Sunday Beans Recipes

SUNDAY BEANS

Steps:

• Heat a large saucepan over medium-high heat. Add the olive oil and, a few moments later, the bacon. Cook, stirring occasionally, until the fat has begun to render out of the bacon and the meat is beginning to crisp, about 5 minutes.
• Lower the heat to medium and add the onion, garlic and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes.
• Add the cumin and coriander. They will absorb the heated oil in the pan and grow fragrant. Stir for 1 to 2 minutes and then add the juices. Raise the heat to high until the mixture begins to simmer, then lower the heat and reduce to one half of its volume. Taste and adjust the seasonings.
• Stir in the beans. After 5 minutes stir again, then taste and adjust the seasonings. (The mixture can keep, softly bubbling on the stove, for hours. Add a little juice or water if necessary. Stir occasionally.) Serve with white rice.

SUNNY'S EASY BAKED BEANS

Steps:

• Heat the oven to 350 degrees F.
• Over a Dutch oven or oven-safe pot, cut 3 strips of the bacon into small pieces and cook on medium-high heat until the fat is rendered and the bacon is crisp. Remove the bacon to a paper towel-lined plate leaving the fat in the pot. Add the onions, thyme, and then season with salt and pepper. Cook until the onions are tender and translucent, about 5 minutes. Add the brown sugar, garlic, dry mustard, paprika, ketchup, Worcestershire sauce, and Sriracha. Stir to mix and cook until the brown sugar melts and the pot begins to bubble. Add the tomatoes, beans (don't drain 2 of the cans), stock, and remaining 3 strips of uncooked bacon.
• Cover and place in the oven to bake for 40 minutes, remove the lid and continue to cook for 20 minutes more. Remove from the oven and fish out the bacon strips and discard them, or leave them if you don't mind the texture. Serve the beans warm with chopped bacon sprinkled over the top.

FEIJOADA DE DOMINGO (SUNDAY BEAN STEW)

Steps:

• Combine 6 quarts water, black beans, bay leaves, salt, and pepper in a large saucepan. Bring to boil; simmer for 50 minutes.
• Bring remaining 2 quarts water to boil in a large saucepan. Stir in dried beef, pork ribs, and pig's feet; simmer until flavors combine, about 25 minutes. Add smoked sausage, spicy sausage, large bacon pieces, pork belly, pig's ear, and pig's tails; simmer until meat mixture is softened, about 25 minutes.
• Stir meat mixture to the bean mixture; simmer until flavors combine, about 45 minutes.
• Heat vegetable oil in a large skillet over medium heat; add garlic. Cook until warmed through, about 45 seconds; transfer to bean mixture. Add small bacon pieces to the skillet; cook and stir until lightly golden, about 2 minutes. Stir in onion; cook until onion is soft and browned, about 5 minutes. Stir in parsley.
• Stir the onion mixture into the bean mixture; simmer until tender, about 25 minutes. Transfer meat mixture to a serving dish. Pour beans into a separate serving dish.

SUNDAY SUPPER BAKED BEANS

Steps:

• In a full size medium SS liner combine first 5 ingredients, stir well.
• Preheat confection oven to 350°.
• Lightly spray Pam and pour in bean mixture.
• Cover with tin foil and bake 30 minutes, stirring once.
• Uncover and bake extra 30 minutes, stirring often until beans are thick. May have to extra rebake a few times, until beans are the desired consistence.
• Remove from oven and let rest 15 minutes.
• Note: You may need some additional liquid during baking? Also, can be considered Vegan and Gluten free?!? -- ALSO NOTE; KISS METHOD; Family size is 1 gallon beans, 1 cup each ketchup & brown sugar, 1/2 cup Maple Syrup and a squirt of mustard, 350 degrees in oven 30 minutes! Stir often until very thick!

DOWN HOME SUNDAY GREEN BEANS

Steps:

• Put turkey necks, broth, garlic, onion, and seasonings in a pot and bring to a boil. Turn heat down and let simmer for 45 minutes to an hour.
• Add green beans; bring back to a boil. Turn down heat and simmer til fork tender or to taste (about 45 - 60 minutes).
• Adjust seasonings to taste.

SUNDAY BEANS

Steps:

• 1. Heat a large saucepan over medium-high heat. Add the olive oil and, a few moments later, the bacon. Cook, stirring occasionally, until the fat has begun to render out of the bacon and the meat is beginning to crisp, about 5 minutes. 2. Lower the heat to medium and add the onion, garlic and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes. 3. Add the cumin and coriander. They will absorb the heated oil in the pan and grow fragrant. Stir for 1 to 2 minutes and then add the juices. Raise the heat to high until the mixture begins to simmer, then lower the heat and reduce to one half of its volume. Taste and adjust the seasonings. 4. Stir in the beans. After 5 minutes stir again, then taste and adjust the seasonings. (The mixture can keep, softly bubbling on the stove, for hours. Add a little juice or water if necessary. Stir occasionally.) Serve with white rice. Serves 8.

SUNDAY BLACK-BEAN SOUP

Steps:

• To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes. Remove cover and allow beans to sit in the liquid for one hour. Drain.
• Meanwhile, slice meaty part of bacon from fat. Discard fat.
• When beans are ready to cook, add meaty bacon to beans along with chicken stock and enough water to cover generously; cover and bring to a boil. Reduce heat and simmer.
• In hot oil, saute carrots, onions, celery, jalapeno, garlic and cumin until onions are golden. When vegetables are ready, add to pot of beans. If there is not enough water, add more. Cook beans 1 1/2 to 2 hours, or until tender. Season with salt, if desired.
• Just before beans are ready, cook sausage; slice into small chunks.
• Drain the bean mixture and reserve cooking liquid. Puree beans and vegetables, using some of the reserved liquid to make a thick soup. Return to cooking pot. Stir in sherry and lime juice. Add more reserved liquid, if necessary, and reheat to serve.
• Divide sausage chunks among bowls, and spoon soup into each bowl. Sprinkle with cilantro.