Trying out recipes to pass on to you.

WANTED: stovetop bean recipes

Posted: September 4th, 2009 | Author: leah | Filed under: Uncategorized | 3 Comments »

Fall is on a lot of minds here. Not only has it been unseasonably cool for late August and now early September, but this week has been rainy to boot. Not to mention college football starts this weekend. All these factors call for a big pot of something warm.

I recently made the death row meal soup I love so. But thanks to Smitten Kitten’s cornbread salad post I want to make the recipe I have from my mom for cornbread salad which calls for a pan of jalapeno cornbread and a pan of regular cornbread tossed with red peppers, celery, green onion and plenty of mayo. It’s a great picnic or cook-out side dish but makes a lot. I’m thinking of halving it and using the rest of the cornbread to serve with a warm pot of beans this weekend. It’s lazy Sunday kind of food.

My husband hasn’t ever bought in to the beans and cornbread club. Honestly, I don’t have a recipe. I rinse and cook pinto or mixed dried beans all day and season sporadically with whatever. Bay leaf, salt and pepper, cumin, paprika, onion or garlic powder. But never the same twice. Can you help me convert him?

Do you have a recipe for slow simmered beans you love to use? I’m dying for a bowl with crumbled corn bread, a few shakes of Tabasco and chow chow relish. Mmm…..

3 Comments on “WANTED: stovetop bean recipes”

  1. 1 Briana said at 12:59 pm on September 4th, 2009:

    we’re connected in more ways than one, l :) i’m soaking a mixture of beans as we speak to slow cook tonight! been sick all week, it’s rainy and i’ve got a hankerin’ for some soul food :) can’t say i’ve got any tips though…haven’t done this too much myself. i’m in the experimenting phases. i do know i’m using some crumbled bacon we have left over and drippings for taste, lots o seasoning, a can of diced tomatoes and an onion. that’s about all i know! :) will def check back here to see what responses you get!!!!

  2. 2 Joh's Dad said at 6:02 pm on September 4th, 2009:

    Being a native New Englander, baked beans are part of my DNA. My favorite method is based on Jeff Smith’s recipe from “Cooks American”.
    Great Northern Beans, soaked overnight.
    Change the bean water once or twice.
    When ready to cook, add baking soda 0.5 tsp, bring to rolling boil, continue for half hour or so, till beans are soft.
    Practical tip #1 – do NOT drain the water at this point.
    While beans are in hot tub, dice a medium or large onion, and a hunk of salt pork (say 0.5 lb per pound of beans, or whatever size the package is in the meat case).
    Also get the following ready: 3.0 T dark molasses; 1.0 T cider vinegar; 1.0 t dry mustard; 0.25 cup brown sugar; 1.0 t salt (adjust – pork is salty); 0.25 t black pepper (I use more – YMMV). Mix this together, and add a cup or so of the boiling bean water. You’ll use it soon.
    Get your bean pot ready. Put 0.33 of the beans in the bottom of the pot. Cover with 0.33 of the diced pork, then 0.33 of the onion. Repeat. Repeat again, ‘cept do beans, onion and pork on top.
    Now add the liquid, to cover. If you need additional liquid, add hot water from the pot.
    Cover, bake in 300 deg. oven for 4 hrs, or 5, or whatever.
    Jeff says stir only once or twice, and to add water to keep beans covered.
    Practical Tip #2: this is the secret to excellent beans. At about the 3 hour mark, take the pot out of the oven. Scoop out a cup or so of the beans (you’ll get some onion and pork too), and put in a bowl or cup. Here’s the tip – mash up the cup of beans till you have a … well, a clump of glop. Put the glop back in the pot, and stir well. Re-cover and finish baking.
    If you know when you’re going to eat, uncover about a half hour before, to get a bit of crust on the top of the pot.
    Letting the beans cool for a while is also good – it allows the glop to help thicken the liquid.
    If you can’t do this before the first meal, it will make the second meal that much better.

    Joh has this recipe, if you want it in a more formal format. I’ve made this many times, and taken it lots of places for pot-lucks and such, and it has never failed me.

    Good luck!!

  3. 3 Joh's Dad said at 7:46 pm on September 4th, 2009:

    Leah, here’s another method, quick and easy, and stovetop (I reread your request – ,aybe shoulda done that first…).

    Canned baked beans can be kicked up with some sauteed bacon and onions. Adding the brown sugar, molasses and cider vinegar also can enliven the can. Pour off the liquid, and replace with your own for added taste. I did these things, with success, before I tackled the whole soak-the-dried-beans thing. For those that like the tomato/barbeque flavor, adding a suitable liquid base is just making your sauce, and adding the drained canned beans.
    I’m sure there are other methods, without going the baking route – let’s see who else respond.
    Again, good luck.

Leave a Reply