[Three Bean Chili] [Baked Beans] [Beans & Barley] [Beans & Potatoes] [Black Bean Chili] [Boston Baked Beans] [Frijoles] [Road Kill] [Smoky Mountain Coal Stove Beans]  [Spicy Chili Beans] [Meat-Free Three Bean Chili] [Hearty Bean Soup]

Three Bean Chili

2 teaspoons vegetable oil
1 1/2 pounds ground beef
1 small onion, chopped
1/2 teaspoon minced garlic
1 (16 ounce) can red kidney beans
1 (16 ounce) can lima beans
1 (16 ounce) can garbanzo beans
1 (15 ounce) can tomatoes
1 (15 ounce) can Spanish style tomato sauce
2 tablespon chili sauce or catsup
1 tablespoon oregano
1 tablespoon chili powder
1 teaspoon salt

Drain and rinse all beans. Brown ground beef with vegetable oil; drain. Add remaining ingredients to slow cooker. Cover and stir occasionally. Put on low heat, can be fixed ahead and left on all day.

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Baked Beans

1 pound dried white pea beans
1 medium onion, diced
1/2 cup molasses
1/2 teaspoon dry mustard
1/4 cup packed brown sugar
1 teaspoon salt
1/4 pound lean salt pork, diced

Pick over beans and rinse. Place in a large bowl; add water to cover. Let stand overnight; drain. Combine beans and onions in a large saucepan; add water to cover; heat to boiling; cover. Simmer 45 minutes, or until skins of beans burst when you blow on several in a spoon. Drain liquid into a small bowl. Measure 1 cup of the bean liquid and combine with molasses, mustard, brown sugar, and salt in a bowl. Layer half of the salt pork and all of the beans into an 8 cup bean pot. Pour molasses mixture overtop; add just enough more saved liquid to cover beans. Top with remaining salt pork, pressing down into liquid; cover. Bake at 300 degrees farenheit for 4 hours; uncover. Bake 1 hour longer, or until beans are deep brown, tender, and as dry as you like them. (After 2 hours baking, check beans, and if they seem dry, add more saved bean liquid to keep them moist.

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Beans And Barley

1 onion, chopped
1 carrot, chopped
1 cup navy beans, soaked
1/2 teaspoon mustard
1/2 cup dried split peas
1/4 cup pearl barley
1/2 cup mushrooms, chopped
1 cup pinto beans, uncooked
4 cups vegetable broth
3 tablespoons parsley, minced
1/4 cup Lentils, dried
Tabasco sauce, to taste

Soak white and pinto beans overnight. Sauté onion, mushrooms and carrot in 1 tablespoon of vegetable broth until tender. Add drained beans, vegetable bouillon, mustard and parsley, bring to boil. Reduce heat, cover and simmer 45 minutes. Add split peas, lentils and barley. Cover and simmer another hour until all beans are tender.

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Beans and Potatoes

2 cups dried pinto beans
3 large potatoes, peeled and chopped
2 stalks celery, chopped
salt to taste
large sweet onion, sliced

Cook beans until tender (you can use canned beans, if you wanted to be quick about it). Cook potatoes and celery until tender. Salt to taste. Sauté onion until browned. Mix in with beans and potatoes. Yield: 8 servings

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Black Bean Chili with Beef

3/4 cup cooked black beans
1 pound stew beef, cubed
3 tablespoons bacon grease
1/4 cup chopped onion
1/4 cup chopped green peppers
1/2 cup diced green chilies
3 tablespoons tomato paste
3 to 4 beef bouillon cubes, or beef base
1/4 teaspoon ground cumin
1 teaspoon minced garlic
1/2 teaspoon salt and pepper
1 cup shredded Monterey Jack OR cheddar cheese

Brown stew beef in bacon grease with onion and green pepper. Combine all ingredients except cheese and cook 6 to 8 hours on low. Sprinkle cheese over individual servings.

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Boston Baked Beans

1 pound dry Great Northern beans or other dry beans, soaked overnight and drained
1 large onion
1/2 teaspoon salt
1 cup molasses
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 cup firmly packed brown sugar
1/4 pound bacon

Place beans in large kettle. Cover with water, sprinkle with 1 tablespoon baking soda. Bring to boil. Cook covered for 30 minutes or until beans are just tender. Drain; reserve liquid. Combine salt, molasses, mustard, Worcestershire sauce and brown sugar. Place 1/3 of beans in crock pot with small amount of reserved liquid. Cover with 1/3 of molasses mixture. Place 3 slices of bacon on top. Place onion on top of this layer. Repeat layers; add part of reserved liquid with each layer. Cover beans with liquid. Cook on low and for 8 to 10 hours or until beans are tender.

