Baked Beans, three cooking methods

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…Slow Cooker, Oven or Stove Top.

If you have never had home made Baked Beans before, you’re missing out on something very good and comforting. Seriously the first time I had them, I just couldn’t believe how a simple pot of beans could blow me away like that.

The ingredient list may seem long but it’s effortless to throw together.

Throw everything in a pot and that’s it. Dinner done, ok a couple of hours later. If you cook it in a crock pot you don’t even have to stay home.

I’ve given you the cooking times of the three common methods, crock pot, stove and oven. Which ever you prefer. Oven being the authentic way, but all just as good.

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Serves 6

Ingredients:

1 lb. white Beans , soaked overnight in plenty of water

1 tbsp. Olive Oil

1 large onion, peeled and chopped

4 oz. smoked bacon cut into cubes

2 Bay Leaves

1  2.5 oz can of Tomato Paste

2 tbsp. Pure Blackstrap Molasses

2 tbsp. Maple Syrup

1 tbsp. Dijon Mustard

1 tbsp. Liquid Smoke

1 tbsp. Sweet Smoked Paprika

1 tbsp. stock concentrate, beef or chicken

1 thick slice of salted smoked pork (loin or shoulder), known also as Kasseler

2 tbsp. thick Dark Balsamic Vinegar

1 tsp. Himalayan Salt

Black Pepper

1/4 C. Tomato Ketchup

3 C. water

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Method;

Heat oil in a large saucepan over medium-high heat until shimmery. Add diced bacon, garlic, and onion to pan and stir frequently until bacon begins to crisp, about 8-10 minutes.

Reduce heat to medium and add the remaining ingredients.  The liquid should cover the beans by 1/2 inch. Add more water if necessary. Bring to a simmer.

Oven : Preheat oven to 300° F . Transfer to an oven proof dish and cover with foil. Cook without stirring, until the beans are tender and the liquid has thickened, about 6 hours. Check the beans every hour to see if you need to add more water, the beans should be saucy at all times.  For the last hour of cooking, uncover beans.

Slow Cooker : Transfer to slow cooker and cook on high for about 4-5 hours, depending on your slow cooker, so check.

Stove Top : Bring to a simmer and cook for about 2 hours with the lid half on, check for liquid every now and then.

I like to serve the Baked Beans with home made bread.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.

Green Beans with Chorizo & Thyme

     

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Serves 4 as a side dish

This is a wonderful side dish, crispy green beans blanched and then sauteed with crispy smokey Chorizo.

Chorizo is a Spanish Pork Sausage with lots of smoked Paprika in it. There are various types of Chorizo. The large whole Chorizo that is sliced and eaten as is, or the smaller variety that needs to be cooked. For this dish I have used the precooked type, that is sold sliced or cubed. The fresh Chorizo would crumble in to bits and I like to see the bits of chorizo in the dish in this case.

You could even eat this as a main dish with plenty of Oven Potato Chips.

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Ingredients:

1 lb. green beans, washed and tips removed

4 oz. cubed Chorizo

5 sprigs of Thyme

1 tsp. smoked paprika powder

1 tsp olive oil

1 C. Chicken Stock

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Method:

In a large frying pan over medium heat add the olive oil and cook the Chorizo until it’s slightly crispy, add the green beans and the paprika powder.

Sauteé a few times.

Meanwhile remove the Thyme leafs from the twigs, you should end up with about 1 tablespoon of fresh leafs. Add to the frying pan along with the stock. Simmer half covered with a lid for 5 minutes, remove the lid and cook for another 5 minutes until most of the stock has evaporated and the beans are tender but still with bite.

Enjoy

Myra Xo

Serve straight away. I serve this with Pollo al Ajillo, Chicken in Garlic Sauce .

Black Bean Burger

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I had mentioned in another post that my favorite food is actually Hamburgers. Well one of my favorite Hamburgers is this one, the Black Bean Burger. It is so good and if you serve it on a home made bun even better, goes without saying.

You won’t miss the meat at all with this one. They’re crunchy on the outside and soft on the inside but with enough bite to give you the burger sensation.  The bite is because you’re not supposed to squash all the beans to a puree, but leave some whole. You also need to add enough seasoning. Then bake them nicely in a pan until they get a dark golden crust on the outside. I serve mine with grilled Eggplant & grilled red Peppers.

Ingredients:

2 C. Black Beans, cooked

1 tbsp. Olive oil + 2 tsp. for cooking

1 Onion, peeled and chopped fine

1 clove of Garlic, peeled and grated

1 tbsp. Nutritional Yeast (optional, but it does add a hearty flavour)

1 tsp. Taco seasoning

1/4 C. Breadcrumbs  or use GF oats instead.

1/4 C. of mixed nuts

1 Flax egg (1 tbsp. flax + 3 tbsp. water) Let sit for 15 min.

1 tbsp. Chia seeds

Salt and Pepper to taste.

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Method:

Put the beans on a plate and squash them with a fork until roughly mashed. There should still be enough chunks for texture.

Meanwhile cook the onion and garlic in 1 tbsp. of olive oil over gentle heat until golden. Let cool slightly.

Put the squashed beans in a bowl and add the remaining ingredients.

Form into patties and place them on a slightly oiled plate. Cover with cling film and put them in the refrigerator for a couple of hours to firm up.

When ready to cook. Place a frying pan over medium high heat, put in the 2 tsp. of olive oil and cook for about 5 minutes on each side. Serve with toppings and additions of your liking. I do recommend you put them on the Hamburger Buns ,that makes them even better! Enjoy.

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