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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 95.8
  • Total Fat: 1.1 g
  • Cholesterol: 8.3 mg
  • Sodium: 286.9 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 12.1 g
  • Protein: 9.9 g

View full nutritional breakdown of Basic beans calories by ingredient
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Basic beans

Submitted by: CCKELLY3

Introduction

This is a basic recipe, how I make my dry beans to be added to other foods. 1 pound of dry beans usually gives about 14 half cups of beans if you remove the ham after cooking, 16 servings if you shred the ham into the beans.
I often use any excess broth for soup, and though I will removed the veggies and ham cooked into the beans for flavor, because they're pretty much used up, sometimes you can puree them with a cup of beans and broth to make a good, flavorful "gravy" like thickener for soups or stews. It freezes well.
This is a basic recipe, how I make my dry beans to be added to other foods. 1 pound of dry beans usually gives about 14 half cups of beans if you remove the ham after cooking, 16 servings if you shred the ham into the beans.
I often use any excess broth for soup, and though I will removed the veggies and ham cooked into the beans for flavor, because they're pretty much used up, sometimes you can puree them with a cup of beans and broth to make a good, flavorful "gravy" like thickener for soups or stews. It freezes well.

Number of Servings: 16

Ingredients

    1 pound dry beans: any variety, pink, kidney, black, pinto.
    10 oz. ham, cut in 4 large chunks
    --or 2 large hamhocks
    8 cups water
    2 1/2 cups onion
    5 large cloves garlic, minced
    1 cup chopped celery
    4 bay leaves
    1/4 cup red wine vinegar
    1 tsp liquid smoke
    1 Tbs Worcestershire sauce
    1 Tbs blackstrap molasses
    1 Tbs turmeric
    1/2 tsp ground cloves
    1 tsp cayenne
    1 tsp cumin
    1 tsp ground black pepper

    optional (either ham, chicken or beef bouillion, but don't add this till beans are cooked, salt added to beans while cooking tends to toughen them) If you'd rather avoid the fat in the ham or for a vegetarian version, Goya makes a smoked ham flavored powder that contains no meat, but adds the flavor of 1/4 lb. smoked ham. For a full pot, I use 3-4 of these packets, added late because of the salt content.

    Also optional, 2 large carrots cut into a few chunks each.

Directions

This makes about 16 half cup servings of beans with ham, which are quite good alone with some of the broth, or to add to other recipes (much healthier and cheaper than canned beans).

1. Soak the beans overnight in cold water. Drain, rinse and then add 8 cups of fresh, cold water to pot .

2. Add all the ingredients (except bouillon if using), bring just to a boil over high heat, then turn down to low and simmer, just below boiling, until beans are done.
It's important not to let the beans boil while cooking for this makes them fall apart and have a soggier texture when finished.

How long the beans take to cook will vary depending on how long they have been stored and how much moisture is in them. Fresh beans will cook quicker.

Store the leftover broth to use in soups, stews or other recipes. It adds a lot of flavor and some nutrients, too.



Number of Servings: 16

Recipe submitted by SparkPeople user CCKELLY3.





TAGS:  Side Items |

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