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
Bean Biscuits Recipe
Ingredients:
1-1/2 c of flour (all purpose); sifted
1/2 c of flour (whole wheat)
4 tsps of baking powder (Calumet)
1 Tbsp of sugar (granulated)
1/2 tsp of salt
1 c of kidney beans (red); cooked
1/3 c of butter (unsalted); softened
2/3 c of milk
Instructions:
Combine flours, baking powder, sugar, and salt inside a large bowl. Mix in the butter till mixture looks like crumbs. Set it aside. Place milk and beans on a blender or processor. Blend and make a puree.
Add the puree to the mixed flour; mix thoroughly, making a (soft) dough. Place dough onto floured surface then knead for twenty seconds then form into a long roll. Slice or cut into pieces.
Bake in the oven at (400 degrees F) for 12-15 mins or till slightly brown.
>> Bean Biscuits 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
Caribbean-Style Chicken With Black Beans Recipe
Ingredients:
1 1/4 c of rice (long-grain)
1/4 tsp of salt
Cooking spray (nonstick)
1 lb of breasts chicken without skin
1 pc of onion
1 c of broth (chicken)
1/4 tsp of pepper
2 tsp of butter
8 ozs of tomato sauce
2 pcs of garlic cloves; minced
1/4 c of rum (light)
1 pc of bell pepper (green); seeded and diced
1/4 tsp of cloves (ground)
1/2 tsp of cinnamon
1/4 tsp of salt
16 ozs of beans (black); drained
Dash of pepper (cayenne)
Instructions:
Coat skillet using the spray then add pepper and salt to chicken. Cook on skillet on moderate flame around 8 to 10 minutes, ’til the pieces start browning. Place on medium bowl and let it cool. Cut chicken into small-sized strips.
Using skillet used, melt margarine then add garlic and onion. Skim the fat from top portion of the broth then drop 2 Tbsps broth to the skillet. Let it cook 5 to 6 minutes, ’til the onion becomes soft, while stiffing often. Prepare the rice.
Put tomato sauce and the rest of the broth as well as rum into the skillet then mix very well. Pour pepper and the chicken as well as seasonings and let boil.
Lower flame and let simmer without cover for 15 minutes, ’til the chicken becomes tender then the liquid becomes thick. Add the beans then heat for 2 or 3 more minutes.
Set the rice using a huge platter then put chicken-bean mix on top. This recipe is good for six servings.
>> Caribbean-Style Chicken With Black Beans 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