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San Antonio Beans

Wednesday, 04 September 2013 by

INGREDIENTS 1 (15-ounce) can Pinto Beans, drained and rinsed 1 (15-ounce) can Dark or Light Red Kidney Beans, drained and rinsed 1/2 cup green bell pepper, chopped 1/4 cup onion, chopped 3/4 cup tomato sauce 2 to 3 tablespoons salsa 1 tablespoon prepared mustard 1 teaspoon liquid smoke PREPARATION Coat saucepan with nonstick cooking spray.

Orange Rosemary Beans

Wednesday, 04 September 2013 by

INGREDIENTS 2 cups dry Navy Beans 1/2 cup onion, chopped 1/2 cup orange marmalade 1/3 cup brown sugar, packed 1 Tablespoon Dijon mustard 1 Teaspoon Dried rosemary 1 teaspoon salt 1/4 teaspoon black pepper PREPARATION Drain soaked beans. In a large stockpot , combine beans with enough fresh water to cover by 2 inches. Bring

Beans from the Latin Quarter

Wednesday, 04 September 2013 by

INGREDIENTS 1-1/2 cups dry Navy Beans 2 tablespoons margarine 2 onions, diced 1/2 cup celery, diced 3 cloves garlic, minced 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper 1 teaspoon taco seasoning 1 teaspoon basil 1/2 teaspoon thyme 1/4 teaspoon salt PREPARATION Drain soaked beans and set aside. Heat margarine in a large saucepan over

Baked Beans with Molasses

Wednesday, 04 September 2013 by

INGREDIENTS 1-1/2 cups dry Yellow-Eye or Navy Beans 3-1/2 cups water 1 tablespoon tomato paste 1 onion, sliced 1 tablespoon cider vinegar 2 tablespoons molasses 1 teaspoon dry mustard 1/8 teaspoon cayenne pepper 1/4 teaspoon salt PREPARATION Drain soaked beans. Combine with water in a large saucepan and bring to a boil. Lower heat and

INGREDIENTS Hot Tomato Sauce: 3 cups tomato, peeled, seeded, and diced 4 green onions, minced 1 jalapeno pepper, seeded and minced 1 tablespoon fresh basil, minced 1 tablespoon vinegar 2 teaspoons sugar 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon allspice 1/4 teaspoon ground red pepper Baked Beans: 1 pound dry Navy Beans 1-1/2

Southern-Style Ranch Beans

Wednesday, 04 September 2013 by

INGREDIENTS 1 (15-ounce) can Dark or Light Red Kidney Beans, drained and rinsed 3 (15-ounce) cans Vegetarian Baked Beans 2 onions, chopped 2 tablespoons water 1 cup brown sugar, packed 2 tablespoons prepared mustard 1 (15-ounce) can stewed tomatoes, undrained 1 tablespoon cider vinegar PREPARATION Coat a heavy skillet with nonstick cooking spray. Add onions

INGREDIENTS 1 pound (2 cups) Navy beans, sorted and washed 1/2 pound side pork (rind removed,) diced 1 onion, finely chopped 1/2 cup white sugar 1/2 teaspoon dry mustard 1/4 cup catsup, or to taste salt to taste PREPARATION Place beans in a medium-size kettle, cover with water, and soak for 2 hours. Drain beans.

INGREDIENTS 1 (15-ounce) can Dark Red Kidney Beans, do not drain 1 (15-ounce) can Cranberry Beans, drained 2 (15-ounce) cans Pork and Beans 1 pound ground Italian sausage, turkey, or hamburger 1 (15-ounce) can tomato sauce 1 (4-ounce) can mushroom pieces, drained 1 cup brown sugar 1 tablespoon prepared mustard PREPARATION Place meat in a

INGREDIENTS 2 (15-ounce) cans Dark Red Kidney Beans, do not drain 3/4 cup brown sugar 3 tablespoons molasses 1/4 pound bacon, cut into small pieces PREPARATION Place all ingredients in bean pot and mix well. Cover and bake at 350°F for 2-1/2 to 3 hours. Add water as needed. Servings per recipe: 4 to 6

Crockery Cooker Beans

Wednesday, 04 September 2013 by

INGREDIENTS 1 pound (2 cups) dry Navy Beans 6 cups water 1-1/2 teaspoons salt 1 teaspoon dry mustard 1/2 teaspoon pepper 1/2 cup onion, chopped 1/2 cup molasses 1/4 cup brown sugar 1/4 pound salt pork, cubed PREPARATION Place beans in boiling water (enough to cover) and simmer for 10 minutes. Drain and discard water.

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