I made this for dinner last night to go with fried ham and zucchini fritters. It was DELICIOUS. It was one of those times that I wish I measured my ingredients as I'm cooking, because I would do it again in a heartbeat. Here's my best approximation:
1 1/2 cup sweet onion, cut to 1/2 inch dice
3 ribs celery, cut in 1/4 inch slices
2 tsp olive oil
2 cloves garlic
2 tsp. dried thyme
1/2 tsp. ground black pepper
3 cups cooked, seasoned cranberry beans (I cooked these from dried with bay leaves, onions, and thyme - if you're using canned, drain the liquid, and you may want to up your other seasonings to taste)
salt to taste
In a medium saucepan, saute the onion and celery in the oil until the onion is soft. Add remaining ingredients and cook over medium heat until thick and bubbly. My beans were slightly overcooked and they almost had a refried bean consistency.
Simple and delicious! There were no leftovers. I wish there were.
Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts
Wednesday, August 15, 2018
Tuesday, January 03, 2017
Ham and White Bean Soup
Happy New Year, everybody! I hope your holidays were happy and healthy ones. I'm looking ahead to 2017 and making some changes. First and foremost, We're making over our eating. I've been working with a health coach all fall and she's given me some great advice on incorporating healthy grains, and reminded me of the importance of fruits and vegetables at every meal. My daughter has had a conversation with her doctor about the importance of healthy eating, and we are fired up!
In other food news, we're getting half a pig any day now (I buy half a pig, several chickens, and, for the first time this year, a heritage turkey from my sister-in-law's every year - her family raises them on their farm), so in preparation for that I cleaned out the freezer during my Christmas break. I discovered that we managed to eat most of last year's pig - I only found one slice of ham, a pack of cottage bacon (yay - love that stuff!), and a couple of packages of ham hocks. The only thing I know to do with ham hocks is make white beans, so that was our New Year's Day dinner (always refreshing after a week of eating holiday leftovers and not-so-healthy New Year's Eve food!). As always, I started with a basic recipe and made it my own...here's what I came up with.
Ham Hock and White Bean Soup
Serves 6
1 pound ham hocks
2 c. dry small white beans, sorted, rinsed, soaked and drained (I used a quick soak method)
2 T. olive oil
3 carrots, chopped
3 ribs and all the leaves from one head of celery, chopped
1 large onion, chopped
4 cloves garlic, peeled and minced
2 tsp. dried summer savory
2 tsp. dried thyme
3 dried bay leaves
2 tsp. ground black pepper
2 cups low-salt or salt-free chicken stock (I use homemade)
salt to taste
Heat olive oil in a 4 quart stock pot or dutch oven. Add carrots, celery, and onion, and saute until just beginning to brown. Add ham hocks, beans, garlic, spices, and chicken stock. Add enough water to cover the beans by 1 1/2 inches. Cover and bring to a boil. Reduce heat to simmer and cook, stirring occasionally, until beans are nearly tender, around 90 minutes. Return to a boil, uncover, and cook until beans are cooked to desired tenderness (we like them a little thick, not too soupy). Remove ham hocks from the soup, remove meat from bones, and return meat to the soup, stirring to combine. Serve hot with crusty rolls.
It was delicious and I can't wait to eat the leftovers in my lunch today!
Happy 2017, all - hope it's a great one for you.
In other food news, we're getting half a pig any day now (I buy half a pig, several chickens, and, for the first time this year, a heritage turkey from my sister-in-law's every year - her family raises them on their farm), so in preparation for that I cleaned out the freezer during my Christmas break. I discovered that we managed to eat most of last year's pig - I only found one slice of ham, a pack of cottage bacon (yay - love that stuff!), and a couple of packages of ham hocks. The only thing I know to do with ham hocks is make white beans, so that was our New Year's Day dinner (always refreshing after a week of eating holiday leftovers and not-so-healthy New Year's Eve food!). As always, I started with a basic recipe and made it my own...here's what I came up with.
