Honolulu Skillet Beans Recipes

CAJUN SKILLET BEANS

Steps:

• In a skillet, cook the onion and garlic in heated oil over medium heat until onions start to become tender.
• Add the celery and bell pepper; cook 5 minutes, stirring frequently.
• Add the thyme, basil, oregano, pepper, cayenne, and salt; stir to mix.
• Cover and cook 5 minutes or until onions are golden, stirring every now and then.
• Add the tomatoes, honey, and mustard; stir to combine; simmer 5 minutes.
• Add the beans; cover and let cook until heated through, stirring occasionally.
• When plated, sprinkle with chopped green onion.

SKILLET BEANS 'N WEINERS

Steps:

• In a medium size skillet, heat oil over medium heat.
• Add bacon and onion; cook until lightly browned.
• Add hot dogs; cook until most are lightly browned.
• Add rest of ingredients, mixing well.
• Reduce heat and simmer for 25 or until slightly thickened.

HAWAIIAN BAKED BEANS

Steps:

• Preheat oven to 350 degrees F.
• Mix together all ingredients.
• Place in a buttered 9x13-inch baking dish.
• Cover with foil.
• Bake at 350F for 1 1/2 hours.
• Remove foil and bake for 20-30 minutes more.

SKILLET LIMA BEANS

Steps:

• Heat a large skillet over medium heat and add the bacon. Cook until crispy, about 15 minutes. Remove the bacon from the skillet to paper towels, reserving the drippings in the skillet. Crumble the bacon once cooled.
• Add the butter to the drippings in the skillet and heat until melted. Add the onion and saute until tender, about 5 minutes. Add the lima beans and garlic. Add the chicken broth and bring to a boil. Cook until the lima beans are tender and the broth has evaporated, about 25 minutes.
• Add the bell pepper, tomatoes and crumbled bacon, adding more butter if needed. Saute until the vegetables are tender, 2 to 3 minutes longer. Remove the skillet from the heat and stir in the lemon juice. Season with salt and pepper.

HONOLULU SKILLET BEANS

Steps:

• Saute the onions in a skillet or saucepan until soft and beginning to brown.
• In the meantime, drain the beans in a colander and rinse them under running water.
• In a small bowl, mix the molasses, vinegar and Tabasco, mustard, tomato paste, sesame oil, cumin, orange peel and pineapple.
• When theonions are soft, add the beans and the sauce.
• Stir gently to distribute the sauce.
• Bring to a gentle simmer at a low heat.
• Remove the beans from the heat and serve immediately.