Savory Kidney Beans Recipes

SAVORY KIDNEY BEANS

Steps:

• Heat oil in a pot over medium high heat. Add cumin and onions and cook, stirring occasionally, until onions are almost browned, 7 minutes.
• Add ginger and cook 1 minute more.
• Add tomatoes, beans, tomato paste, thyme, salt and pepper. Stir to mix, reduce heat to low, cover and let flavors blend, 13 minutes. You can prepare until this step and keep in the fridge up to 3 days.
• Remove cover and reduce liquid on high heat, stirring frequently, until beans are covered by thick sauce, 1-2 minutes. Adjust seasonings.
• Stir half of the cilantro or parsley into the beans, serve sprinkled with green onion and rest of herbs. Serve chili on the side, so that everone can add heat as they like.

SLOW-SIMMERED KIDNEY BEANS

Steps:

• In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Add sausage to drippings; cook and stir for 5 minutes. Drain and set aside., In a 6-qt. slow cooker, combine the beans, tomatoes, red peppers, onion, ketchup, brown sugar, honey, molasses, Worcestershire sauce, salt and mustard. Stir in the bacon and sausage. Cover and cook on low for 4-6 hours. Stir in apples. Cover and cook 2 hours longer or until bubbly.

SAVORY BEANS

Steps:

• Brown sausage (I use cast iron dutch oven).
• Add corn and beans.
• Simmer 15-20 minutes.

EDINBURGH KIDNEY BEAN BREAD AND DINNER ROLLS

Steps:

• In a large mixing bowl, add 2 cups of kidney beans and all the bread ingredients. Set aside.
• Take the extra 1 cup of kidney beans and puree. Add to bread ingredients.
• In the measuring cup (Pyrex), put the honey and brown sugar, then pour over with hot water. Mix completely.
• Then add, milk and stir. Follow that with the yeast. Whisking in completely, not leaving any clumps. Set aside for 15 minutes.
• Pour yeast into bread ingredients. Mix well.
• Dump out mix onto a floured surface. Knead for 5-7 minutes. Place dough in a large, lidded, greased pot. Leave in a warm place for 1 hour.
• Then dump out mixture again. Degas. Fold like an envelope in thirds. Then repeat from a different angle. Again return to the pot. Leave for an hour.
• Halve dough. Gently degas. Make either a sandwich loaf and a dinner rolls. Or 2 sandwich loaves.
• Lightly wet tops of loaves and sprinkle toppings.
• Cover and allow to rise for 30-60 minutes.
• Preheat the oven to 450. Place the loaves in the center rack of the oven. After 5 minutes, reduce the oven temperature to 375. Rotate the loaves 180 degrees after 20 minutes, and bake for another 15 to 25 minutes, until the tops of the loaves are nicely browned, the bottoms of the loaves make a hollow sound when tapped.
• If making rolls, cook at 375F for 10 or so minutes.
• Allow to cool before slicing.