Slow Simmered Ranch Style Beans Recipes

Steps:

• Bring all ingredients to boil in Dutch oven or large saucepan on medium-high heat; cover.
• Simmer on medium-low 35 min., stirring occasionally and removing lid after 30 min.

Steps:

• In a 3-qt. slow cooker, combine all the ingredients. Cover and cook on high for 3-4 hours or until heated through.

Steps:

• Mix cream cheese spread, taco seasoning mix and milk until blended. Combine all remaining ingredients except bacon in slow cooker. Stir in cream cheese mixture; cover with lid.
• Cook on LOW 4 to 6 hours (or on HIGH 3 hours).
• Stir in bacon.

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain, discarding liquid. Return beans to pan; add 1 qt. water. Bring to boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours longer.

Steps:

• Follow Step 1 in Beans and Legumes, Conventional Soak-and-Cook Method (page 110).
• Before cooking, drain the beans, and combine them in a soup pot with plenty of water (about 14 times their volume). Add the remaining ingredients (except salt and pepper) and bring to a simmer. Cover and simmer over low heat for 1 hour.
• Check the beans and give them a good stir at this point. There should still be enough water for them to simmer in, at about the same level as the volume of beans. Add more water if necessary.
• Continue to simmer until some of the beans have burst and have a creamy texture, 1 1/2 to 2 hours over low heat. The simmering liquid should be thick and soupy. Check occasionally and add small amounts of water as needed, just enough to keep the beans simmering. Season with salt and pepper and serve in shallow bowls.
• These related varieties (red beans are a bit smaller and rounder than kidneys) are among the most widely used beans in North America, but they can be difficult to digest for those just starting to use beans-make sure they're well cooked.
• Kidney and red beans lend themselves well to spicy seasonings-chili powder, cayenne pepper, and paprika-hence their wide use in chili, other Mexican dishes, and the New Orleans classic, red beans and rice.
• Use them in marinated bean salads and pasta salads.
• Calories: 101
• Total Fat: 1g
• Protein: 5g
• Carbohydrate: 16g
• Cholesterol: 0mg
• Sodium: 2mg