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 […]
Root Beer Baked Beans
from Bon Appetit magazine, July 2010 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 […]
Mexican Brothy Beans
from 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 […]
Tuscan White Beans with Sage and Sausage
1 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 […]
Pinto Bean Tart With Millet Crust
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 […]
Northwoods Bean Soup
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 […]
Skillet Gnocchi With Chard and White Beans
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 […]
Spicy Red Beans
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 […]
Black Beans With Orange Juice
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 […]
Boulangerie Beans and Potatoes
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 […]