BEAN RECIPES

1 onion -- chopped

1 1/2 pounds bacon -- chopped

1/2 cup brown sugar

1 tablespoon dry mustard

1/3 cup white sugar

2 tablespoons molasses

1/2 cup ketchup

1/2 tablespoon chili pepper

1/2 cup barb. sauce

pepper -- to taste

1 can red beans -- undrained

1 can pork and beans

1 can butter beans

2 habanero chiles

2 cups dried navy or pinto beans

8 slices bacon -- diced

1/2 cup onion -- chopped

2 tablespoons corn syrup

2 tablespoons chili powder

1 small hot red chile pepper

3/4 cup tomato catsup

1 generous dash hot pepper sauce

2 tablespoons olive oil

2 large clov garlic -- minced

1 cup sliced onion

1 cup celery -- peeled and sliced

1 cup sliced carrots

1/4 cup canned diced green chiles

2 cups sliced mushrooms

2 cups cooked basic black beans -- (see following recipe)

1/2 cup reserve bean stock

2 tablespoons chopped cilantro

salt and pepper to taste

3 cups cooked brown rice

**BASIC BEANS**

1 pound dried beans --

1/4 onion -- roughly sliced

1 tablespoon lemon juice

2 teaspoons salt or to taste

3 ounces Black Beans

2 cloves garlic cooked in

2 tablespoons Olive Oil

4 tablespoons catsup

2 red chiles -- toasted

or 3 tablespoons New Mexican Chile Sauce

1 teaspoon soaked chipotle -- minced

2 Chipotle Peppers

2 to 3 T. White Wine or Bean cooking liquid

1 1/2 T. Olive Oil

4 t. Red Wine Vinegar

1 Large Onion, finely chopped

1 T. Tomato Paste

3 Cloves Garlic, minced

Salt and Pepper

1 t. Ground Cumin

3 1/2 Cups cooked Black Beans

1 t. Dried Oregano

4 cups refried back beans, quite soupy

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons dende oil (see Note)

1/3 cup Crema (recipe below)

2 tablespoons finely chopped cilantro

2 1/2 cups dried black beans -- about 1 1/4 lb.

1/2 white onion -- finely diced

1/2 green or red bell pepper -- seeded and diced

2 fresh jalapeno chiles -- seeded and minced

1/2 teaspoon ground cumin

1/2 bay leaf

3 quarts water

1 teaspoon salt -- or to taste

3 lb Red kidney beans, dry -or light red beans, -or cranberry beans

Water to cover

3/4 lb Ham trimmings, lean -or 6 ham hocks

6 c Water (more as needed)

2 c Celery, finely chopped

2 c Onion, finely chopped

2 c Bell pepper, finely chopped

5 Bay leaves

2 ts White pepper

2 ts Thyme

2 ts Oregano

2 ts Garlic powder

1/4 ts Cayenne pepper, ground-(or more)

1/2 ts Black pepper, ground

1/2 ts Tabasco sauce (or more)

2 lb Manda's sausage (spicy)-or Jimmy Dean Mesquite -link sausage, regular, -sliced diagonally-into 1/2-inch pieces

8 c Rice, cooked (or more)

2 cup Red beans,dried

6 cup Water

1 x Salt to taste

1 x Black pepper to taste

1/4 cup Bacon drippings

2 cup Ham,diced

2 cup Salt pork

2 cup Sausage,smoked

1 cup Onions,chopped

2 ea Garlic cloves,minced

1/4 cup Parsley,chopped

4 cup Rice,hot cooked

1 1/2 Chopped onions

3 Garlic cloves, chopped fine

2 T Olive oil

1 T Fresh grated ginger root

1 t Fresh thyme or 1/2 t dried

1/2 t Ground allspice

4 1/2 c Drained cooked black beans (three 16-oz cans)

