the hole, covering the lid with foil to keep out any dirt. Cover with remaining coal and bury with at least 3-inches of dirt. Bake in the pit for at least 4 hours, watching that the dirt stay in place, thus holding in the heat.

Nutrition Facts : Calories 150.8, Fat 0.7, SaturatedFat 0.1, Sodium 649.4, Carbohydrate 37.2, Fiber 0.7, Sugar 30.6, Protein 1

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