Refried Bean Recipe
I have a very great dish featuring the Chili Relleno that needs a traditional and excellent side dish of yummy refried beans that are a requirement for eating my relleno’s. Any traditional Mexican style chili relleno dish is not complete without a delicious siding of those refried pinto beans.
I’ve tried to use the canned version of these refried beans then added some additional ingredients; they taste ok but if you’re making the original and traditional Mexican relleno’s then traditional refried beans are in order. Do not worry this dish is quite easy to prepare.
You have the choice to use either use black or pinto beans to make authentic refried beans, Mexican style. The pinto bean type is usually the most common type used for the dish. Personally, this is my preference as well.
Canned pinto beans are ok to use for this recipe but if you’re using Mexican style to boil the dried pinto beans then your dish will taste better. Using dried pinto beans is better for this particular dish. If you’ll be soaking beans overnight, their cooking time will lessen but it isn’t really a needed step. If you just allow them to simmer and cook in your pot for a couple of hrs then you’ll get yummy tasting & tender beans to complement your dish.
Below are some steps to have that delicious tasting refried bean dish.
1) Be sure to wash beans thoroughly inside a colander or strainer.
2) Get 2 medium sized onions and chop them up well. Fry them using 3-4 tbsps of oil just until onions get browned and caramelized. The fried onions will add this really hearty flavor & taste to your dish.
3) Add beans to your saucepot filled with lots of water enough to completely cover these beans. Use your big pot because beans are going to grow big when you’re cooking them up. You could add water later on if needed.
4) Add to your pot your browned onions together with those oils that were used to caramelize them up. Add them to your pot then bring them to a boil gently.
5) For this particular step, you could choose to stir in salt or you could skip it. Salt will add that rich flavor into your dish but they can also prevent beans from getting soft & creamy, the choice is up to you.
6) Usually it takes beans 3-5 hrs for them to really get tenderized. One indication that they’ve cooked already is if their insides have that creamy feel & the chalky texture is already gone.
Simple Refried Bean Recipe
1 bag pinto beans
2 tablespoons cumin
1 tablespoon salt
1 tablespoon crushed hot pepper
1 tablespoon chili powder (optional)
4 strips bacon, including grease
3 cloves garlic, minced
1 large onion, chopped
2 tablespoons butter or lard
First, sort beans. Be sure all pebbles and debris are removed from them before you eat them. A good way to do this is to dump two handfuls at 1 time onto a plate.
As each handful is cleared of debris, dump it into a colander to be rinsed. After beans are all been properly sorted and rinsed, put them into a clean and large kettle and add about three times more water as beans inside your kettle. Leave beans inside the water overnight.
When you wake up the very next day, drain your pinto beans, & place them into a crock pot. Add water. Beans should be submerged with about one inch of water over the top. (If needed, add additional water as beans cook.)
Cook beans on low for around four hours or until soft. The older the bean, the longer cooking time it needs. Add cumin, salt, crushed pepper and chili powder to your crock pot.
Meanwhile, fry the bacon, and crumble it into your skillet. Add chopped garlic and minced onion, then continue frying on low for several minutes.
Drain beans one spoonful at a time, and add them to your skillet. Mash beans as you add them. Use your potato masher, but do not worry about perfection. There should be texture to your bean dish, so leave some beans whole. Once you have all your pinto beans inside the skillet, add additional butter or lard. If beans are moist enough, however, do not add any additional grease.
Fry beans over a very low heat. Do not burn. If beans begin to stick, add 1 tablespoon or so of water or juice from pickled hot peppers. Sprinkle in salt and pepper to taste.
If you’re not planning on using all your homemade refried bean mixture in 1 or 2 days, freeze it in airtight containers. To prevent waste, freeze only enough for one meal in each container
3 Garbanzo Salads Good For Diabetics
Beans have lots of good characteristics like versatility, health value and easily prepared. Beans & legumes are actually a very important aspect of a diabetic’s diet is especially the chickpeas or garbanzo beans.
Below are really good recipes for many diabetics using garbanzo beans. Have fun!
Herbed Garbanzo Salad
1 (16-oz.) can garbanzo beans (or chickpeas), drained
1/4 c parsley; chopped
1 medium tomato, cored and chopped
2 tbsps olive oil
1/4 c sliced ripe olives
1 tsp ground cumin
1 clove garlic, minced
1 tbsp red wine vinegar
1 tsp dry mustard
In medium bowl, stir together beans, parsley, tomato and olives. Inside a bowl, whisk together remaining ingredients until well blended. Toss dressing well with beans. Cover & refrigerate until serving.
