Tag: dried beans

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Slow Cooker Barbecue Pork and Beans

This easy-peasy slow cooker barbecue pork and beans recipe is made with pork chops, bacon and a sweet and spicy homemade barbecue sauce.

Slow Cooker Barbecue Pork and Beans

Slow Cooker Barbecue Pork and Beans

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Course Main Course
Servings 4
Calories 580 kcal

Ingredients
  

  • ⅔ cup dried great northern beans
  • 2 cups water
  • 1 onion, chopped (1 cup)
  • 1 jalapeno pepper, chopped (2 tbsp)
  • 3 cloves garlic, minced (1 tbsp)
  • 2 slices  bacon, cut into small pieces
  • 2 pork chops (8 oz total)
  • 1 cup beef bouillon
  • ⅓ cup sweet and spicy barbecue sauce
  • ¾ cup ketchup
  • ¼ cup brown sugar

Instructions
 

  • Cover beans with 2 cups of water and allow to soak for 6 – 12 hours. Drain and rinse.
  • Place beans in a slow cooker.  Cover them with the chopped onion, jalapeno pepper, garlic and bacon pieces.
  • Lay the porks chops in the slow cooker in a single layer.
  • In a small bowl, mix the bouillon, barbecue sauce, ketchup and brown sugar.  Pour this mixture over the top of the pork chops.
  • Cover the slow cooker and set it on low.  Cook on low for 8-12 hours or until beans are tender. This will depend on bean size and individual slow cooker temperature.
  • Hack:  If you don’t have great northern beans, use navy beans or whatever white beans you have on hand!
  • Hack: Frozen or dehydrated onions can be used in this recipe!
  • Hack:  One can of any kind of white bean can be substituted for the dried beans.  It is not necessary to soak the canned beans overnight.  Reduce slow cooker time to 3-5 hours or until pork chops are fork tender.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Keyword barbecue, bbq, beans, dried beans, dried legumes, easy, great northern beans, healthy, pork, pork chop, quick prep, slow cooker, white beans

Did you know?  Great northern beans are a member of the legume family.  Legumes come in many options, are inexpensive and they’re packed with nutrition!!

Suggestion: Pair this dish with cheddar cheese jalapeno cornbread for a hearty and delicious meal!

Click here to check out my slow cooker recommendations!

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Slow cooker Spicy Red Beans and Rice

Spicy red beans and rice puts a delicious spin on a classic meal eaten the world over. Using a rice cooker and a slow cooker makes preparing them a snap!

Slow cooker Spicy Red Beans and Rice

Slow cooker Spicy Red Beans and Rice

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Course Main Course
Servings 4
Calories 344 kcal

Ingredients
  

  • 1 cup dried red beans
  • 2 cups water
  • 3½ cups vegetable broth
  • 1 green bell pepper, chopped
  • 1 large tomato, chopped
  • 1 tsp salt
  • ½ tsp crushed red pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried cumin
  • 1 tsp dried parsley
  • 1 tsp Creole seasoning
  • 1 bay leaf
  • 3 cups cooked brown rice, hot

Instructions
 

  • Cover beans with 2 cups of water and allow to soak for 6 - 12 hours.  Drain and rinse.
  • (NOTE:  The above step can be done ahead.  Drain beans and store, tightly covered, in the refrigerator for up to 3 days.)
  • Put beans and broth into a saucepan on the stovetop and bring to a boil over high heat.  Boil for 10 minutes. 
  • Transfer beans and broth to a slow cooker.
  • Add peppers, tomato and spices to the crockpot.
  • Turn heat to low and cook for 6-8 hours or until beans are tender.
  • Remove bay leaf and discard it.
  • Serve with brown rice.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.  Allow to thaw completely in the refrigerator before reheating.
Keyword beans and rice, brown rice, cajun, convenient, crockpot, dried beans, easy, low calorie, low fat, make ahead, red beans, slow cooker, spicy, vegan, vegetarian

Did you know?  Red beans are a member of the legume family.  Legumes come in many options, are inexpensive and they’re packed with nutrition!!

