Big Bean Pot Food

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OLD-FASHIONED BEAN POT BAKED BEANS



Old-Fashioned Bean Pot Baked Beans image

This recipe is a good excuse to go antique shopping for an oven-proof, lidded bean crock. You can also use a lidded Dutch Oven. Fabulous beans--a real crowd pleaser.

Provided by PainterCook

Categories     Beans

Time 6h

Yield 8 serving(s)

Number Of Ingredients 12

1 lb dried navy beans
1/2 cup chopped onion, plus
1 small onion, whole, peeled
1/2 cup molasses
1 teaspoon dry mustard
1/4 cup brown sugar, packed
1/2 cup maple syrup
1 tablespoon ketchup
2 teaspoons prepared yellow mustard
1/2 cup orange juice
1 teaspoon salt
1/4 lb salt pork, slices

Steps:

  • Rinse beans and pick them over. Put beans in a large plastic container with three times as much water as beans. Cover and refrigerate overnight.
  • Drain beans. Combine beans and chopped onion in a large saucepan. Add water to cover them and heat to boiling. Cover and let simmer about 30 minutes. Drain liquid into a small bowl to reserve for sauce and for cooking.
  • Measure 1/2 cup of the bean liquid into a bowl. Add the orange juice, molasses, maple syrup, ketchup, and prepared mustard. Then add the brown sugar, stirring to dissolve. Lastly, add the dry mustard and salt and combine.
  • In a 2-quart bean crock or covered baking dish layer half the salt pork and all of the beans, making sure to bury the peeled, whole onion in the bottom. Pour the sauce mixture over beans and add just enough reserved bean liquid to cover them. Top with remaining salt pork.
  • Bake, covered, at 300 degrees for 4 hours, checking on the hour. If beans seem too dry, add a little of the remaining bean liquid. Uncover and then bake for one hour more.

QUICK 'N' EASY BEAN POT



Quick 'N' Easy Bean Pot image

I find it's difficult to cook beans from scratch, so this recipe, using canned beans, is especially valuable to me. The beans turn out great every time. Marion Foster, Kirkton, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 6

4 bacon strips, diced
1 medium onion, chopped
2 cans (15-3/4 ounces each) pork and beans
2 tablespoons packed brown sugar
2 teaspoons ground mustard
1 teaspoon instant coffee

Steps:

  • In a large skillet, cook the bacon and onion over medium heat until bacon is crisp; drain. Stir in the beans, brown sugar, mustard and coffee. Pour into an ungreased 1-1/2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer.

Nutrition Facts : Calories 135 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 265mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein.

RUSTIC MEAT AND BEAN POT



Rustic Meat and Bean Pot image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

1 pound sweet Italian sausage links brushed with extra-virgin olive oil
1 tablespoon extra-virgin olive oil, 1 turn around the pan
1 slice bacon, chopped
1 pound boneless, skinless chicken thighs, cut into bite-size chunks
1 boneless 8 ounce pork loin chop, cut into bite-size chunks
1 teaspoon ground thyme or poultry seasoning
Coarse salt and black pepper
4 cloves garlic, crushed
1 medium carrot, chopped
1 medium onion, chopped
1 rib celery, chopped
1 bay leaf, fresh or dried
1/2 cup dry white wine
1 (15-ounce) can diced tomatoes in puree
2 cans cannellini beans, drained
1/2 loaf crusty baguette, split lengthwise
1 clove garlic, cracked, for garnish
A drizzle extra-virgin olive oil

Steps:

  • Preheat broiler to high. Place sausages on a broiler pan and cook 6 inches from heat source 15 minutes turning once.
  • Meanwhile, heat a large skillet over medium high heat. Add extra-virgin olive oil, 1 turn around the pan, and chopped bacon. Cook bacon 1 minute, then add chicken and pork and brown cubes on all sides, 3 minutes. Season meats with thyme, salt, and pepper, and add garlic, vegetables, and bay leaf to the pot. Cook 5 minutes stirring occasionally, then deglaze pan with the wine.
  • Slice sausages on an angle and add pieces to the pot on the stove. Stir in tomatoes and beans and heat them through. Adjust seasonings and remove pan from heat.
  • Broil the split baguette until golden. Rub bread with cracked garlic and drizzle with oil. Coarsely chop bread and scatter the chunks around the edge of the pan. Serve the cassoulet directly from the hot pot at the table.

BIG POT OF BEANS



Big Pot of Beans image

Chances are good you have some dried beans on hand, and that is a great thing. Especially since one basic recipe works for so many kinds, from red beans to white cannellini to black turtle beans. Choose whichever you like, but bear in mind: Sometimes, the best bean is the one already in your pantry.

Provided by Melissa Clark

Categories     beans

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

1 pound any dried beans
Salt
Olive oil, as needed
Aromatics, such as peeled garlic cloves, a halved onion or shallots, a celery stalk or a carrot
Dried or fresh herbs, such as thyme, sage, oregano or rosemary sprigs, or a bay leaf or two
A hunk of cured sausage, bacon, ham, smoked duck or pork or a Parmesan rind (optional)
Chopped fresh herbs or celery leaves, red-pepper flakes, sliced scallion or red onion, flaky sea salt, for serving (optional)

Steps:

  • Rinse the beans, then soak them in salted water (it should taste like the sea) for anywhere from 4 hours to 12 hours. If you don't have time, you can skip this step.
  • Drain beans and put them in a pot or electric pressure cooker. If cooking in a regular pot, add enough water to cover the beans by 2 to 3 inches. If using a pressure cooker, use less water, more like 1 1/2 to 2 inches. Add a drizzle of oil and whatever aromatics and herbs you like. Add enough salt to the cooking water to make it taste like the sea.
  • If using a regular pot, simmer the beans for anywhere to 30 minutes to 2 to 3 hours, depending on what variety you used, how old they were and whether or not you soaked them. Check on them periodically, adding more water if the level gets too low (as in, lower than the beans). For the pressure cooker, the timing is anywhere from 5 minutes at high pressure to 50 minutes. Let the pressure release naturally.
  • Garnish with fresh herbs or celery leaves, sliced onion, if you like, a drizzle of oil, and a sprinkle of red-pepper flakes and sea salt.

BIG-BATCH INSTANT POT WHITE BEANS



Big-Batch Instant Pot White Beans image

Large, creamy lima beans (sometimes sold as butter beans) are the perfect solution to any meal dilemma when you make a big batch in the Instant Pot and freeze them in their broth. Defrost to stir into soups and stews, bake into casseroles, sauté for dinner, marinate for salads, and more.

Provided by Anna Stockwell

Categories     Bean     Lima Bean     Instant Pot     Garlic     Rosemary     Soy Free     Dairy Free     Peanut Free     Sunday Stash

Yield Makes about 10 cups

Number Of Ingredients 7

1 1/2 lb. dried large lima beans, rinsed
2 large garlic cloves, peeled, crushed
2 Tbsp. extra-virgin olive oil
2 Tbsp. Diamond Crystal or 3 1/2 tsp. Morton kosher salt
1 sprig rosemary (optional)
Special Equipment
An Instant Pot or other electric pressure cooker

Steps:

  • Place beans, garlic, oil, salt, and rosemary (if using) in Instant Pot. Cover with 10 cups cold water. Seal lid and cook at high pressure 14 minutes.
  • Release pressure manually. If some beans are still slightly undercooked, stir, cover, and use the Keep Warm function until cooked through.
  • Do Ahead: Beans can be cooked 5 days ahead. Chill in cooking liquid in airtight containers, or freeze in cooking liquid up to 3 months.

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