Ham Hock Bean Stew

INGREDIENTS

2    ham hocks

5    cups water

2    tablespoons olive oil

1    medium white onion, chopped

2    cups  celery, leaves and all, chopped

2    cups carrots, peeled, sliced ½ inch

2    cups red potato, diced ½ inch

1    tablespoon dried thyme

½    tablespoon salt

2    cans (15 ounces) butter beans or cannellini beans or garbanzo beans

METHOD

In a medium to large sauce pan, bring the ham hocks and the 5 cups of water to a boil, lower the heat to a simmer, and cook for 1 hour, making sure the level of liqjuid never gets too low (add a little water if necessary.) Remove the ham hocks and store for later use. Allow the broth to cool slibghtky and remove the fat on top, retaining 3 to 4 cups of broth, reserving 3 to 4 cups of the broth.

In a large skillet over medium-high heat, add and warm the olive oil. When warm, add the onions, celery and carrots. Cook the vegetables, stirring occasionally, for 4 to 5 minutes until the onions are translucent. Add the potatoes, reserved broth, thyme, salt and beans.

Cook the stew for about 8 to 10 minutes until the carrots and potatoes are tender. Remove from the heat and serve immediately.

Inspired by a recipe from Food and Wine  magazine

Quick Red Beans and Rice

INGREDIENTS

2    tablespoons olive oil

1    medium white onion, chopped

1    can (8 ounces) tomato sauce

½   cup dry red table wine

2    teaspoons garlic powder

½   tablespoon hot sauce

1    teaspoon dried oregano

1    teaspoon dried thyme

1    teaspoon dried basil

1    can (15 ounces) red kidney beans, drained, rinsed

2    cups cooked rice

METHOD

Place the oil into a large sauce pan over medium-high heat and add the onions. Cook the onions, stirring occasionally, for 3 to 4 minutes and add the tomato sauce and red wine.  Allow this to cook for 2 to 3 minutes and add the garlic powder, hot sauce and all three spices. Stir well, cover and simmer for 5 to 6 minutes. Add the beans, recover, and cook for 5 minutes or until the  beans have softened. Serve over the rice in  individual bowls.

Based on a recipe from All Recipes  magazine

Bean Sausage Kale Stew

INGREDIENTS

3    tablespoons olive oi

3    cloves garlic, minced

1    medium-large white onion, chopped (1 ½ cups)

2    stalks celery, chopped (½ cup)

½   cup peeled and diced carrot

1    cups low salt chicken broth

1   teaspoon dried thyme

1    can (15 ounces) diced tomatoes

1    bunch kale, stemmed, chopped (4 cups)

1    can Cannellini beans, rinsed

½   pound smoked sausage, cut in ½ inch slices (2 sausages)

METHOD

In a large skillet, heat the olive oil over medium heat and add the garlic. Cook for 1 minute, stirring, and add the onions, celery and carrot.. Cook for 5 to 6 minutes and add the broth, thyme, tomatoes, kale and beans.

Cook for 5 to 6 minutes or until the beans soften and the kale is tender. Stir in the sausage and cook for 1 to 2 minutes, remove from the heat and serve.

Based on a recipe from Better Homes and Gardens magazine

Butter Beans with Salami

INGREDIENTS

1    cup Molinari salami, ground to hamburger status

1    can (15 ounces) diced tomatoes

1    medium carrot, peeled and shredded

1    medium white onion, chopped

2    teaspoons dried marjoram

3    cloves garlic, minced

2    cans (15 ounces) butter beans, drained and rinsed

METHOD

In a large sauce pan, bring all ingredients except the butter beans to a boil, reduce heat to medium-low and simmer for about 12 minutes until the vegetables are soft and tender. Add the butter beans and continue to simmer for another 5 minutes. Serve hot as a side dish.

Adapted from a recipe on the Epicurious website.