Suggestion:  Use this vegan spicy brown rice to pair with the red beans!

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Best Homemade Chili Beans

Small red kidney beans, tomato sauce, maple syrup, soy sauce and dried chili peppers make this the best homemade chili beans you’ll ever eat!

Best Homemade Chili Beans
Best Homemade Chili Beans

Best Homemade Chili Beans

 

⅔ cup dried small kidney beans or cattle beans

2 cups water

1 tbsp olive oil

½ cup chopped onion

1 clove garlic, minced (1 tsp)

1 cup beef broth

½ cup tomato sauce

2 tsp maple syrup

2 tsp soy sauce

½ tsp paprika

3 oz salt pork, cut into small pieces

1 dried chili pepper (optional)

1 tbsp balsamic vinegar

 

Place pinto beans in a bowl and cover with cool water. Cover the bowl and soak at room temperature for a minimum of 6 hours and a maximum of 12 hours.

Heat olive oil in a medium-sized saucepan. Add onion and saute until translucent but not brown, 5-7 minutes. Add garlic and simmer until fragrant, about 1 minute.

Add broth, tomato sauce, maple syrup, soy sauce and paprika. Mix well.

Remove rind from salt pork and chop into small pieces. Place in the saucepan with beans and beef broth. Add dried chili pepper, if desired.

Simmer for 1½ to 2 hours, or until tender. Remove chili, add balsamic vinegar and allow to set for 30 minutes before serving. Reheat if necessary.

 

4 servings, 400 calories per serving

Hack: Serve with rice, cornbread or polenta for a great lunch/dinner or eggs for a hearty breakfast!

Hack: Refrigerate leftovers for up to 5 days or freeze, sealed in serving-sized packages, for later use!

 

 

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Red Bean Casserole

 

Red Bean Casserole
Red Bean Casserole

Red Bean Casserole

 

⅔ cup dried small red beans

4 cup water, divided

1 red onion

2 cloves garlic

1 jalapeno pepper

½” piece fresh ginger, peeled

2 slices bacon

⅛ tsp cumin

½ tsp salt

2 large tomatoes (1 pound or 2 cups chopped)

¼ tsp chili powder

⅛ tsp garam masala

½ cup heavy cream

¼ cup pickled red onions

 

Cover beans with 2 cups of water and allow to soak for 6 – 12 hours. Drain and rinse.

Add 2 cups of water and beans to a saucepan. Turn heat to medium. Cover and simmer for 45-60 minutes or until tender, checking occasionally to ensure there is enough water to keep beans from scorching. Drain excess water, if necessary.

(NOTE: The above step can be done ahead. Store beans tightly covered in the refrigerator for up to 3 days.)

Preheat the oven to 350℉.

Roughly chop onion and place in a blender or food processor with garlic, jalapeno and ginger. Puree until smooth adding a bit of water if necessary.

Cook bacon in a saute pan over medium-low heat until it’s crispy and has rendered its fat. Add onion mixture, cumin and salt. Cook over medium heat, stirring occasionally until the excess moisture has evaporated and turned a golden brown, 8 – 10 minutes.

Puree tomatoes in a blender or food processor. Mix tomatoes, onion mixture, chili powder and garam masala together. Gently stir in beans.

Transfer to an oven-safe dish and drizzle cream evenly over the top. Bake until sauce is thickened and the top is brown, 30 – 40 minutes.

Sprinkle top with pickled red onions and a small amount of brine.

Serve hot with rice or tortillas, if desired.

 

4 servings, 285 calories per serving (beans only)

Hack: Freeze leftover portions sealed in serving-sized portions for future use. Allow to thaw completely in the refrigerator before reheating.

Hack: One cup of frozen onions can be substituted for fresh onion in this recipe.

Hack: One 15 oz. can of red beans, drained and rinsed, can be substituted for the dried beans in this recipe.

Hack: 2 cups tomato sauce can be substituted for the fresh tomatoes.