Calories: 130
Protein: 4 g
Sodium: 210 mg
Cholesterol: 0 mg
Fat: 7 g
Carbohydrates: 14 g
Exchanges: 1 Bread/Starch, 1 Fat
Garbanzo Pasta Salad
Servings: 8 (Serving = 1/2 cup)
4 ounces uncooked spinach rotini or fusilli
1 can (15 ounces) garbanzo beans (chickpeas), drained and rinsed
1/3 c carrot; chopped fine
1/3 c chopped celery
1/2 c red bell pepper; chopped
2 green onions with tops, chopped
3 tbsps balsamic vinegar
2 tbsps reduced calorie mayonnaise
2 tsps prepared whole-grain mustard
1/2 tsp black pepper; freshly milled
1/4 tsp Italian seasoning
Leaf lettuce
Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well. Combine pasta, garbanzo beans, carrot, celery, bell pepper and green onions in medium bowl. Whisk together mayonnaise, vinegar, mustard, pepper and Italian seasoning in bowl until blended.
Pour over salad; toss to evenly coat everything. Cover then refrigerate up to 8 hours. Arrange lettuce on individual plates. Spoon salad over lettuce and garnish with cherry tomatoes, if desired.
Nutritional Information (Per Serving)
Calories: 129
Protein: 5 g
Sodium: 242 mg
Cholesterol: 1 mg
Fat: 2 g
Carbohydrates: 22 g
Exchanges: 1-1/2 Starch/Bread, 1/2 Fat
Mediterranean Egg Salad Wraps
1 can (15 ounces) garbanzo beans (chick peas), drained, rinsed, and drained
3 tbsps mayonnaise (light)
1 tbsp pickle relish
1/2 tsp garlic; minced
1 tbsp fresh lemon juice
1/4 tsp black pepper
2 drops hot pepper sauce
1 hard-boiled egg, shelled, yolk discarded
4 eight-inch 95%PRCTG% fat free tortillas or wraps, sun-dried tomato flavor (or other)
Combine garbanzo beans, mayonnaise, relish, garlic, lemon juice, black pepper, and hot sauce inside your food processor. Blend until consistency is spreadable; it will not be completely smooth.
Coarsely chop egg white and combine with spread into a bowl. Spread 1/4 c of mixture into a thin layer on top of each wrap. Roll wraps from one edge to the other. Cut in half and serve.
Yield: 4 wraps
Serving size: 1 wrap with 1/4 c spread
Nutrition Facts
Per Serving:
Calories: 270
Carbohydrate: 43 g
Protein: 11 g
Fat: 6 g
Saturated fat: 0 g
Cholesterol: 3 mg
Sodium: 490 mg
Fiber: 7 g
Exchanges per serving: 3 starch, 1.5 lean meat
Carbohydrate choices: 3
Discover The Superbly Delicious Barbecued Bean Recipe
When you’re trying to choose on what great side dish for the BBQ that you just grilled, there’s a couple of choices available for you. The most common would be baked BBQ beans, coleslaw & potato salad. But some great old fashioned homemade baked BBQ beans would be the most perfect pair for that BBQ party.
Whether your decision would be buy baked BBQ beans from a gourmet store or do it yourself, the basic ingredients will never change. You’d still find meat, veggies, spices, sauce & the beans.
You could try and make the baked bean dish without any meat inside it but it’s traditionally made with meat. It’s actually quite rare to find really easy and fast homemade baked BBQ beans that don’t begin with your usual can of pork and beans.
Sauces in your homemade barbecued bean dish always contain molasses, mustard and ketchup. Other recipes would have BBQ sauce in them but if you want an authentic dish then you’ll need to create your very own bean sauce.
Almost all sauces made from scratch start with some ketchup then they add ingredients from there. Other ingredients would range from Worcestershire, brown sugar, honey, soy sauce, pineapple juices, beer or maple syrup. Almost all the ingredients that I just mentioned would actually enhance the smoky flavor from your barbecue.
Don’t forget the spices too. They could range from pepper, cumin, salt, coriander & other spices that you want to add into your sauce. For extra zing, most people add some bell pepper, habaneros or chipotle to make the baked BBQ beans truly hot. Garlic and onions then finish off your dish with great flavor.
Here is 1 recipe which you might like to try out.
3 pounds pork and beans (canned), drain almost all of its juice
3 tablespoons prepared mustard
3/4 cup ketchup
1 cup brown sugar, packed
1/4 cup molasses
5 ounces crumbled bacon (pre cooked and crumbled)
2 teaspoons liquid smoke
3 tablespoons chopped dried onion
Coat inside of casserole dish with non stick cooking spray. Preheat oven to 325� F. Inside a large bowl, combine all ingredients. Pour bean mixture into prepared casserole.
Cover and bake 1 hour and 30 minutes.
