beans

  • 1 pound cannellini beans
  • 12 ounces smoked sausage, halved lengthwise and sliced crosswise
  • 3 tablespoons bacon grease or fat skimmed off Ham Bone Stock
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1 bunch green onions, thinly sliced, green and white parts separate
  • ¼ cup minced garlic
  • 2 10-ounce cans diced tomatoes with chiles
  • Ham Bone Stock as needed (see method)
  • 2 bay leaves
  • salt, black pepper, and cayenne pepper to taste
  • 8 ounces cooked ham, diced

 

Ham Bone Stock:

  • 1 meaty ham bone
  • 1 onion, trimmed and quartered
  • 6 cloves garlic, lightly crushed
  • 2 sprigs parsley
  • 2 sprigs fresh thyme
  • 1 tablespoon peppercorns
  • 1 bay leaf
  • 1 teaspoon ham base (optional)
  • 3 quarts water

Ham Bone Stew

Ham Bone Stew

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  • 2 pounds smoked turkey legs
  • 8 cups chicken stock or canned low-sodium chicken broth
  • 2 cups water
  • 3 bay leaves
  • ¼ teaspoon cayenne
  • 2 tablespoons vegetable oil
  • 1 ½ cups small-diced onion
  • ¾ cup small-diced celery
  • 2 ½ teaspoons salt
  • 2 teaspoons minced garlic
  • 2 teaspoons chopped fresh thyme ½ teaspoon crushed red pepper
  • 1 pound dried white beans (great Northern or navy is fine), rinsed, picked over, and soaked over­night
  • 8 ounces butternut squash, diced (2 generous cups)
  • 6 ounces fresh spinach, cleaned and any tough ribs removed (see Note)

Creamy White Beans with Smoked Turkey

Creamy White Beans with Smoked Turkey

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Course: 
  • 1 pound dried navy beans
  • 1 tablespoons salt, plus more to taste
  • 1 pound collard greens
  • 1 tablespoon olive oil
  • 2 onions, chopped, divided
  • 6 garlic cloves, chopped
  • 1 20-ounce package smoked ham hocks
  • 4 bay leaves
  • 1 tablespoon ham base* (optional)
  • ¼ cup bacon grease or cooking oil
  • 1 pound andouille or smoked sausage, halved lengthwise and sliced crosswise
  • 1 medium onion, chopped
  • 1 cup chopped celery
  • ½ chopped bell pepper, red or green
  • ¼ cup chopped garlic
  • 1 bunch green onions, chopped
  • 8 ounces diced smoked ham
  • salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1 bunch parsley, minced (reserve some for garnish)
  • 1 10-ounce can diced tomatoes and chilis
  • hot cooked rice, hot sauce, for serving

Cajun-Style Navy Beans With Sausage

Cajun-Style Navy Beans With Sausage

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  • 1 (14.5-ounce) can red kidney beans, rinsed and drained
  • 1 (14.5-ounce) can wax beans, rinsed and drained
  • 1 (14.5-ounce) can French-cut green beans, rinsed and drained
  • 1 green bell pepper, thinly sliced
  • 1 small onion, thinly sliced 213 cup garlic vinegar, or ⅔ cup sherry vinegar and 1 teaspoon minced garlic
  • ⅓ cup sugar
  • 1 teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • ¼ cup extra-virgin olive oil

Three-Bean Salad

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Course: 
  • 1 medium lemon
  • 1 pound fresh Italian sausage links, hot or mild
  • olive oil as needed
  • 1 medium yellow onion, coarsely chopped
  • 6 cloves garlic, minced
  • ¼ cup chopped fresh rosemary
  • 2 19-ounce cans cannellini beans, drained and rinsed
  • chicken stock as desired
  • salt and pepper to taste
  • hot buttered French bread, for serving

White Beans with Italian Sausage

White Beans with Italian Sausage

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Course: 
  • ⅔ cup panko or regular dried breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • Salt
  • 2 tablespoons olive oil
  • 1 pound sweet Italian sausages, casings removed
  • 1 small yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 heaping tablespoon tomato paste
  • 1 scant tablespoon fresh thyme leaves or 1 scant teaspoon dried
  • ½ cup dry white wine
  • 1½ cups low-sodium chicken broth
  • Two 15.5-ounce cans white beans, such as cannellini or Great Northern, drained and rinsed
  • Pepper
  • 4 large handfuls of baby spinach (optional)

Sausage and White Bean Gratin

Sausage and White Bean Gratin

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Course: 
  • 2 cups dried Great Northern beans 
  • 1 smoked ham shank or ham hock, 3/4-1 pound 
  • 1 small yellow onion stuck with 
  • 3 whole cloves 
  • 1 bay leaf
  • 3 fresh oregano or thyme sprigs
  • 3 large fresh parsley sprigs
  • 1 celery stalk with leaves, cut into 2 or 3 pieces  ½ pound ripe plum (Roma) tomatoes
  • 1 carrot, peeled and sliced 
  • 1 sweet red (Spanish) onion or other sweet onion, diced
  • 1 teaspoon salt
  • Freshly ground pepper

White Bean and Ham Soup

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Course: 
  • 1/4 cup vegetable oil
  • 2 medium yellow onions, diced
  • 3 stalks celery, thinly sliced
  • 1 cup diced carrots
  • 2 pounds lean beef stew meat, cut into bite-sized pieces
  • 1 teaspoon black pepper
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups diced tomato
  • 8 cups beef broth, in all, boxed or home made
  • 1 soup bone (optional)
  • 2 cups tomato juice or spicy V-8 juice
  • salt*, to taste
  • 10 cups total any combination of the following:
    • shelled butter beans
    • shelled peas
    • sliced okra
    • green beans (bite sized pieces)
    • corn kernels
    • diced squash (yellow and/or pattypan)
    • sliced mushrooms

Home Made Vegetable Beef Soup

 Home Made Vegetable Beef Soup

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