Honolulu Skillet Beans Recipes

HONOLULU SKILLET BEANS

Steps:

• Saute the onions in a skillet or saucepan until soft and beginning to brown.
• In the meantime, drain the beans in a colander and rinse them under running water.
• In a small bowl, mix the molasses, vinegar and Tabasco, mustard, tomato paste, sesame oil, cumin, orange peel and pineapple.
• When theonions are soft, add the beans and the sauce.
• Stir gently to distribute the sauce.
• Bring to a gentle simmer at a low heat.
• Remove the beans from the heat and serve immediately.

SKILLET BAKED BEANS

Steps:

• In 10-inch skillet, heat water to boiling over medium-high heat; stir in onion. Cook 3 to 4 minutes, stirring frequently, until tender.
• Stir in all remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally, until liquid is absorbed.

BAKED BEANS TRADITIONAL BEAN-HOLE BEANS

Steps:

• Soak 2 pounds of yellow-eye beans overnight.
• Parboil beans until the skin peels away by blowing on a few beans in a spoon.
• Add the mix to the beans and stir slightly.
• Slice 1 pound salt pork into sections.
• Cut each section partly through in a criss-cross pattern and place pieces on top of the beans.
• Cover the beans and set to one side.
• The bean hole should be dug into the ground and be half again as large as your dutch oven or any other tightly lidded pot.
• Using seasoned hard wood, accumulate live coals until hole is 3/4 full.
• Shovel out the coals leaving about 3 inches of live coals in the bottom of the hole.
• Set the bean pot in the hole on top of the 3 inch bed of coals.
• Shovel the rest of the coals around and on top of the pot.
• Cover with dirt and check for escaping steam and making sure none is leaking out.
• If steam is leaking out, cover area with more dirt.
• Leave in the ground for 8 hours or overnight.
• Note: Make sure the beans are completely covered with hot water before putting in ground.
• The beans need to go into the ground hot.

SOUTHERN GROUND BEEF AND BEAN SKILLET

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and bell pepper and cook until onion is softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add in salsa, Greek seasoning, pepper, and salt. Cook and stir until well combined, 2 to 3 minutes. Stir in beans. Bring to a boil, reduce heat, and simmer to desired thickness, about 20 minutes. Add water if sauce becomes too thick.

CAJUN SKILLET BEANS

Steps:

• In a skillet, cook the onion and garlic in heated oil over medium heat until onions start to become tender.
• Add the celery and bell pepper; cook 5 minutes, stirring frequently.
• Add the thyme, basil, oregano, pepper, cayenne, and salt; stir to mix.
• Cover and cook 5 minutes or until onions are golden, stirring every now and then.
• Add the tomatoes, honey, and mustard; stir to combine; simmer 5 minutes.
• Add the beans; cover and let cook until heated through, stirring occasionally.
• When plated, sprinkle with chopped green onion.

SKILLET BAKED BEANS

Steps:

• Cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes.
• Stir pork and beans, onion, brown sugar, molasses, and mustard with the bacon in the skillet; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until thickened, 15 to 20 minutes.

SOUTHWESTERN BEAN SKILLET

Steps:

• Mix all ingredients except cheese and tomatoes in 12-inch skillet. Heat to boiling; reduce heat. Cover and simmer 5 minutes.
• Uncover and simmer 5 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in cheese and tomatoes until cheese is melted.