Bean Recipes


Bean Barley and Sausage Soup

1 lb Kidney beans, dry
1 pk Smoked Polish sausage, sliced
1 tb Salt
1 3/4 qt Water
1 c Barley, regular
2 Garlic cloves; peeled
1 Parsley sprigs

Put rinsed beans in large saucepan. Add water, cover and let stand overnight. Drain off water the next day. Put beans, barley and remaining ingredients into a slow cooker. Stir. Cover and cook on high for 4 hours

Baked Lima Beans
300g Lima Beans
2 potatoes, cubed
2 tomatoes, shredded
100g tomato sauce
1/4 cup fresh parsley, chopped
1/4 tsp cinnamon
3 pcs garlic, chopped
1 onion, chopped
1 bay leaf
100g olive oil
3/4 cup water
salt & pepper
Put lima beans in pot of water overnight. Cook lima beans in pressure cooker for 45 minutes. Saute chopped onions and garlic in pot. Add shredded tomatoes, tomato sauce, parsley, cinnamon, bay leaf, olive oil, water, potatoes, salt and pepper. Cook approx. 15 minutes. Combine cooked lima beans and remaining ingredients in pan. Cook in oven for 30 minutes or until potatoes are cooked.

Double Batch:

2 lrg. cans Busch’s Baked Beans
2 cans butter bean
2 cans black beans (or kidney, your choice, I don’t like kidney)
1 tsp. liquid smoke (optional)
1 lb. bacon cooked crisp & crumbled
Save some grease saute 1 lrg chopped onion, some chopped garlic gloves, drain. Mix all

1 1/2 cups brown sugar
2 T vinegar (I usually mess with this quantity to taste)

Let slow simmer for at least 3 hrs.


3 C. Dried Pinto Beans-sorted and washed
6-8 C Water –(enough to cover + 2 inches)
1 Yellow Onion – Chopped
3 Lg Toes of Garlic – coarsely chopped
1 Ham Shank –(of good size)
1 ½ t. Salt
½ t. Each: Chili powder, Dry Mustard, Thyme
2 t. Tomato Bouillon
2 Bay leaves
*For spicy Add a good pinch of crushed chili peppers OR a couple sm. Anaheim’s. OR chopped jalapeno

In Dutch pot, put beans and cover with water, leaving about 2 inches above the beans. Add onion, garlic, ham shank and seasonings and bring to a boil. Reduce heat and simmer about 1 hour. Remove Bay leaves and shank let cool. Discard bay leaves. Remove meat from cooled shank bone and add to beans, cook another ½ hour or till beans are tender and the meat has blended well.

Serve with biscuits or cornbread.

German Sweet and Sour Green Beans

2 15oz cans green beans, drained, juices reserved
3 slices bacon, chopped
1 cup onion, chopped
1 Tbsp flour
1/4 cup apple cider vinegar, less if you don’t like it real tart
(start with 2 Tbsp and add more to taste. My mother used white
vinegar but watch how much you use)
2 Tbsp sugar
1 tsp salt
1/4 tsp pepper

Cook bacon in a medium skillet over med/hi heat until well browned.
Add onion and cook until translucent. Stir in flour and cook 2
minutes more.

Pour vinegar and 3/4 cup of the green bean liquid into the pan. Add
sugar, salt and pepper, stir to combine. Bring to a boil, reduce to a
simmer and stir in the green beans. Cook on low until beans are
heated through.

B-man :smiley:

Hints for Cooking Dry Beans and other Legumes

• Storing: Always store beans in a dry place in a container with a secure lid to keep mice and bugs out. Any plastic containers should be of FDA approved (food grade) plastic to keep the beans from leaching harmful chemicals from the plastic. (Never store food in garbage bags. If it is not advertised as food grade, it probably isn’t.) Beans become hard as they age. Beans stored for more than three years should be replaced.

• Presoaking: Rinse and pick over the beans or peas to remove foreign matter such as stones. Soak in water, three or four cups of water for each cup of beans, for eight hours. If the weather is warm, refrigerate while soaking to avoid fermentation.

• Cooking: Add one tablespoon of oil for each cup of beans and up to one teaspoon of salt for each cup. Bring the water to a boil then reduce the heat. Continue cooking on low heat for 1 1/2 to 2 1/2 hours or until done. Check occasionally and add water as needed.

