Soak beans overnight.
In the morning parboil them for 10 minutes with a teaspoon of baking soda.
Then run cold water through the beans in a colander.
Dice rind of salt pork in 1-inch squares.
Cut in half.
Put half in bean pot (bottom).
Put beans in pot.
Put rest of pork on top.
Mix other ingredients with hot water.
Pour over beans.
Put in 300\u00b0 oven for 6 hours. Add more water when needed.
Uncover for last half hour.
n the bottom of the bean pot, along with the onion.
(For the bean mix you can add to
I like to use a crockpot liner for this. Take Boston Butt and place in crockpot.
Cover meat with brown sugar. I usually make it about 1/2 inch thick on top and stick some to the sides.
Pour Worcestershire sauce over meat and down the sides until the bottom of the crockpot is JUST covered.
Cover and cook on low in crockpot for about 8 hours.
When finished, shred with two forks, add some of the juice from the crockpot to the meat, then add as much BBQ sauce as you would like.
br>Place in large soup pot and cover with 6 cups
Place beans in the pot with hock/fatback. Add 4-5 cups water; let simmer 45 minutes to 1 hour.
Brown hamburger with onion; drain off fat and add to bean pot.
Stir in mushrooms, tomatoes and Worcestershire.
Bring to a boil.
Season if necessary.
Pour into large casserole dish bake at 350\u00b0F for one hour, topping with cheese during last 20 minutes.
Place beans in a 2 quart saucepan & cover with cool water.
Soak overnight.
Drain the beans.
Cover with fresh salted water, and cook over medium heat until beans are just barely tender.
Preheat oven to 300 degrees.
Stir sugar and bacon into beans with water and place in an oven-proof earthenware crock or bean pot.
Top with butter and bake, uncovered, in oven for 3 hours.
If top layer of beans begins to become too dry or begins to burn, cover pot with aluminum foil.
Serves 4.
Set oven low, 250\u00b0.
Pare, quarter and core the apples. Combine the sugar and cinnamon.
Put a layer of apples in the bottom of a bean pot; sprinkle a little of sugar mixture over them.
Continue layering apple quarters and sugar mixture.
Pour enough cider over the apples to cover them completely.
Cover bean pot.
Place pot in oven and bake 2 to 3 hours or until apples are tender.
Yields 4 to 6 servings.
ortugal they use a crockery bean pot but you may use any
f brioche, and the Black Bean Hummus on the other slice
ot boil).
Drain (reserving bean liquid).
Cut salt pork
Rinse bean sprouts. Place first 7 ingredients (mung beans - tomato) in crockpot and cook on low for 8-10 hours.
Add spinach and lemon juice and cook on high for 20-30 minutes.
Place beef in a 4-quart bean pot or casserole dish.
Add flour over meat with fork.
Add the soup mix, cubes, salt, pepper and sauces.
Fill bean pot 2/3 full of boiling water.
Stir and add carrots, potatoes and celery.
Cover and bake in 275\u00b0 to 300\u00b0 oven for 3 hours.
Soak beans overnight in a large pot of water, then rinse and drain.
Pour 4 cups of Veg. or chicken broth into a pot with the beans.
In a seperate pan, cook onion, celery, carrot, pepper, basil and garlic in olive oil until soft. Combine this mixture and remaining ingredients into the bean pot and cover with more broth. Simmer covered for about an hour to desired tenderness. Be sure to occasionally check liquid level and add more broth if necessary. Salt tand pepper to desired taste.
add 9 Bean Salad Dressing Mix to the Bean Mix. (recipe for salad
Wash beans.
Place bouillon, chicken and beans in large pot with water.
Boil; reduce to slow boil for 45 minutes.
Saute onion in oil and add tomatoes and thyme.
Mix well.
Pour tomatoes into bean pot.
Continue to cook at a low boil; add sausage and chili powder.
Let simmer for 1 hour and 45 minutes.
After that time has passed, turn stove off and stir in the sherry.
Let stand for 15 minutes before serving.
In a large pan or kettle, cover beans with water and add 2 tablespoons salt.
Soak overnight.
In the morning, bring to boil and then drain.
Add 2-quarts water.
Bring to boil.
Simmer slowly 2 1/2 hours to 3 hours.
May be cooked in crock-pot.
In a skillet, saute onion, garlic and sausage until sausage is brown. Drain off excess grease; add contents to bean pot with stewed tomatoes, lemon juice and flavor package.
Simmer for 10 minutes. Serves 12 to 14.
Great as a leftover next day.
Also freezes very well.
Place beans in large casserole or bean pot. Fry bacon until crisp. Add onion rings and garlic. Cook in bacon fat for a few minutes. Add dry mustard, vinegar, and sugar. Cook over low heat 20 minutes. Pour sauce over beans. Bake at 350\u00b0 for 60-75 minutes. Serves 12-16.
Follow directions on back of bean bag for soaking beans and cooking.
After beans are cooked, saute onion, garlic and sausage in a pan (I squeeze the sausage out of the casing), until meat is brown.
Add tomatoes, lemon and contents of chili packet.
Simmer 5 minutes, then add to bean pot.
Simmer 30 minutes.
Soak beans overnight. Place all the ingredients in bean pot. Pour hot water over all to about 1-inch over beans.
Cover and bake at 225\u00b0 for 6 hours.
While baking, check for dryness, then add a little water.