Mom’s Best Vegan Baked Beans Recipe
Ingredients:
4 c of water
2 c of onions; chopped
2 tbs of vinegar (apple cider)
1/4 tsp of cinnamon (ground)
1/4 tsp of nutmeg
1/2 c of molasses
1/4 tsp of pepper
1 tsp of dry mustard
32 ozs of tomato sauce
1/8 tsp of allspice
1 lb of beans (navy, dried, uncooked)
1 clove of garlic; freshly peeled
4 leaves of bay
Instructions:
Wash and drain the beans. Except the tomato sauce, mix all other ingredients with beans. Cover and refrigerate (24 hours).
Set mixture into large microwaveable pot then add some tomato sauce and boil on medium flame. Lower heat, cover and let it simmer for 45 minutes, stirring occasionally.
Preheat the oven (300 degrees F). Put the covered pot inside the oven then bake (4 hours). Check the beans once every 1/2 an hour, add water or stir as necessary. If the beans get cooked, take away from the oven then prepare to serve. Good for 10 servings.
>> Mom’s Best Vegan Baked Beans Recipe
Kathy Pitts’ Frijoles Refritos Recipe
Ingredients:
2 c of beans; (well-washed, picked-over)
1 pc of onion (large); chopped finely
1 pc of chili pepper (red, small, dried); crushed
1 tsp of cumin (ground)
6 c of ham broth or water
1 Tbsp of oregano
Drippings/lard (for frying)
Cheese (mild cheddar); grated
Cheese (garnish, optional)
Instructions:
Place and boil ingredients inside pot that is deep. Remove fire, cover then let beans sit 1 hour. Boil beans again, then lower flame and let simmer ’til tender; for taste, add salt. Cooking duration depends on beans used, bean’s age, and water’s mineral.
In shallow yet large pan, let 3 Tbsps of lard/drippings dissolve. Then add 1 c of beans with cooking liquid to fat then mash it to become puree.
Keep on pouring liquid and beans with additional fat if needed then continue mashing ’til you use every beans. Serving of beans can be as is, as tortillas filling, or decorated with cheese (shredded).
>> Kathy Pitts’ Frijoles Refritos Recipe
Bean Tortilla Casserole Recipe
Ingredients:
4 c of water
1 lb of pinto beans; rinsed then drained
1/2 c of onion (medium); minced
2 pcs of garlic cloves
1 pc of single chilies
1-1/2 tsp of bouillon (chicken, instant)
1/8 tsp of cumin (ground)
1/2 c of veggie oil
2-1/2 c of chicken (cooked); cut into cubes
12 pcs of flour tortillas (8-inch pcs); heated
1-1/2 c of dairy sour cream
1/4 c of scallions (w/ tops); chopped
1-1/2 c of cheese (Montery Jack); grated
Instructions:
Combine water, garlic, and onion in a (Dutch) oven. Let it boil then reduce the heat. Continue to simmer, do not cover, till beans soften at about three hours; add water when needed.
Place 1/4 cup (bean) liquid, chiles, cumin, and dry bouillon, in processor. Blend till smooth then transfer mixture onto a large mixing bowl. Put the beans in a bowl and cover with liquid.
Heat skillet and place oil. Place bean mix and cook, do not cover; stir occasionally till smooth and creamy. Heat the oven (350 degrees F) and spoon chicken on tortillas then fold in half.
Arrange them on greased baking sheet; spoon the bean mix on tortillas then top (sour) cream, scallions, and cheese. Bake for 15-20 minutes or till bubbly.
>> Bean Tortilla Casserole Recipe
Kahlua Baked Beans Recipe
Ingredients:
1 pound of beans (navy, dried); rinsed & picked
1/2 pound of bacon; sliced
2 cup of onion; (chopped finely)
1 bottle of sauce (chili, 12 ozs)
1/2 cup of sauce for barbeque (tomato-based)
1/2 cup of Kahlua
1/4 cup of mustard (Dijon)
1/2 cup of coffee (brewed & strong)
1/4 cup of molasses (unsulfered)
2 tablespoons of sauce for steak (spicy & thick)
1 teaspoons of salt
2 tablespoons of Tabasco sauce
Instructions:
Soak beans overnight under water then let drain. In huge pot, immerse them with water (cold) and set on moderate flame then bring to boil.
Lower flame to simmer with pot uncovered (at least 1 hour) while stirring one time or two times ’til beans become soft yet firm. Once done, drain the mixture and reserve 1.5 c of liquid from cooked bean.
Cook bacon on skillet ’til crispy then remove bacon, leaving 1 Tbsp of fat on skillet. Add onions then cook ’til softened (about 5 minutes).
Mix beans, 1.5 c of cooking liquid, onions, salt, Tabasco, steak sauce, molasses, mustard, coffee, Kahlua, chili sauce, and onions. Transfer all to heavy 5-quart Dutch or nonreactive oven that has lid (tight-fitting) then bake (350 degree F in 30 minutes).
Add beans then continue to bake uncovered (30 minutes). Stir then allow to bake for 40 more minutes, ’til beans thickened, stirring occasionally.
You can cool, cover and refrigerate beans, then reheat it the following day over moderate-low heat. This recipe creates 10 serving portions.
>> Kahlua Baked Beans Recipe
Appalachian Bean Loaf Recipe
Ingredients:
2 c of mashed beans
2 c of bread crumbs (soft)
2 pcs of beaten eggs
1 Tbsp of butter (unsalted)
1 c of bacon drippings
1 c of milk
1/4 tsp of pepper
2 Tbsps of chopped onion
1 tsp of salt
Instructions:
Combine together beans, bread crumbs, eggs, butter, bacon drippings, pepper, salt, and onion while gradually adding milk, just enough to make the mixture moist.