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Frijoles(Pinto Beans)

1 1/2 lb. pinto beans
Salt pork (cubed)
1/2 teaspoon comino
1 teaspoon black pepper
1 teaspoon garlic powder
1 can tomato sauce
1 bunch cilantro, diced
Salt to taste
1 small clove garlic
2 ripe medium tomatoes
1 small white onion

Soak beans in water at least 6 hours. Grind the garlic with comino and pepper if you prefer. Before cooking, add salt pork, ground spices and garlic clove to the beans. Cook beans in slow cooker at high until tender. Be sure to check that they are always full with water. Once tender, lower heat to medium low. Dice tomatoes and onion. Add to beans along with cilantro. Let cook for 10 minutes and add tomato sauce and salt.

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Road Kill Soup

1 pound ground beef
2 cups canned chopped tomatoes
1 1/2 cups beef or vegetable broth
1 teaspoon sugar
2 teaspoon salt
1 1/2 cup onion, chopped
1 1/2 cup carrots
2 cups potatoes, diced
1 1/4 cups celery, sliced

Add any extra vegetables you want. Cook on low in crock-pot, all day.

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Smoky Mountain Coal Stove Beans

2 cups dried navy beans
2 teaspoons salt
2 large garlic cloves, minced
1 large onion, minced
1 1/3 cups tomato juice
2 cups brown sugar
2 teaspoons molasses
1/2 teaspoon dry mustard
Bacon, ham, or wieners

Cover beans with water; soak overnight. Add salt to beans; simmer until tender. Blend garlic, onion and tomato juice, add to beans. Add sugar, molasses, mustard, and meat; pour into a 2 1/2 quart bean pot. Bake at 350 degrees farenheit until beans absorb most of liquid. Stir occasionally while baking. Serves 12

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Spicy Chili Beans

2 cups dry red kidney beans
5 cups water
2 yellow onions, chopped
1 green pepper, chopped
2 stalks celery, chopped
2 cloves garlic, crushed
1 cup low-sodium tomato sauce
1 can (15 ounce) Stewed tomatoes low sodium
4 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoons crushed red pepper
1/8 teaspoons cayenne

Canned beans cannot be used in this recipes; the cooking liquid from the dry beans makes a rich, flavorful broth that forms the base for the chili. If you soak the beans overnight you can cut the cooking time in half. Freeze any leftover chili for a fast meal later. Serve over brown rice (make 3/4 cup per serving extra rice for tomorrows breakfast). Place the beans and water in a large pot. Bring to a boil, cover, reduce heat and simmer for 2 hours. Add the remaining ingredients and cook an additional 2 hours. Makes 4 servings.

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Meat-Free Three Bean Chili
Prep Time: 30 min
Cook Time: 20 min
Level of Difficulty: Easy

2 Tbsp olive oil
1 medium onion(s), chopped
1 medium bell pepper(s), chopped
1 medium jalapeno pepper(s), seeded and minced
4 medium garlic clove(s), minced
1 cup vegetable broth
32 oz canned crushed tomatoes
14 oz canned black beans, rinsed and drained
14 oz canned kidney beans, rinsed and drained
1 Tbsp ground cumin
2 Tbsp chili powder
1 Tbsp hot pepper sauce
1 tsp kosher salt
1 cup refried beans

1. Over moderate heat, add oil to a deep pot. Add onion and peppers. Sauté for 3 to 5 minutes to soften vegetables, adding garlic at the last minute.
2. Deglaze pan with broth. (Note: To deglaze, heat the broth in the pan and then swirl it around to loosen up the browned bits of food on the bottom.) Add tomatoes, black beans and red kidney beans, stirring to combine.
3. Season chili with cumin, chili powder, hot sauce and salt.
4. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili with optional toppings like shredded cheese, chopped green onions and reduced-fat sour cream, if desired. Yields about 1 1/4 cups per serving.

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Hearty Bean Soup

3 cups chopped parsnips
2 cups chopped carrots
1 cup chopped onion
1-1/2 cups dry great northern beans
5 cups water
1-1/2 pounds smoked ham hocks or ham shanks
2 garlic cloves, minced
2 teaspoons salt1/2 teaspoon pepper
1/8 to 1/4 teaspoon hot pepper sauce

In a 5-qt. slow cooker, place parsnips, carrots and onion. Top with beans. Add water, ham, garlic, salt, pepper and hot pepper sauce. Cover and cook on high for 6-7 hours or until beans are tender. Remove meat and bones when cool enough to handle. Cut meat into bite-size pieces and return to slow cooker; heat through. Yield: 6 servings.

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