Source: food.com
Ingredients:
1 (14 ounce) can pork and beans
1⁄2 cup diced onions
1/4 cup diced green pepper (if you have some)
3 Tablespoons brown sugar (I find that this is super sweet, so 1 Tablespoon or less is all I usually use now + 1 TB molasses instead)
1 Tablespoon Worcestershire sauce
1⁄4 cup ketchup
1⁄2 teaspoon dry mustard
4 slices chopped cooked bacon or 2 tablespoons Bacos bacon bits (I'm sure it would be awesome with bacon, but I've never had any when I made it, so I've just left it out or added a couple drops of liquid smoke and a shake of smoked paprika)
Directions:
Mix all ingredients in a 1 1/2 quart casserole. Microwave, covered on high 8-10 minutes, rotating 1/4 turn halfway through cooking. Let rest 5 minutes.
Notes:
That's it. Easy and quick as can be. I discovered this recipe when I was craving baked beans to go with one of our frequent hot dog roasts in the back yard, but didn't think about making said baked beans till the fire was going and the dogs were nearly roasted. My typical favorite recipe of late would not have worked in my allotted time frame, but luckily these did. And they were delicious!
Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts
Tuesday, May 24, 2016
Thursday, July 2, 2015
Not-Too-Sweet Baked Beans
Source: a mixture of Our Best Bites and the Essential Mormon Celebrations Cookbook (pg 96)
Ingredients:
7 slices bacon (~6 oz), cut in 2 inch pieces
1 small-med onion, chopped
1 red pepper, chopped (green is good, too)
2 cans Mexican-style stewed tomatoes (you could use diced tomatoes and skip the potato masher step, I'm sure, but this is what I had in the cupboard)
2 cans pork and beans, undrained
1 can dark red kidney beans, rinsed and drained
1 can cannellini beans, rinsed and drained (I made these a second time and used pinto instead and I think I like that way better)
1 can great northern beans, rinsed and drained
⅓ cup molasses (I had slightly less, so I added a titch more brown sugar to make up for it)
2 Tablespoons brown sugar
2 Tablespoons prepared mustard
1 teaspoon salt
½ teaspoon hot sauce (I used Cholula)
Directions:
Fry bacon in a large skillet until cooked but not crisp. Add onion and pepper and cook for about 3 minutes. Drain off bacon grease and discard or save for another use. Place all beans in a large baking dish or crock pot. Pulse the tomatoes in a blender or food processor about 5-6 times or until they are breaking down but not smooth. (I just dumped the tomatoes in the empty crock pot and mashed them a bit with a potato masher, then added the beans to it.) Pour over beans. Add molasses, brown sugar, mustard, salt and hot sauce and mix well. Stir in bacon, onion, and pepper mixture. Cover and bake at 325 degrees for about 1 hour or 4 hours on low/2 hours on high in crock pot (I've made it twice in the crockpot and it's a cinch at either temp!). Makes 12 servings.
Ingredients:
7 slices bacon (~6 oz), cut in 2 inch pieces
1 small-med onion, chopped
1 red pepper, chopped (green is good, too)
2 cans Mexican-style stewed tomatoes (you could use diced tomatoes and skip the potato masher step, I'm sure, but this is what I had in the cupboard)
2 cans pork and beans, undrained
1 can dark red kidney beans, rinsed and drained
1 can cannellini beans, rinsed and drained (I made these a second time and used pinto instead and I think I like that way better)
1 can great northern beans, rinsed and drained
⅓ cup molasses (I had slightly less, so I added a titch more brown sugar to make up for it)
2 Tablespoons brown sugar
2 Tablespoons prepared mustard
1 teaspoon salt
½ teaspoon hot sauce (I used Cholula)
Directions:
Fry bacon in a large skillet until cooked but not crisp. Add onion and pepper and cook for about 3 minutes. Drain off bacon grease and discard or save for another use. Place all beans in a large baking dish or crock pot. Pulse the tomatoes in a blender or food processor about 5-6 times or until they are breaking down but not smooth. (I just dumped the tomatoes in the empty crock pot and mashed them a bit with a potato masher, then added the beans to it.) Pour over beans. Add molasses, brown sugar, mustard, salt and hot sauce and mix well. Stir in bacon, onion, and pepper mixture. Cover and bake at 325 degrees for about 1 hour or 4 hours on low/2 hours on high in crock pot (I've made it twice in the crockpot and it's a cinch at either temp!). Makes 12 servings.
