BEANS ON TOAST RECIPES

Name: Proper baked beans
Prep time: 12 h
Cook time: 2 h
Yield: Serves 6
Cuisine: British
Ingredients: 400g/14oz dried white beans (such as haricot blanc), soaked overnight in cold water; 75ml/2½oz rapeseed oil; 200g/7oz smoked streaky bacon, chopped; 200g/7oz onion, finely chopped; 2 garlic cloves, grated; 2 x 400g/14oz chopped tinned tomatoes; 2 tbsp tomato purée; 150g/5½oz soft dark brown sugar; 200ml/7fl oz red wine vinegar; salt and freshly ground black pepper; 340g/11¾oz wholemeal flour; 340g/11¾oz strong white flour, plus extra for dusting; 2 tsp bicarbonate of soda; 1½ tsp salt; 1 tsp cracked black pepper; 85g/3oz butter, softened, plus extra to serve; 625ml/21fl oz buttermilk

PROPER BAKED BEANS RECIPE - BBC FOOD

Proper baked beans recipe - BBC Food image

Baked beans on toast is a British staple, but you can very easily make it something special with a side of fresh soda bread. Don't be put off by the long cooking time - it's just a few minutes of effort and the rest of the time it takes care of itself.

Provided by Tom Kerridge

Prep Time 12 hours

Cook Time 2 hours

Yield Serves 6

Number Of Ingredients 17

Ingredients

400g/14oz dried white beans (such as haricot blanc), soaked overnight in cold water
75ml/2½oz rapeseed oil
200g/7oz smoked streaky bacon, chopped
200g/7oz onion, finely chopped
2 garlic cloves, grated
2 x 400g/14oz chopped tinned tomatoes
2 tbsp tomato purée
150g/5½oz soft dark brown sugar
200ml/7fl oz red wine vinegar
salt and freshly ground black pepper
340g/11¾oz wholemeal flour
340g/11¾oz strong white flour, plus extra for dusting
2 tsp bicarbonate of soda
1½ tsp salt
1 tsp cracked black pepper
85g/3oz butter, softened, plus extra to serve
625ml/21fl oz buttermilk

Steps:

Drain the white beans and put them in a large pan. Cover with water and bring to the boil. Drain again and return to the pan. Cover with water and cook for approximately one hour, or until just soft. Remove from the heat and drain.
In a large saucepan, heat the rapeseed oil over a medium heat. Add the streaky bacon and fry until crisp. Add the onion and garlic to the pan and cook until the onion is soft. Add the tinned tomatoes, tomato purée, sugar, vinegar and 500ml/18fl oz water. Bring to the boil and then add the soaked beans. Reduce the heat to low and cook for 1½-2 hours, or until you have a thick sauce with soft tender beans
Meanwhile, make the soda bread. Preheat the oven to 200C/400F/Gas 6.
Mix all the ingredients together and form into a loaf shape of your choice.
Place on a baking tray, dust with flour and bake in the oven for 45-50 minutes, or until the loaf is golden-brown and sounds hollow when tapped.
Remove from the oven and leave to cool. Slice and toast when needed.
Season the beans with salt and pepper and serve with slices of toasted soda bread.

RED BEANS AND RICE – INSTANT POT RECIPES

Red Beans and Rice – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 15 minutes

Cook Time 90 minutes

Yield 8 - 10 servings

Number Of Ingredients 14

Ingredients

1 medium onion (finely diced)
1/2 bell pepper (diced)
3 stalks celery (diced)
3 cloves garlic (minced)
1 lb dry red kidney beans (it is not necessary to soak the beans)
2 bay leaves
1 tsp fresh thyme (or 1/2 tsp dried thyme)
4 cups chicken broth ( 32 ounces )
3 cups Water
12-16 ounces chicken andouille (or other high-quality smoked sausage, cut into thin slices)
2 tbsp butter (cut into 4-6 pieces )
hot sauce (to taste)
Salt and pepper (to taste)
8 cups Cooked rice

Steps:

Add Pot Mixture ingredients to the Instant Pot and stir to combine. Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 25 minutes.
When the time is up, quick-release the remaining pressure. Run the lid under cold water and set aside. This will help the Instant Pot to come to pressure more quickly in the next step.
Add the sliced sausage and stir to combine. Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 15 minutes.
When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
Remove the lid, then using the display panel select the SAUTE function. Add butter. Cook and and stir until incorporated and slightly thickened.
Use a potato masher or immersion blender to break up some of the beans to achieve desired consistency, keeping in mind the mixture will continue to thicken as it cools.
Add hot sauce, salt and pepper to taste.
Serve over rice.

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