Sunday Beans Recipes

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DAD'S SUNDAY CHILI



Dad's Sunday Chili image

This is my favorite chili and the only chili my kids will eat! Enjoy with crackers, corn bread, and ice cold beer.

Provided by stove1755

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h

Yield 10

Number Of Ingredients 10

2 (15 ounce) cans kidney beans
1 (16 ounce) can chili beans
1 (14.5 ounce) can diced tomatoes
½ sweet onion, chopped
1 (6 ounce) can tomato paste
1 pound ground beef
1 pound ground sausgae
1 pinch ground cumin, or more to taste
1 pinch garlic salt, or more to taste
1 pinch chili powder, or more to taste

Steps:

  • Combine kidney beans, chili beans, diced tomatoes, onion, and tomato paste in a large stockpot; cook and stir over low heat until onion is tender, about 10 minutes.
  • Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Mix beef and sausage into bean mixture; season with cumin, garlic salt, and chili powder. Reduce heat to medium low, cover stockpot, and cook chili for 30 minutes more.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 26.6 g, Cholesterol 54 mg, Fat 17.6 g, Fiber 8.5 g, Protein 21.8 g, SaturatedFat 6.2 g, Sodium 1046.1 mg, Sugar 4.8 g

SUNDAY BEANS



Sunday Beans image

This recipe is authentic to the Caribbean larder: beans, garlic, cumin, citrus and meat, bubbling together on the stove. Of course, rice and beans are served across Latin America, in different variations, with different beans, for different reasons. Adding a further delight to the plate would not be in error: some fried pork chops, say, or a dish of fast and flavorful roast chicken, dusted liberally with cumin and served beneath a shower of lime juice, fresh chopped cilantro and garlic.

Provided by Sam Sifton

Categories     dinner, one pot, main course

Time 30m

Yield Serves 8

Number Of Ingredients 12

2 tablespoons olive oil
4 ounces slab bacon, diced
1 medium yellow onion, peeled and diced
3 cloves garlic, peeled and minced
1 medium red pepper, seeded and diced
2 tablespoons ground cumin
1 tablespoon ground coriander
1 cup orange juice
1/2 cup pineapple juice
3 (151/2-ounce) cans red kidney beans, drained
Kosher salt
freshly ground black pepper

Steps:

  • Heat a large saucepan over medium-high heat. Add the olive oil and, a few moments later, the bacon. Cook, stirring occasionally, until the fat has begun to render out of the bacon and the meat is beginning to crisp, about 5 minutes.
  • Lower the heat to medium and add the onion, garlic and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes.
  • Add the cumin and coriander. They will absorb the heated oil in the pan and grow fragrant. Stir for 1 to 2 minutes and then add the juices. Raise the heat to high until the mixture begins to simmer, then lower the heat and reduce to one half of its volume. Taste and adjust the seasonings.
  • Stir in the beans. After 5 minutes stir again, then taste and adjust the seasonings. (The mixture can keep, softly bubbling on the stove, for hours. Add a little juice or water if necessary. Stir occasionally.) Serve with white rice.

Nutrition Facts : @context http, Calories 1132, UnsaturatedFat 8 grams, Carbohydrate 183 grams, Fat 18 grams, Fiber 46 grams, Protein 67 grams, SaturatedFat 4 grams, Sodium 2096 milligrams, Sugar 36 grams, TransFat 0 grams

MOMS SUNDAY BEANS AND RICE



Moms Sunday Beans and Rice image

After beans are done and your rice is cooked. I put about 1 cup of rice in a bowl and add a big heaping ladle full over the rice. Me and my family have this almost every Sunday. I serve it with a side of cornbread. It's old fashion and it kind of reminds you of home or having dinner at grandmas house on a Sunday.

Provided by Sabrina Nichols

Categories     Other Main Dishes

Time 3h15m

Number Of Ingredients 7

1 bag(s) 1 lb. dry pinto beans
1/2 medium chopped onion
1 large jalapeno pepper
1 to 2 Tbsp minced garlic
1 bunch fresh chopped cilantro or 2 tsp. paste cilantro
2 to 4 Tbsp pinto bean seasoning ( homemade recipe will be down below)
2 to 3 Tbsp ham stock, chicken or use liquid smoke for vegetarian.(some like to use a cup full of cooked chopped bacon)

Steps:

