Beans and Legumes Side Dish Recipes: Cajun Red Beans and Rice

Cajun Red Beans and Rice

Ingredients:

• 1/2 pound dry pinto, kidney or pink beans
• 1 quart water
• 1/4 pound salt pork, diced
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 clove garlic, crushed
• 1/4 teaspoon oregano leaves, crushed
• 1/4 teaspoon thyme leaves, crushed
• 1 (8-ounce) can tomato sauce
• 1/2 pound well-seasoned pork sausage meat, crumbled
• 1/2 cup sliced green onions
• 3 cups hot cooked rice

Cooking Procedures:

• Type and wash beans. Combine beans, water and pork in big saucepan. Deliver to some boil; cook 2 minutes. Eliminate from heat; let stand, covered, 1 hour.
• Return to heat; simmer 45 minutes.
• Include onion, green pepper, garlic, oregano, thyme and tomato sauce. Continue simmering, coated, forty five minutes, stirring occasionally.
• Stir in sausage and green onions; replace go over and cook half-hour lengthier or till beans and sausage are tender. Include boiling water if beans become dry whilst cooking.
• Serve beans with mounds of fluffy rice
• Makes 6 servings.

Beans and Legumes Side Dish Recipes: Black Beans and Yellow Rice

Black Beans and Yellow Rice

Ingredients:

• 6 slices bacon, diced
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 cup uncooked rice
• 1 teaspoon salt
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon ground red pepper
• 2 cups water
• 1 medium fresh tomato, chopped
• 1/2 cup chopped green bell pepper
• 1 cup diced fully-cooked ham (optional)
• 2 (14 to 16-ounce) cans black beans, drained and rinsed

Cooking Procedures:

• Cook bacon in big skillet more than low warmth. Pour off fat. Return 1 tablespoon to skillet. Include onion and garlic; cook over medium heat 2 minutes.
• Stir in rice, salt, turmeric, red pepper and drinking water. Deliver to some boil; reduce warmth, cover, and simmer 10 minutes.
• Add tomato, green pepper and ham; simmer five minutes longer, or until rice is tender and liquid is absorbed.
• Warmth black beans and year as preferred.
• Serve yellow rice in deep bowls and spoon beans in center
• Makes 4 servings.

Beans and Legumes Side Dish Recipes: Barbecued Baked Beans

Barbecued Baked Beans

Ingredients:

• 1 (15-ounce) can lima beans, rinsed, drained
• 1 (15-ounce) can red beans, rinsed, drained
• 1 (15-ounce) can navy beans, rinsed, drained
• 1 (15-ounce) can blackeyes, rinsed, drained
• 1 (8-ounce) can tomato sauce
• 1 cup barbecue sauce
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 3/4 to 1 cup packed light brown sugar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dry mustard or 2 to 3 teaspoons prepared mustard
• 1/3 cup cooked crumbled bacon

Cooking Procedures:

• Mix all ingredients, except bacon, in 2-quart casserole. Sprinkle bacon over top of casserole.
• Bake, covered, at 350°F (175°C) for 30 minutes; bake, uncovered, 1 hour, or until thickened.
• Makes 12 servings.

Beans and Legumes Side Dish Recipes: Baked Beans

Baked Beans

Ingredients:

• 1 pound dried navy or white beans, washed and picked over
• 8 cups water
• 2 ounces salt pork with rind (also called fatback), cut into chunks
• 1 (12-ounce) bottle beer
• 1 large onion, chopped
• 1/2 cup dark or light brown sugar, packed
• 1/4 cup of your favorite barbecue sauce
• 1/4 cup molasses
• 2 tablespoons cider vinegar
• 1 1/2 tablespoons dry mustard
• 2 teaspoons salt
• 1/2 teaspoon ground ginger
• Pinch of ground cloves
• 1 bay leaf

Cooking Procedures:

• The day before place beans inside a large cooking pot, go over with 8 cups of drinking water and allow them to soak for 12 hrs or overnight.
• The next day, drain the beans. Go over them with new drinking water and bring the water to some boil. Reduce the warmth and simmer the beans, uncovered, for 45 minutes to one hour.
• Meanwhile, location the salt pork chunks inside a bowl and go over them with boiling water. Allow sit for five minutes.
• Preheat the oven to 300°F (150°C).
• In a big bean pot having a lid or similar oven-proof cooking vessel, combine the beans, together with their cooking fluid, beer, onion, barbecue sauce, brown sugar, molasses, vinegar, mustard, salt, ginger, cloves and bay leaf. Combine well. Drain the chunks of salt pork and place each one inside a various region of the bean mixture. Cover the pot and place within the preheated oven.
• Bake the beans for five hours, stirring every 30 to forty five minutes. The beans ought to stay covered with fluid because they cook; add much more drinking water as essential to keep them covered.
• Eliminate the duvet in the beans. Bake them for one hour much more, or until a crust on leading types, but without allowing the beans to become also dry.
• Makes about 2 quarts of beans, sufficient to serve 6 to eight.

Beans and Legumes Side Dish Recipes: Arizona Beans and Peppers

Arizona Beans and Peppers

This spicy, colourful southwestern-style side dish functions pinto and black beans, corn, red and green bell pepper and gentle green chiles.

Ingredients:

• 1 (16-ounce) jar homestyle salsa
• 2 cups chopped red bell pepper
• 1 (15-ounce) can pinto beans, drained
• 1 (15-ounce) can black beans, drained
• 1 1/2 cups frozen corn
• 1/2 cup chopped green bell pepper
• 1 (4-ounce) can diced green chiles
• 1 (1.25-ounce) package taco seasoning mix
• 1 teaspoon hot pepper sauce

Cooking Procedures:

• Preheat oven to 350°F (175°C). Lightly grease 13 x 9-inch baking dish.
• Combine salsa, red bell pepper, pinto beans, black beans, corn, green bell pepper, chiles, taco seasoning mix and hot pepper sauce in large bowl. Transfer to prepared baking dish.
• Bake uncovered for 25 to 30 minutes or until hot and bubbling around edges.
• Makes 6 servings.

Beans and Legumes Side Dish Recipes: Aunt Della's Old-Fashioned Baked Beans

Aunt Della's Old-Fashioned Baked Beans

A collection of recipes for aspect dishes utilizing beans along with other legumes like lentils, green beans and peas.Beans are a great, non-fat supply of protein. Just one cup of beans provides as much as 16 grams of protein. Enjoy lifestyle and eat nicely!

Ingredients:

• 1 pound (2 cups) navy beans, sorted and washed
• 1/2 pound side pork (rind removed,) diced
• 1 onion, finely chopped
• 1/2 cup granulated sugar
• 1/2 teaspoon dry mustard
• 1/4 cup catsup, or to taste
• Salt to taste

Cooking Procedures:

• Place beans in a medium-size kettle, cover with water, and soak for 2 hours.
• Drain beans. Add enough fresh water to cover. Cover kettle, bring to a boil, then simmer until beans are tender (approximately 45 minutes.) Do not drain.
• Mix in remaining ingredients. Then place entire contents of kettle in oven-proof bean pot with lid.
• Bake in bean pot at 350°F (175°C) for 3 hours, stirring occasionally and adding water as needed.
• Makes 4 to 6 servings.