Homecoming Beans Oamc Recipes

GROUND BEEF BAKED BEANS OAMC

Steps:

• In a Dutch oven, cook beef over medium heat and drain.
• Stir in the pork and beans, ketchup, water, onion soup mix, brown sugar, mustard, molasses, vinegar, garlic powder, and ground cloves.
• Heat through.
• Transfer to two greased 2-quart baking dishes.
• Cover and freeze one dish for up to 3 months.
• Cover and bake the second dish at 400 degrees Fahrenheit for 30 minutes.
• Uncover and bake 10 to 15 minutes longer or until bubbly.
• To use frozen casserole: Thaw in the refrigerator. Cover and bake at 400 degrees Fahrenheit for 40 minutes. Uncover and bake 15 to 20 minutes longer or until bubbly.

HOMECOMING BEANS OAMC

Steps:

• In large Dutch oven, brown beef over medium high heat, stirring to keep broken up. Drain excess fat.
• Add onion and celery and cook until tender.
• Stir in tomato soup, tomato paste, ketchup. Simmer 15 to 20 minutes.
• Spoon into a large roasting pan.
• Add green beans, wax beans, lima beans, pork and beans, brown sugar and mustard. Stir well. (Freeze in smaller containers now for baking at a later date.).
• Bake, uncovered, at 350 degrees Fahrenheit for one hour, stirring occasionally.

CROCK POT HOBO BEANS FROM SCRATCH (OAMC)

Steps:

• Mix the dry beans and soak over night.
• Next day drain and rinse the beans.
• Place first 10 ingredients in crock pot set on low.
• Fry bacon 'til well done but not crisp. Remove and drain.
• Pour off all but 2 TBS of the grease.
• Saute (stir Fry) onions, chilies, and celery 'til onions are translucent.
• Remove and drain.
• Brown and crumble the ground chuck.
• Add bacon, onions, chilies, and chuck to crock pot.
• (If they need more liquid use chicken stock.).
• Cook on low for 8 - 10 hours. remove from heat, cool overnight.
• The next day return to heat for 3-4 hours, serve.
• Goes great with corn tortillas, corn bread. or corn sticks. (corn bread cooked in a bread stick pan.).

SEASONED GREEN BEANS OAMC

Steps:

• For OAMC (Once A Month Cooking preparation), combine everything in bowl, then place in freezer bag.
• Place optional cheese in a smaller bag and insert in freezer bag.
• Squeeze out as much air as possible before sealing.
• Freeze until needed.
• When ready to serve, heat skillet to medium-high and saute with 2 T water for about 8-10 min until beans are are brightly colored and tender.
• Transfer to platter, sprinkle with cheese if desired.
• OR.
• Roast on baking sheet 475F until browned, about 10 minutes; add cheese if desired.

MAKE-AHEAD FRESH GREEN BEAN CASSEROLE (OAMC)

Steps:

• SAUCE: In a large pot or Dutch oven, melt the butter on medium heat til melted, add the mushrooms, salt and pepper and cook for about 8 minutes, stirring often, until the mushrooms are cooked and the mushroom liquid has evaporated.
• Add the garlic and thyme and cook for about a minute. .
• Sprinkle the mushrooms with flour and stir in as best you can. A tablespoon at a time, stir in the chicken stock, letting each tablespoon become absorbed before adding another. (This will take several minutes, be patient or you'll risk a lumpy mess.).
• Stir in the wine and cream, bring to a boil, reduce heat and simmer, stirring occasionally, until the sauce is thickened, about 15 minutes, stir in the sherry. .
• Taste the sauce and add salt and pepper, if needed. (It should be slightly salty and slightly peppery since the beans themselves are unseasoned.).
• BEANS While the sauce cooks, toss the RAW beans and cornstarch well, transfer to 9x13 dish lined with foil and sprayed or smaller tins.
• Pour hot mushroom sauce over top. Gently press beans into the sauce so that all the beans are submerged. Cool completely. Cover with plastic wrap, making sure there's no air between the beans and the plastic. Wrap with foil. Freeze. Do NOT thaw before baking.
• TOPPING No more than a day before, mix the panko, butter, salt and pepper in a skillet. On medium heat, let the crumbs brown, stirring often, being careful not to burn. Stir in the fried onions.
• BAKING Preheat oven to 400°F IMPORTANT: remove plastic wrap from casserole, then replace the foil. Bake for 30 minutes, stir, leave the foil off and bake for another 45 to 50 minutes. (Mine are done in 75 minutes but that might be b/c container is small--original recipe says total of 90 minutes.) Spread topping over the casserole, bake for another 10 minutes until golden.

BEANS AND FRANKS BAKE OAMC

Steps:

• Prepare corn bread batter according to package directions and set aside.
• In a bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar and onion.
• Transfer to two greased 8-in. square baking dishes.
• Sprinkle with cheese and top with corn bread batter.
• Cover and freeze one casserole for up to 3 months.
• Bake the second casserole, uncovered, at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
• To use frozen casserole: Remove from the freezer 30 minutes before baking.
• Cover and bake at 350° for 40 minutes.
• Uncover and bake 15-20 minutes longer or until heated through.

OLD-FASHIONED BAKED BEANS

Steps:

• In a large saucepan or Dutch oven, bring beans, salt and 2 qt. water to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Drain, reserving liquid. In a greased 2-1/2 qt. baking dish, combine beans, 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper. Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired thickness, stirring occasionally. Add more of the reserved cooking liquid if needed.

FROZEN BEEF AND BEAN BURRITOS (OAMC)

Steps:

• Sort beans and place in a pot with 6 cups water.
• Soak overnight, or bring to a boil, cook for 3 minutes, then cover and remove from heat, allowing to sit undisturbed for 1 hour.
• Drain and rinse beans, and cover with 6 cups water.
• Bring to a boil, then cover, and simmer for 1- 1 1/2 hours or until tender and creamy.
• Drain beans and retain cooking liquid.
• Brown ground beef with 6 cloves minced garlic, 1 tsp adobo or salt, 1/2 tsp black pepper, and 1 tsp ground cumin.
• Cook until thoroughly done, breaking up any lumps as you cook.
• Cook onion and 6 cloves minced garlic in 4 tbsp lard in a deep skillet until tender.
• Add drained beans and mash until smooth and creamy, adding some of the cooking liquid if necessary (to adjust consistency to your liking).
• Season beans to taste with adobo seasoning or seasoned salt.
• Stir in cooked beef, tomato paste, and chopped green chilies.
• Warm tortillas briefly to soften them and make them easier to handle.
• Place about 1/2 cup beef/bean mixture on the center of the tortilla (if you use smaller tortillas, use less filling so you don't split the burrito).
• Top with about 2 tbsp shredded cheddar.
• Fold sides of tortilla toward the center, being closer together towards the side farthest from you (it will fan out some as it rolls, and this helps it to stay more even).
• Fold tortilla over filling and finish rolling up (like a cigar), but not too tightly.
• Place in plastic wrap, wrapping tightly to help keep its shape.
• Proceed the same way with remaining burritos.
• Place wrapped burritos into freezer bags or freezer containers and freeze until needed.
• To use, remove wrapping from burrito and place on a microwave-safe plate.
• Microwave 2-3 minutes or until hot, turning halfway through cooking.