San Fernando Beans Recipes

Steps:

• Wash beans and soak overnight in cold water.
• In the same water, bring to hard boil.
• Cover and simmer, 1 - 2 hours.
• Drain beans and keep warm.
• Combine all rest of ingredients in pan and mix thoroughly (you don't have to precook anything). Bring to a hard boil.
• Mix in drained beans and simmer for 2 hours with a tight fitting lid.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Saute onions in butter until tender. Stir in the baked beans and sliced frankfurters. Season with brown sugar, mustard and celery salt. Transfer to a 2 quart casserole dish.
• Bake for 40 minutes, stirring occasionally.

Steps:

• Place pink beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
• Place drained beans in a stockpot with enough cold water to cover. Bring to a simmer and cook until almost completely tender, about 1 hour 45 minutes.
• While beans are simmering, cook and stir bacon in a large saucepan over medium heat until cooked through but not crispy, 5 to 7 minutes. Add ham; cook and stir until ham is heated through, about 1 minute. Stir garlic into ham mixture and cook until garlic is fragrant, about 1 minute more. Add tomatoes, 1/2 cup water, ketchup, sugar, dry mustard, paprika, chili powder, salt, chipotle chile powder, and oregano. Bring to a simmer, reduce heat to low, and cook until flavors blend, about 30 minutes.
• Drain beans, reserving 1 cup of the cooking liquid. Combine beans, reserved liquid, and tomato mixture in the beans stockpot; bring to a simmer, reduce heat to low, and cook, stirring occasionally, until beans are tender and mixture has thickened, about 30 minutes.

Steps:

• In a large stockpot set over medium heat, heat the oil and sauté the onion and garlic for about 2 minutes; add the rice and cook, stirring frequently, until it is light brown, about 5 minutes. Add the carrots, tomato sauce, and chicken stock. Bring to a boil, decrease the heat to medium-low, and add the frozen peas. Cover and cook until the liquid is absorbed, about 15 minutes. Remove the rice from the heat and let sit for another 10 minutes. Fluff and serve.
• Sort the beans to get rid of any foreign matter; rinse well in a colander; and set aside. In a large stockpot set over medium-high heat, cook the bacon about 10 minutes. Decrease the heat to medium; add the onion, celery, jalapeños, and garlic. Cook until the onion gets soft, about 3 minutes. Add the beans, chicken stock, and salt; bring to a boil. Decrease the heat and simmer, uncovered, until the stock has been mostly absorbed and the beans are tender, about 2 1/2 hours. Spoon the mixture, including the bacon and vegetables, into the jar of a blender (in batches, if necessary) or the work bowl of a food processor fitted with the metal blade and puree until smooth. Pour the vegetable oil into the unwashed stockpot set over medium-high heat. Add the pureed bean mixture to the stockpot and cook, stirring, until the beans are hot and bubbling, about 3 minutes. Serve warm.
• The rice can be made up to 1 day in advance, cooled, covered, and refrigerated. To reheat, stir in 1/2 cup water and cook in a saucepan over medium heat, stirring frequently, until the rice is thoroughly heated.
• I'm always busy and I'm often behind. When I discover a shortcut, I take it. All of the books advise soaking black beans before cooking, but I have found that this recipe turns out just fine without a soak. While the beans take a little longer to cook, I'm spared the extra steps of soaking, rinsing, and draining. I always take the time to sort and rinse the beans; processing does not always rid them of dirt or tiny stones.
• To make this dish even faster to prepare, substitute 3 (15-ounce) cans black beans for the dried beans and skip the long cooking time. Add the drained and rinsed beans to the sautéed bacon and vegetables, heat thoroughly and puree, then follow the directions as above.