Ham Hock and White Bean Soup
Serves 6
1 pound ham hocks
2 c. dry small white beans, sorted, rinsed, soaked and drained (I used a quick soak method)
2 T. olive oil
3 carrots, chopped
3 ribs and all the leaves from one head of celery, chopped
1 large onion, chopped
4 cloves garlic, peeled and minced
2 tsp. dried summer savory
2 tsp. dried thyme
3 dried bay leaves
2 tsp. ground black pepper
2 cups low-salt or salt-free chicken stock (I use homemade)
salt to taste
Heat olive oil in a 4 quart stock pot or dutch oven. Add carrots, celery, and onion, and saute until just beginning to brown. Add ham hocks, beans, garlic, spices, and chicken stock. Add enough water to cover the beans by 1 1/2 inches. Cover and bring to a boil. Reduce heat to simmer and cook, stirring occasionally, until beans are nearly tender, around 90 minutes. Return to a boil, uncover, and cook until beans are cooked to desired tenderness (we like them a little thick, not too soupy). Remove ham hocks from the soup, remove meat from bones, and return meat to the soup, stirring to combine. Serve hot with crusty rolls.
It was delicious and I can't wait to eat the leftovers in my lunch today!
Happy 2017, all - hope it's a great one for you.
Friday, December 09, 2016
Ranch Beans in the Instant Pot
My daughter loves Ranch Beans - the ones in the can with the black label. Also chili beans. Seriously, she'd eat a whole can in one sitting if I'd let her. I'm slowly trying to wean us off of food in metal cans, and I now have an Instant Pot which makes cooking dried beans a snap (have I mentioned I have more gadgets than kitchen space?), so I thought I'd hit the internet in search of an acceptable recipe. I found several, and modified the most likely one to fit my daughter's taste and the ingredients I had in the house.
Instant Pot Ranch Beans
Adapted from http://allrecipes.com/recipe/123269/ranch-beans/
2 pounds dried pinto beans
2 cups tomato sauce
1 small onion, chopped
1 small head garlic (about six cloves), chopped
2 tablespoons chili powder
2 teaspoons salt
1 tablespoon ground cumin
1/2 tablespoon ground oregano
2 dried bay leaves
water
Put all ingredients in the liner of the Instant Pot. Add water to cover by two inches, and stir until combined. Put on lid, making sure it's set to "sealing". Set for 45 minutes on the manual setting. When finished, let pressure release naturally. Remove bay leaves before serving.
I made a batch of this today and it has gotten my daughter's seal of approval!
Instant Pot Ranch Beans
Adapted from http://allrecipes.com/recipe/123269/ranch-beans/
2 pounds dried pinto beans
2 cups tomato sauce
1 small onion, chopped
1 small head garlic (about six cloves), chopped
2 tablespoons chili powder
2 teaspoons salt
1 tablespoon ground cumin
1/2 tablespoon ground oregano
2 dried bay leaves
water
Put all ingredients in the liner of the Instant Pot. Add water to cover by two inches, and stir until combined. Put on lid, making sure it's set to "sealing". Set for 45 minutes on the manual setting. When finished, let pressure release naturally. Remove bay leaves before serving.
I made a batch of this today and it has gotten my daughter's seal of approval!
Sunday, January 22, 2012
Cooking and freezing dried beans
There are lots of ways to save a little here and there on grocery money. One of the best, in my opinion, is cooking dried beans instead of buying canned. Canned beans tend to have a lot of salt and also typically have BPA in the lining of the cans, which is something I'm starting to avoid when I can. I keep a few cans of beans on hand for nights when I need something REALLY quick (and canned chili beans to feed my child's addiction - she loves them straight out of the can), but I also try to keep a good selection on hand in the freezer.
At the moment, I have a batch of black beans simmering on the stove. The house smells great because I add a few extra ingredients to the pot to give the beans a little extra kick of flavor (more about that in a minute).