Tuscan Fuish and Beans

INGREDIENTS

2    tablespoons olive oil

1    medium onion, chopped

2    cloves garlic, minced

½   teaspoon crushed red pepper, (to taste)

1    can (15 ounces) petite diced tomatoes

2    cans (15 ounces) cannellini beans, rinsed and drained

2    cups butternut squash in ¼ inch cubes

1    teaspoon dried sage

1    teaspoon dried tarragon

2-4    medium cod fillets (about 1 to1 ½ pounds) or equivalent

      lemon juice

METHOD

In a very large, deep skillet with a lid or a Dutch oven, heat the olive oil over medium–high heat. Add the onion and garlic and cook until onion is translucent, about 3 to 4 minutes.

Add crushed red pepper, diced tomatoes, cannellini beans, squash and spices. Stir to mix and add the fish on top of the beans and vegetables. Cover the pan, and reduce heat to simmer

After about 5 to 6 minutes, very carefully turn the fish over, re-cover and cook for 5 to 6 more minutes. Remove the fish from the skillet, spoon the beans and squash onto serving plates, add a fish fillet on top, Squeeze the fresh lemon juice over the cooked fish fillets and serve.

Turkey Chocolate Chili

INGREDIENTS

4    tablespoons olive oil, divided

1    medium white onion, chopped

1    each green, red bell peppers, seeded, diced ½ inch

4    cloves garlic, chopped

2    jalapeno peppers, seeded, chopped*(1)

3    tablespoons chili powder

1    tablespoon cumin powder

1    tablespoon dried oregano

1    teaspoon cinnamon

1    ounce coarsely grated semi-sweet chocolate

1    small can (7 ounces) tomato sauce

1    cup chicken or vegetable broth

1    pound ground turkey

1    can (15 ounces) diced tomatoes, undrained

2-3    cans (15 ounces) kidney beans, rinsed, drained*(2)

METHOD

Heat a large skillet over medium-high heat and add 2 tablespoons of the olive oil. When heated, add the chopped onion and cook for 3 to 4 minutes until translucent. Add the peppers and cook for 3 to 4 minutes until just tender. Add the garlic and cook for 1 minute.

Add the jalapenos, chili powder, cumin, oregano, cinnamon, chocolate, tomato sauce and broth. Bring to a boil, lower the heat to a simmer and continue to cook for 6 to 8 minutes until the chocolate is completely melted and absorbed and the vegetables are all very tender.

Remove the contents to a food processor or blender and, working carefully and in batches if necessary, process to a puree. Pour into a very large sauce pan or Dutch oven and add the diced tomatoes and kidney beans. Stir to combine and set aside.

Clean the skillet and return to medium-high heat. Add the remaining olive oil and, when heated, add the ground turkey. Stir, breaking up the turkey to little bits*, and cook until browned, about 5 to 6 minutes. Add to the sauce pan and put the sauce pan on the medium-high heat. Stir to combine, lower the heat to a slow simmer and cook for 6 to 8 minutes to combine the flavors. Serve in individual bowls garnished with grated pepper jack cheese.

*NOTES:  

(1) Most of the heat in jalapeno peppers comes from the seeds and interior white membranes. Remove as much of this as desired to affect the eventual heat of the chili.

(2) You can use either red or white (Cannellini) beans or a combination thereof.

(3) A potato masher worked really well to break up the turkey while it browned.

Based on a recipe in Epicurious magazine

BBQ Beans with Peppers

This is not the typical red BBQ sauce but more like a Carolina sauce, based on vinegar instead of tomato sauce.

INGREDIENTS

2    tablespoons olive oil

4    ounces cooked ham cut into ½ inch cubes

1    large white onion, chopped

3    cloves garlic, sliced or minced

1    each green, yellow, red bell pepper, seeded, diced ½ inch

2    cans (15 ounces)  garbanzo or cannellini beans, rinsed, drained

2    tablespoons yellow mustard

3    tablespoons cider vinegar

3    tablespoons pure maple syrup

1    tablespoon Worcestershire sauce

METHOD

Heat a large skillet over medium heat and add the olive oil. When warm, add the ham cubes and saute until slightly browned. Remove to a Dutch oven and set aside. Add the onions to the skillet and cook until translucent, about 4 to 5 minutes. Add the garlic and cook for another minute. Add the diced peppers and cook until tender-crisp, about 4 to 5 minutes. Transfer all to the Dutch oven.

