Archive for the ‘Vegetables’ Category

Picnic Style Bean Bake

Posted by bettyboop50 at recipegoldmine.com May 9, 2001

1 pound ground beef
8 slices chopped bacon
1 large chopped onion
1/2 cup ketchup
1 teaspoon salt
3/4 cups packed brown sugar
1 teaspoon dry mustard
2 teaspoons vinegar
1/2 cup granulated sugar
1 (20 ounce) can pork and beans
1 (20 ounce) can lima beans
1 (20 ounce) can light red kidney beans

Preheat oven to 350 degrees F.

In a large skillet, brown ground beef, bacon and onion.

In a 9 x 13-inch baking dish, combine meat mixture and remaining ingredients, mixing well. Bake for 1 hour.

Soup Beans

2 or 3 onions, chopped
Ham bone or ham hock
1 bag soup beans
Salt
Pepper

Wash beans. Combine all ingredients and bring to boil. Simmer until beans are done. Serve with corn bread.

Rancho Baked Beans

3 tablespoons butter
1 cup chopped onion
1 pound ground beef
1 teaspoon seasoned salt
1/2 teaspoon Worcestershire sauce
1 tablespoon prepared mustard
1/4 cup packed brown sugar
1 (8 ounce) can tomato sauce
2 (1 pound) cans pork and beans
1 can pinto beans, undrained

Brown onion and ground beef in butter. Drain grease. Combine in a cast iron skillet with the remaining ingredients. Bake at 400 degrees F for 30 minutes or until bubbly.

$50 Beans

1 (10 pound) smoked bone-in ham
1/3 cup coarsely-ground black pepper
3 pounds pinto beans, soaked overnight
2 onions, chopped
12 garlic cloves, minced
1 tablespoon hot pepper sauce
1 tablespoon dried epazote (Mexican Tea)
Salt, to taste

Thoroughly rub down ham with pepper, massaging it into every pore. Let the ham sit for at least 1 hour, or refrigerate it overnight. Place ham in a large stockpot. Fill the pot with water to cover the ham by several inches. Let the pot simmer over low heat about half a day, covered, until the meat literally falls apart.

Remove the ham and bone, and reserve meat for another use. Add the pintos and remaining ingredients, except salt, to the broth. Barely simmer the beans for 3 to 4 hours, stirring them occasionally, until they are quite soft but still hold their shape. Add a little more water if the beans begin to look dry. Stir in the salt in the last few minutes of the cooking time. The pintos can be kept warm for another hour, covered, over very low heat. Serve the beans hot.

Serves 12.

Refried Beans (Frijoles Refritos)

1/2 cup lard or vegetable oil
2 cups Boiled Pinto Beans or Beans from the Pot
2 tablespoons chile powder
1 tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon pepper

Heat lard in a skillet over medium heat until hot. Add pinto beans; cook for 5 minutes, stirring occasionally. Mash beans, then stir in remaining ingredients. Add oil to skillet if necessary. Cook and stir until a smooth paste forms, about 5 minutes.

Garnish with shredded cheese, if desired.