When you’re looking for other recipes for this dish, make sure that you choose what kind of beans you would be using for the dish. The Pinto bean would be the most popular choices but some good recipes also make use of more than 1 kind of bean.
The choice of what kind of meat to be used is also a very fun task. Traditionally patterned recipes would ask for the burned edges of a beef brisket or bacon; some turkey wings, sausages or even some oxtail. Any 1 of those mentioned is ok as long as they will enhance the great flavors of your very own homemade baked barbecued beans.
Have fun in your BBQ party!
Discover The Cowboy Bean Recipe
Baked beans are a traditional cowboy food that is a healthy and lucrative dish that can feed a whole family on a budget. Pinto beans, off white colored beans covered with reddish spots, are a smart choice for those who want a filling and healthy dish.
These beans originally came from Peru and it has made its way around the world for everyone to enjoy. It has been proven effective in stabilizing glucose levels, lowering cholesterol and reducing the risk of heart attack and stroke.
Here’s a scrumptious pinto bean-based recipe that your family will love. It gets better the longer it cooks. It is really easy to cook and reminds me of my youthful adventures of tenting out under the summer moon with beans cooking over an open fire. Try it out!
Ingredients
1 lb dry pinto beans
1 lb ground sirloin (or lean ground beef)
1 medium yellow onion, finely diced
1 tsp black pepper, ground
1 tbsp brown sugar
1 tbsp Worcestershire
1 tbsp garlic, minced
2 tsps molasses
2 tsps liquid smoke
2 tsps chili powder
1/4 tsp celery seed
1/2 tsp kosher salt (optional)
1/2 lb sharp cheddar cheese, grated (optional)
1 tsp cayenne pepper, ground (optional)
Clean beans by rinsing them with tap water. Place beans inside a 4 quart pan. Pour water just enough to cover beans.
Put over heat and wait until water boils and turn off the stove.
Soak for an hour. As beans soften and expand, pour additional water for beans to get covered (if needed).
Cook ground beef on stove until browned. Drain grease, remove ground beef from pan and pat with paper towel to absorb any extra grease. Set aside.
Get the pan with your beans and drain the water. Be sure to leave the bean residue on bottom of pan – this adds flavor. Add new water just enough to cover beans. Add all remaining ingredients and stir them well.
Cook on low to medium heat (low, slow boil), stirring every so often, for about 2 to 3 hours. You’ll know it’s done when beans are tender enough to eat. Just before serving, add a sprinkling of grated sharp cheddar cheese on top.
Serve with fresh buttered bread and add finely chopped onion and garlic on top. Yumm..
Most like to cook more than enough for one meal because this is one dish that improves greatly with prolonged cooking, as beans tend to break down and form a creamy substantial dish.
If you intend to store this for a long time, the dish must be simmered for 15 minutes at least twice a day. Also, use several cloves of freshly minced or finely sliced garlic to help the prolong the storing time
Discover Healthy and Delicious Fava Beans!
Beans actually give us gas. That’s no big secret! But aside from the funny gas effect, legumes and beans do offer us lots of good benefits in relation to our health and taste. The more often we eat them, the lesser gas we get.
The ancient Egyptians about 5000 yrs ago were the first ones who enjoyed these beans. These beans have been given the distinction of being the “meatiest” tasting bean and a very good protein source for the vegetarians
A serving of these beans, normally 1/3 of a cup, only has around 80 cal., no cholesterol & just a bit of fat. These beans are also good sources of the fiber, B vitamins& potassium, as well, making it a nice helping aid for your digestive system reducing your cholesterol levels & lowering the risk of colon cancers.
So if you are feeling constipated, the best cure would be a dose of fava beans.
Where would you find these beans? The beans are conveniently sold canned, dried or fresh in your local grocery stores. The fresh ones should appear crispy and they should stay really fresh up until 1 week if you store them inside your refrigerator. Dried version of these beans could stay for as long as 1 year inside an airtight container.
After picking up these delicious beans from your favorite grocer, its time to do some easy and quick cooking. This dish is a very simple recipe that I learned way back from my mom, who’s a very great cook and specializes in Mediterranean dishes.
During my childhood, I remember that fava beans were cooked with olive oil and tomato sauce. They were very popular in quaint Greek Tavernas as well as inside my house during lunchtime.
Here are the ingredients and steps on how to cook this lovely dish.
1 lb. (1/2 kg) shelled fava beans
6 large ripe tomatoes, peeled, seeded and chopped
2 cloves of garlic, finely chopped or pressed
1 1/2 teaspoons paprika
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground hot pepper
1/3 cup olive oil
1/4 cup chopped fresh coriander
Cooking the Beans
Place beans inside a pot with plenty of salted water, and bring to a boil over high heat. Partially cover the beans then reduce the heat to around medium. Cook the beans for about 30 minutes, or until beans are quite tender and can be popped out of their skins. Drain the beans after then set aside.