Notes:
I really was craving baked beans this month, and luckily I had two opportunities to make (and eat) some (a lot). I first whipped up a batch for our big birthday bowling/hot dog roast extravaganza and I got good reviews there, so when I was asked to bring something to another family bbq, and one of the options was beans, I jumped at the chance to make them again. Super yum both times. And really as easy as can be to throw together. I especially love the variety of beans and the fact that it's not too sweet (there's still some sweetness, obviously with molasses and brown sugar, but it's not overpoweringly sweet). You get all kinds of good smoky, beany, peppery flavors going on and I think they're just delish. Long live beans!
Monday, January 5, 2015
Creamy Black Bean Chicken Soup
Source: here, via Pinterest
Ingredients:
2 chicken breasts (I used 1 small one and it was totally chickeny enough)
1 cup chicken broth (I think I probably used one can, which is closer to 2 cups)
1 can black beans, drained and rinsed
1 can corn, drained (I used about a cup of frozen corn kernels)
1 cup salsa
1 package taco seasoning (I used a few tablespoons of a homemade seasoning mix)
1/2 cup sour cream (optional)
1/2 cup cheddar cheese (optional)
Tortilla chips
Directions:
Place chicken in crock pot. Pour broth, beans, corn, salsa, and taco seasoning over chicken.
Cook on low for 6 hours (or high for 3 hours).
Remove chicken and shred. Re-add chicken.
If desired, add sour cream and cheese to crock pot. Stir until smooth. (Or add desired amount to individual servings)
Serve with tortilla chips.
Notes:
I stumbled across this little recipe on pinterest one day and immediately changed my plans for that day's dinner and made this instead. It was super easy, super delicious and super small. Which actually was perfect for us on the Thursday before Thanksgiving since I didn't need lots of leftovers to deal with before we left town for a week. So yeah, it doesn't make a ton, but it easily could be doubled in a bigger crock pot. Yum!
Ingredients:
2 chicken breasts (I used 1 small one and it was totally chickeny enough)
1 cup chicken broth (I think I probably used one can, which is closer to 2 cups)
1 can black beans, drained and rinsed
1 can corn, drained (I used about a cup of frozen corn kernels)
1 cup salsa
1 package taco seasoning (I used a few tablespoons of a homemade seasoning mix)
1/2 cup sour cream (optional)
1/2 cup cheddar cheese (optional)
Tortilla chips
Directions:
Place chicken in crock pot. Pour broth, beans, corn, salsa, and taco seasoning over chicken.
Cook on low for 6 hours (or high for 3 hours).
Remove chicken and shred. Re-add chicken.
If desired, add sour cream and cheese to crock pot. Stir until smooth. (Or add desired amount to individual servings)
Serve with tortilla chips.
Notes:
I stumbled across this little recipe on pinterest one day and immediately changed my plans for that day's dinner and made this instead. It was super easy, super delicious and super small. Which actually was perfect for us on the Thursday before Thanksgiving since I didn't need lots of leftovers to deal with before we left town for a week. So yeah, it doesn't make a ton, but it easily could be doubled in a bigger crock pot. Yum!
Wednesday, April 23, 2014
Crockpot Jalapeno Popper Chili
Source: Mel's Kitchen Cafe
Ingredients:
1 cup chopped yellow or white onion
2 jalapeno peppers, seeded and finely chopped
3 cloves garlic, finely minced or pressed
1/2 cup red or yellow bell pepper, small diced (I just had a green one - not as much great color, but still tasted yummy)
1 pound chicken breasts, trimmed of fat (about 2 chicken breasts)
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (14-ounce) can diced tomatoes, undrained
4 cups low-sodium chicken broth
12 ounces dry white beans, rinsed and picked through to remove any stones or bad beans
1 teaspoon salt
1/2 teaspoon pepper
8 ounces light cream cheese, cut into cubes
1 cup frozen corn kernels
6-8 slices bacon, cooked and crumbled or chopped (Next time I think I'll just skip the bacon - it was flavorful enough on its own)
Directions:
Add all the ingredients except the cream cheese, corn and bacon to a 5-quart slow cooker. Cook on low for 7-9 hours.
