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MARINATED BEANS AND CORN SALAD
1 (16 oz.) can each: red kidney beans, pinto beans, garbanzo beans, and black Spanish
beans
1 (10 oz.) box frozen corn, thawed (can also use canned corn)
3 stalks celery, thinly sliced
1/4 c. chopped parsley
1/3 c. oil
1 onion, chopped
1/4 c. red wine vinegar
1 clove garlic, minced (if small, use
2 cloves)
1/4 tsp. each: chili powder, cumin,
crushed red pepper flakes
Salt and pepper to taste
Drain beans; put into large bowl. Add corn, onion and parsley; toss to mix. Mix remaining
ingredients in small bowl. Pour over bean and corn mixture; toss to coat. Refrigerate,
covered overnight. Taste and adjust seasonings. Serve at room temperature.
LAYERED MEXICAN DIP
6 oz. lean ground turkey
6 oz. lean ground pork
1/2 c. chopped onion
1 (16 oz.) can pinto beans, drained & mashed
1 (4 oz.) can chopped green chiles, undrained
1/2 c. (2 oz.) shredded reduced-fat
Monterey Jack cheese
1/2 c. 92 oz.) shredded 40% less-fat Cheddar cheese
1/2 c. commercial picante sauce
1/4 c. chopped green onions
1 tbsp. sliced ripe olives
1/2 c. low-fat sour cream
Cook turkey, pork and onion in a large nonstick skillet over medium heat until browned,
stirring to crumble meat. Drain and pat dry with paper towels. Set aside. Spread pinto
beans in an 11 x 7 x 2 inch baking dish; layer reserved meat mixture, chopped green
chiles, cheeses and picante sauce over beans. Bake, uncovered, at 350 degrees for 15
minutes or until cheese melts and mixture is thoroughly heated. Sprinkle chopped green
onions and sliced olives evenly over picante sauce; top with sour cream. Serve with
unsalted tortilla chips or melba rounds. Yield 24 appetizer servings
TACO SOUP
Brown 2 pounds of ground beef with 1 large diced onion. Add 2 packages taco seasoning and
1 package of dry ranch style dressing mix.
Add:
3 cans stewed tomatoes
2 cans pinto beans
1 can kidney beans
1 can golden hominy
1 can whole kernel corn
2 cans Ro Tel tomatoes
Have large pan to cook in. Serves 8 to 10 big eaters.
FRIJOLES
3 c. pinto beans
4 quarts water
1 clove garlic
1 c. salt pork diced
Wash beans well. Cover with water and soak overnight, drain. Put beans, water, garlic and
salt pork (no salt) in a large kettle. Cover tightly, bring to a boil. Simmer 1 1/2 hours
until beans are tender, not mushy. Add boiling water during cooking. When beans are done,
salt to taste. Cook until water is absorbed.
CHILI
3 lbs. ground beef
2 lg. onions, chopped
1 lg. green pepper, chopped
1 lg. can stewed tomatoes
1 sm. can tomato paste
1 sm. can green chili peppers
1 lb. cooked dry kidney or pinto beans or 4 cans of either bean
Chili powder
Salt & pepper
Grated Cheddar cheese
Brown ground beef and drain off liquid. Add chopped onion and bell pepper. Steam until
onion and green peppers have wilted. Add seasoning packets, green chili peppers, tomatoes,
and all other seasonings. Cook approximately 1 hour. Top with grated Cheddar cheese. Serve
with crackers. Serves 12 people.
TACO
SALAD
1 pound hamburger meat
1/2 bell pepper
1/2 onion
1 can jalapeno pinto beans, drained
2 cans pork-n-beans, drained
5 boiled eggs, diced
2 tomatoes, diced
1 bag of taco mixed cheeses
1 bag of fritos (NOT dip size)
1 lg. bottle of Catalina salad dressing
Brown hamburger meat, bell pepper, and onion in a large skillet. Salt and pepper to taste.
Drain off excess grease. Add pinto beans and pork-n-beans to hamburger meat. Set off of
heat and let cool for a few minutes. If you are taking this somewhere else, I put
everything else in separate containers and mix when we're ready to eat. Put hamburger
meat-bean mixture in a large bowl, add diced eggs, diced tomatoes and cheese. Right before
you're ready to serve, add Fritos and Catalina salad dressing. Stir all of this
together.