Making the Tomato Sauce
While the beans are cooking, add tomatoes and the remaining ingredients to your skillet or large pot, and stir to mix. Cook uncovered over medium to medium-high heat, stirring occasionally and mashing the tomatoes as they soften, for about 25 minutes, or until a rich, thick sauce has formed.
Add cooked beans & about two tablespoons of water into the sauce. Simmer for a few minutes to heat the beans, then remove from the heat. Serve beans warm. They are frequently eaten with bread for scooping up the beans & sauce.
2 Easy Fresh Beans Recipes: A Wonderful and Healthy Addition To Any Meal!
Fresh beans are supposed to break off easily if they’re bent and very crispy too. If green beans fold over easy then they’re not as fresh as they should be. You could still use them up but their freshness is already not present.
There’s actually nothing more tasty than a great recipe which has fresh beans in them and here I’ll give you my most favorite bean dishes. Before going to the actual recipe, I’d like to teach you how to store your fresh green beans inside the freezer.
Just strip off strings at its side then take off its ends. Put your beans inside a clean strainer then blanch using really hot water. After that, immediately put your beans inside a Ziploc bag then place inside the freezer. That way, you retain their freshness whenever you want to cook dishes with green beans.
Green Beans With Garlicky Sauce
1.5 lbs green beans (really fresh ones would be ideal)
4 oz. fresh Shitake mushrooms (optional)
1/2 cup grated Parmesan cheese (optional)
1/4 cup extra virgin olive oil
1 tablespoon butter
1/4 cup fresh Italian parsley, chopped
Pinch of fresh basil and oregano, minced
Pinch of red pepper flakes
1/2 cup plain bread crumbs (optional)
8 cloves garlic, peeled
Instructions
Into your saucepan, bring 5 cups water to a boil with 1 tablespoon salt. Add beans (strings and ends removed). Boil beans for 4-5 minutes, until tender but not overcooked. When tender, shock beans inside a bowl of ice water to prevent overcooking and retain bright green color.
Remove after 30 seconds then let drain in colander. Into your big heavy bottom skillet, heat olive oil with cloves of garlic and mushrooms. Saut� until garlic becomes tan, but not brown. Mash garlic into oil with the tines of a fork.
Add cooked beans, parsley, butter & remaining ingredients. Toss with cheese and bread crumbs (optional) and the fresh green bean recipe will be ready to serve when butter has melted….nice one!
Cook’s Note: Garlic cloves may be removed before serving, or left in for added flavor, as desired. Garlic could be pureed or pressed through a sieve, but this will eliminate the “roasted” garlic flavor which characterizes this dish. May be served either warm or cold (if served cold, omit butter).
Variations: A strip of lean bacon or Pancetta may be saut�ed in olive oil before adding garlic, then crumbled in. For that piquant flavor, beans may be served cold, either as salad, and dressed with a few drops of freshly squeezed lemon or balsamic vinegar.
Steamed Green Beans With Lemon Butter
Green beans (fresh); washed, ends trimmed, and cut in desired lengths
1/2 cup (1 stick) pure butter
Finely grated rind of 1 lemon
Juice of 1 small lemon, or to enhance taste
Salt & pepper for seasoning
You will need a vegetable steamer or a pan or appliance adaptable to steaming. I use an electric wok that has a steaming ring that rests above the water level. Put enough water in the pan, etc., so the water will not touch your beans when it boils.
With the steamer in the pan, bring the water to a boil. Place green beans on your steamer above the water. Cover pan and steam your beans until crunchy tender. Cooking time will vary.
Young beans will steam-cook faster than older, mature green beans, which may take up to 20 minutes. Occasionally taste-test one for doneness. They should be slightly crunchy, not limp. Don’t overcook.
Meanwhile, as beans are steaming, finely grate the rind from your lemon and set aside. Then squeeze the juice from out of your lemon and set aside. Melt butter inside a small saucepan over low heat, being careful not to let it burn. Add in grated lemon rind and heat briefly. Then stir in lemon juice and take off from heat.
When beans are done, remove them from your steamer then put inside a big bowl. Pour the lemon butter over the hot beans and toss till coated. Taste for seasoning, adding salt & pepper as needed. Serve using a big platter.
Is Chili Preferable With Beans OR No Beans? Be the Judge!
Which do you prefer? Chili w/ beans or chili without the beans? The controversial matter has always been a favorite debate item of all chili-lovers around the world. To understand how this big debate came to life, let’s first have a look on how and where Chili first begun and how it came to be one of the world’s most loved dishes.