 

 

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Best BBQ Beans (Stove Top)

This is the best bbq beans recipe ever! It matches a few fresh and simple ingredients with navy beans for a hearty and healthy meal. And clean-up is a snap!

Best BBQ Beans

Best BBQ Beans

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Course Main Course
Servings 4
Calories 425 kcal

Ingredients
  

  • ⅔ cup dried navy beans
  • 2 cups water
  • 3 oz salt pork, chopped with rind removed
  • 1 onion, chopped (1 cup)
  • 1 jalapeno pepper, chopped (2 tbsp)
  • 2 cloves garlic minced (1 tbsp)
  • 1 cup chicken bouillon
  • 1 cup sweet and spicy barbecue sauce

Instructions
 

  • Cover beans with 2 cups of water and allow to soak for 6 - 12 hours. Drain and rinse.
  • Saute salt pork and onions in a large saucepan over medium-high heat until onions are tender (5-7 minutes). Add peppers and garlic. Saute until fragrant, about 1 minute.
  • Add bouillon and beans to the saucepan. Turn heat to medium. Cover and simmer for 45-60 minutes or until tender, checking occasionally to ensure there is enough water to keep beans from scorching.  Add more bouillon, if necessary.
  • Add barbecue sauce and simmer, uncovered, for 30 minutes or until the sauce is thickened.
  • Hack: Freeze leftover portions sealed in serving-sized portions for future use. Allow to thaw completely in the refrigerator before reheating.
  • Hack: One cup of frozen onions can be substituted for fresh onion in this recipe. Dehydrated onions and/or garlic can also be used.
  • Hack: One 15 oz. can of navy beans, drained and rinsed can be substituted for the dried beans in this recipe.
  • Hack: Feel free to use your favorite white bean in this recipe or whatever you have on hand!
  • Hack: Mix things up by adding your favorite veggies such as bell peppers or carrots.
Keyword barbecue, bbq, beans, dried beans, dried legumes, easy, easy prep, healthy, legume, navy beans, one pan meal, one pan recipe, quick prep, white beans

Did you know? Navy beans are a member of the legume family.  Legumes come in many options, are inexpensive and they’re packed with nutrition!!

Suggestion: Serve with jalapeno cheddar cheese cornbread, if desired.

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Easy Spicy Pinto Beans

Spicy pinto beans are easy to make right on your stovetop! They’re inexpensive and nutritious with a kick of spice and jalapeno pepper.

Spicy Pinto Beans

Spicy Pinto Beans

Print Recipe Pin Recipe
Course Main Course
Servings 4
Calories 395 kcal

Ingredients
  

  • 1 cup dried pinto beans
  • 3 cups water, divided
  • 4 oz salt pork
  • 1 small onion, chopped
  • ½ red bell pepper, chopped
  • ½ green bell pepper, chopped
  • ½ jalapeno pepper, minced
  • ½ tsp cayenne pepper
  • ½ tsp pepper
  • Salt to taste

Instructions
 

  • Place pinto beans in a bowl and cover with 2 cups of cool water. Cover the bowl and soak at room temperature for a minimum of 6 hours and a maximum of 12 hours.
  • (NOTE:  The above step can be done ahead.  Drain beans and store, tightly covered, in the refrigerator for up to 3 days.)
  • Remove the rind from salt pork and chop it into small pieces. Place in a deep saucepan with beans, onion, peppers and spices. Cover with 1 cup of water.
  • Bring beans to a boil. Turn heat to medium-low, cover and simmer until beans are tender, 1 ½ to 2 hours. Stir occasionally and add water as necessary to keep the mixture covered. Increase water levels if a more soup-like consistency is desired.
  • Allow to set for 30 minutes before serving. Reheat if necessary.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.  Allow to thaw completely in the refrigerator before reheating.
Keyword beans, dried beans, easy, healthy, low calorie, pinto beans, spicy, stovetop

Did you know?  Pinto beans are a member of the legume family.  Legumes come in many options, are inexpensive and they’re packed with nutrition!!

Suggestion:  Serve with Spanish rice for a great lunch/dinner or eggs for a hearty breakfast!

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