EIGHT BEAN SOUP
1 lb. (about 2-1/2 c.) mixtures of beans (great northern, navy, kidney, pinto, green split
pea, black, garbanzo, lentils, black-eyed peas, etc.)
Ham bone or pork bones
1 bay leaf
1 lg. onion, chopped
1 can (16 oz.) tomatoes, cut up
1 tsp. chili powder
Salt & pepper to taste
Rinse beans. Place in large kettle, cover with about 2 quarts water, bring to a boil.
Remove from heat, cover and let stand for 1 to 2 hours. Drain off water. Add 2 quarts
fresh water (or broth-bouillon), ham or pork bones and bay leaf. Bring to a boil and
simmer for 2 to 3 hours. Remove and discard bay leaf. Add onion, tomatoes, chili powder,
salt and pepper. Simmer 10 minutes more (or longer). Serves 8.
MINESTRONE SOUP
1 pkg. pinto beans
2 lg. onions
1 bunch parsley
4 garlic cloves
3 lg. cans stewed tomatoes
Fresh vegetables: Swiss chard, red cabbage, 1 lg. tomato, carrots,
celery, zucchini, string beans, etc.
Soak beans in large pot of water overnight. Chop onions, garlic, parsley, and brown in
olive oil in large pot. Squeeze tomatoes (stewed) in onion mixture. Add beans. Puree 1/2
quantity and add cut up vegetables. Add salt and pepper to taste. Cover and simmer for 2
hours. Add water if too thick.
TOSTADA SOUP
1/2 lb. ground beef
1 c. chopped onion
1 (16 oz.) can whole tomatoes
1 (15 oz.) can pinto beans, drained
1 (8 oz.) can tomato sauce
1 c. water
2/3 to 1 c. Pace picante sauce
1/4 tsp. ground cumin
Tortilla or corn chips, coarsely
crushed
Shredded cheddar cheese
Shredded lettuce
Dairy sour cream
Brown meat with onion in 3-quart saucepan; drain well. Drain and chop tomatoes, reserving
juice. Add tomatoes and juice to saucepan with beans, tomato sauce, water, Picante sauce
and cumin. Bring to boil. Reduce heat; cover and simmer 10 minutes. Top with tortilla
chips, cheese, lettuce, sour cream and additional Picante sauce as desired. Makes 4-6
servings, about 6 cups soup.
NAVY BEAN STEW
1 c. navy beans, cooked
1/2 c. onion
Bay leaf
Dash pepper1 c. carrots
1/4 c. celery2 tsp. flour with 1 tbsp. water
Boil together 5 minutes. Simmer 20 minutes. Add
slowly to bean mixture. 6 servings, 1 cup each.
SAVORY BAKED BEANS
1 c. dry navy, marrow or other beans
3 c. water
1 bay leaf
1 clove garlic, minced or pressed
1 med. onion, chopped
1 tbsp. chopped parsley
1/2 c. finely diced celery
1 tbsp. oil
2 sm. sweet pickles, chopped
1 can (8 1/4 oz.) stewed tomatoes, mashed
1/2 tsp. dried basil leaves, crumbled
1/2 tsp. salt
1/8 tsp. black pepper
2 tbsp. grated Parmesan cheese
Preparation time: 15 minutes. Cooking time: 45
minutes. Baking time: 2 hours at 250 degrees. Serves: 4.
Wash and pick over beans. Put in large saucepan
with the water. Bring to a boil. Boil for 2 minutes. Cover. Let stand for 1 hour.
Add bay leaf, garlic, onion and parsley to beans.
Bring to boil again. Cover loosely. Simmer for 45 minutes or until beans are just tender
(time will vary with kind of bean used). Drain, if necessary. Put beans in 1 1/2 quart
casserole.
Meanwhile, saute celery in the oil for about 5
minutes. Add pickles, tomatoes, basil, salt and pepper. Bring to a boil. Simmer 10
minutes, stirring occasionally.
Stir mixture into beans. Cover. Bake at 250 degrees
for 2 hours. Uncover. Sprinkle with the cheese. Return to oven. Bake 5 minutes longer.
Good served with: Cole slaw and corn muffins. Recipe may be halved or doubled.
