Cooking With Beans II

THIS is a site that explains the different types of beans.

Claire's Cowboy Caviar

A close friend of mine shared this recipe with me and I just got it all thrown together for our dinner tomorrow night. I added a can of rinsed pinto beans to it. I plan on using tortilla chips and multigrain chips from Costco. Claire really loves it with Fritos. I also plan on cooking up some chopped up chicken and throwing it in there to add some protein and make it go further for my family of seven :)

1 can of black beans, drained and rinsed to get all the gooey stuff out.
1 can black eyed peas, drained and rinsed to get all the gooey stuff out.
3 -4 tomatoes (I used tomatoes on the vine)
3-4 avocados, diced
1 bunch green onion
1 bunch cilantro (more if you love it!)
1 pkg of dry Italian dressing (make according to pkg directions) - I just sprinkled on the dry stuff to taste.

Chop, pour and blend together. Serve with chips.

Cooking With Beans

Directions for Soaking Dry Beans

There are four ways to soak beans, depending on how far in advance you plan and how much time you have, you can decide which method of soaking will work best for you.

Hot Soak

In a stockpot, bring 10 cups water to a boil. Add 1 pound dried beans and return to a boil. Remove from the heat; cover tightly and set aside at room temperature 2–3 hours. Drain and rinse the beans.

Overnight

In a large pot, add 1 pound dry beans to 10 cups cold water. Cover. Let stand in refrigerator overnight. Drain and discard soaking water. Rinse the beans. Replace water and cook immediately after soaking period. Longer periods of soaking are not recommended.

Quick Soak

In a large pot, pour dry beans into boiling water and boil for 2 minutes. Remove from heat, cover and allow to set for 1 hour. Drain and discard soaking water and proceed with cooking.

Gas Free Soak

In a stockpot, place 1 pound of beans in 10 or more cups of boiling water; boil for 2–3 minutes, cover and set aside overnight. The next day approximately 75 to 90 percent of the indigestible sugars will have dissolved into the soaking water. Drain, and then rinse the beans thoroughly before cooking them.

editCooking

Use approximately 1¾ quarts boiling water for each pound of soaked beans to be cooked. Add herbs or spices (not salt), as desired. Bring to a boil; reduce the heat and simmer gently, uncovered, stirring occasionally, until tender for about 90 minutes. Boiling beans will break the skins and leave you with a mushy meal. Add more water if the beans are not covered. Add additional boiling water if beans become dry. Drain, if desired.

When the beans are tender, drain and use in recipes; or for later use, immerse them in cold water until cool, then drain well and freeze in 1- to 2-cup packages. One pound of dried beans will yield about 5 or 6 cups cooked beans.

editPressure Cooking

This is one of the quickest ways to cook beans. After you've soaked 1/2 pound of beans, place them in a 4-quart pressure cooker with 4 cups water. Cook at 15 pounds pressure following the manufacturer's directions for the type of legume you are cooking.

editCooking Tips

Do not add salt or acidic ingredients, like vinegar, tomatoes or juice, this will slow the cooking process. Instead, add these ingredients when the beans are just tender.

Cooking times vary with the types of beans used but also may vary with their age.

Beans are done when they can be easily mashed between two fingers or with a fork. Always test a few beans in case they have not cooked evenly

Soaking, cooking, tips, and times provided by California Dry Bean Board.

EASY CASSOULET

EASY CASSOULET
Cassoulet is one of those comfort foods all in one dish. A slow-cooked bean stew? Count me in. I usually make the more traditional version from southwest France that includes duck legs and rustic sausages, but I adapted this simplified recipe from the amazing Southern Living Comfort Food. It has more affordable ingredients than any cassoulet recipe I’ve ever come across; it’s also one of the few recipes calling for dried beans that doesn’t call for presoaking the beans. If you can’t find boneless center-chop pork chops, buy them bone-in, and cut out the bone after browning them. I added the sausage as I found a fresh pork-leek one at my local market and thought the leek would infuse the rest of the dish, but any kind would be good (or you could leave it out as per the original recipe). I also added parsley to give it a fresh finish and add some color to an otherwise very beige-looking meal. Serves 6-8.

2 cups dried Great Northern beans
2 Tbsp olive oil
1 lb boneless center-cut pork chops
1 sausage (any type), sliced
8 slices thick-cut smoked bacon, chopped
2 medium onions, chopped
8 garlic cloves, peeled and halved
Tbsp chopped fresh thyme
1/4 cup tomato paste
8 cups chicken broth
1 cup dry white wine
1 cup fresh bread crumbs
1 garlic clove, minced
3 Tbsp chopped fresh parsley (optional)

Sort and rinse beans; combine beans and 8 cups water in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer for 2 minutes. Remove from heat. Let stand 1 hour; drain.

Heat oil in a Dutch oven over medium-high heat; add pork chops. Cook 4 minutes on each side or until browned. Remove pork to a platter, but leave drippings in the pot. Cool pork slightly, and chop (remove the bone, if necessary). Cover and refrigerate.