Remove the chicken and chop into pieces or shred into bite-sized pieces. You could blend part of the soup at this point to make it thicker/creamier, but I opted not to and it was fantastic anyway. Return the chicken to the slow cooker.
Stir in the cubed cream cheese and the corn. Cover the slow cooker to let the cream cheese soften and the corn heat through, about 10-15 minutes.
Stir to combine. Add additional salt and pepper to taste. Serve topped with the crumbled bacon (like I said, I think I'll just skip the bacon next time - I ate the leftovers without it and it was not missed) and tortilla chips.
Notes:
Easy peasy and super yummy! This soup has a little bit of a kick, but I didn't think it was overly spicy, even with 2 jalapenos. Callie loved the beans I cut in half and plopped on her tray and it wasn't too hot for her. But if you go for really tame stuff, you could drop it down to just one, I bet. I'm a big fan of this one.
Ingredients:
1 cup chopped yellow or white onion
2 jalapeno peppers, seeded and finely chopped
3 cloves garlic, finely minced or pressed
1/2 cup red or yellow bell pepper, small diced (I just had a green one - not as much great color, but still tasted yummy)
1 pound chicken breasts, trimmed of fat (about 2 chicken breasts)
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (14-ounce) can diced tomatoes, undrained
4 cups low-sodium chicken broth
12 ounces dry white beans, rinsed and picked through to remove any stones or bad beans
1 teaspoon salt
1/2 teaspoon pepper
8 ounces light cream cheese, cut into cubes
1 cup frozen corn kernels
6-8 slices bacon, cooked and crumbled or chopped (Next time I think I'll just skip the bacon - it was flavorful enough on its own)
Directions:
Add all the ingredients except the cream cheese, corn and bacon to a 5-quart slow cooker. Cook on low for 7-9 hours.
Remove the chicken and chop into pieces or shred into bite-sized pieces. You could blend part of the soup at this point to make it thicker/creamier, but I opted not to and it was fantastic anyway. Return the chicken to the slow cooker.
Stir in the cubed cream cheese and the corn. Cover the slow cooker to let the cream cheese soften and the corn heat through, about 10-15 minutes.
Stir to combine. Add additional salt and pepper to taste. Serve topped with the crumbled bacon (like I said, I think I'll just skip the bacon next time - I ate the leftovers without it and it was not missed) and tortilla chips.
Notes:
Easy peasy and super yummy! This soup has a little bit of a kick, but I didn't think it was overly spicy, even with 2 jalapenos. Callie loved the beans I cut in half and plopped on her tray and it wasn't too hot for her. But if you go for really tame stuff, you could drop it down to just one, I bet. I'm a big fan of this one.
Thursday, February 20, 2014
Knockoff Campbell's Bean with Bacon Soup
Source: adapted from here
Ingredients:
3 cans white beans, rinsed and drained (I used 4 1/2 cups cooked Great Northern beans, which is just a titch over 2 cans-worth - it was plenty beany)
4 slices bacon (I used a nice thick cut- if you're using thinner bacon, maybe try a few more)
1-2 carrots, minced (mine were really small so I used 3)
1-2 stalks celery, minced
1 medium onion, chopped fine
4 cups chicken broth (I didn't have any chicken broth - horror! - so I resorted to my chicken boullion, which I only had two teaspoons of, so then I subbed the rest with beef boullion cubes - 2 of those, all mixed up in 4 cups of water)
2 cups water
1-2 bay leaves
~1/2 teaspoon paprika (my addition, based on this other recipe for homemade Bean 'n' Bacon)
1/2 of a small can (approx 2 Tablespoons) tomato paste (I didn't - and usually don't ever - have paste on hand, so I used 4 Tablespoons of tomato sauce, which was just great)
a few drops of liquid smoke (also inspired by the other recipe)
salt and pepper to taste
Directions:
Cut the bacon into small pieces. In the pan you plan to cook the soup in, fry the bacon until crispy.
