BEANS WITH IRON RECIPES

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CAST IRON SKILLET BAKED BEANS - OLD FASHIONED RECIPES ...



Cast Iron Skillet Baked Beans - Old Fashioned Recipes ... image

Simple canned beans made delicious with bacon and barbecue sauce, then baked in a cast iron skillet. Your new favorite baked beans.

Provided by Katie Shaw

Categories     Side Dish

Total Time 150 minutes

Prep Time 30 minutes

Cook Time 120 minutes

Yield 8

Number Of Ingredients 8

4 slices bacon (diced)
1 small onion (finely diced)
4 tablespoons green pepper (finely diced)
2 large cans pork and beans ((usually 23.8 ounces each))
1/3 cup barbecue sauce
¼ cup brown sugar
2 tablespoon apple cider vinegar
1 tablespoons Dijon mustard

Steps:

  • Preheat oven to 300 degrees with the rack in the center.
  • Cook the bacon, onion, and green pepper in a medium cast iron skillet (about 8 inches wide) until the bacon is mostly cooked and the onion and pepper are soft. Add the canned pork and beans and remaining ingredients and stir well to combine.
  • Bake, uncovered for 1 ½ hours, or until beans are well-browned. Serve directly from pan.

Nutrition Facts : Calories 152 kcal, CarbohydrateContent 29 g, ProteinContent 6 g, FatContent 2 g, SaturatedFatContent 1 g, CholesterolContent 9 mg, SodiumContent 628 mg, FiberContent 7 g, SugarContent 4 g, ServingSize 1 serving

CAST-IRON FILET BEANS RECIPE - COUNTRY LIVING



Cast-Iron Filet Beans Recipe - Country Living image

Slender filet beans are charred then cooked with chicken stock and a red pepper sauce called Piperade.

Provided by COUNTRYLIVING.COM

Categories     side dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 15

3 tbsp.

olive oil

2

red bell peppers, finely chopped

1/2 c.

finely chopped onion

2

cloves garlic, finely chopped

1/4 tsp.

smoked paprika

1/4 tsp.

sweet paprika

2 tbsp.

Champagne vinegar

Kosher Salt

1 lb.

filet or green beans, trimmed and halved on the bias

1 tbsp.

canola oil

1/2 c.

chicken stock

1 tbsp.

unsalted butter

1 tbsp.

toasted benne or sesame seeds

1 tsp.

finely chopped fresh flat-leaf parsley

Kosher salt

Steps:

  • Prepare Piperade: Heat oil in a medium sauté pan over medium-low heat. Add peppers and cook, stirring occasionally, until starting to soften, 4 to 6 minutes. Add onion and garlic. Cook, stirring occasionally, until starting to soften, 4 to 6 minutes. Stir in both paprikas and vinegar. Season with salt. Cook, stirring occasionally, until onions are soft, 4 to 6 minutes. Set aside. Prepare Beans: Bring a large pot of water to a boil. Add beans and cook until crisp tender, 1 to 2 minutes. Drain and run under cold water to cool. Drain well and pat dry. Heat oil in a large cast-iron skillet over high heat. Add beans and cook, without stirring, until starting to char, about 1 minute. Stir and continue cooking until evenly charred, 2 to 4 minutes. Reduce heat to medium. Add Piperade, stock, and butter. Cook until slightly thickened, about 30 seconds. Remove from heat. Stir in benne seeds and parsley. Season with salt.

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