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Simple and Savory Side Dish of Beans

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

With the weather changing it is time once again to cook up a pot of beans. We eat them year round, but for some reason, cooking beans seem more like a cooler weather task. These beans are meatless, yet very delicious and they go with just about everything! If you prefer, add a ham bone or a couple of smoked hocks. And by the way, they freeze great too.....

Basic cooking technique for beans, works for any kind of bean your want to cook.
Savory side dish of beans goes well with most meals.

This is a basic process recipe and one you can't go wrong with or make a mistake with. Good quality food, cooked simply is always delicious. Today we cooked Cranberry Beans, using the whole package as purchased (1 lb 11 oz). Cranberry Beans are new to me, as are so many other types, but in time I am sure I will cook them all.

Sometimes beans are easier to digest with a bit of acid, for that you will find a suggestion to add a touch of red wine vinegar at the end of cooking time or at the table when serving.

Simple and Savory Beans
adapted from: many great cooks before me
makes lots!

1 pound of dried beans, soaked overnight and drained
1 medium onion, minced
4 cloves garlic
2 carrots, peeled and grated
1 large or 2 medium potatoes, washed and cut in half - do not peel
1 large or 2 medium tomatoes, washed and cut in half - do not peel
water
2-3 t salt
red wine vinegar, if desired
I thought it would be a good idea to spear the garlic so that it could be mashed, and returned to the beans, but alas the garlic cooked into a puree. I did find the toothpicks, however.


Place carrots and onions in bottom of a large slow cooker, add drained beans. Add water until the water is 1-2 inches above the beans.

This simple cooking style can be used for any kind of bean.
Cranberry beans, ready to cook.

 Place the tomatoes and potatoes on top of beans, add salt. Cook on high 8 hours.


When beans are cooked, remove potatoes and tomatoes from the beans and let cool. Remove skin, and discard.


Mash both the potato and tomato, return the mashed vegetables to the bean pot, stir gently to mix. Taste and adjust seasoning if desired.

If you prefer your bean dish to have more acid, stir in 2 T red wine vinegar, of offer vinegar at serving time, along with a bottle of hot sauce for those that like things a bit spicier!

Makes about 2 quarts

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this post shared with:
hearth and soul @ apriljharris.com
home acre hop @ prudent living
full plate thursday @ miz helens
see ya in the gumbo @ ms enplace
motivation monday @ life in balance
homemade mondays @ frugal by choice


6 comments

  1. What a great recipe. Thank you!

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  2. A pot of beans has been on my radar for several days now. I think I have just found my inspiration. Great recipe, love all the vegs cooked right along with the beans, thank you, Rocquie

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  3. There is nothing like a great pot of beans to warm the body and soul. We love our beans and your dish looks so good. Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday!
    Come Back Soon!
    Miz Helen

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  4. I've always been a bit nervous about cooking beans from dried but your recipe sounds both straight forward and delicious, Melynda! Thank you for sharing this wonderful comfort food with us at the Hearth and Soul hop.

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  5. Those sound delicious! I will definitely have to try it. Thanks for sharing at the HomeAcre hop - feel free to stop by Pint Size Farm or one of the other hosts to submit another this week!

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  6. The potatoes and tomatoes are interesting additions. I've never seen that before! Thank you for linking this week.

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