In a small bowl, whisk together the mustard, vinegar, maple syrup and Worcestershire sauce. Add the drained beans and blended sauce to the Dutch oven, mixing well. Cover and refrigerate overnight. Before serving, add 2 tablespoons of water to the bean mixture and reheat for 8 to 10 minutes over medium heat or until it reaches serving temperature.

Adapted from a recipe in Better Homes and Gardens  magazine

Beef and Bean Casserole

INGREDIENTS

2    tablespoons olive oil

1    pound London broil, diced ½  inch

2    cups white onions, chopped

4    cloves garlic, thinly sliced

1    can (15 ounces) tomato sauce

½   cup dry red table wine

2    tablespoons dried parsley

2    tablespoons dried sage

4    anchovy fillets, chopped

2    cans (15 ounces) cannellini beans, rinsed, drained

METHOD

In a large skillet over medium-high heat, add the olive oil and swirl to coat. When warm, add the beef chunks and brown on all sides, about 4 to 5 minutes. Transfer to a bowl and set aside.

Add the onions to the skillet and cook until translucent, about 4 to 5 minutes. Add the garlic and cook for 1 minute. Add the tomato sauce, the red wine, the parsley and sage, and the anchovies to the skillet. Cook the sauce for 4 to 5 minutes, stirring occasionally.

Add the beef cubes and beans to the sauce and bring to a boil. Reduce the heat to a low simmer and cook, covered, for 25 to 30 minutes or until the beef is thoroughly cooked and tender. Remove from the heat and transfer to individual serving dishes.

Loosely based on  a recipe in Better Homes and Gardens  magazine.

Mexican White Bean Soup

INGREDIENTS

1    tablespoon olive oil

1    medium onion, chopped (1 cup)

2    stalks celery, sliced (1 cup)

2    medium carrots, sliced (1 cup)

3    cloves garlic, minced

2    teaspoons ground cumin

1    ;pinch or more cayenne pepper

2 ½   cups low sodium chicken broth

1    can (15 ounces) white beans

1    cup salsa verde or taco sauce

      sour cream for garnish

      fresh cilantro for garnish

METHOD

Heat a large Dutch oven or skillet over medium heat. Add the olive oil and the onion, celery, carrots and garlic. Cook the vegetables for 6 to 7 minutes or until tender, stirring occasionally. Add the pepper and broth. Retain ¼ cup of the beans and add the remainder to the soup, cover and bring to a boil. Reduce heat to a simmer and continue to cook for 4 to 5 minutes.

Using a hand-held blender or a counter top blender, carefully blend the soup slightly, leaving some pieces of vegetables. Add the salsa and the retained beans and continue to cook to reheat the soup. Remove from the heat and serve with a dollop of sour cream and chopped cilantro

Adapted from a recipe in Better Homes and Gardens  magazine

Quick Baked Beans

They are quick to make, they taste pretty much like the canned baked beans and you don't have to bake them.

INGREDIENTS

4    slices bacon

1    cup white onion, chopped

4    cloves garlic, minced

½   cup low sodium chicken broth

½   cup dark brown sugar

1    tablespoon prepared yellow mustard

1    teaspoon smoked paprika

1    pinch cayenne pepper

2-3    cans (15 ounces) navy beans or equivalent, drained

1    can (8 ounces) tomato sauce

2    tablespoons dried thyme

METHOD

Heat a large skillet over medium heat and cook the bacon until crisp, about 7 to 8 minutes. Remove bacon to paper towels to drain, reserving fat in the skillet. When bacon cools, chop into small pieces.