Charles Ramsdell, a writer from San Antonio, Texas says that he is certain that the origins of “Chili” did NOT come from Mexico, due to the fact that one will have a hard time looking for the special dish there. That is extremely peculiar given the fact that Mexicans usually do not change their culinary customs and practices.
Mexicans, however, argue that chili was invented around the 1840s as a replacement for pemmican. They’re usually served at cantinas, created with leftovers from the meals previously prepared and is served for free for drinking customers.
There have also been some beliefs that Chili came from the Southwest, its first recipe written by Sister Mary of Agreda of Spain in the 17th century. The old recipe only consists of onions, antelope meat, tomatoes, and chili peppers. Mind you, no type of bean was present in that recipe. However, no accounts of this were ever recorded.
We now know that chili started with really no beans at all. But how come beans ended up inside chili dishes?
Many believe that chili w/ beans may have been created in the times of the “Great Depression” (during the 1950s) to be able to feed more people. Food and other luxuries were scarce. And beans add “meat” to dishes and they’re very inexpensive as well.
Many have then expressed their love over this new invention, including Westbrook Pegler, a famous columnist who wrote that chili should only be cooked with beef, powdered chili, garlic, onions, tomatoes and beans! Joe Cooper had also authored a famous book on Chili and he noted there that chili w/ beans were widely preferred over the one without.
And thus the well-known controversy continues up until today and most probably with future generations as well.
Because of tradition and heritage, some would prefer their chili without them. But for people who budget tightly and want some health benefits along with it, they may opt to add one or two pounds of fresh beans. At any local market, one pound usually costs just about one dollar. If one adds one dollar worth of these healthy beans into your dish of chili good for four people, your chili dish would now be able to feed eight!
So which camp do you belong to? Do you belong to the modern-loving group of “Chili w/ Beans team”? Or the traditional and respectful “Chili without Beans” team? Whichever you choose, however, the amazing spicy chili will never let you down.
3 Quick & Easy Bean Salads: The Interesting Addition To Any Party!
Want to have your dinner parties stand out with an extra kick of goodness and flavor? Why don’t you serve your guests these bean-inspired salads? It is a wonderful and classic side dish fit for any of your planned main courses.
It’s fresh tasting and healthy, you can savor the healthy goodness in every bite. These recipes are also very simple to create. Ingredients you need can all be found in your local market. It would also only take you around 5-15 minutes and you’re done with them.
Basic Bean Salad
1-lb can of green beans
1-lb can of wax beans
1-lb can of kidney beans
1-lb can of chick peas
1 cup celery chopped
1 cup chopped pepper, green or red
1 cup red onions, sliced
1/3 cup salad oil
2/3 cup cider vinegar
3/4 cup sugar
1/4 teaspoon ground pepper
1/2 teaspoon salt (optional)
Drain the chick peas and beans; put into a large bowl. Then add the celery, peppers and onion. Put the sugar, vinegar, salad oil, pepper, salt inside a jar with a lid on. Shake well to mix thoroughly.
Pour the dressing over prepared vegetable and bean combo.
This is good for 12 servings. If this is too much, you can keep any remaining salad in the refrigerator.
Easy-Does-It Green Bean Salad
4 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup stuffed green olives, sliced
2 lbs. fresh green beans, trimmed
1 cup sweet white onions, thinly sliced
Half cup of oil
On a large pot of boiling water, cook the green beans until tender. Drain well. Using a large bowl, combine the pepper, lemon juice, oil and salt. Then stir well.
Add the sweet onions, green olives, and hot beans. Toss until well coated. Serve immediately.
Szechuan-style Green Bean Salad
1/2 pound green beans
2 tablespoons peanut oil
1 teaspoon freshly grated ginger
1 crushed garlic clove
1 teaspoon Sugar
2 tablespoons Sherry
1/2 teaspoon Salt
2 teaspoons Chili puree with garlic
2 tablespoons soy sauce
3/4 teaspoon cornstarch
1 teaspoon sesame oil
1 tablespoon water
Prepare the green beans by cutting it into 2 inches long and cook them al dente. Combine water and cornstarch and set aside. Heat peanut oil, garlic and ginger.
Stir-fry for 30 seconds. Add beans, sugar, sherry, salt, chili puree, soy sauce and cook for 2 more minutes. Stir in cornstarch/water and cook till it gets thickened, then stir in sesame oil. Chill. Serves 4.
Any of the three salads is surely a perfect start to your dinner parties. Remember to pick fresh ingredients, first and foremost. Then make your salad right before the guests arrive through the front door. That way, your guests will have the pleasure to enjoy the crunchiness and freshness of the ingredients.