• Doneness: Beans are done when the skins will easily slip off or when the beans are soft enough that you can mash them against the roof of your mouth with your tongue.

• Freezing: Beans freeze well. If you cook extra, you can freeze them in airtight containers.

• Refried beans: In a hot, oiled skillet, mash the beans and stir them in the bean liquid. Cook until hot.

B-man :smiley:

Baked Beans

2 (16 oz cans ) Pork & Beans…well drained.
3/4 cup thick barbecue sauce ( I use Masterpiece )
1/2 cup packed brown sugar
1 green tart apple ( Granny Smith is good ) peeled, cored, & chopped.
1/2 small onion chopped
2 TBSP golden raisins ( I use a bit more cause I like them ).
1/3 cup DR. PEPPER soda ( no diet, please ).
3 strips of bacon cut in half

Preheat oven to 350 F
In 1 1/2 qt. casserole combine well the drained beans, barbecue sauce, brown sugar, apple, onions, and raisins. Gently swirl in the soda.
Attange bacon strips over top.

Bake un-covered for about an hour.

B-man :smiley:

“Crockpot Baked Beans” recipe

1 lb Ground Round
Chili Powder
1 Lg Can Baked Beans
1 Lg Can Chili Hot Beans
1/2 Cup Brown Sugar

Brown the Ground Beef – season with salt, pepper and Chili Powder to taste.

While browning the ground beef, empty both Baked Beans and Chili Beans into crockpot. Add browned ground beef to the crockpot and heat on Low for an hour or so. When the beans start to bubble, add the brown sugar and stir. Heat up for a little while longer to let the flavors come together – then let your family and friends dish up – and ENJOY!

B-man :smiley:

Barbecue Green Beans
4 slices bacon, finely cut
¼ cup onion, chopped
½ cup catsup
1 tablespoon Worcestershire sauce
¼ cup brown sugar
1 quart green beans, drained

Brown bacon and onion in skillet; add catsup, brown sugar and
Worcestershire sauce. Simmer 2 minutes. Place beans in casserole;
pour bacon mixture over top. DO NOT STIR! Bake at 350ºF for 20
minutes or until mixture is warm. I have made this 3 to 5 hours
before and put in the crock pot and let it cook on low until ready to
serve. This will serve 6 to 10.

B-man :smiley:

Smokin!! Baked Beans

Yield: 12 servings


1 lb. bacon
1 large onion, chopped
1 med. green bell pepper, chopped
5 16 oz. cans pork and beans, drained
1 14 oz. bottle ketchup
2 1/2 c. firmly packed brown sugar
1/4 t. mustard
1/4 c. Worcestershire sauce
2 t. Liquid Smoke seasoning
2 t. cinnamon
Tabasco sauce to taste

Preheat oven to 300.

Fry bacon in large skillet til crispy. Drain on paper towels and set aside. In the same skillet sauté the onions and bell pepper til light golden and tender. Drain excess bacon grease and add all the remaining ingredients. except the beans. Add the beans to a large baking dish and then add the skillet ingredients mixing everything together well.

Bake for 2 hours.

B-man :smiley:

Green Beans North by Northwest

4 cups fresh stringbeans
1/4 cups hazelnuts, raw
1/4 cup blue cheese, crumbled

Snap off ends from green beans and wash well.
Toast hazelnuts in toaster oven (or oven at 350 degrees)for about 5 minutes, or until skins are dark brown. Cool. Remove skins by rolling nuts them between your palms until they (the nut skins) have fallen off. Discard skins. Chop nuts coarsely and combine with blue cheese in a small bowl.

Bring two cups of water to a boil in a medium-sized saucepan. Add beans. Reduce heat and cook (covered) for about 7 minutes, until beans are bright green. Remove from heat and drain.

Place beans in a serving dish. Sprinkle with cheese and nut mixture. Serve immediately.

B-man :smiley:

Boston Baked Beans

Makes 20 side dish servings
(Ideal slow cooker size: 4-5-quart)

1 cup raisins
2 small onions, diced
2 tart apples, unpeeled, diced
1 cup chili sauce
1 cup chopped extra-lean, reduced-sodium ham
1 lb. 15-oz. can baked beans
2 141/2-oz. cans baked beans, no-added-salt
3 tsp. dry mustard
1/2 cup sweet pickle relish

  1. Mix together all ingredients.

  2. Cover. Cook on Low 6-8 hours.

B-man :smiley:

Crockpot Beans

8 Servings (about 1 cup each)

This is a trouble-free method of making beans from scratch that doesn’t require soaking the beans overnight. You can, however, shorten the cooking time somewhat by boiling the beans in a generous amount of water in a separate pot for 2 minutes, turning off the heat and letting the beans soak for one hour. Drain the beans, add them to the crockpot with fresh water and cook according to the recipe.

