Grandma Virginias Buckaroo Beans Recipes

Steps:

• Rough chop the garlic, carrot, serrano and onion into small pieces. Heat the oil in a medium pot over medium-high heat. Add the chopped vegetables and 1 teaspoon cumin to the pot and cook until the onion starts to brown.
• Strain the beans and add them to the pot. Pour in enough water to just cover the beans. Cover and bring them to a boil. Stir, then cover again and lower to a simmer. Simmer the beans until they start to burst, around 1 hour.
• Uncover the pot and add the orange, squeezing the juice into the pot and then dropping the halves in. Stir in the remaining teaspoon cumin and the salt. Continue to simmer to allow the beans to thicken, about 45 minutes more. Add more cumin and salt to taste.
• Serve as a side dish, over rice, or on their own on a taco.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium size mixing bowl sift together flour, baking soda, salt and baking powder.
• In a large mixing bowl cream butter, white and brown sugars together until light and fluffy. Dribble vanilla into the creamed mixture. Beat the eggs, one at a time, into the mixture. Add the sifted ingredients to the creamed mixture. Beat until well mixed.
• Pour chocolate chips, wheat germ and oats into the mixture; fold into dough until well combined. Drop the dough by rounded teaspoonful onto an ungreased cookie sheet.
• Bake 8 to 10 minutes or until the edges are just slightly brown. The cookies will look undercooked but that is the correct consistency. Cool on a wire rack.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.
• Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender-crisp, 3 to 5 minutes. Drain.
• Drain bacon slices on paper towels, reserving grease in the skillet. Saute onion in the bacon grease until softened, about 5 minutes. Stir in brown sugar, vinegar, salt, mustard, and pepper. Stir well, scraping up any onion bits off the bottom of the skillet. Cook until bubbling, 3 to 5 minutes.
• Add green beans to the skillet with the sauce; toss to coat well. Chop cooked bacon and stir into the beans. Serve hot.

Steps:

• Add washed beans to water in large heavy pot; bring to boil.
• Boil for 2 minutes, then remove from heat and cover.
• Let stand an hour.
• Slice onion thick and garlic thin; add them along with the bay leaf and salt pork and bring to a rapid boil.
• Reduce heat to a simmer; cover tightly and cook until beans are tender.
• Add tomatoes, dry mustard, green pepper, chili powder, brown sugar and oregano.
• Cover and simmer for about 2 hours to get full rich flavor.
• Beans should cook until there is just enough liquid left to resemble thick gravy.
• You may have to remove cover at the last hour of cooking to thicken beans.

Steps:

• Drain beans and add fresh water to 2 inches above beans. Add meat, onion, garlic, and bay leaf. Heat to boiling and cover tightly. Cook over low heat for 1 1/2 hours or until beans are almost tender. Add all remaining ingredients, except salt, and more water if necessary. Simmer, uncovered, for 2 hours, stirring once or twice. Taste and add salt, if necessary. There should be enough liquid left on the beans to resemble a medium-thick gravy. If desired, the beans may be baked, covered, at 325° after the first step is completed. Note: Long, slow cooking helps to give a rich, full flavor. May be made ahead and refrigerated, then reheated, even on a barbecue grill.

Steps:

• Place the bacon in a large cast-iron skillet over medium heat and cook until crisp, 8 to 10 minutes. Remove the bacon and all but 2 to 3 tablespoons of the bacon grease.
• Add the onion and jalapeño and cook for a minute or two, then add the green beans. Cook until the green beans are bright green, an additional minute. Add the chicken stock, garlic powder and a good pinch of both salt and pepper. Bring to a simmer and lightly cover, allowing the some of the steam to escape. Cook until the liquid is evaporated and the beans are starting to soften, but still have a bite, 10 to 12 minutes.
• Transfer the beans to a serving vessel. Crumble the bacon and sprinkle it over the top of the beans, along with the fried onions.

Steps:

• add 1 teaspoon baking soda to 6 cups water.
• bring water to a boil.
• sort through beans for debris.
• add navy beans to water.
• boil 10 minutes.
• turn off heat.
• cover pot.
• let sit overnight.
• rinse beans well.
• add beans and all other ingredients to oven proof pot with tight fitting lid.
• stir well.
• add water until beans are just covered.
• cover pot with lid.
• bake 5 to 6 hours at 300°F.
• every hour stir and add water to cover if beans are drying out.
• final product should be a thick and not runny.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions and bell peppers. Sauté until tender, about 10 minutes. Add tomatoes with their juices and next 8 ingredients. Reduce heat to medium-low. Simmer uncovered until mixture thickens slightly and flavours blend, stirring often, about 30 minutes. Stir in 3 tablespoons basil. Season to taste with salt and pepper. Transfer mixture to large bowl. Sprinkle with remaining 2 tablespoons basil and serve.