Spicy Hot Beans Recipes

SPICY BAKED BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir bacon in a large skillet over medium-high heat to render some fat, 2 to 3 minutes. Stir onion into the rendered fat and cook until the bacon is crisp and the onion is tender, 7 to 10 minutes.
• Stir baked beans, ketchup, brown sugar, Worcestershire sauce, prepared mustard, minced jalapeno pepper, chili powder, and mustard powder together in a large bowl; add bacon mixture and stir. Pour the mixture into a 13x9-inch baking dish.
• Bake in the preheated oven until the liquid has thickened, 45 to 55 minutes.

SPICY CHILI

Steps:

• In a large saucepan, brown the ground beef and ground sausage, using a wooden spoon to break it into small pieces as it cooks. Drain most of the grease and remove meat to a plate.
• Add onion, bell peppers, and jalapeño peppers to the pot and sauté on medium high heat for 2-3 minutes.
• Add spices, ketchup, lime juice, brown sugar, Worcestershire, vinegar, mustard, and V8. Stir well. Add beans, tomatoes, and salt and pepper.
• Return the ground meat to the pot and bring the mixture to a low boil. Turn to a low simmer, cover, and cook for 1-2 hours.

SPICY SZECHUAN GREEN BEANS

Steps:

• Combine green beans and water in a skillet over medium-high heat. Cover and cook, stirring occasionally, until beans are tender crisp, 4 to 5 minutes. Add ginger, garlic, and sesame oil; cook, stirring frequently, until garlic is lightly browned, 1 to 2 minutes.
• Mix soy sauce, rice vinegar, sugar, and red pepper flakes together in a small bowl. Pour over beans and cook until sauce thickens enough to coat beans, 3 to 5 minutes.

SWEET AND SPICY BAKED BEANS

Steps:

• In a large bowl, combine the first 7 ingredients. Stir in half the onions and bacon. Transfer to a greased 13x9-in. baking dish., Cover and bake at 350° for 45 minutes. Sprinkle with remaining onions and bacon. Bake, uncovered, 5-10 minutes longer or until bubbly.

SPICY BLACK BEANS

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.

SPICY NOT-BAKED BEANS

Steps:

• Combine the garlic, hot sauce, cumin, lemon juice, and extra-virgin olive oil in a bowl then add the chopped vegetables, parsley, and beans. Toss salad to coat in dressing and season liberally with salt and pepper. Serve immediately or chill up to 3 days.

SPICY BEANS AND FRANKS FOR TWO

Steps:

• Melt butter in a large skillet over medium heat. Stir in onion and saute until tender, 3 to 4 minutes.
• Whisk tomato sauce, 1/2 cup beef broth, flour, cider vinegar, Worcestershire sauce, Sriracha, sugar, chili powder, and salt together in a small bowl. Add to the onions and cook, stirring constantly, until mixture starts to thicken, about 2 minutes.
• Stir in kidney beans and franks. Reduce heat to low, cover, and simmer until franks are heated through, 8 to 10 minutes, adding more beef broth if it becomes too thick.

SPICY PICKLED GREEN BEANS

Steps:

• Pack beans into four hot 1-pint jars to within 1/2 in. of the top. Add the cayenne, garlic and dill seed to jars., In a large saucepan, bring the water, vinegar and salt to a boil. , Carefully ladle hot mixture over beans, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

SPICY HOT BEANS

Steps:

• Pick over and wash beans; place in a big soup pot.
• Cover with water and let soak 8 hours.
• Drain beans and put them back in the soup pot.
• Add 6 cups water.
• In a skillet, add bacon, sausage, onion, bell pepper, and garlic; cook over medium heat until meat is browned and veggies are tender; drain, then transfer to bean pot.
• Add in Worcestershire sauce and next 8 ingredients to the pot; bring to a boil.
• Cover and lower heat; simmer for 2 hours or until beans are tender; stir occasionally.
• Add tomatoes with juice and cook 30 more minutes.
• Take out bay leaf and serve.

SPICY PICKLED GREEN BEANS

Steps:

• Arrange green beans and garlic in clean glass jars. In a saucepan, bring vinegar, salt, peppercorns, sugar, and chiles to a boil. Carefully pour mixture into jars, secure lids, and let cool to room temperature.

SPICY PICKLED GREEN BEANS

Steps:

• Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
• Combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
• Working with one jar at a time, remove empty jars from canning pot and add 1/3 of crushed red and cayenne peppers to each. Pack green beans into jars, leaving 1/2 inch for headspace.
• Slowly pour hot brine over beans, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional beans if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
• Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
• Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

SPICY RED BEANS AND RICE

Steps:

• Sort and rinse beans. In a large Dutch oven or kettle, place all ingredients except parsley and rice. Bring to a boil, then simmer, covered, 3 to 4 hours or until beans are tender. Stir occasionally, adding water as needed to make a thick gravy. Just before serving, remove bay leaves and stir in parsley. Serve over rice.

SWEET & SPICY BEANS

Steps:

• In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours. Top with green onions if desired.