Savoury Bean Pot Recipes

OLD FASHIONED BAKED BEANS

Steps:

• Place the dried beans in a pot of water covered by a few inches of water and let soak overnight. Drain the beans, place them back in the pot with fresh water and bring to a boil. Simmer for one hour, then drain, reserving the liquid. See NOTE.
• In a Dutch oven or other oven-proof pot fry the bacon until crispy then add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.Stir in the tomato sauce, molasses, brown sugar, apple cider vinegar, mustard, Worcestershire sauce, smoked paprika, salt, pepper and bay leaf.Add 1 1/2 cups of the reserved bean water and the beans.Bring everything to a simmer for a minute or two to heat it up. In the meantime preheat the oven to 325 degrees F.
• Transfer the Dutch oven with the lid on to the middle rack of the oven. Bake for 2 to 3 hours or until the beans are tender and the sauce has thickened, removing the lid during the last 20-30 minutes to help the sauce thicken. NOTE: If at any point during the cooking process too much liquid evaporates and the beans get dry, add a little more of the reserved bean water. The beans themselves can vary from batch to batch and you may end up either needing to add more liquid if the beans are too dry or you may need to bake the beans longer with the lid off if there is too much liquid. Adjust as needed.Add more salt the pepper to taste.Serve immediately or let cool completely and refrigerate until ready to serve. Can be reheated on the stovetop or in the microwave.
• SLOW COOKER METHOD: Follow steps 1 and 2 and then pour everything into the slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours or until the beans are tender. Open the lid for the last 30 minutes or longer until the sauce has thickened. If the beans are too thick at any point and too much liquid has evaporated, stir in a little extra water.

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.

SAVORY BEAN AND SPINACH SOUP (CROCK POT)

Steps:

• In a 3-1/2 or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt and pepper.
• Cover; cook on low setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
• Stir spinach into soup; serve with Parmesan cheese.

SAVORY BEANS

Steps:

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

SAVORY GREEN BEANS

Steps:

• Bring a large pot of lightly salted water to a boil. Add the green beans and boil 3 to 4 minutes until just tender. Drain beans and immediately plunge into ice water. Allow to sit in ice water until cold, then drain well, and set aside.
• Cook pancetta in a large skillet over medium-high heat until crispy, then set aside. Reduce heat to medium, stir shallots into the pancetta fat, and cook gently until the shallots have turned dark golden brown, about 10 minutes. Place pancetta and green beans in skillet; toss and cook until warmed through, about 2 minutes. Season to taste with salt and pepper before serving.

CROCK-POT SAVORY BEANS

Steps:

• Pick over beans, removing any pebbles, and any broken or discolored beans. Cover with plenty of cold water and let soak at room temperature over night.
• Drain beans and add to a large pot with baking soda and enough water to cover by 2". Bring to a boil, reduce heat and simmer 10 minutes.
• Saute bacon in a large skillet until quite crispy. Drain with slotted spoon and transfer to crockpot. Add onion, garlic and bell peppers to bacon fat remaining in skillet and saute until onion is translucent and vegetables are soft; add to crockpot. Drain beans well and add to crockpot with bay leaves and ham hocks. Stir together remaining ingredients and add to pot. Add enough water to cover the beans (about 2-3 cups, depending on your pot).
• Cover and cook on low 8 to 10 hours. Add additional water if needed, but avoid making the sauce too thin. Serve hot. Be sure to remove and discard bay leaves and ham bones before serving.

CROCK POT SAVORY BEAN AND SPINACH SOUP

Steps:

• In a 3 1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, oregano, salt, pepper and garlic.
• Cover; cook on low heat setting 5-7 hours or on high heat setting 2 1/2 to 3 1/2 hours.
• Just before serving, stir in spinach or kale and sprinkle with Asiago cheese.