Simple Boiled Great Northern Beanspinto Beans Recipes

NEWFOUNDLAND BOILED BEANS (DAD'S RECIPE)

Steps:

• Pick over beans (i.e., remove and discard any foreign objects, like rocks, and any imperfect beans).
• Rinse and drain beans. Place beans in a large bowl and generously cover with fresh, cold water so they're submerged (and at least two inches or so of water over top). Soak overnight, for about 12 hours.
• The day you are ready to make the boiled beans, remove beans from water. I like to give them another rinse with fresh, cold water. Drain.
• In a large pot or Dutch oven on the stovetop over medium-high heat, add 4 cups of broth, 3 cups of water, smoked ham and one whole onion.
• Bring to a boil, then reduce heat to a simmer (about medium-low heat) so you more of a gentler bubbling.
• Cover (with lid slightly ajar) and cook for 60 to 75 minutes or until beans have mostly softened (they were done to my likeness at 60 minutes). Remove whole onion.
• After beans have mostly softened, add remaining chopped onion, celery, carrots, turnip and 1/2 teaspoon of black pepper. At this point you can sprinkle the vegetables with some salt (about 1/4 teaspoon if you like).
• Add another 1 to 2 cups of water. Bring up to a simmer again (the temperature will drop when you add water) and cook for another 25 to 30 minutes or until the beans are cooked through and the veggies are tender.
• Stir in remaining 1/2 teaspoon of black pepper and 1/2 to 1 tablespoon of molasses for a little sweetness (or to taste). If you want a looser or thinner consistency, add more broth or water and heat through. Adjust seasoning, if necessary, to your taste. Serve and enjoy! Great with crusty bread for dunking.

PERFECT PINTO BEANS

Steps:

• Put the beans in a large bowl, cover with cold water and let soak overnight.
• Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.

BOILED POTATOES AND GREEN BEANS

Steps:

• Place baby red potatoes in a large saucepan; add enough water to cover by 1 inch. Bring to a boil; add coarse salt, and cook until potatoes are tender, 15 to 20 minutes. Remove with a slotted spoon; slice in half.
• Add green beans to boiling water; cover, and cook until crisp-tender, 4 to 6 minutes. Drain; transfer vegetables to a medium bowl. Add butter; season with salt and ground pepper. Toss.

GREAT NORTHERN BEAN SOUP

Steps:

• Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is tender, about 5 minutes.
• Stir carrots and celery into the onion mixture. Pour vegetable broth into the stockpot; add potato, bay leaves, basil, sea salt, pepper, and thyme. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are beginning to soften, about 20 minutes.
• Stir beans into the soup; continue simmering until the beans are hot and tender, about 20 minutes more.

PAT'S BAKED BEANS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside in a large bowl. Cook the onion and garlic in the reserved drippings until onion is tender; drain excess grease and transfer to the bowl with the bacon.
• To the bacon and onions add pinto beans, northern beans, baked beans, kidney beans and garbanzo beans. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a 9x12 inch casserole dish.
• Cover and bake in preheated oven for 1 hour.