Add the onion to the skillet and cook until translucent, about 3 to 4 minutes. Add the garlic to the skillet and cook for 30 seconds. Add the broth, sugar, mustard, paprika, pepper, beans, tomato sauce and thyme. Reduce heat to a simmer and cook for 10 minutes, uncovered. Remove from the heat and stir in the chopped bacon bits. Serve immediately.

Adapted from a recipe in Cooking Light magazine

Indian Bean and Chicken Stew

INGREDIENTS
1    tablespoon olive oil
1    pound boneless skinless chicken thighs or breast

1    medium onion, diced

3    cloves garlic minced

1    can (15 ounces) diced tomatoes

1    teaspoon powdered ginger

1    teaspoon curry powder

1    teaspoon ground cardamom

½   cup chicken broth

1    can (15 ounces) garbanzo or cannellini beans, drained

1    cup chopped fresh spinach

1    tablespoon lime juice

METHOD
Add the olive oil to a large sauce pan over medium heat. Cut the chicken into 1/21 inch cubes and add to the skillet. Cook the chicken for 2 to 3 minutes, stirring to brown. Add the onions and garlic and cook, stirring, for 4 to 5 minutes. Add the tomatoes and their  juice, the ginger, curry and cardamom and stir to combine.

Add the broth, bring to a boil, reduce the heat to a simmer, cover and cook for 10 minutes. Add the beans and spinach and cook until the spinach is well wilted. Remove from the heat and stir in the lime juice. Serve immediately.

Based on a recipe from Better Homes and Gardens  magazine.

Corn, Rice and Beans

INGREDIENTS
½   cup Cannaroli or Arborio rice
1    tablespoon olive oil
1    small onion, chopped
1    cup low salt chicken broth
1    cup corn kernels, thawed and drained
1    can (15 ounces) Black Beans, rinsed and drained
½   cup medium Salsa
2    tablespoons chopped fresh cilantro

METHOD

In a small saucepan, bring 2 cups of water to a boil, add the rice, lower the heat to a simmer and cook for 5 minutes. Remove from the heat, drain and set aside.

In a large sauce pan over medium-high heat, add the olive oil and swirl to coat. Add the onion and cook, stirring occasionally, for 5 to 6 minutes until the onions become translucent. , Add the broth, corn, beans, salsa and reserved rice. Stir to thoroughly mix and cook over medium heat for about 10 minutes, stirring occasionally to prevent sticking. Transfer to individual serving bowls and garnish with the cilantro.

Bean and Barley Soup

INGREDIENTS
2    cups water
¾   cup dry barley
2    tablespoons olive oil
1    medium white onion, chopped
6    cloves garlic, minced
1    tablespoon dried basil
2    cans (15 ounces) cannellini beans, rinsed
1    can (15 ounces) diced tomatoes
1    can (8 ounces) tomato sauce
3    cups chicken broth
1    teaspoon salt
3    ounces baby spinach, chopped

METHOD

Bring the water to a boil in a medium sauce pan and add the barley, Return to a boil, reduce heat to a low simmer, cover and cook for about 45 minutes or until the barley is soft. Set aside.

While the barley is cooking, prepare all the other ingredients.. Then, place a large sauce pan or stock pot over medium-high heat and add the olive oil. Add the onion and cook for 5 to 6 minutes or until translucent. Add the garlic and cook for 1 minute. Add the basil, beans, tomatoes, tomato sauce, broth and salt. Bring to a boil, reduce to a simmer, cover and cook until the barley is done or at least 10 minutes.

Add the barley with its liquid to the stock pot, bring to a boil, lower the heat to a simmer, cover and cook for 8 to 10 minutes. Remove from the heat and stir in the spinach. Allow the soup to sit for 7 to 8 minutes before serving. This recipe will serve 8 easily.

