Pick, sort and boil enough beans to fill crock-pot or use the cheapest (tasteless) canned beans and save an hour.
While beans are heating, dice salt pork into 1/2-inch cubes and rinse well in hot water.
Fry pork in skillet until foaming stops, then add to crock along with 4 tablespoons melted fat.
Add mustard, molasses, peanut butter and ginger.
May be eaten right away but flavor improves with long simmer in crock.
Adjust flavor to taste but use only enough peanut butter to thicken juice and not enough to recognize its flavor.
If using dried beans, combine the soaked beans and 6 garlic cloves in
1. Place whole ham shank in slow cooker.
2. Cover ham with prepared fresh green beans and potatoes.
3. Pour chicken broth and canned green bean juice over all ingredients.
4. Top with salt and pepper.
5. Cook on low 7-8 hours.
6. In the last hour of cooking, remove the bone from the ham shank. The meat should fall off pretty easily (or at least be close to it). Keep meat in slow cooker and continue cooking for 30 minutes.
Saute the bacon and onion and add to beans.
Add remaining ingredients and bake covered at 325 for 1 hour.
Remove the cover and bake for 30 more minutes.
>HOME CANNED DIRECTIONS: Place 1 cup of dried black beans into
Soak the beans in water overnight.
The next afternoon, add some more water to the pot so that the water is about two inches above the beans (don't drain them). Put the pot on the stove and bring to a boil. Cover, reduce heat and simmer for a few hours, checking every 20 minutes or so until the beans are about the same firmness as al dente pasta.
Add the onion, garlic, and all the spices except for the salt. Continue to cook until the beans have the same firmness as you'd find in canned beans.
Add the salt and the coconut oil.
Cook fresh beans in boiling salted water for 10-15 mins. Drain and rinse under cold water. Cook rice in boiling salted water according to package instructions. Drain.
Meanwhile, heat oil in a frying pan and sear turkey, turning, for 5 mins. Add onion, garlic, tomatoes, canned beans and thyme and heat through. Season then add fresh green beans. Serve with rice.
e night before, Place your beans in a large pot and
Add the drained soaked beans (if using canned beans, add them in the
Soak dried beans at least 8 hours.
Place beans and juice in blender or
Drain canned beans.
Cook onion and pepper in 2 tablespoons oil or bacon drippings.
Add to beans with Ro-Tel tomatoes and canned tomatoes.
Add a clove of garlic if you like.
Place in a baking dish.
Place strip of bacon on top.
Bake about 350\u00b0 until brown on top about 45 minutes.
To prepare topping, melt butter in small frying pan; add crumbs and stir over moderate heat until crumbs are golden in color.
Blend in paprika, remove from heat.
Add Parmesan cheese and toss until blended.
Heat green beans, drain off any liquid from canned beans.
Add oil and garlic salt to beans.
Toss lightly.
Serve topped with crunch mixture.
Place string beans in heavy pot with plenty of water or bean juice from canned beans. Add salt, pepper, sugar and bacon drippings to taste. Add cut up, peeled potatoes if desired. Boil and cook down until beans start to shrivel up. Turn down heat and simmer until done like you want them. This will take a couple of hours. Be sure to add more water if necessary.
ime.
Add the green beans and cook until heated through
If using fresh green beans, wash, string and break into 1 1/2-inch pieces.
Cook, covered, until tender (about 25 minutes). Drain and set aside.
b>beans, spices to taste -- hot pepper, paprika, pepper.
Rinse the canned beans
Heat the oil in a large pot over medium heat; add the garlic; cook until fragrant, 1 minute; add the greens, vinegar, water and hot sauce; cook, stirring often, until greens slightly soften, about 5 minutes.
Cover; cook 5 more minutes.
Add the beans with 1/2 cup of the beans cooking liquid (if using canned beans, use water), cover; cook until the collards are tender, about 10 minutes.
Stir in salt, pepper and more hot sauce to taste.
Prepare a large skillet by heating drippings or lard over medium heat.
Cook the garlic, onions and jalapenos until slightly wilted.
Sprinkle in the cumin.
Add in about 1/2 cup of beans and mash with back of spoon or mashing utensil.
If the mixture seems thick, add about a tablespoon of liquid from canned beans or the cooking liquid.
Continue to add beans and mash them together, adding liquid as necessary.
Top with shredded cheese.
Place all ingredients (except Tabasco) in a large 8-quart pot. Slowly bring to boil and simmer, covered, for 2 hours (if you are using soaked dried beans) or for 1 hour if you are using canned beans.
If the level of liquid goes down, replace it with water or the soup will end up being too thick.
Season to taste with Tabasco.
This soup keeps on improving with each reheating!