NEW ENGLAND BAKED BEANS
1-/2 lb. dry navy beans (or pinto) (3 1/2 c.)
1 lb. smoked ham or 1/2 lb. cubed salt pork
1/2 c. chopped onions
1/2 c. packed brown sugar
1/2 c. maple syrup
1 tsp. dry mustard
1 c. bean juice
Soak beans overnight in 7 cups water. Boil in same
water for 1/2 hour. Save water. Put beans in crock pot. Add all remaining ingredients
along with water. Mix well. Cover and cook on low 10-12 hours. (High 4-5 hours), stirring
occasionally. Add extra water while cooking.
OLD FASHIONED BAKED BEANS
1 lb. navy beans
Water
Salt pork
3/4 c. firmly packed brown sugar
1 3/4 c. catsup
2 tbsp. dry mustard
2 tbsp. salt
Soak navy beans overnight, covered in water. Drain,
cover with 1 quart water, cover and bring rapidly to boiling point. Reduce heat and simmer
for 1 hour. Skim off foam. Drain again. Place bans in greased bean pot or casserole. Add
slices of salt pork, brown sugar and beans in layers: put 1/3 of beans, 1/3 cup of brown
sugar and 1/3 of the salt pork. Repeat layers, ending with salt pork. Pour over this a
mixture of catsup, mustard and salt. Cover casserole and bake at 275 degrees for 5 to 6
hours.
BOSTON BAKED BEANS
1 lb. navy beans
1/2 sm. onion
1/8 lb. salt pork, diced
6 tbsp. brown sugar or molasses
1/4 c. catsup
1/2 tsp. dry mustard
1 tsp. salt
1-1/2 tsp. Worcestershire sauce
2 c. boiling water
1/8 lb. salt pork, cut in strips
Cover beans and soak overnight. Drain; cover with
fresh water and simmer slowly. When skins burst when blow upon, the beans are sufficiently
parboiled.
BEAN SOUP
2 cans Trappey's jalapeno beans
2 cans white navy beans
2 cans Campbell's bean & bacon soup
2 c. diced ham
1/2 bell pepper, chopped
1 lg. onion, chopped
1 c. water (if cooking in crock pot), or 3 c. water if cooking in boiler
Combine all ingredients. If cooking in crock pot,
cook at least 3 hours on high or all day on low. If cooking in boiler, cook until thick
and done.
POLISH BEAN SOUP
1 lb. dry Navy beans
2 qt. Water
1 lb. Polska Kielbasa or any sausage you like, halved and sliced in sm. pieces
1 (16 oz.) can sauerkraut
1 lg. onion, chopped
2-3 stalks celery, chopped
2 lg. carrots, chopped
Salt and pepper to taste
Soak beans overnight or use quick method. Simmer
beans 2 hours, then add all remaining ingredients and continue to simmer another 1 1/2 to
2 hours. Serve with cornbread.
HEARTY BEAN SOUP
1 lb. navy beans
2 quarts Water
1 meaty ham shank
1 c. chopped onion
1 c. chopped celery
1/4 tsp. pepper
1 tsp. nutmeg
1 tsp. oregano leaves
1 tsp. basil leaves
1 tsp. salt
Soak beans overnight. Combine beans, water and ham
shank in large soup pot. Simmer, covered, for 1 1/2 hours. Remove 1 cup of beans; mash
with fork and return beans to pot. Remove ham shank; trim meat from bone (bite size
pieces) and return meat to pot. Add remaining ingredients. Simmer an additional 30 to 45
minutes until beans are tender and soup has thickened. Serve with baking powder biscuits.
NAVY BEAN CASSEROLE
6 cans navy beans
1/2 lb. ground sausage (for a spicier dish try hot sausage)
1/2 lb. cubed ham
1 tsp. garlic powder
1/2 tsp. basil flakes
1/2 tsp. oregano flakes
Black pepper to taste
1 sm. onion, chopped
Brown sausage, ham and onion - drain. Combine all
ingredients in casserole dish. Bake at 350 degrees for 1 hour. Great served with corn
bread.