Bean, Sausage and Chicken Pot

INGREDIENTS
3    slices thick bacon, chopped
6    ounces Andouille sausage or equivalent
1    pound bone-in chicken drumsticks or thighs, 4 to 6
1    large white onion, chopped
1    cup peeled and chopped carrots
1    cup chopped celery
3    cloves garlic, minced
2    cups low sodium chicken broth
1 ½   tablespoons tomato paste
1    tablespoon each dried parsley and thyme
2    cans (15 ounces) cannellini beans, rinsed, drained

METHOD

Preheat the oven to 350 F. In a large skillet over medium heat, cook the bacon, stirring, until crisp, about 6 to 8 minutes. Using a slotted spoon, remove to a bowl. Cut the sausage into 1/4 inch slices and add to the pot. Cook the sausage, stirring occasionally, until well browned, about 6 minutes. Remove to the bowl with the bacon.

Add the chicken to the pot and brown it well on all sides, 8 to 10 minutes. Remove it to the bowl with the bacon and sausage and set aside. Add the onions to the pot along with the carrots and celery. Cook these for 5 to 6 minutes until softened and add the garlic. Cook for 1 minute and add the broth, tomato paste and herbs.

Pour the rinsed beans into an oven-proof pan or Dutch oven and add the vegetables mixing well. Add the bacon and sausage pieces and arrange the chicken pieces on the top of the pot with the skin exposed. Bake for 50 to 60 minutes, remove from the oven, allow time to cool slightly and serve with at least one piece of chicken with each serving of beans.

From a recipe in Better Homes and Gardens magazine

 

Red Beans and Rice

INGREDIENTS
1     pound Andouille sausage
1     tablespoon olive oil
1 ½   cups chopped white onion
1 ½   cups chopped poblano chile
1     cup chopped celery
2     tablespoons chopped fresh thyme or 1 tablespoon dried
10   cloves garlic, minced
1     bottle (12 ounce) lager beer
1     cup low sodium chicken broth
½    teaspoon cayenne pepper (optional)
2     cans (15 ounces) red kidney beans
3     bay leaves
½    cup thinly sliced green onions, divided
2     tablespoons cider vinegar
3     cups hot cooked long grain white rice

METHOD

Cut the sausages cross-wise into ¼ inch slices. Heat a large skillet over medium heat and add the olive oil. Add the sausage and cook for 6 minutes or until browned. Add the onions, chile, celery, thyme and garlic. Cook for 5 minutes and add the beer; bring to a boil and scrape up the brown bits from the bottom of the pan.

Add the broth, pepper, beans and bay leaves. Bring to a boil, lower heat to slow simmer, cover and cook for 20 minutes. Take off the heat, discard the bay leaves and add half of the green onions and vinegar. Mix in the rice and allow it to sit for a few minutes to absorb all the liquid. To serve, sprinkle with the remaining green onions and a bit of chopped flat-leaf parsley.

Based on a recipe in Cooking Light magazine.

Black Bean Sausage Stew

INGREDIENTS
2    chorizo or other spicy sausage
2    tablespoons olive oil, divided
1    medium white onion, chopped (about 1 cup)
1    medium red bell pepper, cored, diced
1 ½  cups celery, diced to ¼ inch (3 stalks)
6    cloves garlic, minced
2    cups low sodium chicken broth
2    cans (15 ounces) black beans, rinsed, drained
2    teaspoons dried oregano
2    teaspoons ground cumin
2    teaspoons chili powder
¼   cup sour cream for garnish

METHOD

Cut the sausages into half length-wise and then cut into small slices cross-wise. Heat a large skillet over medium heat and add 1 tablespoon of the olive oil. Add the sausage pieces and cook for 3 minutes, stirring occasionally. Remove with a slotted spoon and reserve.

Pour the second tablespoon of oil into the skillet and add the onions, peppers, celery and garlic.. Cook the vegetables for 10 minutes, stirring occasionally. Meanwhile, in a large sauce pan, add the broth (you can substitute 1 cup of white table wine for 1 cup of broth.) Add the beans, oregano, cumin and chili powder. Cook this over medium heat until the vegetables are done.