1 lb dried beans, like pinto or navy
1 onion, chopped
1 clove garlic, chopped
1 bay leaf
salt and pepper to taste

Pick through the beans to remove any stones. Rinse the beans in a colander under running water. Put the beans, onion, garlic and bay leaf in a crockpot. Fill the crockpot with water to within 1 inch of the top. Cook the beans on high heat for about 8 hours. Add salt and pepper to taste before serving.

B-man :smiley:

Baked Beans

4 sm. cans pork and beans
1/2 c. ketchup
2 tsp. mustard
1/4 c. onions
1/4 c. maple syrup
5 slices bacon, cut in half

Mix all together except bacon. Put bacon on top. Bake 2-1/2 hours at
350 degrees.

B-man :smiley:

Badazz Baked Beans, Beef and Bacon


1/2 lb bacon, diced
1 small onion, chopped
1 lb ground round, browned (poetry in motion, eh?)
2 (16 ounces) cans pork and beans
1/2 cup molasses
1/2 cup ketchup
1/2 teaspoon dry mustard
1 dash Worcestershire sauce

yield; 6-8 servings
1 hour 25 minutes total (approx.) … 10 mins prep

Fry the bacon until crisp.
Remove from the pan and sauté the onion and ground beef in the bacon drippings; drain if there is too much liquid.

Combine all ingredients and place in a casserole dish.
Bake uncovered in a 350°F oven for 45 minutes.

B-man :smiley:

Baked Beans Don’t Get Any Better Than This


2 (30 ounces) cans pork and beans
1 (15 ounces) can butter beans, drained
2 cans tomato soup
1 lb ground beef
1/2-1 lb bacon
2 medium onions, chopped
1 cup brown sugar

yield: 6-8 servings
1 hour 30 minutes total (approx.) … 30 mins prep

Fry bacon.
Remove from pan and set aside.
When cooled, break up into small pieces.
In the bacon grease, cook ground beef and onions until beef is no longer pink. Mix all the ingredients together, stir well.
Pour in a 9 x 13 baking dish.

Bake at 350 for about 1 hour.
(You can use either all baked beans, all butter beans, or a combination).
These are sweet baked beans. You may cut back or eliminate the brown sugar according to your tastes.

B-man :smiley:

Green Beans and Mushrooms

1 can French cut green beans drained
4 oz fresh button mushrooms sliced up
2 Tbls water
2 Tbls soy sauce ( I use lower sodium soy sauce)
pepper to taste

Put drained green beans in sauté pan with water and sliced mushrooms. Add soy sauce (can add more or less according to taste) and pepper and cook on medium high till most liquid gone. Put into bowl and serve.

B-man :smiley:

Hawaiian Baked Beans

Makes 6 - 8 servings


1 1/2 cups crushed, drained pineapple
1 Tblsp. catsup
2 Tblsps. onion, chopped fine
1 tsp. prepared mustard
2 Tblsps. brown sugar
2 - 15.5 oz cans baked beans (or pork and beans) undrained
8 - 10 (1 pound pkg) franks, sliced in pieces

Drain pineapple well. Combine pineapple with remaining ingredients in a 2 qt. casserole dish. Bake in preheated oven @ 350 degrees F for 1 hour.

B-man :smiley:

Old-Fashioned Baked Beans


2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar

Soak beans overnight in cold water. Simmer the beans in the same
water until tender, approximately 1 to 2 hours. Drain and reserve
the liquid.

Preheat oven to 325F. Arrange the beans in a 2 quart bean pot or
casserole dish by placing a portion of the beans in the bottom of
dish, and layering them with bacon and onion.

In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup,
Worcestershire sauce and brown sugar. Bring the mixture to a boil and
pour over beans. Pour in just enough of the reserved bean water to
cover the beans. Cover the dish with a lid or aluminum foil.

Bake for 3 to 4 hours in the preheated oven, until beans are tender.
Remove the lid about halfway through cooking, and add more liquid if
necessary to prevent the beans from getting too dry.

B-man :smiley: