• 6 pounds ground chuck, browned and drained
    2 (40 ounce) cans Brooks Hot Chili Beans
    1 (128 ounce) can kidney beans (drained and rinsed)
    2 (40 ounce) cans water
    1 (128 ounce) cans diced tomatoes (#10 can)
    2 large green peppers, diced
    2 large red bell peppers, diced
    2 large onions, diced
    8 cloves garlic, minced
    4 Tablespoons beef bouillion granules
    2 Tablespoons ground cumin
    3 Tablespoons chili powder
    Black pepper and salt to taste


    Combine all the ingredients in a large 18 quart Nesco roaster.  Cook at 350ºF for about 4 hours, stirring frequently.  Add additional chili powder if needed.

  • Beans 29.06.2010 No Comments

    from Bon Appetit magazine, July 2010root beer beans

    4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces
    3 1/2 cups chopped onions
    2 garlic cloves, minced
    4 15-ounce cans cannellini (white kidney beans), rinsed, drained
    1 1/2 cups root beer (preferably artisanal)
    3 tablespoons apple cider vinegar
    3 tablespoons mild-flavored (light) molasses
    2 tablespoons tomato paste
    2 tablespoons Dijon mustard
    1 1/2 teaspoons chili powder
    1 teaspoon coarse kosher salt
    1 teaspoon freshly ground black pepper

    Preheat oven to 400°F. Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels. Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt, and 1 teaspoon pepper; mix. Stir in bacon; bring to boil. Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.

  • Beans 02.03.2010 No Comments

    beansfrom Rick Bayless’s Mexico, One Plate At A Time

    1 pound dried beans (any color you wish)
    2 tablespoons rich tasting pork lard or vegetable oil (or bacon drippings)
    1 medium white onion, chopped
    1 large fresh sprig epazote (optional- do not use dried)


    Pour the beans out onto a baking sheet and go through them, looking for stones or bad beans.  Then place them in a colander and rinse them off.

    Pour the beans into a deep medium- large pot (preferably a heavy Dutch oven).  Measure in 2 1/2 quarts water, then remove any beans that float (they’re not fully formed).  Add the fat or oil, onion, and optional epazote.  Bring to a strong rolling boil, then reduce the heat to low to medium-low. Keep the liquid at a very gentle simmer- any more than a slight rolling movement will cause the beans to break some during cooking.  Set a cover slightly askew and gently simmer, adding water as needed to keep the liquid roughly the same, until the beans are thoroughly tender, about 2 hours.

    Stir in 1 1/2 tablespoons salt and simmer for 15 minutes longer to allow the salt to be absorbed, then taste and season with additional salt if necessary.

    Discard the epazote, and the beans are ready to eat as brothy beans, or are ready to become refritos.

  • stew1 pound dried cannellini or Great Northern beans, washed, picked over, and soaked for 6 hours or overnight. (I soaked overnight)
    1 medium or large onion.
    1 whole clove
    4 to 6 cloves of garlic, minced
    1 tablespoon chopped or slivered fresh sage (or more to taste)
    1 bay leaf
    1/2 pound mild Italian sausage, casings removed, sliced or crumbled
    2 tablespoons olive oil
    1 carrot, peeled and finely chopped
    1 celery stalk, finely chopped
    2 tablespoons chopped fresh flat-leaf parsley (I used more- love parsley!)
    1 pound fresh or canned tomatoes, peeled and chopped with juice (I used two 15-ounce cans diced tomatoes in juices.  One can was Italian herbs added)
    Freshly ground black pepper


    Drain the beans and combine with 2 quarts water in a large pot.  Bring very slowly to the boil.  Meanwhile, cut the onion and half and stick one half with the lone clove.  Chop the other half of the onion and set aside.  When the water reaches a boil, skim off any foam.  Add the onion with the clove, 2 of the garlic cloves, half the sage and the bay leaf.  Turn the heat to very low, cover, and simmer for 1 hour.  Add salt to taste and simmer another 30 minutes, or until the beans are tender all the way through but still intact.  Drain over a bowl and measure 2 1/2 cups of the broth. (Reserve the remaining broth for another use if desired)

    *Advance prep notice* Prepare the beans up to 2 days in advance before proceeding with the recipe. Store in the fridge.

    While the beans are cooking, heat a large, heavy flame-proof casserole over medium heat and add the sausage.  Cook, stirring, until the sausage has browned lightly and rendered its fat.  Remove from heat and remove the sausage from the pan.  Pour off the fat. (*Note: I left the fat in for added flavor and then used less olive oil.  Pour off if desired.)

    Add the olive oil to the pan, heat for a moment, and add the chopped onion, carrot, celery and parsley.  Cook, stirring, until the vegetables are fragrant and tender, about 5 minutes, and add the remaining garlic.  Stir together for 30 seconds to 1 minute, until the garlic is fragrant, and add the sausage, tomatoes, and the remaining sage.  Season to taste with salt and cook over medium heat, stirring often, for 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant.  At this point, if the beans are not yet cooked through, turn off the heat and resume when the beans are ready.

