Brown ground beef, bacon and onion.
Add and mix red beans, pork and beans, chili beans and brown beans.
Add brown sugar, catsup, barbecue sauce, mustard, molasses or Karo syrup, salt and pepper.
Bake at 350\u00b0 for 1 hour.
Heat water and beans to boiling in Dutch oven. Boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Add enough water to cover beans, if necessary.
Heat to boiling. Reduce heat. Cover and simmer 1 hour. Stir in remaining ingredients. Cover and simmer until beans are tender, 50 to 60 minutes.
(Add small amount of water, if necessary.)
Serves 4.
Soak overnight 1 to 1 1/2 pounds brown beans or kidney beans. In morning, cook until tender; about 2 hours, drain.
Add 1 large bottle catsup, 1/2 box brown sugar, 1 teaspoon mustard, onion and 4 pieces of bacon cut small.
Bake in oven until bubbly, about 1 hour at 325\u00b0.
Don't cover.
Wash and drain beans.
Add 7 cups water.
Cover and let stand overnight.
In the morning, bring to simmering point.
Cover tightly and simmer 3- 3 1/2 hours or until beans are tender.
Add sugar, syrup, vinegar, salt and nutmeg.
Mix cornstarch with 1 tablespoon cold water and stir into beans.
Simmer uncovered 15 minutes, until thickened (you may need to add more cornstarch).
Serve hot.
Brown meat; season to taste and drain.
Add other ingredients and mix well.
Pour into baking dish.
Mix up corn bread and spread evenly over entire mixture.
Bake at 400\u00b0 until corn bread is browned.
Great for left over beans.
Can use ground turkey.
Cook brown beans as you usually do.
Season as usual with salt, pepper and grease.
While beans are boiling, add the beef bouillon cubes.
When beans are close to done, add the sausage, Ro-Tel and tomato sauce.
Cook until done.
Wash beans and soak overnight.
Cook slowly in same water until tender (about 2 hours).
Add salt, molasses, vinegar and sugar.
If they seem too juicy, thicken with a little cornstarch paste.
In a 5 quart stock pot.
add your beans ,ham,sausage and cover with water.add your spices .and boil for 4 hours.add water as needed.
Mash up 2 cups of cooked brown beans.
Add the diced green pepper, onion, corn meal, flour, eggs, black pepper, pinch of salt and condensed milk.
Mix all ingredients together.
Pat out into cakes.
Place cakes into greased pan.
Fry cakes approximately 5 minutes on each side, or until done.
and pick up all the brown bits. Add the meat back
ans pork and beans or baked beans.
Stir beans into the sauteed
In a large dutch oven, brown beef over med. heat. Drain fat. Add onion & celery, cook until tender. Stir in soup, tomato paste & ketchup, simmer 15-20 minutes. Spoon into large kettle or roaster. Add all remaining ingredients. Stir well. Bake, uncovered, at 350 for 1 hour.
String & cut beans into 2.5cm lengths. Place into a shallow dish with stock, cover & cook on high for 8 minutes or until beans are tender; drain & reserve stock.
Place butter, onion & garlic in a separet dish, cook on high for 4 mins or until onion is tender.
Stir in flour, then lemon juice and reserved stock, cook on high for 3 mins or until mixture boils & thickens, stirring once.
Combine beans with hot sauce, reheating for approx 2 mins if necessary.
In saucepan, combine beans, tomato sauce, brown sugar, dry mustard and hot dog slices.
Heat on medium for 10 minutes. While bean mixture is heating, place 1/2 cup corn chips into 4 serving bowls.
Add 1 cup hot mixture over corn chips.
Place cheese slice or grated cheese on top of each serving.
Mix ground beef, onions and salt.
Roll meat into small balls; fry in oil until brown.
Add to meat the catsup, water, sugar, vinegar and mustard.
Bring to boil.
Reduce heat and simmer for 10 minutes.
In large casserole dish, place both beans and pineapple.
Add meatballs and 1/2 cup of pineapple.
Bake, uncovered, at 375\u00b0 for 45 minutes.
Pick over and rinse the beans. Add the water and soak the beans at least 12 hours.
Bring the beans and soaking water to a boil. Cover the pan and simmer for 1 1/2 hours.
Add the salt, vinegar, syrup, brown sugar, butter, and cinnamon stick. Stir to mix.
Simmer, uncovered, for 1 hour, or until the beans are tender. The liquid should be as thick as a sauce at the end of the cooking period.
If the liquid is not thickened, turn up the heat for 10 minutes, or until the liquid is reduced. Remove the cinnamon stick. Serve hot.
Cut bacon into small pieces and fry.
Remove from drippings. Saute onion until brown in drippings.
Remove onions from drippings and add seasonings.
Simmer for 15 minutes in skillet. Mix with beans, onions and bacon.
Bake 1 hour at 350\u00b0 or simmer in crock-pot for several hours.
Freezes well.
Wash beans. Put into a saucepan and add 5 cups water. Soak overnight.
Set saucepan over high heat and bring water to the boiling point quickly. Reduce heat and cook over low heat about 1 hour.
Add seasonings and continue to cook over very low heat for another hour, or until mixture thickens and beans are tender.
If it doesn't thicken enough, remove the cover, turn heat on high and stir and cook for about 10 minutes. Add 1/2 cup water if the beans are too thick.
Put the beans in a pan with the
Marinade douchi with millet wine for about 10 minutes.
Cut ginger into thin strips.
Put small amount of water into the pot, let it boil.
Put fish heat resistant bowl or plate, add beans and cover with ginger.
Place into the pot, steam for 20-30 minutes.
Serve with rice and asparagus.
https://www.youtube.com/watch?v=GLJuw05Jy_8.