SMOKEY HAM AND BEAN BAKE
1 (16 oz.) can of each - kidney beans (or pinto), large lima beans (or butter), navy
beans, great northern
1 lb. pre-cooked ham, cubed
1 green pepper
1/2 c. chopped onion
1-1/2 c. catsup
1/2 c. bean liquid or water
1/4 c. brown sugar
1 tsp. Worcestershire
1/2 tsp. garlic powder
1/2 tsp. dry mustard
1/2 tsp. liquid smoke
1/8 tsp. hot pepper sauce
Drain beans reserving 1/2 cup liquid. Combine all
ingredients in 4 quart casserole including reserved bean liquid. Stir well. Cook, covered
on full power for 20-25 minutes or until boiling. Stir. Continue cooking covered. Cook on
40% for 60 minutes or until flavors are blended. Stir twice during cooking time.
OKLAHOMA BAKED BEANS
3 lg. cans Boston baked beans, (small navy peas)
2 tbsp. Worcestershire sauce
2 tbsp. bacon fat
1 clove garlic, chopped
1/2 onion, chopped
1/2 lb. bacon, cooked and crumbled
1/2 lb. sausage, cooked and chopped
1 c. cheddar cheese, shredded
1 can chili sauce
1 tsp. chili powder
Mix together and bake at 350 degrees about 1 hour.
CROCK POT BEANS
4 c. dry navy beans
8 c. water
2 tsp. dry mustard
1 c. brown sugar
4 tbsp. molasses
1/2 lb. bacon (cut up, raw)
2 1/2 tsp. salt
1/4 c. ketchup
1 sm. onion
1/2 tsp. pepper
Mix all together in crock pot and bake all night on
low. In the morning put on high. Ready by noon.
CROCK POT BAKED BEANS #2
2 lb. dry navy beans
1 sm. onion, chopped
1 c. ketchup
1 c. brown sugar
1 c. water
2 tsp. mustard
2 tbsp. molasses
1 tbsp. salt
8-10 slices bacon, fried crisp
Put beans in three times the volume of unsalted
water, bring to a boil and let simmer for 30 minutes. Let stand in covered hot water for 2
hours. Mix other ingredients in bowl. Drain beans well and mix all ingredients and beans
together. Put in crock pot and let cook on low for 12 hours. Stir occasionally.
COWBOY BEANS
2 lbs. lean ground beef
2 c. barbecue sauce
1 med. Spanish onion, diced
1/2 tsp. garlic salt
1/2 tsp. whole celery seed
2 tsp. prepared mustard
1/4 c. dark molasses
1 (16 oz.) can pork and beans
*1 (15 1/4 oz.) can dark red kidney beans
*1 (15 oz.) can pinto or navy beans
*1 (8 oz.) jar mushrooms
*Drained.
In large Dutch oven, brown ground beef. Drain off
fat. Add remaining ingredients and stir well. Bring to boil, then reduce heat and simmer
for 1 hour. (Also works well cooked in a crock pot.)
CLASSIC BOSTON BAKED BEANS
2 c. Great Northern beans or navy soaked in 1 c. water for 10 hours
1 chopped white onion
1 tsp. lemon juice
1 tbsp. dark honey
2/3 c. black molasses
1 tsp. vanilla
1/2 tsp. maple syrup
1-1/2 tsp. catsup
1/8 tsp. dry mustard
1 chopped garlic clove
Ham to desire or ham hocks
Parboil ham until tender. While cooking ham, simmer
soaked beans for 1 1/2 hours until tender but not broken. Skim off any foam on the beans
prior to cooking. Put beans and 1/2 the juice into the large pan with ham and juice. Add
diced garlic and onion. Mix in separate bowl honey, molasses, vanilla, maple syrup,
catsup, and dry mustard, adding 1 1/2 cups boiling water. Stir well and pour over beans
cover and bake at 275 degrees for 7 hours, adding water as needed. Stir with wooden ladle
every few hours. Uncover during the last 45 minutes to brown beans and ham a little. They
burn easy be careful. Serve warm with pumpernickel bread. To get rid of gas effect which
beans produce, just soak them for at least 24 hours prior to cooking, adding 1/2 teaspoon
ginger root for every 2 cups of beans.