Add the vegetables to the sauce pan along with the sausages and bring to a boil. Reduce heat to a simmer, and cook for about 6 to 8 minutes. Remove from the heat and ladle into 4 soup bowls, topping each with a tablespoon of sour cream. Pass the sour cream with the stew for those who desire more.

Based on a recipe in Cooking Light magazine.

Five Bean Casserole

INGREDIENTS
4    slices bacon
1    medium onion, chopped (2 cups)
3    cloves garlic, minced
2    tablespoons mustard powder
¼   cup brown sugar
1    cup cider vinegar
1    can (15 ounces) cannellini beans, rinsed, drained
1    can (15 ounces) black beans, rinsed, drained
1    can (15 ounces) red kidney beans, rinsed, drained
1    can (15 ounces) garbanzo beans, rinsed, drained
1    can (15 ounces) butter beans, rinsed, drained
2    teaspoons dried thyme
2    teaspoons dried tarragon

METHOD

Preheat the oven to 325 F. In a medium skillet, cook the bacon until it is crisp. Remove to paper towels and reserve the fat. When the bacon is cool, cut into very small pieces and reserve.

Place the onion into the skillet with the bacon fat and cook for 4 to 5 minutes until it is translucent. Add the garlic and cook for 1 minute. Add the mustard powder, sugar and vinegar, cover, lower the heat to a bare simmer and cook for 8 to 10 minutes.

In a 4 quart baking dish, mix the five beans, the onion mixture, the reserved bacon bits and the spices. Mix well, cover and bake for 45 minutes. Allow the beans to cool slightly before serving.

Formal Chili (Black and White)

INGREDIENTS
1   tablespoon olive oil
1   medium white onion, diced
½   pound ground turkey or chicken
4   cloves garlic, minced
1   tablespoon ground cumin
1   teaspoon ground coriander
1   tablespoon chili powder
1   bit cayenne pepper, or more (optional)
2   tomatillos, husked, washed, diced
3   medium poblano chilies, seeded, ribs removed, diced
1   serrano chilie, seeded, diced
1   jalapeno chilie, seeded, diced
2   cups low sodium chicken broth
1   can (15 ounces) cannellini beans, rinsed, drained
1   can (15 ounces) black beans, rinsed, drained

METHOD

In a large sauce pan over medium-high heat, add the olive oil and the onions. Sauté until the onions are tender, about 5 minutes, and add the ground turkey. Stir the turkey constantly while it is browning to break up any lumps. Add the minced garlic, cumin, coriander, chili powder and optional cayenne. Stir and cook the spices until fragrant, about 30 seconds.

Add the tomatillos, poblano, serrano and jalapeno chilies, broth and both beans. Bring to a boil, cover, lower the heat to a simmer, and cook for 20 minutes to blend all the flavors and cook the chilies. Serve immediately with tortilla chips, guacamole and beer..

Three Bean Casserole

INGREDIENTS
½   cup chopped white onion
1    pound lean ground beef (under 10% fat)
1    can (15 ounces) red kidney beans, rinsed, drained
1    can (15 ounces) cannellini beans, rinsed, drained
1    can (15 ounces) black beans, rinsed, drained
1    can (8 ounces) tomato sauce
¼   cup chicken or beef broth
1    tablespoon Dijon style mustard or equivalent
¼   cup packed brown sugar
2    tablespoons white vinegar

METHOD

Preheat the oven to 325 F. In a large skillet overt medium heat, add the onion and hamburger and cook the ground beef until it is no ,longer pink, breaking it up with a wooden spatula as it cooks. Add the beans to the skillet off the heat.

 n a small bowl, combine the tomato sauce, broth, mustard, brown sugar and vinegar, mixing well. Pour into the skillet and stir to combine. Pour the mixture into an 8 by 8 or slightly larger baking dish, cover with aluminum foil or other cover and bake for 20 minutes. Remove and cool slightly before serving.