Homemade Baked Yellow Eyed Beans Recipes

Steps:

• Wash the yellow eyed beans in cold water.
• Rinse and soak in 12 cups of water overnight.
• Preheat oven to 250 degrees Drain the beans and cover with 12 cups of fresh water.
• Bring the water to a hard boil and simmer the beans, uncovered, until the skins split.
• (when they are blown on) Drain and put beans in large casserole.
• Hide the onion in the middle of the beans, buried down deep.
• Mix all ingredients except for the bacon and pour over the yellow eyed beans and onion.
• Mix the diced bacon into the bean mixture.
• Add just enough boiling water to cover the beans, adding more boiling water during cooking, if necessary to keep the beans from drying out.
• Baked the covered beans in a 250 degree oven for 8 hours.
• Remove the lid during the last 30 minutes of cooking.

Steps:

• Soak beans overnight, then drain and cover with water, boil for 30 minutes. Drain, add to slow cooker with these ingredients and cover with water. Cook on high about 7 hours.

Steps:

• Prepare the beans: Drain the beans and place them in a large pot. Add 3 quarts cold water, the carrot, celery, onion, garlic and parsley stem sachet. Bring to a boil, skimming off any foam that rises to the top. Reduce the heat to a gentle simmer and cook until the beans are soft and creamy, but not falling apart. (Start checking after 25 minutes; the fresher the beans, the shorter the cooking time.) Add the salt, pepper and olive oil. Discard the sachet and vegetables. Let the beans cool in the liquid.
• Prepare the soup: Pour the olive oil into a large pot set over medium heat. Add the carrots, celery, leeks, garlic, chili and rosemary. Cook until the rawness of the vegetables is just gone, 3 to 4 minutes. Add the tomatoes and cook until slightly caramelized, about 3 minutes more. Add the beans and their cooking liquid, bring to a boil and simmer until the vegetables are tender, 5 to 10 minutes. Season to taste with salt and pepper. Just before serving, add the parsley. Toast the bread slices. While still hot, rub them with the garlic halves, then tear into large pieces. Ladle the soup into bowls and top each with a few toasts, then drizzle with olive oil.