    *Advance prep notice* The sausage and tomato mixture can be prepared before you cook the beans, and up to 2 days ahead of time. Store in fridge.

    Add the white beans and the reserved 2 1/2 cups of their broth to the tomatoes.  Bring back to a simmer, stir together, turn the heat to very low, cover, and cook gently for 30 minutes.  Add pepper, taste, and adjust the seasonings.  For the best flavor, refrigerate overnight and reheat. Add more fresh sage if desired.

    For a vegetarian version, simply omit the sausage and follow the recipe as written.

  • Beans 19.06.2009 2 Comments

    From How To Cook Everything Vegetarian by Mark Bittman


    Nearly any bean will produce delicious results in this creamy tart, one that features a cooked-grain crust, but lighter colored beans are definitely more attractive. (Black beans can be a bit scary, but topping the pie with cheese is a simple and tasty solution.) If you start with cooked beans and you have a food processor, the whole process is very quick. A few roasted chiles (even canned are good) mixed into the filling with the bell pepper are nice.

    You can use any cooked grain you like for the crust, as long as it will hold together. Short or medium grained rice, quinoa, or bulgur all work very nicely.

    Other beans you can use: any red, pink or white beans.

    1 Tbsp neutral oil, like grapeseed or corn, plus more for greasing the pan
    1/2 cup millet
    2 cups cooked or drained pinto beans
    1/2 small onion, chopped
    1 small red bell pepper, cored, seeded and chopped
    2 cloves garlic, chopped
    1- 1/2 tsps chopped fresh rosemary or thyme or about 1/2 tsp. dried
    3/4 cup cream, stock, bean-cooking liquid or water
    Freshly ground black pepper
    1/2 cup corn kernels (frozen are fine; don’t bother to thaw)
    3 egg yolks

    1. Preheat the oven to 350. Put the oil in a small pot over medium heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden. Add one cup of water and a good pinch of salt; bring to a boil. Immediately turn the heat down to low so the mixture bubbles gently. Cover and cook until the liquid is absorbed and the millet is tender, 20 to 30 minutes. Set aside.

    2. Put the beans, onion, bell pepper, garlic, rosemary, cream or other liquid, a pinch of salt and a good amount of pepper in a blender or food processor; puree until smooth, adding a Tbsp or two more liquid if necessary. Taste and adjust the seasoning, transfer to a bowl, and mix in the corn and egg yolks.

    3. Grease a pie or tart pan and press the millet into it to form a crust, then pour the bean mixture into the pan. Put in a larger baking dish (I needed to use a roasting pan!) and put in the oven; add water to the baking dish to come up as far the sides of the pan as practical, then bake until set and slightly jiggly in the middle, about 45-50 minutes, Remove from the oven and cool on a rack for a few minutes. Slice and serve warm or at room temperature.

    Cheesy Pinto Bean Tart with Millet Crust – even more body; in step 2, add about 1/2 cup grated or fresh cheese, like Chihuahua, Jack, mozzarella, farmer, queso fresco, ricotta, or cottage cheese, plus more for garnish.

    Soufleed Variation – For a lighter tart, beat 3 egg whites with a pinch of salt until they hold soft peaks. Gently fold into the puree and pour into the prepared dish. Bake until risen and browned. Check the interior with a thin skewer; it’s done when the skewer is barely moist. Serve immediately.

    Mexican Style – Top with cheese for a prettier dish. Use black beans and add 1/4 cup chopped cilantro and a chopped roasted Poblano. Top with crumbled queso fresco or other fresh cheese like farmer’s or ricotta before serving.

  • Beans, Soup 25.03.2009 No Comments

    from Cooking Light magazine

    Cooking spray
    1  cup  baby carrots, halved
    1  cup  chopped onion
    2  garlic cloves, minced
    7  ounces  turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
    4  cups  fat-free, less-sodium chicken broth
    1/2  teaspoon  dried Italian seasoning
    1/2  teaspoon  black pepper
    2  (15.8-ounce) cans Great Northern beans, drained and rinsed
    1  (6-ounce) bag fresh baby spinach leaves


    Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa; sauté 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.

    Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.

  • from Eating Well, Jan/Feb 2009

    1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
    1 16-ounce package shelf-stable gnocchi
    1 medium yellow onion, thinly sliced
    4 cloves garlic, minced
    1/2 cup water
    6 cups chopped chard leaves (about 1 small bunch) or spinach
    1 15-ounce can diced tomatoes with Italian seasonings
    1 15-ounce can white beans, rinsed
    1/4 teaspoon freshly ground pepper
    1/2 cup shredded part-skim mozzarella cheese
    1/4 cup finely shredded Parmesan cheese


    1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
    2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

  • 4 cups cooked red beans, drained (rinsed if canned)
    2 tablespoons bacon grease (obviously, oil or shortening will do)
    1/2 a large yellow onion, diced
    3 cloves garlic, minced
    1/2 a green bell pepper, diced (or jalapenos) (or omit)
    1 teaspoon salt
    fresh black pepper to taste
    1 (15 oz) can fire-roasted diced tomatoes with green chilies
    1/2 cup water
    1/4 cup chopped cilantro
    juice of 1 lime


    Melt the bacon grease in a dutch oven or other pot set over medium heat.  Add the onion, and cook until softened, about 5-6 minutes.  Turn the heat down if necessary- you don’t want them to brown.  Add the garlic and bell pepper if using, and cook for another two minutes or so.

