Bac'n Beans

I think these taste just like pork and beans but with bacon (which is technically still pork) so my husband came up with the name Bacon Beans but to take out the "o" and make it an apostrophe. 

Bac'n Beans

1 pound dry Great Northern beans

4-5 slices bacon, chopped

1/3 cup diced onion (1/2 cup if you chop instead of dice)

1 teaspoon dried sage

Two good pinches of red pepper flakes

4 Tablespoons tomato paste

2 Tablespoons honey

2 cups chicken broth

15 oz can tomato sauce

Place beans in large pot and cover with water.  Bring to boil and boil for 2 minutes.  Turn off heat and let sit covered for an hour.  Drain the beans and return to pot.  Cover with at least 2 inches of water and return to boil.  Simmer, covered, until the beans are soft.  Takes approximately an hour.  Drain.

Meanwhile in a smaller pan cook the bacon until nearly done. Drain off most of the fat.  Add onions.

Cook until golden brown and soft. 

Add red pepper flakes and sage.  Cook for 1 minute. Add tomato paste, honey, chicken broth, and tomato sauce.  Stir to combine and then pour into beans. 

Stir well. Cover the pot with an oven proof lid or two layers of foil. Cook at 325 degrees for 1-1/2 hours, removing cover for last 15 minutes.

White Chicken Chili

Play with the seasonings as you like.  If you like it spicier add more chilies and/or cayenne.  If I were making fajitas I would add lime juice and onion powder so it's nearly the same chicken meat and you could use the same here

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White Chicken Chili

olive oil

1 pound boneless skinless chicken breasts

1-1/2 t cumin

couple dashes dried red pepper (cayenne) (more as you like)
1/2 t salt
1/4 t pepper
1/2 cup diced onion
2 - 15 ounce cans Great Northern beans (white), undrained
2 cups chicken broth
4 ounce can green chilies, undrained
up to 1/2 cup sour cream

In a medium bowl add about 1/2 Tablespoon of olive oil, seasonings, and chicken.  Turn to mix and coat. For best flavor grill chicken. Cut into nice size chunks.

Meanwhile, cook onions in a little bit of olive oil until soft.  Add broth and beans.

Stir in chunked chicken and cook for 20 minutes.  This will soften the beans a bit more and thicken your soup. 

 Stir in sour cream.

To serve, top with tortilla strips and more sour cream if you like.  

Three Bean Baked Beans

What BBQ wouldn't be complete without a side of baked beans?  This one takes a little bit more effort than the usual can of pork n beans that has been doctored but the flavor is worth it!

I always make extra and freeze it.  Thaw, heat and eat!

Three Bean Baked Beans                                                       Printable Recipe

2/3 cup EACH black, pinto, and great northern beans

8 cups water

5-6 bacon slices, chunked, cooked, and drained

1/3 cup diced onion

2 teaspoons dry mustard

3/4 cup ketchup

2 Tablespoons apple cider vinegar

3 Tablespoons honey

2 Tablespoons molasses

3/4 cup water

In large ovenproof stockpot add the beans and water.  Be sure to pick through your beans as sometimes there can be rocks.  Bring to boil and boil for 1-1/2 hours, maybe 15 minutes more. They should be soft but hold their shape.  They will not get much softer in the oven so be sure they are how you like them.  You will need to try all three types of beans. The water will look yucky since there are black beans in it but that is ok. 

Drain the beans to a colander. (That will help with their color.)

In same pot, saute onions in a small bit of olive oil until they are soft.

 Add mustard, ketchup, vinegar, honey, molasses, and water.  

 Add beans and bacon. Stir.

Bake at 350 degrees, covered for 45 minutes (I use foil.) Uncover and bake for 15 more minutes. If you find your beans are wet you can cook longer or start off with less water but you will need to check it.  3/4 cup works for us and as it sits the beans seem to soak up some.

 Enjoy as is or you can add hot dogs and the kids can enjoy beans and wienies!! No more baked beans in a can for us.

**Can be frozen and thawed out later, heat and eat!

Hoppin' "Jenny"

Originally called "Hoppin' John" this is a southern dish usually made with ham.  This is Iowa, we want beef so I swapped it for the ham and changed the name.

Hoppin' "Jenny"

1 pound ground beef

1/2 c green (or mix of red and green) pepper, diced

1/2 c onion, diced

1 can blackeye peas, undrained

Cooked brown rice

In large skillet cook peppers, onions, and beef until the vegetables are tender and the beef is thoroughly cooked.

 Stir in blackeye peas (you may or may not want all of the liquid.)

Serve over cooked brown rice.

"Refried" Beans

"Refried" Beans

1 can black beans, undrained
salt
pepper
garlic, optional


Add all to a pan set to low/med heat. As the beans cook use a potato masher to mash. Mash it as little or as much as you like. You will need more liquid as it cooks and thickens. I use the can to get water so I can get the rest of the goodies out that are left in the can when you dump it out the first time.


Simple yet so tasty! Great with fajitas too.