VERMONT STYLE BAKED BEANS
2 lb. dried navy or pea beans, washed & softened
11 c. cold water
1/2 lb. salt pork, scored deeply criss-cross fashion
2 lg. yellow onions, peeled & scored deeply criss-cross fashion
4 tsp. dry mustard
3 1/2 tsp. salt
1/4 tsp. pepper
1-1/2 c. pure maple syrup
1/4 c. dark molasses
Soak beans overnight in the water in a large heavy
kettle. Next day set kettle of beans and their soaking water over moderate heat, bring to
a boil, reduce heat so that beans bubble gently, then simmer, covered, for 40 minutes.
Drain the beans,reserving the cooking water.
Place beans in a very large bean pot (3 1/2-4 quart
capacity). Push chunk of salt pork and onions well down into beans. Blend together
mustard, salt, pepper, maple syrup and molasses. Pour over the beans and stir to mix. Now
pour in enough reserved cooking water so that it is visible in the beans, but does not
cover them, about 3 cups. Reserve remaining cooking water to add later unless beans begin
to boil dry. Cover pot of beans and bake in a very
slow oven (275 degrees) for 3 hours, stirring every hour or so. Uncover beans and bake 1-1
1/2 hours longer, stirring now and then, until they are touched with brown. If beans seam
dry at any point, stir in just enough reserved cooking water to moisten them.
BRISKET AND BEANS
1 qt. navy beans
1 lg. onion, sliced
2 tsp. salt
2 tbsp. molasses
2 lb. brisket
2 tsp. dry mustard
3/4 c. brown sugar
Soak beans overnight in cold water. Drain beans and
cover with fresh water. Heat to boiling. Drain beans. Place meat, bean and onions in pot.
Mix rest of ingredients with 1 cup boiling water. Pour over meat. Bake, covered, at 250
degrees for 6 hours. Uncover and bake 1 hour longer. Serves 8.
7 BEAN SALAD
2 cans green beans
1 can wax beans
1 can red kidney beans
1 pinto beans or navy beans
1 black eyed peas
1 garbanzo beans
1 can baby lima beans1 med. diced onion
1/2 med. green pepper, diced
3/4 c. sugar
3/4 c. vinegar
1/2 c. salad oil
1 1/4 tsp. salt
1/2 tsp. pepper
Drain the following cans of beans: Combine beans.
To beans add a mixture of: Let beans marinate for several hours before serving. 7 Bean
Salad will keep for weeks in the refrigerator.
NAVY BEAN SALAD
1 can (med. size) navy beans, drained
2 tbsp. wine vinegar
2 c. celery
1 c. green onions
3 whole pimentos
Cayenne or Tabasco
1 tsp. dried dill
Mayonnaise
Mix and chill several hours.
WHITE BEAN COUNTRY STYLE
2 c. dried white navy beans (Great Northern type)
4 tsp. salt
1/4 tsp. pepper
2 cloves garlic, pressed
2 bay leaves
2 c. onions, finely chopped
1 green pepper, finely chopped
1 (1 lb.) can tomatoes, undrained
1 tsp. diced dried oregano
1/4 c. chopped parsley (or 1 tbsp. dried parsley)
Cover beans with cold water; refrigerate covered
overnight. Drain beans and cook in kettle with 5 cups water, salt, pepper, garlic and bay
leaves for 1 1/2 hour. Stir several times. Drain. Put in crock pot. Add onions, peppers,
tomatoes, oregano and parsley to beans. Cook on low for 5 to 6 hours or until beans are
done. This makes a nice side dish. Can be made more of a main dish by adding 1 pound
browned hamburger.
CREAMY BEAN SOUP
1 lb. dried navy beans
1/2 lb. bacon, crisp fried, crumbled
2 ham hocks
1 onion, minced
2 cloves of garlic, minced
1 stalk celery, minced
2 tbsp. dried parsley
Salt and pepper, to taste
1 c. half and half
Soak beans overnight in water to cover. Drain.
Combine all ingredients with 5 cups water in crock pot. Cook on low for 8 to 10 hours.
VEGETABLE SOUP
Beef bones (2 pounds)
1-2 pounds stew beef
1 c. carrot pieces
3 stalks celery, chopped
Celery leaves,
1 c. green peas
1 c. corn
1 c. cooked dried beans, kidney or navy beans
1 c. lima beans
1 sm. head green cabbage, coarsely shredded
3 good sized onions, coarsely chopped
1 sm. rutabaga or several sm. white turnips, cubed
1 c. string bean pieces
1 qt. canned tomatoes, including the juice
Salt and pepper to taste
Brown bones and stew beef using only enough fat to
keep from sticking. Put in stock pot and cover with water. Boil to make a stock, skimming
as necessary. Remove the bones and add remaining ingredients. If more liquid is needed,
add additional tomato juice. Cook until vegetables are desired doneness.