3/4 c Orange juice

Salt and black pepper to Taste

2 pounds ham hocks or salt pork

2 onions -- chopped

4 tablespoons sugar

2 green chiles -- or to taste

1 can tomato paste

2 tb Olive oil

1 Glove garlic

2 cup Black beans, cooked

1/4 ts Oregano

1 tb White vinegar

2 Pimientos, minced

Salt

Pepper

3 cup Rice, cooked

2 ts Oil

1 cup Chopped celery

1 md Onion, chopped

1 sm Red or green bell pepper, -chopped

2 Jalapeno peppers, seeded -and finely chopped

16 oz No salt added tomato sauce

15 1/2 oz Can red beans, rinsed

15 oz Can black beans, rinsed

14 1/2 oz Can vegetable broth

1/2 cup Uncooked long grain rice

1/2 ts Hot red pepper sauce

1 16 oz can cooked balck beans

1/3 C chopped tomato

1/3 C chopped red or green bell pepper

1/4 C minced red onion

1 clove Elephant Garlic,peeled and chopped

2 Tblsp. minced fresh cilantro

1 or two habanero peppers,seeded and fnely chopped

2 Cans Dark Red Kidney Beans

1/2 package Sausage -- fully cooked

1 Onion -- Chopped

1 cup Rice --

Cajun -- Creole seasoning

Louisiana hot sauce

Cayenne pepper

Black pepper

4 cups pinto beans -- cooked & mashed

12 ounces evaporated milk

2 tablespoons shortening -- melted

1/2 pound cheddar cheese -- shredded

salsa de chile colorado

1 tablespoon vegetable oil

1 whole serrano chile

1/4 teaspoon serrano chiles -- ground

1 28 oz. can pinto beans

1/3 cup water

1 to 2 onions, minced

2 tablespoons lard

3 cups cooked pinto beans

4 to 6 slices bacon, minced

1 slice ham, diced

1/2 cup chorizo or hot italian sausage

1 16-ounce can tomatoes, drained and chopped

6 serrano chiles, minced, or to taste

1 tablespoon comino (cumin)

4 jalapeno chiles, stems and seeds removed, cut in half (or mild chiles)

2 cups dried pinto beans, washed well

12 oz. beer

1 lg. onion, quartered

1 Tbsp oil

6 cups water

salt to taste

oil for refrying

The word borracho was a 19th century term for a drunkard, so this recipe's name

literally means "drunken pinto beans." Simmering the pintos in beer, with lots of cilantro, results in a very special flavor.

1 tablespoon canola oil

1 cup chopped ripe tomatoes or 1 cup canned diced tomatoes

2 large scallions, chopped

4 cups cooked pinto beans

l/2 cup beer

1/3 cup chopped fresh cilantro

1 jalapeño pepper, seeded and minced, or one 4-ounce can chopped mild green chilies

Salt to taste

2 cups pinto beans -- dried

6 cups water -- or more as needed

12 ounces beer

2 teaspoons bacon drippings -- or peanut oil

1 large onion -- chopped

2 garlic cloves -- minced

2 whole fresh jalapenos or serranos -- chopped

2 whole pickled jalapenos -- chopped

1 teaspoon salt

2 cups dried pinto beans - wash and soak overnight in

6 - 8 cups water

2 med. yellow onions, chopped

1 sm. carrot, chopped

1 tsp finely chopped garlic

1/4 c. vegetable oil

2 large ripe tomatoes, chopped (or 1/4 c. tomato paste)

2 tsp. sea salt or 4 tsp. coarse salt

1 tbsp chili powder (molido)

1 can chopped green chiles

8 slices bacon -- cut up

2 jalapeno chiles --

2 cloves garlic -- finely chopped

1 cup onion; chopped --

1 lg.

1/4 cup beer -- any brand 1 tablespoon vinegar

red chiles; ground -- to taste

32 ounces pinto beans; drained --

2 cn

6 ounces tomato paste --

1 cn

1 cup Sliced green onions

1/2 pound Bulk chorizo sausage

2 16 ounce can Pinto beans -- drain

1 can

3 small poblano chilies -- roasted peeled

-- seeded and chopped 1 large tomato

1/4 teaspoon Salt

1 ts Canola oil

2 c Hot cooked brown rice

3 Cloves garlic, minced

1/4 ts Crushed red chili pepper

2 Onions, chopped

1 c Vegetable stock

1 Green sweet pepper, chopped

2 c Cooked red kidney beans

1 Stalk celery, chopped

1/4 lb Lean ham, cubed

1 ts Dried thyme

1/2 ts Dried oregano

Fresh parsley or cilantro

2 cups dried lentils, rinsed

2 T oil

1 med onion, diced

10-12 mushrooms, sliced

1 small zucchini, diced

2 tomatoes, diced

4 cloves garlic

1 jalapeno, minced (I used 4)

1 T minced ginger root

1 T Madras curry powder

1 t cumin

1 t ground coriander

1 t salt

1/2 t black pepper

2 cups potatoes, diced

2 carrots, diced

8 broccoli or cauliflower florets

4-5 strips of bacon

1 10 oz. can of Rotel whole tomatoes and green chiles

1 16 oz. can of black-eyed peas

5 cups of rice (Minute Rice will do nicely)

