Bean Recipes Please
I’m looking for for some baked beans recipes. I hate the canned baked beans, at least the brands I’ve tried. I’m ok with making them ahead and just warming them up. Thank you in advance
Forum Discussion
Basic beans
Vegetable oil, 2 tablespoons
Onions, yellow, medium dice, 1 cup (or half a large onion)
Carrots, medium dice, 1/2 cup
Celery, medium dice, 1/2 cup
Garlic, minced, 2 cloves
Pinto or Navy beans, dry, 1 cup
Chicken Stock or water, 1 quart
Bay leaf, 2
Thyme, fresh, 4 stems
Salt and pepper to taste
1. In a medium-sized soup pot, heat oil over medium heat, then add onions, carrots, and celery. Sweat vegetables until onions start to turn soft, about 5 minutes.
2. Add garlic and sweat for another 2 minutes.
3. Add beans, stock, and herbs. Simmer beans for about 90 minutes uncovered, or until beans are soft.
4. Once beans are soft, add salt and pepper to taste.
NOTES:
- I never soak beans. Never. IF the beans are cooked WITHOUT SALT they cook much faster. Always add salt at the end.
- If you have a pressure cooker or an Instant-pot, this takes about 20 minutes.
- Since these basic beans will be used in another recipe, season lightly.
- This recipe can be used with nearly any type of bean or legume. Black beans and garbanzo beans take the longest time to cook, lentils the shortest.
Boston Baked Beans will always have molasses but the other ingredients can vary. Mike's recipe above looks great!
Vegetable oil, 2 tablespoons
Onions, yellow, medium dice, 1 cup (or half a large onion)
Carrots, medium dice, 1/2 cup
Celery, medium dice, 1/2 cup
Garlic, minced, 2 cloves
Pinto or Navy beans, dry, 1 cup
Chicken Stock or water, 1 quart
Bay leaf, 2
Thyme, fresh, 4 stems
Salt and pepper to taste
1. In a medium-sized soup pot, heat oil over medium heat, then add onions, carrots, and celery. Sweat vegetables until onions start to turn soft, about 5 minutes.
2. Add garlic and sweat for another 2 minutes.
3. Add beans, stock, and herbs. Simmer beans for about 90 minutes uncovered, or until beans are soft.
4. Once beans are soft, add salt and pepper to taste.
NOTES:
- I never soak beans. Never. IF the beans are cooked WITHOUT SALT they cook much faster. Always add salt at the end.
- If you have a pressure cooker or an Instant-pot, this takes about 20 minutes.
- Since these basic beans will be used in another recipe, season lightly.
- This recipe can be used with nearly any type of bean or legume. Black beans and garbanzo beans take the longest time to cook, lentils the shortest.
Boston Baked Beans will always have molasses but the other ingredients can vary. Mike's recipe above looks great!