Cook sausage and bacon in reserved pork drippings in the pot until crisp. Add onions, and cook 5 minutes or until tender. Add beans, halved garlic cloves, thyme, tomato paste and chicken broth. Bring to a boil; cover, reduce heat, and simmer 2 hour until beans are almost tender. Drain; reserve bean mixture and 3 cups of broth separately.

Preheat oven to 350°F. Return bean mixture to Dutch oven or other ovenproof cookware; add pork, reserved 3 cups broth, and wine. Cover and bake at 350° for 75 minutes, or until most of the liquid has been absorbed.

Toss together breadcrumbs, butter, minced garlic and parsley. Sprinkle over bean mixture; bake, uncovered, 20 minutes or until crumbs are golden.

Fettucine Broccoli and great Northern beans

• refrigerated fettucine 1 package
• 4 crowns broccolishopping list
• a clove garlic
• 1 can bush's northern beans
• salt
• pepper
• xtra virgin olive oil
• grated parmesan cheese
• 1 loaf Italian or French bread split and spread withbutter and rubbed with garlic

• chop garlic into very small pieces or use press
• wash and cut broccoli into small pieces leaving the small heads whole
• open can of beans and mash half of them in a bowl - add whole beans to mixture
• put spaghetti pot with inside strainer on stove and fill 1/2 way with water which has been salted
• bring to rolling boil add 1 tsp oil to water
• add fettucini
• place steam colander in top and fill with broccoli and garlic cover half way
• place bread in oven on 200
• place ovenproof bowl in oven with bean mixture of salt and pepper
• cook fettucine about 6 minutes
• • remove carefully broccoli and fettucini and place in warm bowl with beans
  • mix gently
  • add cheese on top
  • serve immediately placing a piece of garlic bread in botttom of each bowl if desired=or in a bread basket on table

Garlicky White Beans, Sage and Orecchiette

Garlicky White Beans, Sage and Orecchiette

Salt
3 c Orecchiette
6 md Size fresh sage leaves or 1 teaspoon dried
2 Cloves garlic
1/2 c Fresh parsley leaves, packed
2 c Cooked white beans or 19 oz can drained white beans
1/3 c Olive oil
1/4 c Dry white wine
1/2 c Small dice of mixed yellow green and red bell pepper, for garnish
Grated Asiago cheese

Bring large pot of salted water to a boil. Add pasta and cook until it is tender.

Cut fresh sage leaves into fine shreds; peel and mince garlic, chop parsley. Rinse and drain canned beans.

Heat olive oil in a medium size saucepan. Add garlic and sage and cook for 10 seconds. Add wine and cook until evaporated, about a minute. Add beans, cover and simmer until heated through: 2 minutes. Remove from heat and stir in parsley, season to taste with salt and pepper. Keep warm, covered, off heat, until pasta is done.

Drain pasta and return it to the pot, off heat. Stir in bean mixture, toss well and serve immediately garnished with raw peppers. Pass cheese separately.

Greek Pasta with Tomatoes and White Beans

Greek Pasta with Tomatoes and White Beans

16 ounces no-salt-added tomato sauce
29 ounces tomatoes, stewed -- Italian style
30 ounces white beans, canned -- drained and rinsed
10 ounces fresh spinach -- chopped
1 pound pasta -- penne or other
1/2 cup feta cheese -- finely crumbled

Combine tomato sauce, tomatoes, and beans in a large skillet over medium-high heat; bring to a boil. Reduce heat; simmer 10 minutes. Add spinach; cook 2 minutes or until spinach wilts, stirring occasionally.

Cook pasta according to package directions. Combine cooked pasta and sauce in a large bowl. Serve garnished with feta cheese.

Apple Bean Bake

Apple Bean Bake

1 (48 oz.) jar Great Northern beans
2 lg. cooking apples, cubed
4 tbsp. butter
1/2 c. brown sugar
1/4 c. white sugar
1/2 c. catsup
1 tsp. cinnamon
1 tbsp. molasses
1 tsp. salt

In a skillet, melt butter. Add cubed apples and cook until tender. Add brown sugar and white sugar, stir and cook until sugar is melted. Stir in cinnamon, catsup and molasses. Add beans and mix well. Pour into 2 quart casserole. Bake in 400 degree oven for about 1 hour. Serves 6-8.

Yankee Bean Soup

Ingredients

• 1-1/2 cups dried navy beans
• 1/2 pound sliced bacon, diced
• 3/4 cup chopped onion
• 1/2 cup chopped carrot
• 1/3 cup chopped celery leaves
• 4 cups water
• 2 cups milk
• 2 teaspoons molasses
• 1-1/2 teaspoons salt

Directions

• Place the beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
• Drain and rinse beans, discarding liquid. Set beans aside. In the same pan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
• In the drippings, saute onion until tender. Stir in carrot and celery leaves. Return beans to the pan. Add water. Bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2 hours or until beans are tender.
• Stir in the milk, molasses, salt and bacon. Remove about 2-1/2 cups of soup; cool slightly. Place in a blender or food processor; cover and process until pureed. Return to the pan; heat through. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 315 calories, 10 g fat (4 g saturated fat), 22 mg cholesterol, 847 mg sodium, 40 g carbohydrate, 13 g fiber, 18 g protein.

Party Time Beans

• 1-1/2 cups ketchup
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1/2 cup water
• 1/2 cup packed brown sugar
• 2 bay leaves
• 2 to 3 teaspoons cider vinegar
• 1 teaspoon ground mustard
• 1/8 teaspoon pepper
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (15-1/4 ounces) lima beans
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained

Directions

• In a 5-qt. slow cooker, combine the first 10 ingredients. Stir in the beans and peas. Cover and cook on low for 5-7 hours or until onion and peppers are tender. Discard bay leaves. Yield: 16 servings.

Nutritional Analysis: One 1/2-cup serving (prepared with non-salt-added ketchup) equals 211 calories, 5 g fat (0 saturated fat), 0 cholesterol, 138 mg sodium, 32 g carbohydrate, 0 fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1 meat.

Tropical Beans

Ingredients

• 2 pounds ground beef
• 1 bottle (28 ounces) ketchup
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 1-3/4 cups water
• 1 large green pepper, chopped
• 5 celery ribs, chopped
• 3/4 cup pineapple tidbits, drained
• 2 envelopes onion soup mix

Directions

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until heated through. Yield: 12 servings.

Calico Beans

• 4 ounces bacon, diced
• 1 pound lean ground beef (90% lean)
• 1/2 cup chopped onion
• 1 can (21 ounces) pork and beans
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (16 ounces) butter beans, rinsed and drained
• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1 tablespoon cider vinegar
• 1 teaspoon prepared mustard
• 1 teaspoon salt

Directions

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard drippings.
• In the same skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Combine the beef mixture, bacon, beans, brown sugar, ketchup, vinegar, mustard and salt. Spoon into a greased 2-qt. baking dish.
• Bake, uncovered, at 325° for 45-60 minutes or until the beans are as thick as desired. Recipe can be easily doubled for a larger group. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 each) equals 304 calories, 9 g fat (3 g saturated fat), 32 mg cholesterol, 1,015 mg sodium, 39 g carbohydrate, 7 g fiber, 20 g protein.

Autumn Beans

Ingredients

• 8 bacon strips, chopped
• 1/4 cup finely chopped onion
• 1 cup apple cider
• 2 cans (16 ounces each) baked beans, undrained
• 1/4 to 1/2 cup raisins
• 1/2 teaspoon ground cinnamon

Directions

• In a skillet, lightly fry bacon. Remove to paper towel to drain. Set aside 2 tablespoons drippings. Saute onion in the drippings until tender.
• Stir in the remaining ingredients. Bring to a boil; reduce heat and simmer, uncovered, 20-25 minutes, stirring occasionally. Yield: 4 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 434 calories, 28 g fat (10 g saturated fat), 38 mg cholesterol, 808 mg sodium, 38 g carbohydrate, 7 g fiber, 10 g protein.

Meatless Hopping John - Southern Dish

• 3/4 cup uncooked long grain rice
• 1 cup frozen corn
• 3 medium carrots, thinly sliced
• 1/2 cup each chopped green, sweet red and yellow pepper
• 1/4 cup chopped onion
• 1 tablespoon canola oil
• 4 garlic cloves, minced
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 2 tablespoons minced fresh parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes

Directions

• Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute the corn, carrots, peppers and onion in oil for 6-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
• Stir in the rice, peas and tomatoes; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through, stirring occasionally. Add the seasonings; cook 2-3 minutes longer. Yield: 10 servings.

Nutritional Analysis: One serving (3/4 cup) equals 149 calories, 2 g fat (trace saturated fat), 0 cholesterol, 313 mg sodium, 29 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable

Baked Beans

• 8 bacon strips, diced
• 2 medium onions, quartered and sliced
• 3/4 cup packed brown sugar
• 1/2 cup cider vinegar
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 1/2 teaspoon garlic powder
• 1 can (16 ounces) baked beans, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (16 ounces) butter beans, rinsed and drained
• 1 can (14-1/2 ounces) cut green beans, drained

Directions

• In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. Saute onions in drippings until tender. Stir in brown sugar, vinegar, salt, mustard and garlic powder.
• Simmer, uncovered, for 15 minutes or until onions are golden brown. Place the beans in a 3-qt. slow cooker. Add onion mixture and bacon; stir to combine. Cover and cook on low for 6-7 hours or until heated through. Serve with a slotted spoon. Yield: 8-10 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 297 calories, 11 g fat (4 g saturated fat), 15 mg cholesterol, 920 mg sodium, 43 g carbohydrate, 8 g fiber, 10 g protein.