1 can refried beans

1 medium-large yellow onion

Yucatan habanaro pepper sauce (Tobasco as a substitute)

1/8 cup Coita Cheese

Cilantro to taste (generally 1 1/2 tsp)

Cumin to taste (generally 3/4 tsp)

Roughly 4 oz. Fat Free Sour Cream

Roughly chop the onions and fry them in the pepper sauce (amount to taste) over medium heat until

transparant. Add the beans. Once beans begin to warm, Add the Coita Cheese, Cilantro, and Cumin. Generally,

I make a 2-1 ration with the Cilantro and Cumin. If beans start to stick to the pan, reduce the heat. Heat

beans until the coita is starting to melt. It will take longer to heat Coita vs. normal cheese, because of

the low fat content. Coita has plenty of salt, therefore additional salt is not needed.

1 15 oz can pork and beans

1 14 oz can butter beans -- drained

6 slices bacon

1 green bell pepper -- cut in strips

1 3 oz can sliced mushrooms -- drained

2 tablespoons prepared mustard

2/3 cup maple syrup --

-- molasses)

1 teaspoon oregano

8 whole cloves

2 bay leaf

1/3 cup red wine -- optional

1 cup diced green chiles -- or more to taste

-- roasted and peeled

1 cup serrano chiles -- or more to taste

-- sliced in rings

1/2 c Water

1 Onion, chopped

1 Green pepper, chopped

2 bn Scallions, chopped

2 Cloves garlic, minced

1 8 ounce can tomato sauce

1 tb Worcestershire sauce

1 ts Dijon mustard

1/2 ts Ground oregano

1 Bay leaf

1/16 To 1/8 teaspoon cayenne Pepper

1/2 To 1 1/2 teaspoons Tabasco Sauce

1 ea Fresh ground pepper to Taste

4 c Cooked small red beans (3_15 Oz cans, drained and rinsed)

For the few of us who are very low fat eaters, here's Paul Prudhomme's very low fat recipe for RB&R.

2 cups dried kidney beans

1 teaspoon cooking oil or bacon -- drippings

1 medium onion -- chopped

2 1/8 tablespoons garlic -- mashed

1 1/2 pounds ground chuck or linguesa

1 can (8 oz.) tomato sauce or -- tomato paste

1 dash cloves

1 tablespoon chili powder -- (or less)

salt and pepper -- to taste

fresh parsley or bell pepper -- chopped

1 small hot red pepper

4 cups water

8 ounces smoked ham hock

1 cup dried pinto beans

1 cup uncooked long grain white rice

1 teaspoon olive oil

1 dash sesame oil

1/2 onion -- peeled and diced

2 cloves garlic -- smash and chop

1 large red bell pepper -- seeded and diced

2 jalapeno peppers -- seeded and diced

1 tablespoon fresh chopped oregano

1 15 ounce ca peeled plum tomatoes -- drain reserve juice

1/2 teaspoon ground peppercorns

3 tablespoons fresh chopped cilantro

2 tablespoons capers

1 Tablespoon Vegetable Oil

1 Tablespoon Cider Vinegar

2 Large Onions -- sliced

1 Cup Vegetable Broth -- Or More If Necessar

1 Clove Garlic -- minced

2 Large Green Peppers -- Diced

15 Ounces Red Kidney Beans, Canned -- Rinsed And Drained

3 Celery Stalks -- Sliced

2 bay leaves

1/2 Teaspoon Hot Pepper Sauce -- Or To Taste

1/2 Teaspoon Cumin

1/2 Teaspoon Paprika

1 1/2 Teaspoons Salt -- Or To Taste

2 Cups Tomatoes -- Crushed

4 Cups Cooked Rice

1 pound dried black-eyed peas, picked over

2 tablespoons rendered bacon fat

1 small onion, peeled

1 pound dried red beans -- soaked overnight

1/2 pound salt pork -- diced (or ham hock, diced)

3 cups chopped onion

1 bunch green onions with tops -- chopped

1 cup chopped green bell pepper

2 large garlic cloves -- chopped

1 cup fresh parsley -- finely chopped

1 tablespoon salt

3/4 teaspoon ground cayenne

1 teaspoon freshly ground black pepper

1/2 teaspoon fresh oregano -- finely chopped

2 bay leaves -- crumbled

3 dashes hot sauce -- generous

1 tablespoon Worcestershire sauce

3 cups boiled rice

1/4 c Onion; Chopped

2 Jalapeno Chiles;

2 Cloves Garlic;Finely Chopped

2 tb Vegetable Oil

30 oz Black Beans; Undrained, (2 cans)

