Jack Rabbit Beans 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.

STEWED RABBIT WITH BROAD BEANS

Steps:

• Heat the oil in a large flameproof casserole dish. Brown the rabbit in batches, then transfer to a plate. Add the bacon and fry until crisp. Reduce the heat to low, throw in the vegetables and sweat for 15 mins until soft but not brown. Add the flour and cook for a few mins.
• Increase the heat again, pour in the ale and boil hard, scraping the base of the dish, until well reduced. Return the rabbit to the dish with the herbs, stock and some seasoning. Cover and very gently simmer on the hob for 2 hrs or until the rabbit is really tender and the sauce thickened. Top up with water occasionally, if needed.
• Stir the broad beans through the stew 5 mins before serving.

15 BEAN SOUP

Steps:

• Wash the beans; put in large pot and cover with water. Bring to boil; stir and remove from heat. Cover and let sit 1 hour. After that hour, drain beans and set aside.
• Add oil to pot. Sauté your ham hocks, onion, and celery until tender.
• Next add garlic and sauté 2 minutes more.
• Add your beans and cover with water (about 2 inches over top of beans).
• Add tomatoes with the juice, parsley, rosemary, black pepper, bouillon cubes, and about 1 teaspoon of salt to start with.
• Mix well. Bring to boil; stir, reduce heat cover and simmer for 2 to 21/2 hours or until all the sizes of the beans are tender.
• Keep watching it and stirring it every once in a while. You may need to add more water; you want it to keep a consistency a little thicker than a soup.
• Taste it after it cooks--you may need more salt or pepper.
• During the last 15 minutes of cooking, add the flavor package that comes with the beans.
• Serve by itself or over rice.

SIXTEEN-BEAN SOUP

Steps:

• Set aside seasoning packet from beans. Sort beans and rinse with cold water. Place 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 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., Return beans to the pan. Add contents of bean seasoning packet, onion, garlic, salt, chili powder, pepper, pepper sauce, bay leaf and water. Bring to a boil. , Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are tender. Add tomatoes and lemon juice. Simmer, uncovered, until heated through. Discard bay leaf.

NAVY BEAN SOUP WITH HAM

Steps:

• Place navy beans into a large pot and cover with cold water by 2 inches. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Remove pot from heat, cover, and let stand for 1 hour. Drain beans.
• Use a small piece of kitchen twine to tie parsley and thyme sprigs and bay leaf into a small bundle. Place soaked beans, herb bundle, ham hocks, carrot, onion, and garlic into a large soup pot or Dutch oven. Pour 8 cups cold water over ingredients. Bring to a boil, reduce heat to low, and simmer until beans and ham hocks are tender, about 1 1/2 hours.
• Turn off heat; remove ham hocks and let cool. When they are cool enough to handle, remove meat from the bones, discarding the bones, fat, and skin. Chop ham into small cubes. Remove and discard herb bundle.
• Transfer about 3 cups cooked beans along with some cooking liquid into a blender; puree beans. Pour pureed beans back into soup, add cooked ham, and bring back to a simmer over medium heat. Season with kosher salt and black pepper to taste.