    Add the salt, pepper, diced tomatoes and water.  Stir to combine, cover the pot, turn down to a simmer, and cook for 30 minutes.

    Check for seasoning, adding more salt and pepper if necessary.  Just before serving, add the cilantro and fresh lime juice.

    Serves about 6 or 7 as a side dish.

  • from HTCEV by Mark Bittman

    3 cups cooked or canned black beans with about 1 cup of their cooking liquid
    1 1/2 teaspoons ground cumin
    Salt and freshly ground black pepper
    1 orange, well washed
    2 tablespoons extra-virgin olive oil
    1 onion, chopped
    1 bell pepper, preferably red or yellow, peeled if desired, seeded and chopped
    1 tablespoon minced garlic
    1/2 cup dry red wine
    Chopped fresh cilantro or parsley for garnish


    1. Put the beans and their liquid in a pot over medium heat, add the cumin and a good pinch of salt and pepper.

    2. Halve the orange. Peel one half, and add the peel to the beans.  Then divide those sections (or chop) and set aside.  Squeeze the juice out of the other half and set aside.

    3. Put the olive oil in a skillet over medium heat.  Add the onion and bell pepper and cook, stirring, occasionally, until the pepper softens, 8 to 10 minutes.  Add the garlic and cook, stirring for 1 minute more.  Add to the beans.

    4. Turn the heat under the skillet to high and add the red wine to the skillet.  Cook until the wine is reduced by half, about 5 minutes.  Add to the beans along with the reserved orange juice.  Taste and adjust the seasoning.  Serve with rice, garnished with the reserved orange sections and cilantro, or store covered in the fridge for up to 2 days.

    Black Beans and Beets with Orange Juice: Quite sweet, but acidic as well and unmistakeably not dessert; add 1 cup peeled and chopped beets in Step 1; cook until the beets are tender.

    Black Beans and Chiles with Orange Juice: Terrific contrast; use fruity or smoky chile or chili powder; Add 1 or 2 fresh chiles (like New Mexico or Habenero), cleaned and chopped, or 1 or 2 dried chiles (like chile de arbol or piquin), soaked, cleaned, and chopped in Step 1.

    White Beans with Lemon: A lighter version: Replace the black beans with white beans, the cumin with 1 tablespoon chopped rosemary, and the red wine with white.  Eliminate the bell peppers.  In step 2, substitute about 1 tablespoon julienned or chopped lemon zest for the orange peel; set aside the juice of half the lemon.

  • from HTCEV by Mark Bittman

    Makes 4 servings

    2 tablespoons fresh thyme (or 1 teaspoon dried), divided
    3 cups cooked white beans, drained, but still moist (use beans cooked from dried- not canned)
    Salt and freshly ground black pepper
    3 medium russet or other high-starch baking potatoes, peeled
    1 cup vegetable stock
    3 tablespoons butter


    Preheat oven to 325ºF.  Stir 1 tablespoon of thyme into the beans, taste, and sprinkle with salt and pepper.  Spread the beans in a baking dish and set aside.

    Halve the potatoes lengthwise and thinly slice into half-circles.  Lay the potatoes in overlapping rows to cover the beans.  Pour the stock over the top, dot with pieces of butter, and sprinkle with salt, pepper, and the remaining thyme.

    Cover with foil and bake for 45 minutes.  Remove the foil and continue baking until the top is browned and glazed, another 45 minutes or so.  Serve immediately, or let rest for up to an hour and serve at room temperature.

    Creamy Boulangerie Beans and Potatoes: A little luxury, and no work: Add 1/2 cup cream to the beans.

    Tomatoey Boulangerie Beans and Potatoes: Prettier, with a little acidity and more flavor: Add 1 cup chopped ripe tomato (canned is fine, drain first) or about 1/2 cup chopped sun-dried or Oven Dried tomatoes to the beans.

    Boulangerie Beans and Potatoes with Leeks: Approaching elegance: Cook 2 cups chopped leeks in butter until very soft-almost melting-about 20 minutes.  Top the beans with the leeks and the potato slices.

    Boulangerie Beans and Potatoes with Spanish Paprika: The smokiness of the paprika is so good with thyme: Add about a tablespoon of smoked Spanish paprika to the beans and sprinkle some over the potatoes before baking if you’d like.

    Boulangerie Beans and Sweet Potatoes: Use pinto beans and sweet potatoes.  Stir into the beans a tablespoon or so of Worcestershire sauce, and add a pinch of ground allspice or cinnamon if you’d like.  Proceed with the recipe; sprinkle the top with brown sugar before baking.

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