Just Peachy Bean Pot Recipes

CALICO BEAN POT

Steps:

• Cut bacon into small pieces& fry till crisp.
• Remove from pan.
• Cook onion until soft in bacon grease.
• Put all ingredients into 2 1/2 qt casserole.
• Bake at 350 F for 1 hour.
• If you want them a little drier, don't cover.
• I prefer mine saucier, so I cover them.
• You may also cook in your crockpot for 4-5 hours, on low.

VEGETARIAN BEAN POT WITH HERBY BREADCRUMBS

Steps:

• Toast the bread, then tear into pieces and put in a food processor with the parsley, lemon zest, ½ tbsp olive oil, a good pinch of salt and pepper and the chilli flakes, if using. Blitz to breadcrumbs. Set aside.
• Heat the remaining oil in a pan and add the leeks, carrots, celery and fennel along with a splash of water and a pinch of salt. Cook over a medium heat for 10 mins until soft, then add the garlic and tomato purée. Cook for 1 min more, then add the thyme and white wine. Leave to bubble for a minute, then add the beans. Fill the can halfway with water and pour into the pot.
• Bring the cassoulet to the boil, then turn down the heat and leave to simmer for 15 mins before removing the thyme sprigs. Mash half the beans to thicken the stew. Season to taste, then divide between bowls and top with the herby breadcrumbs to serve.

BEEF AND BEAN POT

Steps:

• Preheat oven to 375 degrees.
• In a large skillet over medium high heat, saute the ground beef, onion and bacon for 5 to 10 minutes, or until the meat is browned and the onion is translucent; drain excess fat.
• In a 3 quart casserole dish combine the vinegar mustard ketchup brown sugar green bell pepper kidney beans chili beans pork and beans and the meat mixture.
• Stir together until well blended.
• Bake at 375 degrees for 45 to 50 minutes, remove from oven and top with cheese and crushed corn chips.

CHICKEN BEAN POT

Steps:

• In a large oven safe saucepan or Dutch oven, brown chicken, on both sides, over medium high heat; set aside.
• Add onions and cook until translucent, about 5 minutes.
• Add garlic; cook 2 minutes more.
• Deglaze pot with wine.
• Add beans, broth, yuca, potatoes, celery, and carrots; bring to a boil.
• Stir in tomatoes, cover and place in 350 degree F oven for 1 hour; season to taste.

TOMATO, PEPPER & BEAN ONE POT

Steps:

• Heat the oil in a large pan or casserole on a medium heat. Fry the onion, celery and carrots for 10 mins until soft and golden, then add the peppers and fry for another 5 mins.
• Stir in the garlic for a minute, then add the tomato purée, all the beans and chopped tomatoes, then swirl out the tomato cans with a splash of water and add to the pan with the stock cube, bay leaves, sugar and vinegar. Season and simmer, uncovered, for 25 mins until the sauce reduces to coat the beans and the peppers are soft. Leave to cool before storing in transportable containers. Will keep in the fridge for 3 - 4 days or freeze in portions and defrost in the fridge overnight. Choose your toppingsSweet & spicyAdd diced dried apricots and 1 tbsp harissa. Top with yogurt swirled with more harissa, and toasted flaked almonds. Tex-MexStir in ½ - 1 tbsp chipotle paste, shredded leftover roast chicken if you have any, and top with diced avocado, grated cheddar and coriander. Smoky BBQ beansStir in 1 tbsp smoky BBQ sauce and crumble over shop-bought crispy bacon, a dollop of soured cream or yogurt, and some chopped herbs. Added greensStir in some spinach and top with a sliced boiled egg. Beans on toastServe the beans on toast or bread, add a dash of Tabasco or chilli flakes, crumble over feta and drizzle with olive oil. Italian-inspiredTop with toasted croutons, chopped rosemary, lemon zest and parmesan.

HOT BEAN POT

Steps:

• Preheat oven to 350.
• In medium saute pan, with bacon fat from bacon.
• saute the onions until softened
• Add sugar, molasses, mustard, vinegar and garlic salt.
• Simmer 20 minutes.
• Add to the remaining ingredients in large bowl and mix.
• Place in large casserole dish.
• and bake for 1 hour.
• Serve hot.

SAVOURY BEAN POT

Steps:

• Fry the stock cubes, onions, apples and carrots for 5 mins in a non-stick pan.
• Mix the water with the other ingredients apart from the beans and add to the pan, stir well and simmer for 2 minutes.
• Add the beans and continue to simmer for 30 mins, adding water as necessary.
• Serve with rice, salad and crusty bread.

OLD-FASHIONED BEAN POT BAKED BEANS

Steps:

• Rinse beans and pick them over. Put beans in a large plastic container with three times as much water as beans. Cover and refrigerate overnight.
• Drain beans. Combine beans and chopped onion in a large saucepan. Add water to cover them and heat to boiling. Cover and let simmer about 30 minutes. Drain liquid into a small bowl to reserve for sauce and for cooking.
• Measure 1/2 cup of the bean liquid into a bowl. Add the orange juice, molasses, maple syrup, ketchup, and prepared mustard. Then add the brown sugar, stirring to dissolve. Lastly, add the dry mustard and salt and combine.
• In a 2-quart bean crock or covered baking dish layer half the salt pork and all of the beans, making sure to bury the peeled, whole onion in the bottom. Pour the sauce mixture over beans and add just enough reserved bean liquid to cover them. Top with remaining salt pork.
• Bake, covered, at 300 degrees for 4 hours, checking on the hour. If beans seem too dry, add a little of the remaining bean liquid. Uncover and then bake for one hour more.

WORKDAY BORSCHT (VEGETARIAN/ CROCK POT)

Steps:

• Remove tops from beets and set aside for another use. Peel beets and cut in half if larger than 2 inches in diameter.
• Place beets, potato, onion, broth, and tomato paste in slow cooker and cook on high heat for 4 hours or low heat for 8 hours.
• Process soup in batches in a blender until smooth and return to slow cooker. Take great care when blending hot liquids. Do not fill blender canister more than half full, and make sure that the top is securely attached.
• Before you are ready to serve, bury the cabbage in the puree. Cook on high, covered, for 45 minutes. Add 1/4 cup dill, vinegar and lemon juice and season to taste with salt.
• In a separate bowl, mix remainder of dill with sour cream. Serve with a dollop of the sour cream in each bowl of soup and with lemon wedges.

WIENER BEAN POT

Steps:

• Preheat oven to 350°F.
• Cut hot dogs on a diagonal into 1 inch slices.
• Mix all ingredients together and pour into casserole dish.
• Bake uncovered for 1 hour.