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101 Things to do with Beans
     

101 Things to do with Beans

by Eliza Cross
 

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From Crispy Green Bean Fries to Lucky Black-Eyed Peas and The Ultimate Nachos, 101 Things to Do with Beans elevates legumes to a whole new level. Includes recipes for at least twelve varieties including green beans, great Northern, pinto, black, navy and cannellini. Enjoy tasty dips and appetizers, soul-soothing soups and stews, hearty dinners and sides, and much

Overview

From Crispy Green Bean Fries to Lucky Black-Eyed Peas and The Ultimate Nachos, 101 Things to Do with Beans elevates legumes to a whole new level. Includes recipes for at least twelve varieties including green beans, great Northern, pinto, black, navy and cannellini. Enjoy tasty dips and appetizers, soul-soothing soups and stews, hearty dinners and sides, and much more in this new collection of easy-to-make recipes—all created from delicious, nourishing beans.

Product Details

ISBN-13:
9781423639497
Publisher:
Smith, Gibbs Publisher
Publication date:
08/01/2015
Pages:
128
Sales rank:
636,767
Product dimensions:
5.50(w) x 7.20(h) x 0.40(d)

Read an Excerpt

Refried Beans (Frijoles)

1 pound dried pinto beans, rinsed and picked over

6 cups water

2 onions, chopped

2 cloves garlic, peeled and minced

2 teaspoons salt

1⁄2 cup butter

The night before or at least 8 hours prior to cooking the beans, pour them into a large pot and cover with cold water 3 inches above the beans; remove any beans that float to the top. Cover and set aside at room temperature for at least 8 hours or overnight.

Drain and rinse the soaked beans, and transfer them back to the pot. Cover with the water and add the onion and garlic. Cook 21⁄2 hours, or until beans are soft. Remove from the heat and drain, reserving the cooking water. Mash beans well with a potato masher. Add salt and some of the cooking water to make a smooth consistency.

Melt the butter in a large skillet over medium heat, and add the beans. Cook, mashing and stirring, until butter is incorporated and beans are smooth. Makes 6 servings

Pork Chop ’n’ Bean Bake

1 tablespoon vegetable oil

8 boneless or bone-in pork chops, 1⁄2 inch thick

salt and pepper

garlic powder

3 cans (15 ounces each) pork and beans

1 onion, chopped

1 green bell pepper, chopped

3⁄4 cup ketchup

1⁄4 cup barbecue sauce

1⁄4 cup brown sugar

1 tablespoon yellow mustard

1⁄8 teaspoon cayenne pepper

Preheat oven to 350 degrees and grease a Dutch oven or large casserole dish.

Heat the oil in a large skillet and brown the chops on both sides, in batches if necessary. Season with salt, pepper, and garlic powder to taste; drain and reserve.

In a large bowl, mix together the pork and beans, onion, bell pepper, ketchup, barbecue sauce, brown sugar, mustard, and cayenne. Pour half of the bean mixture in the Dutch oven, and arrange the pork chops on top. Top with remaining bean mixture.

Bake, covered, for 45 minutes. Uncover and continue baking for 30 more minutes, or until chops are tender. Makes 8 servings.

Meet the Author

Eliza Cross writes about cuisine, art, architecture, green living, and other lifestyle topics for numerous publications including Mountain Living, Natural Home, and Eco Structure. The author of three books-including Food Lovers' Guide to Colorado and Family Home of the New West-she is also a senior editor for Western Art & Architecture magazine. Combining her love of cooking and design, Cross often prepares and styles cuisine for photo shoots, and has been known to teach the occasional soup-making class. A member of the American Society of Journalists and Authors, she serves on the Board of Directors for the Colorado Authors' League and lives in Centennial, Colorado, with her family.

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