Harvest Beans Recipes

HOW TO COOK BLACK BEANS

Steps:

• First, pick through your black beans for debris (sometimes tiny rocks can sneak in). Place the beans in a fine mesh colander or sieve and rinse very well. Pour the beans into a large Dutch oven or saucepan (4 quarts or larger in capacity).
• Add the onion, garlic, bay leaves, olive oil, salt, cumin, orange zest and red pepper flakes (if using) to the pot. Pour in the water.
• Cover the pot and bring it to a boil over high heat. Remove the lid and reduce the heat to low to maintain a gentle simmer. Give the beans a stir to make sure none are stuck to the bottom of the pot, and set a timer for 1 hour. Leave the pot uncovered and adjust the heat as necessary to maintain a gentle simmer (you should see several small bubbles popping to the surface at any given moment).
• Once the timer goes off, test a couple of beans by using a fork to press them against the side of the pot. If they're easy to press through, taste a few (carefully! they're hot!) to see if they're sufficiently plump, tender and delicious.
• Otherwise, continue cooking, testing in 15 to 30 minute intervals as needed, until they're done. If you're running low on liquid, add water in 1-cup increments so the beans are covered at all time. (As mentioned in the post, if your beans are old, they can take several hours to cook and require a lot more water, and some very old beans may never cook through.)
• Once the beans are very tender and tasty, you can increase the heat a little to reduce the cooking liquid into a more gravy-like consistency, about 5 to 15 minutes (it will continue to thicken up as the beans cool).
• Remove the pot from the heat. Carefully remove the orange zest and both bay leaves. Use a fork to press the garlic against the side of the bowl to break it up. Add the cilantro, if using, and lime juice. Stir to combine. Season to taste with additional salt, if needed. Use as desired.
• Allow leftover beans to cool to room temperature before storing in the refrigerator, covered, for up to 4 to 5 days. You can also freeze leftover beans for several months.***

HARVEST BEANS CASSEROLE

Steps:

• Place 2 tablespoons margarine in skillet. Cook onions until almost transparent, then combine all ingredients, blending well.
• Place in a slow cooker and heat on high setting for one hour or until heated through.

GRAINS AND BEANS

Steps:

• In a medium pot, simmer grains in chicken stock, adding salt to taste if stock is unsalted. Different grains will cook at different rates, but 35 to 75 minutes is the general range. When grains are just tender, drain, reserving any extra stock.
• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, reserving 2 tablespoons bacon grease in skillet.
• Add onion, pepper, celery and 1/2 teaspoon salt to skillet and cook until vegetables are translucent, about 7 minutes. Add garlic and thyme and cook for 2 minutes longer, until garlic is fragrant.
• Stir beans, black pepper and nutmeg into skillet and cook until vegetables are very tender, 10 to 20 minutes, adding some reserved chicken stock from the grains or water if pan looks dry.
• Add drained grains to pan and stir until heated through, adding more stock or water if needed. Stir in bacon, and salt to taste. Serve grains and beans topped with celery and thyme leaves, with hot sauce on the side.

HARVEST GREEN BEANS

Steps:

• Wash the beans, and cut the stem end off. (this can be done a day ahead of time).
• To cook: Bring a pot of water (at least 2 quarts) to a rolling boil.
• While the water is coming to a boil, heat the butter/oil in a medium pan and simmer on low with the pecans.
• Once they are lightly browned, add the SESAME SEEDS and MURAL OF FLAVOR.
• Add the green beans to boiling water and cook 2 minutes.
• Drain and rinse the beans to stop the cooking, but leave them warm.
• Drizzle the pecan mix with the honey, stir regularly, then when the beans have been drained and rinsed, add them to the pan and toss with the seasoned nut mix.
• Place in a serving bowl.
• Cover the bowl with foil and place in a warm oven until ready to serve.

HARVEST BEAN SOUP

Steps:

• Rinse beans.
• In a Dutch oven combine beans and enough water to cover.
• Bring to boiling.
• Reduce heat and simmer for 2 minutes.
• Remove from heat. Cover and let stand for 1 hour, or cover beans with water and soak over- night. Drain off the water.
• Rinse and return the beans to the Dutch oven.
• Stir in the 3 1/2 cups water, the bite-size pieces of ham or sausage, chopped carrots, potato, onion, salt, oregano, sage and pepper.
• Bring to boiling.
• Reduce heat. Cover and simmer for 2 to 2 1/2 hours or till beans are tender, adding more water, if necessary.
• Stir the milk into the bean soup.
• Cook the soup until heated through, stirring occasionally.
• Season to taste with salt and pepper.

HARVEST BEAN CHOWDER

Steps:

• Soak beans according to directions, using either method.
• Drain beans and measure liquid.
• Add water to make 1 1/2 quarts.
• Place beans, liquid, ham bone, onion and garlic in large kettle.
• Simmer 1 1/2 to 2 hours, or until tender.
• Add potato, carrots, celery and green pepper.
• Simmer 30 minutes longer.
• Remove ham bone.
• Cut up meat and return to soup.
• Thicken with flour blended with a little cold water.
• Add milk and heat gently.
• Season to taste with salt and pepper.

HARVEST BEANS

Steps:

• Brown ground chuck in skillet adding Onions.
• While browning chuck add all can ingredients (beans and juices)into sause pan Or Crock Pot.Next add Brown sugar, ketchup, Mustard. Then ADD Cooked ground chuck (Do Not Drain) then add Polish Sauage and Bacon Bits. Stir and Let warm. ( This is not to boil but to warm)