  • 1. You can use the directions on the back of dry beans to prepare the beans. I like to soak bean in the morning when I get up and start prep for cooking around noon or 1pm.
  • 2. After soak over night or quick soak directions- Rinse beans, put in a big pot and add 6 cups of water. Add your stock Turn stove on to med high until boiling. Cover, turn stove to med-med low and simmer for 1 hour. Note- make sure their is about 2in of water above beans the whole cook time. If it get low just add more hot water to make 2in above the beans.
  • 3. Pinto seasoning- after an hour add seasoning ( some stores don't carry pinto seasoning already mix ) Homemade Pinto seasoning mix- 1 Tsp. cumin, 1 tsp. salt, 1 tsp. fresh black pepper, 1 Tsp. chili powder, 1/8 tsp. cayenne pepper or 1/2 tsp. red crushed pepper (opt) and 1 Tsp. oregano Cover and cook for another hour on med heat Note- don't let you beans get mushy- means your heat is to high. ( I like to start cooking my rice soon after this step...I make about 3 cups of rice to go with this meal. You can use min rice if you like)
  • 4. Onion, jalapeno, and garlic- chop onions, deseed jalapeno and cut into small strips, minced garlic and put all in pot and cook for 1 more hour on med heat. Note- Beans should only take 3 hours of cook time..alway taste your beans before you turn off heat, if bean are still hard... turn up your heat and check every 30-40min until soft- means you had your heat to low or the beans needed more soaking time. Cilantro - add on top 10 min before done. ( If you don't like jalapeno you can add 1/2 can of Rotel tomatoes instead ) Note- to get rid of gas from beans add a 1/2 cup of sliced celery while cooking in the first step it should be dissolve at the end of cooking and or in soaking beans before cook add salt to the soaking water but be sure to rinse soaking water off and add fresh water to cook beans in.

HOMEMADE QUEBEC MAPLE BAKED BEANS



Homemade Quebec Maple Baked Beans image

Homemade baked beans can be enjoyed at breakfast, lunch or supper -throughout the year. This recipe for Quebec maple baked beans is truly that versatile. Also provided are cooking guidelines so that these baked beans can easily be made in your slow-cooker or oven. Make a batch of these great-tasting baked beans today!

Provided by Maria Vannelli RD

Categories     Main or Brunch

Time 8h10m

Number Of Ingredients 11

1 pound dry beans (navy, great Northern...) (2-1/3 cups)
water for soaking and precooking
1 medium onion
¼ cup pure maple syrup
⅓ cup brown sugar
2 tablespoons unsulfured molasses
2 tablespoons tomato paste (in a pinch I have substituted with ketchup)
2 teaspoons dry mustard
3 cups water (for cooking)
1 teaspoon salt
pepper to taste

Steps:

  • Rinse and sort the beans; remove any pebbles or debris.
  • Place the beans in a large bowl.
  • Fill with water to submerge the beans with at least two inches of water.
  • Soak overnight (8-12 hours).
  • The next day, transfer the drained and rinsed beans again to a large pot.
  • Re-fill with water and bring to a boil.
  • Turn down the heat and simmer for about 45 minutes.
  • Remove from heat and rinse again.
  • Transfer the rinsed precooked beans to your slow cooker.
  • Add the rest of the ingredients, stir together and place the whole onion in the center.
  • Cover and cook on low heat for 6 to 8 hours or until the beans are tender. If the mixture appears dry, you can add some water.
  • Preheat oven to 225°F.
  • Once again, transfer the precooked beans to your dutch oven or a large oven-proof pot.
  • Add the rest of the ingredients, cover and cook for approximately 6 hours.
  • Remove the lid for the last 30 minutes or so to obtain a nice golden color. As with the slow cooker method, if the beans appear dry, add a little water.

Nutrition Facts : ServingSize 0.5 cup, Calories 263 kcal, Carbohydrate 58 g, Protein 8 g, Sodium 525 mg, Fiber 10 g, Sugar 31 g

SUNDAY STARTUP PORK AND BEANS



Sunday Startup Pork and Beans image

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 12 servings

Number Of Ingredients 18

2 pounds (4 cups) dried pea or navy beans, soaked and drained
1/3 cup Blackstrap molasses
1 tablespoon dry mustard
Salt and freshly ground black pepper
2 pounds Italian sweet sausage
1/2 pound chunk salt pork
2 cloves garlic, finely minced
1 onion, finely chopped
1/2 pound sliced bacon
2 cups all purpose flour
2 cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons sugar
2 large eggs
2 cups buttermilk or 1 cup yogurt mixed with 1 cup milk
1 cup thawed frozen corn kernels
1/2 cup corn oil

Steps:

