3 slices bacon, roughly chopped
1 tablespoon extra virgin olive oil
1 large yellow onion, chopped
1 tablespoon tomato paste
1/2 cup light brown sugar
2 tablespoons molasses
1/2 teaspoon chipotle chile powder, more to taste
1 teaspoon dry mustard
1 tablespoon apple cider vinegar
3 (15-ounce) cans white beans, such as navy, rinsed and drained or 6 cups cooked white beans
1 cup low-sodium chicken broth, plus more if needed
Salt and pepper to taste
Preheat oven to 325°F. Cook bacon in a large, oven-proof skillet over medium heat until it starts to release its fat. Add olive oil and onions and cook until translucent and soft, 5 to 7 minutes. Stir in tomato paste, sugar, molasses, chile powder, mustard and vinegar until well combined and cook for 1 minute. Add beans, broth, salt and pepper and stir gently to combine.
Cover skillet tightly with a lid or foil and bake for 1 hour. Remove lid, add more broth if needed to moisten beans and continue to bake, uncovered, until top is browned and bubbly, about 30 minutes more. Serve hot.
Found on Whole Foods website
Serves 6 to 8
Assembling baked beans from scratch is not hard, and the resulting delicious flavor makes it worth it. Beans can be assembled ahead of time and baked just before serving.
Best Black Beans
Navy Bean Soup Recipe
1 pound navy beans 1 large onion, finely chopped
7 c. water 1 ½ c. chopped celery, potatoes, carrots
2 c. cooked ham /leftover 1-2 bay leaves (very important for taste)
1 ham bone salt and pepper to taste
Rinse beans, heat beans and water to boiling; boil gently for 2 minutes.
Remove from heat; cover and let stand for 1 hour. Add remaining ingredients, heat to boiling. Reduce heat; cover and simmer about 1 hour and 15 minutes or until beans are soft. Skim off foam occasionally.
Remove bay leaf and ham bone. Trim meat from bone, add to soup. Add any extra seasoning to taste.
From the Kitchen of
1 (16 ounce) can black beans
1 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
1/4 teaspoon cayenne pepper
salt to taste
In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve
Recipe from allrecipes.com
Classic Baked Beans
2 cans black bean, drained 1 onion, finely chopped
2 cans shoe peg corn, drained ½ c. green pepper finely chopped
2 cans pinto bean, drained 1 jar pimento, drained
Mix above ingredients in a large bowl and set aside.
¾ c. apple cider vinegar 1 tbsp water
½ c sugar 1 tsp salt
½ c oil ½ tsp peppers
Bring these ingredients to a boil and pour over first ingredients. Marinate in refrigerator. This will last up to 3 weeks in the fridge (if you don’t eat it all before that!)
Serve with Frito Scoops OR black bean chips!
**If using packaged dry beans do a Quick Soak: Boil beans and water for 2 min., remove from heat, cover, and let stand for 1 hour. **
1 pound of Pinto or black beans, soak for 8-12 hours, drain, cover with water and cook in a crock pot for 3 ½ -4 hours until beans are tender, drain and rinse. Add:
1 10 oz. tomato paste ½ cup chopped celery
1 large onion, chopped ½ cup chopped green pepper
1 tsp. salt ½ tsp. pepper
Chili powder to taste 1 ½ -2 lbs. browned lean ground beef
16 oz. Pace Picante Sauce
(mild or med.)
Add water to fill and cook on High for one hour.