Learn About Nutritious & Delicious Pinto Beans Recipes For A Great Meal
Food costs are rising fast nowadays and this presents a dilemma to the housemaker who is in charge of producing meals on a daily basis. The challenge to find good, nutritious and cheap meals would be the priority and one food item that embodies all these would be the very versatile pinto bean.
Pinto beans are the staple in lots of Mexican restos and lots of Mexican homes. Beans are cheap and very tasty & also have lots of good nutrients that are good for our body. These beans have folic acid, Vit. B6, iron, fibers, proteins and starch that would be great for your heart and your digestive tract.
Dried pinto beans can be bought the whole year round. They could also be bought canned or cooked already but canned beans are double in their price rather than dried beans. Average price of pinot beans is 1.25 USD for every pound so when you’re buying in bulk then you save more.
Cooked pinto beans can actually last for around 3 days if stored properly. 1 c of dried pintos could make 3 c of cooked pintos. Pinto beans are very versatile and good paied with lots of American & Mexican style dishes like tacos and enchiladas.
You could also have these pinto beans refried with some minced steak, chopped onions, a bit of milk, cumin, powdered red chili and some cheese.
Another option would be to cook some bean soup. This dish is great during the winter months. Below are some simple recipes which you could make in your home. These recipes just serve as guidelines though; you could tweak them by adding or subtracting ingredients depending on your liking.
Chorizo & Pinto Beans Stew
1/2 lb dried pinto beans, soaked overnight and drained (1 1/2 cups)
3 c chicken stock or low-sodium broth
1/4 lb sweet chorizo
1/4 lb hot chorizo
1/4 c Classic Sofrito
One 2-ounce piece of smoked ham
1 med tomato, seeded and coarsely chopped
1 small carrot, halved
1 small celery rib, halved
1 onion (small), quartered
1 parsley sprig
1 oregano sprig
Salt and freshly ground pepper
Lime wedges, for serving
In your medium saucepan, combine pinto beans together with your stock, chorizos, Classic Sofrito, ham, tomato, carrot, celery, onion, parsley and oregano and bring them to a boil. Simmer over low heat, skimming occasionally, until beans are tender, about 1 1/2 hours.
Remove the chorizos; slice them 1/4 inch thick and return to your stew. Remove the carrot, coarsely chop it and return to your stew. Discard the parsley and oregano and season stew with salt and pepper. Serve the bean stew with some lime wedges.
Traditional Frijoles
8 c water
1 lb dried pinto beans, rinsed, drained, and sorted
4 ozs salt pork
1 med onion, chopped
1 large tomato, chopped
2 garlic cloves, minced
1 bunch fresh cilantro, chopped
1/2 tsp pepper
1 1/4 tsps salt, divided
1 Serrano chili (optional)
Bring first 8 ingredients, 1/4 tsp. salt, and, if desired, serrano chile to a rolling boil on medium high heat inside a Dutch oven. Cover then cook, stirring occasionally, over medium-low heat 3 hours or until beans are tender. Stir in remaining 1 tsp. salt. Remove and discard salt pork and chile before serving.
Refritos: Cook 4 cups Traditional Frijoles in 1 Tbsp. hot vegetable oil inside a big skillet over medium heat. Reduce heat, & mash beans using your potato masher as they cook, adding water if necessary to keep moist. Simmer, stirring often, 10 minutes. Prep: 5 min., Cook: 10 min. Makes 6 to 8 servings.
Discover The Delicious Aduki Bean Casserole To Lose Weight!
If you’re on a diet and want a really healthy bean dish then this delish dish is for you. Aduki beans are really good for those dieters out there and they also have really high B Vit. levels, manganese, iron and zinc too.
Aduki beans are really popular and common in Asian dishes. This bean is small and has a sort of reddish brown color and tastes a bit nutty. It’s been used in soups, dimsum fillings as well as desserts. They’re considered as the bean king by the Japanese and valued for their nutritional properties.
Here are 2 aduki recipes for dieters. Enjoy!
Aduki Casserole
2 cups of Aduki Beans
2 medium size carrots chopped
1/2 Butternut squash chopped
2 sticks of celery chopped
1 medium onion chopped
2 – 3 cloves of garlic (or to taste) chopped
Spices of your choice
Vegetable stock
Splash of olive oil
Fresh coriander; chopped fine
1 cup of chopped bean sprouts
Soak Aduki Beans in water overnight. Drain & rinse beans before covering with water and cooking until tender. Cook carrots and butternut squash inside a pan of water until tender (alternatively steam).