Beans are so easy to prepare. They take quite a bit of time, but it's almost entirely cooking and soaking time, with very little hands-on needed. You can cook any amount, as long as you have a pot big enough to handle it. I usually buy in bulk, so I tend to cook two cups of dried beans at a time.
First, put your beans in a dish (I use a pie plate) and pick through to remove any small rocks or bad beans. I remember watching a Food Network show where the host was picking through a dish of beans and found three rocks in it. I found it odd, because I have NEVER found a rock in my beans. But I always check, just in case. Rinse the beans in a sieve and put them in a pot (I use a two-quart stock pot). Now, you have two options:
Option one: Add cold water to cover with at least two inches of water over the top of the beans. Set aside and soak overnight.
Option two: Add water to cover with at least two inches of water over the top of the beans. Put on your stove and bring just to a boil. Turn off (do not drain) and let the beans sit for two hours.
At the end of the soaking time, drain and rinse your beans. Put back in the pot, add water again to cover by two inches. Bring to a boil, then turn down and simmer. I find that if I cook the beans too hard, the skins fall off, so keep it at as low a simmer as possible.
If you want to add a little flavor oomph to your beans, add a bay leaf, a few cloves of sliced garlic, and a couple of onion slices to the cooking water. If you have a specific recipe in mind, you can also add the same seasonings called for in your recipe to help bring an extra layer of flavor to your dish. Be careful, however, not to add any salt or seasoning including salt, or your beans may not soften. Always salt at the end, when your beans are fully cooked.
After 90 minutes, start checking your beans to see if they're done. I usually taste one or two, and then add five or 10 minutes to the cooking time before I check again. Keep going until your beans are fully cooked. Be careful not to overcook them, though, or they'll just get mushy. Drain, saving the liquid if you're going to freeze them, remove any large pieces of seasoning (such as the bay leaf and onion slices - I usually leave the garlic), and let cool.
If you aren't using the beans right away, they freeze beautifully. I usually freeze them in two-cup portions, which works for me for most recipes. Just put the cooled beans in a freezer-safe container, add cooking liquid just to cover (this will help keep the beans from drying out in the freezer), and pop them in your freezer.
Enjoy your beans!
At the moment, I have a batch of black beans simmering on the stove. The house smells great because I add a few extra ingredients to the pot to give the beans a little extra kick of flavor (more about that in a minute).
Beans are so easy to prepare. They take quite a bit of time, but it's almost entirely cooking and soaking time, with very little hands-on needed. You can cook any amount, as long as you have a pot big enough to handle it. I usually buy in bulk, so I tend to cook two cups of dried beans at a time.
First, put your beans in a dish (I use a pie plate) and pick through to remove any small rocks or bad beans. I remember watching a Food Network show where the host was picking through a dish of beans and found three rocks in it. I found it odd, because I have NEVER found a rock in my beans. But I always check, just in case. Rinse the beans in a sieve and put them in a pot (I use a two-quart stock pot). Now, you have two options:
Option one: Add cold water to cover with at least two inches of water over the top of the beans. Set aside and soak overnight.
Option two: Add water to cover with at least two inches of water over the top of the beans. Put on your stove and bring just to a boil. Turn off (do not drain) and let the beans sit for two hours.
At the end of the soaking time, drain and rinse your beans. Put back in the pot, add water again to cover by two inches. Bring to a boil, then turn down and simmer. I find that if I cook the beans too hard, the skins fall off, so keep it at as low a simmer as possible.
If you want to add a little flavor oomph to your beans, add a bay leaf, a few cloves of sliced garlic, and a couple of onion slices to the cooking water. If you have a specific recipe in mind, you can also add the same seasonings called for in your recipe to help bring an extra layer of flavor to your dish. Be careful, however, not to add any salt or seasoning including salt, or your beans may not soften. Always salt at the end, when your beans are fully cooked.