  • Set soaked beans in saucepot and cover with water (4 quarts). Bring water to a boil, reduce heat and simmer, partially covered for 1 hour or until the beans are just tender, but not mushy. Drain, reserving cooking liquid. Mix precooked beans with molasses and mustard and season lightly with salt and pepper. While beans are cooking, parboil sausages and salt pork for 10 minutes. Drain. Dice the salt pork into small cubes and slice the sausages. Preheat the oven to 350 degrees. In a shallow gratin or baking dish layer 1/3 of the beans. Top the beans with half of minced garlic, onion, diced salt pork and sliced sausages; season with salt and pepper. Repeat with a layer of beans, remaining salt pork, sausages, onions and garlic and finish with layer of beans. Add about 1 cup of reserved bean cooking liquid to the baking pan, cover the top with strips of bacon and bake for 1 1/2 to 2 hours or until the liquid is almost entirely absorbed. (Add more liquid if it evaporates too quickly.)
  • Serve with Corn Bread (recipe follows)
  • Preheat oven to 350 degrees. Grease a 13 by 9-inch baking pan. With a whisk combine the flour, cornmeal, baking powder, salt and sugar. Beat eggs with buttermilk and combine with corn and corn oil. Swiftly blend dry ingredients with wet ingredients and transfer to baking pan. Bake for 30 minutes or until bread pulls away from edges and a toothpick when inserted in the middle of the bread comes out dry.

FEIJOADA DE DOMINGO (SUNDAY BEAN STEW)



Feijoada de Domingo (Sunday Bean Stew) image

A very traditional Brazilian stew made with black beans, sausage, and all the tasty bits of pork. For a traditional Brazilian spread, serve hot with white rice and collard greens. You can look for the greens in Caribbean markets, but if unavailable try kale instead.

Provided by GraçaRibeiro

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 3h52m

Yield 10

Number Of Ingredients 18

8 quarts water, divided
2 pounds dried black beans, rinsed
4 bay leaves
salt and ground black pepper to taste
1 pound dried beef, cut into pieces
½ pound smoked pork ribs
2 unsalted pig's feet
1 smoked sausage, cut into pieces
1 pound spicy sausage, cut into pieces
½ pound bacon, cut into large pieces
¼ pound pork belly, cut in half
1 unsalted pig's ear, cut into thirds
2 unsalted pig's tails
2 tablespoons vegetable oil
4 cloves garlic, chopped
½ pound bacon, cut into small pieces
2 onions, chopped
2 bunches fresh parsley, chopped

Steps:

  • Combine 6 quarts water, black beans, bay leaves, salt, and pepper in a large saucepan. Bring to boil; simmer for 50 minutes.
  • Bring remaining 2 quarts water to boil in a large saucepan. Stir in dried beef, pork ribs, and pig's feet; simmer until flavors combine, about 25 minutes. Add smoked sausage, spicy sausage, large bacon pieces, pork belly, pig's ear, and pig's tails; simmer until meat mixture is softened, about 25 minutes.
  • Stir meat mixture to the bean mixture; simmer until flavors combine, about 45 minutes.
  • Heat vegetable oil in a large skillet over medium heat; add garlic. Cook until warmed through, about 45 seconds; transfer to bean mixture. Add small bacon pieces to the skillet; cook and stir until lightly golden, about 2 minutes. Stir in onion; cook until onion is soft and browned, about 5 minutes. Stir in parsley.
  • Stir the onion mixture into the bean mixture; simmer until tender, about 25 minutes. Transfer meat mixture to a serving dish. Pour beans into a separate serving dish.

Nutrition Facts : Calories 845.3 calories, Carbohydrate 61.9 g, Cholesterol 155.4 mg, Fat 39.5 g, Fiber 14.6 g, Protein 61 g, SaturatedFat 13 g, Sodium 2297.1 mg, Sugar 4.3 g

SUNDAY BEANS



SUNDAY BEANS image

Categories     Bean

Yield 8

Number Of Ingredients 11

2 tablespoons olive oil
4 ounces slab bacon, diced
1 medium yellow onion, peeled and diced
3 cloves garlic, peeled and minced
1 medium red pepper, seeded and diced
2 tablespoons ground cumin
1 tablespoon ground coriander
1 cup orange juice
1/2 cup pineapple juice
3 (151/2-ounce) cans red kidney beans, drained
Kosher salt and freshly ground black pepper.

Steps:

  • 1. Heat a large saucepan over medium-high heat. Add the olive oil and, a few moments later, the bacon. Cook, stirring occasionally, until the fat has begun to render out of the bacon and the meat is beginning to crisp, about 5 minutes. 2. Lower the heat to medium and add the onion, garlic and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes. 3. Add the cumin and coriander. They will absorb the heated oil in the pan and grow fragrant. Stir for 1 to 2 minutes and then add the juices. Raise the heat to high until the mixture begins to simmer, then lower the heat and reduce to one half of its volume. Taste and adjust the seasonings. 4. Stir in the beans. After 5 minutes stir again, then taste and adjust the seasonings. (The mixture can keep, softly bubbling on the stove, for hours. Add a little juice or water if necessary. Stir occasionally.) Serve with white rice. Serves 8.

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