Lightly fry the garlic, chopped onion and celery in a splash of olive oil. Place all ingredients together in one pan and stir in vegetable stock and spices and reheat. Right at the end of cooking add coriander and bean sprouts before serving. To serve: Serve beans with some salad or fresh wholemeal bread
Notes: You can vary the recipe by using different vegetables of your choice. Adjust the consistency of this dish to your liking by adjusting how much fluid you use.
Varying the cooking times of your vegetables to suit – Eg: some people prefer well cooked vegetables whilst others prefer crunchy vegetables.
Aduki Bean Salad
175 g aduki beans, (6oz), soaked for 3-4 hrs. or overnight
1 portion stock cube, vegetable
1 teaspoon lemon juice, finely grated zest and juice of 1 lemon
2 tablespoon white wine vinegar, (or red)
3 tablespoon tomato puree
1 medium onion(s), red, sliced fine
225 g artichoke hearts, (8oz), canned, drained and halved
225 g pepper, (8oz) roast red peppers in brine, drained
20 small tomato(s), baby plum, halved
185 g tuna, can, in brine or water, drained
1 portion spinach, generous handful of baby spinach leaves, lamb’s lettuce or mixed salad leaves
1 pinch salt
1 teaspoon pepper, freshly ground black
1 teaspoon parsley, freshly chopped
Rinse and drain aduki beans then put them into a saucepan. Cover with boiling water. Next, add stock cube then stir to dissolve. Simmer it for 30 – 45 mins., until tender.
Meanwhile, mix together the lemon zest, lemon juice, vinegar and tomato puree in a large salad bowl. Add red onion and artichokes. Tear up the peppers into strips, then add to your bowl with the tomatoes and stir gently.
Rinse the cooked aduki beans under cold running water to cool. Drain well. Add to salad bowl with the tuna and spinach, lamb’s lettuce or mixed leaves. Season with salt and black pepper. Serve, sprinkled with chopped parsley.
Top Baked Bean Recipe You’ll Surely Love!
Almost everyone I know loves a great homemade baked bean dish. Most of the recipes uses a crockpot but in my own recipe, I don’t use it. I use the stovetop instead. It’s really great if you make this dish from scratch because they taste better and it’s the way it’s supposed to be.
You could eat this wonderful and hearty dish whether in summer during BBQ parties or even during the cold winter months.
Ingredients
1 lb dry small white beans, such as cannellini/navy beans (or 3 15-ounce cans of white beans)
2 whole cloves
1 onion, peeled and halved lengthwise
2 garlic cloves, peeled and smashed
1 bay leaf
1 tsp salt
1/4 c ketchup
1/4 c molasses
3 tbsps apple cider vinegar
1.5 tsps dry mustard powder
1/4 tsp Tabasco sauce (or cayenne pepper if you don’t have Tabasco)
1/4 tsp freshly ground black pepper
1 slice raw thick-cut bacon
5 slices cooked thick-cut bacon, chopped
1/4 red onion, finely chopped
If you are using canned beans, put beans inside a large pot and skip to step 4. Put dry beans inside a large pot. Cover with water by 2 inches and refrigerate overnight. Alternatively, bring beans to a boil, remove from heat & let cool for an hour.
Drain beans then rinse them. Add them to a large pot. Cover with 1 inch of water. Insert cloves into onion halves (so they can be easily found and discarded later), add to pot. Add garlic and bay leaf.
Heat to a simmer and allow to cook for 1 to 2 hours, until beans become tender. (Older beans will take longer to cook). Add boiling water to beans if they begin to look dry while cooking.
Remove onion, cloves, and bay leaf. Add 1 teaspoon of salt. Into a separate bowl, mix together the ketchup, molasses, vinegar, mustard powder, Tabasco sauce, and pepper. Add mixture to beans then stir to combine. Add one slice of raw bacon to the mix. Bring beans to a simmer. Simmer over low heat for 30-40 minutes until thick. Remove bacon slice (if desired). Add more salt to taste.
Serve hot, topped with chopped red onions and crumbled bacon. Serves 4.
You can be as creative as you want and make this dish your very own but just be sure that its main components will still be present in the dish. My family has always loved this dish when I prepare it for them so do try this recipe out.
You could also add in some cheese before you serve your beans & for sure, it’ll be a super hit with your friends and family. Have fun and enjoy this very delicious and homey recipe
Discover Boston’s Most Loved Baked Bean Recipe
Have you ever wondered why Boston is called Beantown? It is because beans that are slow-baked in molasses have been a favorite Boston dish since colonial days. Currently, this specialty dish continues to be one of New England’s most-love dishes. It’s wonderfully old-fashioned, yet healthy and easy. Here’s how you can make your own:
You will need the following:
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tbsps molasses
2 tsps salt
1/4 tsp ground black pepper
1/4 tsp of dry yellow mustard
1/2 c ketchup
1 tbsp Worcestershire sauce
1/4 c brown sugar
Directions for cooking:
Wash beans and soak them cold tap water overnight. Using the same water the next morning, bring to a boil atop the stove. Simmer until beans turn tender. This would take approximately one to two hours. When beans turn tender, drain and reserve the liquid.
