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Great bean recipes!
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Here are some recipes we know you’ll like. For
more great recipes, check back later, or visit the
American Dry Bean Board on-line cookbook at
www.americanbean.org.
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Fit for a King Baked Beans
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Makes 8 main dish servings or 16 side dish servings
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Ingredients
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3 slices bacon, chopped
1 1/2 cups chopped onions
3 tablespoons minced ginger root
3 cloves garlic, minced
4-15 ounce cans navy or great northern beans, drained and rinsed
1/2 cup packed dark brown sugar
1/2 cup light molasses
1/2 cup salsa catsup
1/2 cup apple cider
1 tablespoon Dijon-style mustard
1/2 cup crushed gingersnaps
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground allspice
2 bay leaves
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Instructions
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Fry the bacon in a medium skillet until it’s crisp; drain the bacon
thoroughly on paper towels. Discard all but 1 teaspoon of the bacon fat; add
onions, ginger root, and garlic to the skillet and sauté until tender, about
4 to 5 minutes.
Mix all the ingredients in a 2-quart casserole. Bake, covered, at 300°F for 2
hours; bake, uncovered, for 30 minutes. Discard the bay leaves.
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Black Baked Beans
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Makes 4 main dish servings or 8 side dish servings
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Ingredients
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6 sun-dried tomatoes
Vegetable cooking spray
1 cup chopped onion
4 cloves garlic, minced
1/2 to 1 jalapeño pepper, seeds and veins discarded, minced
2-15 ounce cans black beans, drained and rinsed
2 cups frozen thawed whole kernel corn
1 to 2 tablespoons honey
1 cup finely chopped cilantro
3/4 teaspoon dried tarragon leaves
1 bay leaf
1/2 cup (2 ounces) fat-free cheddar cheese
1/2 cup (2 ounces) crumbled Mexican white or farmer’s cheese
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Instructions
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Pour hot water over the sun-dried tomatoes in a small bowl; let it stand until
the tomatoes are soft, about 10 minutes. Drain the tomatoes and coarsely chop
them.
Spray a large saucepan with cooking spray; heat it over medium heat until hot.
Sauté the onion, garlic, and jalapeño pepper for about 5 minutes, until
they are tender.
Combine all the ingredients, except the cheeses, in a 1 1/2 quart casserole;
sprinkle the cheeses over top. Bake, covered, at 350°F until the bean mixture is
hot, about 30 minutes; or microwave on medium-high for 20 minutes. Discard the
bay leaf.
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TriBeCa Grill’s Summer Bean Salad
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Makes 8-10 servings
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Ingredients
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2 cups dry great northern or navy beans
2 cups dry black beans
2 cups dry lima beans
2 cups dry red kidney beans
2 cups dry pinto beans
1 large red onion, diced
2 red bell peppers, diced
1 bunch cilantro, cleaned and chopped
1 pint olive oil
1/4 cup balsamic vinegar
1/4 cup fresh lime juice
Fresh black pepper
Salt
Cayenne pepper
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Instructions
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Soak each variety of beans separately overnight. Drain and rinse the beans. Put
each variety of beans in separate pots and cover them by at least two inches of
water. Cook each variety separately for 10-15 minutes until soft. Drain them,
then let them cool.
Mix all the beans together, except the black beans. (Add the black beans just
before serving, otherwise they may bleed and make all the others black.)
Add the onions and peppers, olive oil, balsamic vinegar, and lime juice; season
with pepper, salt, and cayenne pepper to taste. Add the chopped cilantro and the
black beans right before serving. Toss and enjoy.
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Cooking Tip:
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To eliminate soaking and cooking time, substitute these canned beans for dry beans:
1 (15-16 ounce) can great northern or navy beans, drained and rinsed
1 (15-16 ounce) can black beans, drained and rinsed
1 (15-16 ounce) can lima beans, drained and rinsed
1 (15-16 ounce) can red kidney beans, drained and rinsed
1 (15-16 ounce) can pinto beans, drained and rinsed
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Source: The American Dry Bean Board’s on-line cookbook.
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