eans into a large heavy pot and cover with water, about
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.
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
ot boil).
Drain (reserving bean liquid).
Cut salt pork
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.
n the bottom of the bean pot, along with the onion.
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.
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.
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.
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.
Combine all in a casserole dish or bean pot. Bake at 350\u00b0 for 1 hour.
Heat the olive oil in a large soup pot over medium heat; saute the onion, celery, garlic, jalapenos, and carrots for about 3 minutes.
Add in the 10 cups water, the soaked and drained beans, ham bone (or sausage) tomatoes, ginger, salt and pepper.
Bring mixture to a boil over high heat; lower heat, and simmer, uncovered, until the beans are tender, 2 1/2 to 3 hours.
*Soup can be made up to 4 days in advance and refrigerated; it can be frozen for up to 2 months.
To serve, reheat and add water or stock if it has become too thick.
Rinse lentils; drain.
Combine in saucepan lentils, onion and salt.
Bring to a boil.
Cover and simmer 45 minutes.
Stir in brown sugar, catsup, molasses and oil.
Turn into 1-quart bean pot or casserole dish and bake, uncovered, at 350\u00b0 for 1 1/4 hours.
Combine all ingredients in 2-quart casserole or bean pot. Bake uncovered for 1 hour.
Makes 6 to 8 servings.
Fry onions in bacon fat until soft.
Mix all other ingredients.
Put all in bean pot and bake about 1 1/2 hours at 350\u00b0.
Stir constantly.