Note: They won’t be perfectly soft, but they will be almost soft.
Preheat oven to 325 degrees F (165 degrees C). Arrange the semi-cooked beans inside a 2 quart casserole dish or bean pot by starting with placing beans at the bottom of dish, then layering them with onion and bacon.
Using a saucepan, combine together salt, molasses, pepper, dry yellow mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Get the reserved bean water; pour in just enough to cover up the beans. Use the lid of your dish or you can also use aluminum foil. Bake for 3 to 4 hours in your preheated oven, until beans become tender.
Remove the lid about halfway through cooking. You can add more liquid if necessary to prevent the beans from getting too dry. This dish serves 6. Baked beans would taste extra delicious when served with Brownbread. Here’s a trouble-free Brownbread recipe that would complete your meal.
You will need:
1 c sifted rye flour
1 tsp of baking powder
1 tsp soda
1 tsp kosher salt
1 c cornmeal
1 c whole wheat flour
1 tsp cinnamon
1/2 tsp allspice
2 c buttermilk
1 c raisins
3/4 c dark molasses
Sift together flour, baking powder, soda, and salt; stir in cornmeal, whole wheat flour, cinnamon, and allspice. Add buttermilk, raisins, and dark molasses; beat well. Divide the batter among 4 greased and floured 16-ounce fruit or vegetable cans (make sure the labels have been removed). Cover tightly with aluminum foil.
Place the cans on a rack inside a deep kettle. Add boiling water, around 1 inch in depth(cans should not be resting in water). Cover and steam for 3 hours, adding more boiling water along the way as needed.
You will know that bread is done when it has risen almost to fill the can and it’s center has puffed slightly. (If center remains indented, steam for 15 minutes or so more).
Cool the bread for ten minutes. Remove bread from the can – this is best done by removing bottom of can and pushing bread out of can. Wrap and store overnight. Makes 4
Discover The Delicious Baked Beans For A Great Backyard BBQ!!
A typical American backyard barbecue is never complete without baked beans. Although, beans cook a long time — about the same amount of time it takes to prepare a good barbecue – this dish is very much wanted during these summer picnics. It’s popularity can be attributed to the simple steps of cooking and its health benefits as well.
Depending on who your guests are, we have two varieties of this special dish. Cook the second recipe if there are children who will be joining your barbeque. They will love the addition of hotdogs. Read on and we will show you how preparing baked beans is as easy as 1-2-3.
Baked Beans with Molasses
1 pound dried beans
4 strips thick-cut bacon
1 large yellow onion, chopped
1 c of your favorite beer
1/2 c molasses
1 tsp sweet paprika
2 tbsps brown light sugar
1 tbsp dry yellow mustard
2 tbsps sweet pickle relish
Salt to taste
Bring 2 quarts of water to a boil with a stockpot over high heat. Add the beans and cook for 5 minutes. Take out any residue from the surface. Remove from the heat and soak beans for one to two hours. Drain the beans and discard the liquid.
With an ovenproof skillet over low heat, cook the bacon just until it’s beginning to brown, about 4 minutes. Absorb the oil from bacon by placing it on paper towels, reserving the fat in pan. When the bacon is cool, chop it.
Preheat the oven – 250�F. Put the pan with the bacon drippings over medium-low heat and brown the onion. Cook until onion is golden (usually takes about 4 minutes). Add beer, 2 cups water, molasses, brown sugar, mustard, paprika, reserved bacon, and drained beans. Cover tightly with lid or aluminum foil and bake for 3 hours, stirring every hour.
Add the pickle relish and bake, uncovered, for 30 minutes. If the beans are tender and the sauce has thickened, take it out the oven. Season to taste with salt. If you don’t want to use dried beans, one can alternatively use a pound of canned beans. Rinse and drain the beans thoroughly and reduce the baking time to 1� hours.
Kid-friendly Baked Beans with Hotdogs
16 ounce can baked beans
8 ounces cooked pasta
4 hotdogs, sliced into 1/2″ pieces
8 ounce can of tomato sauce
2 tsps chili powder
1 c grated cheese
Preheat the oven – 350�F. Spray with cooking spray or wipe with oil a two quart baking dish. Mix together hotdogs, beans, pasta, tomato sauce and half of prepared grated cheese and pour onto the baking dish.
Top with the remaining cheese. Bake for 30 minutes. Serve.