Basic Basque Beans Recipes

Steps:

• Soak beans overnight.
• Cover beans with cold water and cook until nearly tender (about 1 ½ hours, or 30 minutes in a pressure cooker).
• Drain.
• (this can be done a day ahead) In large casserole, heat oil and cook onion until soft; stir in garlic, then tomatoes, parsley, beans, red pepper flakes, oregano and 1 cup water.
• Simmer, covered, over medium-low heat, or uncovered in 340°F oven for 2-3 hours, until beans are tender and most of liquid is absorbed.
• Stir in green pepper and cook, uncovered, 20 minutes longer.
• Season to taste.
• For crock pot: Prepare beans up to step 2.
• Add all remaining ingredients, including beans, to your crock pot.
• Cook on low for 10-12 hours.

Steps:

• Wash and pick over beans to discard any stone or other debris. After preliminary preparation, add fresh cold water (hot water toughens them) to about 2 inches above beans.
• Add soup bones or ham hocks. Bring to a boil and skim off the foam that forms. After beans have simmered covered for about 45 minutes, and are beginning to soften, add the rest of the ingredients. (If onion or salt is added in the beginning, the beans may toughen).
• Continue cooking for about 45 minutes, or until beans are very tender. Adjust seasoning to taste.

Steps:

• Combine beans and water in large pot. Bring to a boil over high heat. Reduce heat and simmer 2 minutes. Remove from heat. Cover and let stand 1 hour. Meanwhile, cook chorizo over medium heat in skillet until brown, breaking up as little as possible. Drain and set aside. When beans are finished soaking, drain and return to pot. Add beef broth, pork, onions, garlic, bay leaf and oregano. Bring to a boil. Reduce heat and simmer 1 hour. Add chorizo, salt and pepper and simmer, uncovered, until beans are very tender and broth thickens slightly, about 20 minutes, stirring occasionally. Remove bay leaf.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, cook the ground beef, onion, and mesquite seasoning until the meat is no longer pink, breaking it up into crumbles as it cooks, about 10 minutes. Drain excess grease, and transfer the meat mixture to a large baking dish. Stir in the baked beans, molasses, brown sugar, barbeque sauce, dry mustard powder, and cayenne pepper, and mix until any small lumps of brown sugar have dissolved.
• Bake in the preheated oven until the beans are bubbling and the flavors have blended, about 20 minutes.

Steps:

• In an 8 quart heavy pot, put beans and at least twice as much water. Cover and bring to boil. Turn off heat and let sit for 1 hour. Drain the beans and return to the pot. Add remaining ingredients except for the chorizo, salt and pepper. Bring to boil and simmer for 1 hour. Add chorizo and simmer uncovered for 20 minutes, stirring occasionally. Beans should be very tender and the liquid will thicken a bit. Taste to see if it needs salt and pepper.

Steps:

• Cook bacon until crisp; remove from skillet. Add onion and garlic to o1 tablespoon bacon drippings. Cook until tender on low heat.
• In a saucepan, combined tomato sauce, onion, garlic, and bacon; bring to a boil. Add drained string beans and simmer for about 15 minutes. Season to taste.
• If using fresh or frozen beans, cook until tender.