SWEET N SOUR BEANS
This recipe is popular on both sides of the border. It came from a friend in Alaska, then traveled with me to old Mexico, where I lived for 5 years, and is now a potluck favorite in my Arkansas community. It's easy to keep the beans warm and serve from a slow cooker. -Barbara Short, Mena, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 3h20m
Yield 20 servings (1/2 cup each).
Number Of Ingredients 12
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove with slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onions in the drippings until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil. , In a 5-qt. slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through.
Nutrition Facts : Fat 6 g fat (2 g saturated fat), Cholesterol 9 mg cholesterol, Sodium 529 mg sodium, Carbohydrate 33 g carbohydrate, Fiber 6 g fiber, Protein 7 g protein.
SWEET AND SOUR KIDNEY BEAN SALAD
If you use canned kidney beans for this salad recipe, that makes it even easier to put together for an unexpected summer potluck. From the New Americana Cookbook.
Provided by COOKGIRl
Categories Beans
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place the cooked kidney beans in a large non-reactive bowl.
- In a smaller bowl, mix together the remaining ingredeints and toss with the kidney beans.
- Refrigerate at least 3 hours to allow to marinate. Best eaten within 24 hours.
Nutrition Facts : Calories 250.2, Fat 6.7, SaturatedFat 0.9, Sodium 656, Carbohydrate 38.6, Fiber 8.9, Sugar 11.7, Protein 10.9
SWEET AND SOUR BEAN SALAD
Provided by Food Network
Categories side-dish
Time P1DT25m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Place all the beans, green pepper, onion and pimentos in a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be better if kept chilled 24 hours before serving. Drain and reserve liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if desired.
SWEET BARBEQUE BEANS
Sweet barbeque beans loaded with bacon and ground beef and a surprisingly sweet flavor. The taste of these beans is to die for!
Provided by Tarene Condie
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 1h50m
Yield 10
Number Of Ingredients 14
Steps:
- Fry the bacon pieces in a large skillet until browned and crisp, remove from the pan and set aside. Crumble the ground beef into the pan; cook and stir until no longer pink, then drain off grease. Transfer the ground beef and bacon to a slow cooker.
- Pour the baked beans, navy beans, kidney beans, ketchup, brown sugar and vinegar into the slow cooker. Season with honey garlic sauce, sweet and sour sauce, onion powder, garlic salt, mustard powder and Worcestershire sauce. Stir until everything is distributed evenly. Cover, and cook on High heat for 1 hour before serving.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 56.9 g, Cholesterol 40.7 mg, Fat 9.7 g, Fiber 8.7 g, Protein 20.7 g, SaturatedFat 3.4 g, Sodium 1281.4 mg, Sugar 28.5 g
KIDNEY BEAN CURRY
A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
- Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
- Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.
Nutrition Facts : Calories 282 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 0.1 milligram of sodium
SWEET & SOUR KIDNEY BEANS
Make and share this Sweet & Sour Kidney Beans recipe from Food.com.
Provided by Kairosgrammy
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Drain pineapple & reserve juice, set aside.
- In a bowl combine brown sugar, corn starch and ginger. Add enough water to reserved pineapple juiice to measure 1/2 cup, stir into corn starch mixture until smooth, add vinegar and soy sauce. Set aside.
- In a large skillet coated with nonstick spray, stir fry onion (cut in wedges), peppers (cut into 1 inch pieces) til crisp tender. To prevent burning, you may need to spray several times. Add garlic powder and stir fry a minute or so longer.
- Add the tomato, kidney beans and reserved pineapple, cook and stir for 2 to 3 minutes or until heated through.
- Stir soy sauce mixture into mixture, cook until thickened.
- Serve over rice if desired.
Nutrition Facts : Calories 318.4, Fat 1.7, SaturatedFat 0.3, Sodium 1194.8, Carbohydrate 64.5, Fiber 12.8, Sugar 27.5, Protein 14.3
SWEET AND SOUR BAKED BEANS
Make and share this Sweet and Sour Baked Beans recipe from Food.com.
Provided by CaliforniaJan
Categories Beans
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put onion slices in skillet, add sugar, mustard, salt and vinegar. Cook covered 20 minutes.
- Add cooked bacon and onion mixture to beans, which have been mixed and poured into a large casserole.
- Bake at 350 degrees, 45 minute to 1 hour covered.
Nutrition Facts : Calories 494.5, Fat 13, SaturatedFat 4.4, Cholesterol 25.3, Sodium 1490.6, Carbohydrate 81.1, Fiber 14.3, Sugar 28.1, Protein 17.1
GRANDMA'S SWEET AND TANGY BEAN SALAD
I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!
Provided by ChristinaAB
Categories Salad Beans Three Bean Salad Recipes
Time 2h20m
Yield 10
Number Of Ingredients 13
Steps:
- Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
- Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
- Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Fat 11.7 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 672.2 mg, Sugar 23.7 g
THE BEST SWEET & SOUR BAKED BEANS
This is my absolute favorite baked beans recipe - I didn't like them until I tasted this. It is my aunt's - a family favorite! When I can't find limas in a can, I use a frozen package. We also make this vegetarian by omitting the bacon.
Provided by Mary Anne
Categories Pork
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Fry bacon until crisp. Remove and crumble.
- Add onions to grease and add sugar, mustard, salt, and vinegar.
- Cover and cook on stovetop for 20 minutes.
- Drain all beans except pork and beans.
- Add beans to cooked mixture and pour into a 3 quart casserole dish.
- Bake at 350°F for one hour.
- Remove from oven and top with crumbled bacon.
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