Transfer firmly onto a buttered pan (loaf) and bake for an hour at 350 degrees F or till firm then serve warm with (tomato) sauce.
>> Appalachian Bean Loaf Recipe
Akkra (Bean Fritters) Recipe
Ingredients:
1 c of black-eyed peas
2 pcs of red pepper (hot); seeded and chopped
1 tbsp of vegetable oil
1 tsp of black pepper
2 tsps of salt
Instructions:
Soak peas overnight inside a bowl with water (cold). Drain and remove its skin then soak again in water (cold) for another 2 to 3 hours.
Drain then rinse; place inside food processor and add red pepper then blend.
Pour mixture onto a bowl and add red pepper, black pepper, and salt; beat thoroughly till it becomes fluffy or light.
Heat pan then place oil, when oil is very hot, fry a tablespoonful like a patty and cook till each sides is slightly brown. Place on a paper towel to drain excess oil.
>> Akkra (Bean Fritters) Recipe
Marie’s Baked Beans Recipe
Ingredients:
6 lbs of beans (small), white
3 lbs of bacon
2 lbs of sugar (brown)
1/2 c of catsup
1.5 c of molasses
Salt
Pepper (to taste)
Onions
Instructions:
Cover the beans then leave it overnight; undrained. Sprinkle a teaspoon of salt. Cut bacons into 1/2 x 1 inch thick. Mix it all in a roaster (large) then bake for 5-7 hours (300 degrees F). Stir occasionally.
Add some liquid if necessary (use a blend of catsup and water, sugar (brown) and water, or molasses and water). This recipe serves 30 people.
>> Marie’s Baked Beans Recipe
Bean Moussaka Recipe
Ingredients:
2 c of legumes (cooked)
4 pcs of tomatoes; diced
1 pc of onion; diced
4 cloves of garlic; minced
1/2 tsp of pepper (black)
1 tsp of salt
2 tsp of sage
1 tsp of allspice
2 c of stock or water
2 pcs of eggplant (large)
1 c of olive oil
2-1/2 c of soy milk
2 Tbsps of ghee
1/8 tsp of nutmeg
2 Tbsps of flour; sifted
1 tsp of allspice
Instructions:
Place beans on a medium-sized pot along with onion, garlic, salt, sage, pepper, and tomatoes. Add stock and let it simmer at about ten mins.
While waiting, slice the eggplants to rounds then fry in oil (olive oil) until golden brown; set them aside.
To make (white) sauce, slowly heat ghee on the pot, slowly add flour following the soya milk, stir constantly. Add nutmeg, salt, and pepper. Let it simmer slowly for a minute.
Prepare a baking dish and grease the insides, arrange the fried eggplants on the base, then spread the cooked beans. Sprinkle allspice and pour the sauce.
Place in the oven and bake for half an hour at 375 degrees F or till crust turns golden brown.
>> Bean Moussaka Recipe
New England Baked Beans Recipe
Ingredients:
1.5 lb of beans (dried); soaked overnight
1/2 lb of bacon; cut into cubes
2 tsp of dry mustard
5 c of water
2 tbs of molasses
1 c of sugar (brown)
1.5 c of khup
1 pc of onion (medium)
1 tbs of salt
Water (to cover)
Instructions:
Place the beans in five cups of water and soak overnight. Boil the beans ’til skins start breaking. Add the rest of the ingredients then soak it in water. Put cover on the pan then bake 5-6 hours. Good for 8 servings.
>> New England Baked Beans Recipe
Black Bean Polenta/ Nancy Recipe
Ingredients:
A can of green chilies (7 ozs); chopped
2 c of salsa (fresh)
4 c of cheese (Garlic Jack); grated
3 c or 2 bunches of scallions; sliced
2 c of polenta (coarse cornmeal)
8 c of water
2 c of black beans; dried
3 tsp of salt
Instructions:
You can cook the beans 24 hours before making this recipe or you can fully soak them inside a bowl for about two hours before preparing this recipe.
Using a deep kitchen pot, boil eight cups of water, season with salt then little by little add one cup of the polenta all the while stirring continuously.
Cook for twenty minutes ’till you get a thick paste. Add the scallions and one part of your cheese.
Transfer the bean mixture onto a baking pan. Top with salsa, add the beans, chilies and the remainder of the cheese. Layer the polenta.
Pop in the oven for twenty minutes (350 degrees F). Serves eight people.
>> Black Bean Polenta/ Nancy Recipe
Madam Russell Baked Beans Recipe
Ingredients:
1 lb of beans (white pea); soaked overnight, dried
1/4 lb of pork (salt-cured, lean); diced
1 pc of onion (medium); diced
1/4 c of sugar (brown, packed)
1/2 tsp of mustard (dry)
1 tsp of salt
1.2 c of molasses
Instructions:
Boil onions and beans in huge saucepan then simmer (45 minutes) ’til the skins separate from beans. Drain the liquid on little bowl.
Take one c of liquid from bean and blend it with salt, sugar, mustard and molasses in bowl. Then layer 1/2 of pork with all beans to 8-cup beanpot. Then pour the molasses mix on top and add a little more liquid from bean, then place the rest of pork on top.
Bake for 240 minutes (300 degrees F); uncover. Extend baking for 1 more hour ’til beans become tender, dark brown and dry, if prefer.
(After baking for two hours, check beans. If it looked dry, then add liquid from bean to moist.) Good for 6 servings.
>> Madam Russell Baked Beans Recipe