Remove the bacon from the pot, leaving a couple tablespoons of the rendered grease behind. Discard (or save for something else that needs tasty bacon grease to fry in) the rest of the grease. Add the carrots, celery, and onion. Cook over medium heat, stirring to get up all the bacon-y goodness, until the vegetables are softened, 5-7 minutes.
Add the beans, broth, water, tomato sauce (if you're using sauce instead of paste), paprika, and bay leaves. Cook over med-low heat for a good long while. (I let it simmer for about a half hour, but the longer the better, I say).
Add bacon (my pieces were a little bigger than I wanted for my final soup, so I broke up the pieces a bit before adding them to the pot) and tomato paste (unless you used sauce) to the soup. Cover and cook another 20 minutes or so.
Just before serving, use an immersion blender to half-puree the soup, leaving some whole beans and chunks intact. (If you don't have an immersion blender, remove about 2-4 cups of the soup, puree in a blender till smooth, and stir back into the pot.) Season with liquid smoke and salt and pepper to taste (it shouldn't need much; the bacon is salty, so start with a light hand) and serve, preferably with a slice of homemade bread or a grilled cheese sandwich. If you're feeling really adventurous, you can wash it down with a cool glass of milk.
Notes:
My original plan for Thursday Soup Day fell through (I ran out of sweet potatoes!) so I was searching for something I could whip up with things I had around the house before this weekend's grocery trip. I remembered the first Homemade Bean with Bacon recipe I made a few years ago, but when I looked at that recipe and I saw that it called for potatoes, again I was stuck. (No red potatoes in my house, either! Did I mention it's almost grocery trip time?) Then I got to thinking that Campbell's Bean with Bacon Soup doesn't have potatoes, so why should mine? And I decided to do some more searching for a new recipe. After perusing a few recipes that google helped me find, I decided on this one, and with a few tweaks mentioned above, I'd say it turned out pretty dang awesome. I can tell you I won't be going back to that other homemade recipe; it was good, but this was SO much better. It doesn't taste exactly like Campbell's, but it does taste delicious. Gregg declared it one of the best soups I've made. Ever. So, there's that.
Ingredients:
3 cans white beans, rinsed and drained (I used 4 1/2 cups cooked Great Northern beans, which is just a titch over 2 cans-worth - it was plenty beany)
4 slices bacon (I used a nice thick cut- if you're using thinner bacon, maybe try a few more)
1-2 carrots, minced (mine were really small so I used 3)
1-2 stalks celery, minced
1 medium onion, chopped fine
4 cups chicken broth (I didn't have any chicken broth - horror! - so I resorted to my chicken boullion, which I only had two teaspoons of, so then I subbed the rest with beef boullion cubes - 2 of those, all mixed up in 4 cups of water)
2 cups water
1-2 bay leaves
~1/2 teaspoon paprika (my addition, based on this other recipe for homemade Bean 'n' Bacon)
1/2 of a small can (approx 2 Tablespoons) tomato paste (I didn't - and usually don't ever - have paste on hand, so I used 4 Tablespoons of tomato sauce, which was just great)
a few drops of liquid smoke (also inspired by the other recipe)
salt and pepper to taste
Directions:
Cut the bacon into small pieces. In the pan you plan to cook the soup in, fry the bacon until crispy.
Remove the bacon from the pot, leaving a couple tablespoons of the rendered grease behind. Discard (or save for something else that needs tasty bacon grease to fry in) the rest of the grease. Add the carrots, celery, and onion. Cook over medium heat, stirring to get up all the bacon-y goodness, until the vegetables are softened, 5-7 minutes.
Add the beans, broth, water, tomato sauce (if you're using sauce instead of paste), paprika, and bay leaves. Cook over med-low heat for a good long while. (I let it simmer for about a half hour, but the longer the better, I say).
Add bacon (my pieces were a little bigger than I wanted for my final soup, so I broke up the pieces a bit before adding them to the pot) and tomato paste (unless you used sauce) to the soup. Cover and cook another 20 minutes or so.
