Best 6 Sunday Beans Recipes

ST. JOHN BEANS AND BACON

Steps:

• Drain the beans and put them in a medium pot. Cover by about 1 inch of cold water, bring to the boil, reduce to a simmer and cook until beans are thoroughly giving (but not mushy). This will take approximately 1 to 2 hours, depending on the freshness of the beans. Once cooked, remove from the heat, but keep them in their liquor so they do not dry out.
• Get a large, deep pan hot and add the duck fat (or oil). Add the lardons and cook over low heat to render the fat, stirring occasionally, about 20 minutes.
• In a saucepan, combine stock, garlic cloves and bouquet garni. Heat to a simmer then cook, 30 minutes. Turn off the heat and set aside.
• When the lardons are golden, remove with a slotted spoon. To the fat in the pan, add onions, leeks and celery, season with salt and cook until softened, about 10 minutes. Add the sage and the entire tin of tomatoes and their juices, crushing the tomatoes in your hands as you do so. Let this cook down for 15 minutes to thicken the tomatoes, stirring to remove all the good lardon bits that might adhere to the pan. Stir in 1 cup of the simmered stock. Season to taste.
• Drain the beans and add them to the pan with the tomato mixture. Add the lardons and 1 more cup stock and gently mix everything together. Season very well with salt and pepper. Cover and let cook over low heat for 10 to 20 minutes, adding stock a ladleful at a time if the mixture seems to be drying out. Serve hot.

MOMS SUNDAY BEANS AND RICE

Steps:

• 1. You can use the directions on the back of dry beans to prepare the beans. I like to soak bean in the morning when I get up and start prep for cooking around noon or 1pm.
• 2. After soak over night or quick soak directions- Rinse beans, put in a big pot and add 6 cups of water. Add your stock Turn stove on to med high until boiling. Cover, turn stove to med-med low and simmer for 1 hour. Note- make sure their is about 2in of water above beans the whole cook time. If it get low just add more hot water to make 2in above the beans.
• 3. Pinto seasoning- after an hour add seasoning ( some stores don't carry pinto seasoning already mix ) Homemade Pinto seasoning mix- 1 Tsp. cumin, 1 tsp. salt, 1 tsp. fresh black pepper, 1 Tsp. chili powder, 1/8 tsp. cayenne pepper or 1/2 tsp. red crushed pepper (opt) and 1 Tsp. oregano Cover and cook for another hour on med heat Note- don't let you beans get mushy- means your heat is to high. ( I like to start cooking my rice soon after this step...I make about 3 cups of rice to go with this meal. You can use min rice if you like)
• 4. Onion, jalapeno, and garlic- chop onions, deseed jalapeno and cut into small strips, minced garlic and put all in pot and cook for 1 more hour on med heat. Note- Beans should only take 3 hours of cook time..alway taste your beans before you turn off heat, if bean are still hard... turn up your heat and check every 30-40min until soft- means you had your heat to low or the beans needed more soaking time. Cilantro - add on top 10 min before done. ( If you don't like jalapeno you can add 1/2 can of Rotel tomatoes instead ) Note- to get rid of gas from beans add a 1/2 cup of sliced celery while cooking in the first step it should be dissolve at the end of cooking and or in soaking beans before cook add salt to the soaking water but be sure to rinse soaking water off and add fresh water to cook beans in.

WHITE BEAN PRIMAVERA

Steps:

• Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
• Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
• Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.

FEIJOADA DE DOMINGO (SUNDAY BEAN STEW)

Steps:

• Combine 6 quarts water, black beans, bay leaves, salt, and pepper in a large saucepan. Bring to boil; simmer for 50 minutes.
• Bring remaining 2 quarts water to boil in a large saucepan. Stir in dried beef, pork ribs, and pig's feet; simmer until flavors combine, about 25 minutes. Add smoked sausage, spicy sausage, large bacon pieces, pork belly, pig's ear, and pig's tails; simmer until meat mixture is softened, about 25 minutes.
• Stir meat mixture to the bean mixture; simmer until flavors combine, about 45 minutes.
• Heat vegetable oil in a large skillet over medium heat; add garlic. Cook until warmed through, about 45 seconds; transfer to bean mixture. Add small bacon pieces to the skillet; cook and stir until lightly golden, about 2 minutes. Stir in onion; cook until onion is soft and browned, about 5 minutes. Stir in parsley.
• Stir the onion mixture into the bean mixture; simmer until tender, about 25 minutes. Transfer meat mixture to a serving dish. Pour beans into a separate serving dish.

EASTER SUNDAY GREEN BEANS

Steps:

• Microwave baon 1 to 2 minutes.
• Cut bacon into pieces.
• Mix bacon and beans in large 9 x 13 inch baking dish.
• Combine butter, sugar and garlic powder.
• Pour over bacon mixture.
• over with foil, and refrigerate overnight or several hours prior to baking.
• Bake at 350 degrees for 30 minutes.

DOWN HOME SUNDAY GREEN BEANS

Steps:

• Put turkey necks, broth, garlic, onion, and seasonings in a pot and bring to a boil. Turn heat down and let simmer for 45 minutes to an hour.
• Add green beans; bring back to a boil. Turn down heat and simmer til fork tender or to taste (about 45 - 60 minutes).
• Adjust seasonings to taste.