After 90 minutes, start checking your beans to see if they're done. I usually taste one or two, and then add five or 10 minutes to the cooking time before I check again. Keep going until your beans are fully cooked. Be careful not to overcook them, though, or they'll just get mushy. Drain, saving the liquid if you're going to freeze them, remove any large pieces of seasoning (such as the bay leaf and onion slices - I usually leave the garlic), and let cool.
If you aren't using the beans right away, they freeze beautifully. I usually freeze them in two-cup portions, which works for me for most recipes. Just put the cooled beans in a freezer-safe container, add cooking liquid just to cover (this will help keep the beans from drying out in the freezer), and pop them in your freezer.
Enjoy your beans!
Thursday, August 09, 2007
Baked Beans
This is one of those recipes that I make just often enough to completely forget how I do it in between times! I got up this morning to make these for a potluck at work, and couldn't for the life of me remember what I put in them. I'm sure the fact that it was 5:30 a.m. and I hadn't had coffee yet had nothing to do with it!
I think I've got it now, though, so here you go - I'm writing it down so I don't forget again!
2 28-ounce cans Bush's Original Baked Beans, drained
1 pound bacon, cut into 1/2 inch pieces
1 medium onion, chopped
2 tablespoons yellow mustard
1/2 teaspoon dry mustard
1/4 cup molasses
scant 1/4 cup brown sugar
1/4 cup ketchup
Mix all ingredients together, pour in a 9x12 pan, and bake at 350 degrees for 30 minutes or until bubbly.
Or...pour into a crockpot and cook on low for four to six hours.
I think I've got it now, though, so here you go - I'm writing it down so I don't forget again!
2 28-ounce cans Bush's Original Baked Beans, drained
1 pound bacon, cut into 1/2 inch pieces
1 medium onion, chopped
2 tablespoons yellow mustard
1/2 teaspoon dry mustard
1/4 cup molasses
scant 1/4 cup brown sugar
1/4 cup ketchup
Mix all ingredients together, pour in a 9x12 pan, and bake at 350 degrees for 30 minutes or until bubbly.
Or...pour into a crockpot and cook on low for four to six hours.
Tuesday, June 12, 2007
Chicken and Black Beans
This is one of my absolute favorite quickie meals. Makes about five servings.
1 tablespoon oil
3 boneless skinless chicken breast halves, diced
1 medium onion, chopped
1/2 bell pepper, chopped
1 jalapeno, seeds and veins removed, diced
1 tablespoon minced garlic
2 cans black beans, drained and rinsed
1 small can diced green chiles, drained
1 cup frozen corn kernels
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
In a large skillet, heat the oil over medium heat. Add chicken and saute until cooked through. Remove chicken from pan and add onion, bell pepper, jalapeno and garlic, sauteeing until the onion is transluscent. Add remaining ingredients, stirring to combine. Let simmer five minutes. Add chicken back to pan, stir to combine, and let simmer five more minutes or until chicken is heated through.
Serve topped with shredded cheese, sour cream, and diced avocado. Would also make excellent burrito filling, I believe!
1 tablespoon oil
3 boneless skinless chicken breast halves, diced
1 medium onion, chopped
1/2 bell pepper, chopped
1 jalapeno, seeds and veins removed, diced
1 tablespoon minced garlic
2 cans black beans, drained and rinsed
1 small can diced green chiles, drained
1 cup frozen corn kernels
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
In a large skillet, heat the oil over medium heat. Add chicken and saute until cooked through. Remove chicken from pan and add onion, bell pepper, jalapeno and garlic, sauteeing until the onion is transluscent. Add remaining ingredients, stirring to combine. Let simmer five minutes. Add chicken back to pan, stir to combine, and let simmer five more minutes or until chicken is heated through.
Serve topped with shredded cheese, sour cream, and diced avocado. Would also make excellent burrito filling, I believe!
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