1 Chipotle Chile; **

1 ts Red Chiles; Ground

1/2 ts Salt

4 cups red kidney beans -- dried

1/2 pound butter

1/2 pound mild cheddar cheese -- grated

4 canned jalapenos -- finely chopped

1 teaspoon juice from jalapenos

1/4 cup onion -- grated

1 clove garlic -- pressed

paprika -- optional

2 teaspoons vegetable oil

1/2 cup finely chopped carrot

1 cup chopped green onions

3 large garlic cloves, minced

1-1/2 teaspoons ground cumin

2 (15-ounce) cans cannellini beans or other white beans, undrained

1/4 cup chopped fresh cilantro

2 Tbsp. vegetable oil

1 cup raw long-grain rice (not converted)

1/2 cup finely chopped onions

1 clove garlic, minced

1/2 tsp. salt

1/2 tsp. ground cumin

Pinch pure hot chili powder (or cayenne)

2 large tomatoes, peeled, seeded, chopped

1 1/2 cup chicken stock or broth

1 can black beans ( or any type you like)

2 cups dry red kidney beans

5 cups water

2 yellow onions -- chopped

1 green pepper -- chopped

2 stalks celery -- chopped

2 cloves garlic -- crushed

1 cup low-sodium tomato sauce

1 can stewed tom. low sod.

15 oz.

4 teaspoons chili powder

1/4 teaspoon crushed red pepper

1/8 teaspoon cayenne

As posted here, the recipe is similar to a Boston baked-bean presentation, though less sweet and more tangy. Here we go:

2 cups dry white beans

1 red bell pepper

1 medium onion

2 cups hot water

2 tbsp (heaping) beef bullion granules

1/2 cup catsup

1/4 cup dark molasses

1 tbsp (heaping) "spicy brown" style prepared mustard

1 tbsp Worcester sauce

1 tsp (heaping) sweet paprika

If you're going to tote baked beans to your picnic, they might as well be

the best you've ever tasted. Texas-style beans, chock-full of smoked pork

and mellowed with apples, are just the ticket.

2 pounds pinto beans

1/2 pound smoked bacon -- diced

1/2 pound salt pork -- diced

2 medium tomatoes -- contadina italian

2 teaspoons ground cumin

2 teaspoons chili powder

4 cloves garlic -- minced

2 large jalapeno peppers -- diced

2 pounds pinto beans -- dry, soak overnight

1/4 pound salt pork -- cut into small

-- pieces 1/4 cup fresh cilantro -- chopped

3 jalapeno peppers -- up to

5, chopped

5 garlic cloves -- up to

10, chopped

2 medium onions -- finely chopped

1 tablespoon salt -- or to taste

3 tablespoons chili powder -- or to taste

1 tablespoon cumin

2 teaspoons oregano

1 pound pinto beans

3 quarts cold water

1 cup yellow onion -- diced

1 clove garlic -- minced

1/4 cup chili sauce

1 teaspoon chili powder

1 teaspoon black pepper

1 teaspoon cumin

1 teaspoon cayenne pepper

1 teaspoon tabasco sauce

1/2 teaspoon salt

**GARNISH**

onions -- sliced

2 cups dried black beans -- about 12 ounces

sorted and soaked overnight

5 cups cold water

1 fresh oregano or marjoram sprig

3 fresh sage leaves

1 bay leaf

1/2 medium yellow onion -- diced, about 1 cup

salt -- to taste

3 cloves fresh garlic -- finely chopped

1 1/2 teaspoons cumin seed -- toasted and ground

1 teaspoon dried oregano

2 tablespoons ancho chile puree

1/2 teaspoon chipotle puree

1/4 cup fresh orange juice

rice wine vinegar -- to taste

2 tablespoons cilantro -- coarsely chopped

Carrots are a delicacy on many Caribbean islands. They are usually served in small quantities almost like a

condiment. In this version bias cut carrots bathe in a light sauce of lime and sugar.

Parsley adds additional color. Serve with fish or chicken or as part of a traditional Bajan Company Dinner

2 teaspoon margarine or unsalted butter

1 yellow onion, sliced

2 cans black beans, drained

3 cups

2 cloves garlic, pressed

4 ounces Feta cheese

1/4 cup cilantro leaves

purchased green salsa

optional