Yankee Beans Recipes

YANKEE BEAN SOUP

Yankee Bean Soup image

My family really enjoys this hearty soup, which is perfect for a wintry day. Bacon, molasses and onion add great flavor. A friend from Massachusetts gave me the recipe years ago, and I've made it countless times since then.

Provided by Taste of Home

Categories Lunch

Time 2h15m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups dried navy beans
1/2 pound sliced bacon, diced
3/4 cup chopped onion
1/2 cup chopped carrot
1/3 cup chopped celery leaves
4 cups water
2 cups milk
2 teaspoons molasses
1-1/2 teaspoons salt

Steps:

Place the beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain and rinse beans, discarding liquid. Set beans aside. In the same pan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute onion until tender. Stir in carrot and celery leaves. Return beans to the pan. Add water. Bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2 hours or until beans are tender. , Stir in the milk, molasses, salt and bacon. Remove about 2-1/2 cups of soup; cool slightly. Place in a blender or food processor; cover and process until pureed. Return to the pan; heat through.

Nutrition Facts : Calories 315 calories, Fat 10g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 847mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 13g fiber), Protein 18g protein.

YANKEE BEANS

Yankee Beans image

This is almost like putting an old Baked Bean recipe on hyperdrive! Superb doesn't even come close to describing the taste. The beans will be good, if you keep them covered and refrigerated, for about 3 days.

Provided by FINE2THCOMB

Categories Side Dish Beans and Peas

Time 8h25m

Yield 12

Number Of Ingredients 17

Ingredients

1 pound dried great Northern beans, soaked overnight
1 teaspoon canola oil
1 large onion, chopped
½ pound bacon, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 pinch red pepper flakes
¼ cup pure maple syrup
¼ cup tomato puree
2 tablespoons Worcestershire sauce
1 tablespoon mustard powder
1 ham bone with some meat
3 cups boiling water, or as needed
1 bay leaf
1 ½ tablespoons apple cider vinegar
1 dash hot pepper sauce, or to taste
salt and pepper to taste

Steps:

Heat oil in a large skillet over medium-high heat. Add onions and bacon, and cook until onions are tender and golden, about 5 minutes. Add garlic, thyme and red pepper flakes to the skillet, and cook for a minute to blend flavors.
Place the soaked beans in a 3 1/2 quart or larger slow cooker. Stir in the onion and bacon mixture, maple syrup, tomato puree, Worcestershire sauce, and mustard powder. Bury the ham bone in the beans, and fill the slow cooker with enough hot water to cover the beans. Add bay leaves to the top.
Cover and cook for 5 hours on High, or 10 to 11 hours on Low. Remove bay leaves, and season with vinegar, hot sauce, salt and pepper before serving.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 25.6 g, Cholesterol 12.9 mg, Fat 9.6 g, Fiber 6.5 g, Protein 10 g, SaturatedFat 3 g, Sodium 211.5 mg, Sugar 5 g

YANKEE BEAN SOUP

Yankee Bean Soup image

This was given to me by a friend years ago. The measurements are approximate so trust your own judgment. It is a wonderfully hearty soup and not for the faint of heart. Freezes well if you don't put the potatoes in what you are freezing or pick them out before you freeze. Yankee Bean Soup Makes 11 quarts Ham hock or ham bouillon cubes

Provided by WildlifeDi

Categories Beans

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

1 lb dry northern white beans
2 large onions, cut in medium chunks
1 quart tomatoes
1 teaspoon marjoram, thyme
2 teaspoons cloves
salt and pepper
1/2 head white cabbage, coarsely chopped
3 large potatoes, bite size cuts
5 carrots, bite size cuts

Steps:

Soak the beans according to label.
Add all the ingredients EXCEPT the potatoes and carrots.
Cook for several hours, simmering, until the beans are tender.
Add the potatoes and carrots, then cook until they are tender, Serve with warmed Cuban bread.

Nutrition Facts : Calories 2868.3, Fat 8.7, SaturatedFat 2.1, Sodium 490.4, Carbohydrate 581.7, Fiber 128.8, Sugar 79, Protein 147

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