Stampede Beans Recipes

STAMPEDE BEANS

Have to tell you if you like beans, then this is the ultimate bean recipe to have and a much easier way than making baked beans from scratch. My good friend Betty gave me this recipe 14 years ago and from then on these are the only beans I make and everyone raves about them, plus they freeze excellent.

Provided by Katherine in Alberta

Categories Beans

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 8

Stampede Beans image

Steps:

Saute the bacon and onion and add to beans.
Add remaining ingredients and bake covered at 325 for 1 hour.
Remove the cover and bake for 30 more minutes.

Ingredients

1/4 cup onion
3 slices bacon, diced
48 ounces canned beans (Heinz, etc.)
1/2 cup pineapple chunks or 1/2 cup pineapple tidbits
4 tablespoons brown sugar
2 teaspoons instant coffee
2 tablespoons molasses
1/2 cup canned diced tomato

STAMPEDE BAKED BEANS

This pot of beans never comes home from a pot-luck with anything in it, it is scraped clean every time!

Provided by Scutch

Categories Black Beans

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 10

Stampede Baked Beans image

Steps:

Mix all together and bake at 350 degrees for 1 1/2 hours.
This makes a roaster full. Not sure exactly how many people it will feed.

Nutrition Facts : Calories 867, Fat 40.7, SaturatedFat 13.5, Cholesterol 112.1, Sodium 3243.7, Carbohydrate 75.8, Fiber 15.3, Sugar 25.1, Protein 51.8

Ingredients

2 (14 ounce) cans pork and beans
1 (14 ounce) can French style green beans (drain and add last)
1 (14 ounce) can lima beans (drained and rinsed)
1 (19 ounce) can kidney beans (drained and rinsed)
1 (19 ounce) can black beans (drained and rinsed)
2 (10 ounce) cans sliced mushrooms (drained)
1 (455 ml) bottle Heinz Chili Sauce
1 cup brown sugar
1 large onion (chopped)
2 lbs crispy fried bacon (chopped)

STEWED WHITE BEANS WITH TOMATOES AND ROSEMARY

If the stew is made in advance, be sure to remove the rosemary sprig and let the beans cool before refrigerating. It should be reheated gently over medium-low heat.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 11

Stewed White Beans with Tomatoes and Rosemary image

Steps:

Soak beans in water overnight. Drain, and transfer to a large pot. Cover beans with 4 inches water. Add the intact half of the onion, the carrot, celery, and bay leaf. Bring to a boil. Reduce heat, and simmer until beans are tender but not bursting, about 1 hour. Drain, and remove onion, carrot, celery, and bay leaf; discard.
Pulse tomatoes, with juice, in a food processor until coarsely chopped. Heat oil in a medium heavy-bottomed pot over medium heat. Add chopped onion, the garlic, and red-pepper flakes. Cook, stirring occasionally, until onion and garlic are tender but not browned, about 3 minutes. Add tomatoes and rosemary. Bring to a boil.
Add beans, and simmer, stirring occasionally, until tomato sauce thickens, about 20 minutes. Season with salt and pepper. Serve warm, and drizzle with oil just before serving.

Ingredients

1 pound dried white beans, such as Great Northern or cannellini, picked over, rinsed, and drained
1 onion, 1 half finely chopped (1/2 cup)
1 carrot, cut crosswise into thirds
1 celery stalk, cut crosswise into thirds
1 dried bay leaf
1 can (28 ounces) whole plum tomatoes, with juice
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 garlic cloves, minced
1/8 teaspoon red-pepper flakes
1 sprig rosemary
Coarse salt and freshly ground pepper

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Stampede Beans Recipes

STAMPEDE BEANS

STAMPEDE BAKED BEANS

This pot of beans never comes home from a pot-luck with anything in it, it is scraped clean every time!

STEWED WHITE BEANS WITH TOMATOES AND ROSEMARY

If the stew is made in advance, be sure to remove the rosemary sprig and let the beans cool before refrigerating. It should be reheated gently over medium-low heat.

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