Just before serving, use an immersion blender to half-puree the soup, leaving some whole beans and chunks intact. (If you don't have an immersion blender, remove about 2-4 cups of the soup, puree in a blender till smooth, and stir back into the pot.) Season with liquid smoke and salt and pepper to taste (it shouldn't need much; the bacon is salty, so start with a light hand) and serve, preferably with a slice of homemade bread or a grilled cheese sandwich. If you're feeling really adventurous, you can wash it down with a cool glass of milk.
Notes:
My original plan for Thursday Soup Day fell through (I ran out of sweet potatoes!) so I was searching for something I could whip up with things I had around the house before this weekend's grocery trip. I remembered the first Homemade Bean with Bacon recipe I made a few years ago, but when I looked at that recipe and I saw that it called for potatoes, again I was stuck. (No red potatoes in my house, either! Did I mention it's almost grocery trip time?) Then I got to thinking that Campbell's Bean with Bacon Soup doesn't have potatoes, so why should mine? And I decided to do some more searching for a new recipe. After perusing a few recipes that google helped me find, I decided on this one, and with a few tweaks mentioned above, I'd say it turned out pretty dang awesome. I can tell you I won't be going back to that other homemade recipe; it was good, but this was SO much better. It doesn't taste exactly like Campbell's, but it does taste delicious. Gregg declared it one of the best soups I've made. Ever. So, there's that.
Thursday, August 29, 2013
Shepherd's Pie
Source: My momma
Ingredients:
1 lb ground beef
1 onion, chopped
1 can kidney beans
1 can green beans (I like to use 2 cans of green beans if I need this casserole to go a little further)
1 can tomato soup (sometimes I don't have condensed tomato soup on hand so I use this handy dandy substitution)
3 cups mashed potatoes (I just used instant from the church drypack cannery, but you can make real mashed potatoes if you're so inclined)
cheddar cheese, shredded
Directions:
Brown ground beef and onion; drain grease. Add both cans of beans and tomato soup and stir to mix. Pour meat/bean mixture into a 9x13" baking dish. Top with potatoes and sprinkle with cheese. Bake at 400 degrees F for about 20 minutes, until everything is warm through and the cheese is melty and bubbly.
Notes:
Nothing fancy, and likely not very authentic, but it's quick, easy, and quite delicious. Funny story: the other day I decided that I'd like to make Shepherd's Pie for dinner, but I couldn't remember exactly how my mom used to make it (I hadn't ever made it before and hadn't eaten it for years). I did some searching online, but nothing I found sounded familiar, so I called the source, my mom (shoulda done that in the first place). She filled in the holes that I was missing, but before she did, she said, "Are you having Shepherd's Pie tonight?" I replied that I was hoping to, yes. Then she said, "That's what we're having, too!" Ha! Like mother, like daughter, I guess.
Ingredients:
1 lb ground beef
1 onion, chopped
1 can kidney beans
1 can green beans (I like to use 2 cans of green beans if I need this casserole to go a little further)
1 can tomato soup (sometimes I don't have condensed tomato soup on hand so I use this handy dandy substitution)
3 cups mashed potatoes (I just used instant from the church drypack cannery, but you can make real mashed potatoes if you're so inclined)
cheddar cheese, shredded
Directions:
Brown ground beef and onion; drain grease. Add both cans of beans and tomato soup and stir to mix. Pour meat/bean mixture into a 9x13" baking dish. Top with potatoes and sprinkle with cheese. Bake at 400 degrees F for about 20 minutes, until everything is warm through and the cheese is melty and bubbly.
Notes:
Nothing fancy, and likely not very authentic, but it's quick, easy, and quite delicious. Funny story: the other day I decided that I'd like to make Shepherd's Pie for dinner, but I couldn't remember exactly how my mom used to make it (I hadn't ever made it before and hadn't eaten it for years). I did some searching online, but nothing I found sounded familiar, so I called the source, my mom (shoulda done that in the first place). She filled in the holes that I was missing, but before she did, she said, "Are you having Shepherd's Pie tonight?" I replied that I was hoping to, yes. Then she said, "That's what we're having, too!" Ha! Like mother, like daughter, I guess.
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