Slow Simmered Beans Recipes

SLOW-SIMMERED KIDNEY BEANS

Steps:

• In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Add sausage to drippings; cook and stir for 5 minutes. Drain and set aside., In a 6-qt. slow cooker, combine the beans, tomatoes, red peppers, onion, ketchup, brown sugar, honey, molasses, Worcestershire sauce, salt and mustard. Stir in the bacon and sausage. Cover and cook on low for 4-6 hours. Stir in apples. Cover and cook 2 hours longer or until bubbly.

SLOW-SIMMERED KIDNEY BEANS

Steps:

• In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels.
• Add sausage to drippings; cook and stir for 5 minutes. Drain and set aside.
• In an ungreased 5 quart slow cooker, combine the beans, tomatoes, red peppers, onion, ketchup, brown sugar, honey, molasses, Worcestershire sauce, salt and mustard. Stir in the bacon and sausage.
• Cover and cook on low for 4-6 hours.
• Stir in apples.
• Cover and cook 2 hours longer or until bubbly.
• Cook's notes: I have never used the apples and never will. Also in a pinch you can cook the onions and bell peppers in the bacon drippings, after the sausage, until translucent then add to the crockpot. This will cut down on cook time.

SLOW-SIMMERED BEANS

Steps:

• Follow Step 1 in Beans and Legumes, Conventional Soak-and-Cook Method (page 110).
• Before cooking, drain the beans, and combine them in a soup pot with plenty of water (about 14 times their volume). Add the remaining ingredients (except salt and pepper) and bring to a simmer. Cover and simmer over low heat for 1 hour.
• Check the beans and give them a good stir at this point. There should still be enough water for them to simmer in, at about the same level as the volume of beans. Add more water if necessary.
• Continue to simmer until some of the beans have burst and have a creamy texture, 1 1/2 to 2 hours over low heat. The simmering liquid should be thick and soupy. Check occasionally and add small amounts of water as needed, just enough to keep the beans simmering. Season with salt and pepper and serve in shallow bowls.
• These related varieties (red beans are a bit smaller and rounder than kidneys) are among the most widely used beans in North America, but they can be difficult to digest for those just starting to use beans-make sure they're well cooked.
• Kidney and red beans lend themselves well to spicy seasonings-chili powder, cayenne pepper, and paprika-hence their wide use in chili, other Mexican dishes, and the New Orleans classic, red beans and rice.
• Use them in marinated bean salads and pasta salads.
• Calories: 101
• Total Fat: 1g
• Protein: 5g
• Carbohydrate: 16g
• Cholesterol: 0mg
• Sodium: 2mg

BEER SIMMERED BEANS

Steps:

• Combine pinto beans, kidney beans, beer, jalapenos, garlic, cumin, and salt in a large saucepan. Simmer for 10 minutes. Serve warm or chilled.

SLOW-SIMMERED KIDNEY BEANS

Steps:

• In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels.
• Add sausage to drippings; cook and stir for 5 minutes. Drain and set aside.
• In an ungreased 5-qt. slow cooker, combine the beans, tomatoes, red peppers, onion, ketchup, brown sugar, honey, molasses, Worcestershire sauce, salt and mustard. Stir in the bacon and sausage. Cover and cook on low for 4-6 hours.
• Stir in apples. Cover and cook 2 hours longer or until bubbly.

SLOW-COOKED WHITE CHILI (CROCK POT)

Steps:

• In a large skillet, saute chicken, onion and garlic in oil until onion is tender. Transfer to a 3-qt. slow cooker.
• Stir in the remaining ingredients.
• Cover and cook on low for 7-8 hours or until chicken juices run clear and flavors are blended.
• Yield: 8 servings (2 quarts).

FUUL (SOMALI-STYLE FAVA BEAN STEW)

Steps:

• In a medium pot or deep skillet over medium heat, warm up the olive oil. Once the olive oil is hot, add the onion and stir. Let the onions cook, stirring occasionally, until they are soft and almost translucent, about 5 minutes.
• Once the onions have cooked, add in the garlic and let it cook until it softens, about 2 minutes. Add the roughly chopped tomatoes and let them cook, stirring occasionally, for 7 to 8 minutes or until they start to break down. Add the salt.
• While the tomato mixture cooks, prepare the xawaash mix: Add the cumin, coriander, black pepper, cinnamon and cardamom to a small nonstick pan. Toast over low heat, stirring continuously, for 1 minute or until the spice mix becomes fragrant.
• Add the xawaash mix to the simmering tomato and onions. While the tomatoes finish cooking, add the rinsed fava beans to a medium bowl and use a pestle to mash them until there are almost no whole beans left. Stir the mashed beans into the tomatoes.
• Stir in the tomato sauce, 1 cup of water and the chopped cilantro leaves into the bean and tomato mixture. Cover the pan and simmer on low heat for 15 minutes. Stir in up to an additional ⅓ cup of water if the stew gets too thick.
• Serve the fuul with anjero, if desired. Leftovers keep for about a week in the refrigerator.