BEAN SOUP
7 c. water
1 lb. dried navy beans
2 c. cubed cooked smoked ham
1 sm. onion, chopped
1/2 tsp. salt
1 bay leaf
1 ham bone
Heat water and beans to boiling in Dutch oven, boil
2 minutes. Remove from heat, cover and let stand 1 hour. Stir in cubed ham, onion, salt,
pepper and bay leaf; add ham bone. Heat to boil, reduce heat. Cover and simmer, skimming
foam occasionally, until beans are tender, about 1 1/4 hours. Add water turning cooking necessary. Remove bay leaf and ham bone. Trim
excess ham from bone. Add the excess to the soup. Serves 4.
MINESTRONE SOUP
3/4 c. dried navy beans
8 c. water
1 tsp. salt
4 whole peppercorns
1 c. chopped celery with some leaves
1 c. chopped onion
1 garlic clove, minced
1/3 c. olive oil
1/4 c. parsley
2-1/2 c. tomatoes, undrained
2 c. shredded cabbage
1 zucchini, sliced thin
1 c. cooked thin elbow macaroni
Grated Parmesan cheese
Soak beans in 8 cups water overnight. Next day
bring beans and water to a boil. Reduce heat; add salt and peppercorns, cover and simmer 1
hour. Sauté celery, onion, garlic in oil until tender. Add to beans with mashed tomatoes,
their juice and parsley. Bring to a boil. Reduce heat and simmer, covered, for 1 hour. Add
cabbage, zucchini and macaroni. Simmer until done adding more water if necessary. Serve
with generous sprinkling of cheese. Serves 8.
PRESSURE COOKER BAKED BEANS
1 lb. navy beans
1/3 lb. bacon, cut in pieces
3 tbsp. brown sugar
3 tbsp. catsup
3 tbsp. molasses
1/2 c. chopped onions
1 1/2 tsp. salt
1/2 tsp. mustard
2 c. water
Wash beans. Soak overnight in water to cover. Rinse
and drain. Sauté bacon in 4 quart pressure cooker. Add remaining ingredients. Close cover
securely. Cook beans at 150 pounds pressure for 50 minutes. Let pressure drop of own
accord. Makes about 6 servings.
ALL DAY BAKED BEANS
1 lb. dry white Navy beans
1-1/2 tsp. salt
1 tsp. dry mustard
1/2 tsp. pepper
Dash of cayenne
1/2 c. chopped onion
1/2 c. molasses
1/4 c. brown sugar
3 tbsp. cider vinegar
1/4 lb. salt pork, cubed (optional)
Add beans to 1-quart boiling water; boil 2 minutes.
Remove from heat and let soak 1 hour. Return to heat and cook until beans are tender,
about 1 hour. Turn into 2-quart casserole with tight-fitting lid. Add remaining
ingredients and enough water to cover beans. Bake, covered, at 300 degrees for 6 hours,
stirring occasionally. Add boiling water as needed during baking, 1-1/2 to 2 cups.
BARBECUED BAKED BEANS
1-1/2 lbs. navy beans
1-1/2 c. dark brown sugar
1 c. molasses
4 c. tomato juice
1/4 tsp. allspice
1-1/2 tsp. dry mustard
1 tsp. salt
1/4 tsp. pepper
1 tbsp. chili powder
1 tsp. paprika
2 tbsp. butter
1 onion, minced
4 oz. bacon, diced
Soak beans overnight in water, covering beans.
Drain and cover with fresh water. Bring to boil and simmer until tender. Drain beans and
rinse under cold water. Place in mixing bowl. Combine sugar, molasses, tomato juice,
seasonings. Pour over beans and blend. Heat butter, sauté onion until tender in skillet.
Stir in beans with bacon. Pour into large casserole. Cover and bake 30 hours at 300
degrees. Uncover and bake 30 minutes. Add water if too dry. |
