Bean Recipes

BASIC PINTO BEANS

1 pound Farm at Young Pinto Beans

8 ounces diced bacon, cooked

1 medium onion, chopped

1 clove garlic, minced

1/2 teaspoon oregano

1/2 teaspoon cumin

1 teaspoon chili powder

1 6-ounce can tomato paste

1 teaspoon salt

Rinse beans well by covering with water and then pouring it off, twice, including any beans that float. Cover with fresh water and soak overnight or bring to a boil, cover, and let sit for one hour. Drain off the soaking liquid and discard. Cover the beans with 3 inches of fresh water. Bring to a simmer. Stir in remaining ingredients. Cover and cook until the beans are tender and mash easily against the side of the pot, about 3 hours.

SLOW COOKER COWBOY BEANS

1 pound Farm at Young Pinto Beans

1 tablespoon vegetable oil

1 pound ground beef or pork

1 cup ketchup

1/4 cup brown sugar
1 medium onion, diced

12 ounces bacon, diced

1 cup water

Brown the ground beef or pork in the vegetable oil in a large skillet. Remove the meat from the skillet and drain any fat. Add the bacon and cook 5-7 minutes, stirring frequently. Remove the cooked bacon from the skillet. Add the onions and cook 4-5 minutes until the onions are soft.

Add the drained beans and all other ingredients to a slow cooker. Cook on low for 4-5 hours or on high for 2-3 hours.

REFRIED BEANS

1 pound Farm at Young Pinto beans

1 large onion, halved

10 cups water

2 tablespoons lard or olive oil

3 garlic cloves, minced

1 teaspoon salt, plus more to taste

Add the soaked, drained beans to a large Dutch over or other heavy pot. Add the 10 cups of water and the halved onion.

Bring the pot to a boil over medium high heat, then reduce the heat to a simmer. Simmer the beans for 2 hours, covered, or till tender, stirring occasionally. Add up to a cup of additional water if the liquid is almost gone and the beans are not yet done.

Remove and discard the onion. Drain the beans and reserve the extra cooking liquid.

Heat the oil or lard in a large skillet such as cast iron over medium heat. Add the minced garlic and cook, stirring constantly, for 30 seconds. Add the drained cooked beans to the skillet. Cook, stirring, for 2-3 minutes.

Stir in the salt and 1 cup of the reserved bean cooking liquid. Use a potato masher to mash the beans to your desired texture, adding more of the cooking liquid as needed. Taste and adjust for salt.

CANNELLINI BEAN RAGOUT

1/2 pound Farm at Young Cannellini Beans

1/4 cup extra virgin olive oil

1-1/2 cups chopped onion (one large or two small onions)

3 large garlic cloves, minced

1 pint cherry or grape tomatoes, halved

1-1/2 cups chicken or vegetable stock

1-1/2 teaspoons tomato paste

1-1/2 teaspoons balsamic vinegar

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons chopped fresh basil

Add the beans to a pot and cover with 3 inches of fresh water. Bring to a boil and then lower the heat to a simmer. Cook the beans until tender, from 1-2 hours. Drain the beans and discard the cooking liquid.

Heat the oil in a large pan or Dutch oven over medium heat. Cook the onions, stirring frequently, until soft and translucent, about 8 minutes. Add the garlic and cook for 30 seconds more.

Add the tomatoes, the drained beans, stock, tomato paste, balsamic vinegar, salt and pepper. Bring to a simmer and cook, uncovered, until the tomatoes are slightly softened but still hold their shape, 3-5 minutes. Taste and adjust seasoning if necessary. (The sauce may have a pronounced vinegar flavor at first, but it will mellow out.) Right before serving, Stir in the basil. Serve hot.

GARLIC PARMESAN CANNELLINI HUMMUS

1/2 pound Farm at Young Cannellini Beans

1/4 cup grated Parmesan cheese

zest from half a lemon

1 tablespoon fresh squeezed lemon juice

1/8 teaspoon salt

2 tablespoons plus 2 teaspoons extra virgin olive oil

3 tablespoons of water

Measure out two cups of the cooled cannellini beans. Add to a food processor, along with the garlic, Parmesan cheese, lemon zest and salt. Process on high speed until blended, stopping to scrape down the sides of the bowl if necessary.

Once the mixture is well blended, add the lemon juice, olive oil and water in a slow stream as the mixture continues to blend at high speed. Continue to blend until the mixture is smooth.

Drizzle the hummus with the 2 teaspoons of olive oil and a sprinkle of Parmesan cheese. Serve with crackers and/or raw sliced veggies.

TUSCAN WHITE BEAN SOUP

1/2 pound Farm at Young Cannellini Beans

1 pound mild Italian sausage

1 large onion, chopped

2 tablespoons olive oil

1/4 to 1/2 teaspoon crushed red pepper

2 teaspoons kosher salt

4 cloves garlic, smashed and minced

4 cups chicken stock

3 cups whole milk

1 pound Russet or Yukon gold potatoes, quartered and thinly sliced

1 large bunch Swiss chard, about 5 cups, ribs removed and ribboned

2 cups heavy cream

Add the drained beans to a pot and cover with 3 inches of fresh water. Bring to a boil and then lower the heat to a simmer. Cook the beans until tender, from 1-2 hours. Drain the beans and discard the cooking liquid.

Brown the sausage in a skillet, breaking it into crumbles. Drain any grease from the sausage and set it aside.

Heat the olive oil in a large soup pot. Add the chopped onion and saute till softened. Add the garlic and the red pepper and saute 30 seconds or till garlic is fragrant.

Add the chicken stock, salt, milk, and the sausage to the soup pot. Add the sliced potatoes and bring everything to a low boil. Simmer for 20 minutes or till the potatoes are tender. Add the drained beans and bring to a simmer again. Add the ribboned chard and cook till wilted, about 10 minutes.

Add the cream and heat till small bubbles form around the edge of the pot. Do not boil, or the cream may curdle.

Serve with grated Parmesan cheese.

PASTA FAGIOLI

1 pound Farm at Young Calico Beans

3 tablespoons of olive oil

4 cloves garlic, minced

1 tablespoon butter

4 cups chicken stock

8 ounces elbow pasta

1/2 cup chopped fresh Italian parsley

Add the drained beans to a pot and cover with 3 inches of fresh water. Bring to a boil and then lower the heat to a simmer. Cook the beans until tender, from 1-2 hours. Drain the beans.

Follow package instructions to cook the pasta till al dente. Drain and return the pasta to the pot. Add the butter and stir it into the pasta till melted. Set the pasta aside.

In a large soup pot, heat the olive oil till it shimmers. Add the garlic and saute for 30 seconds or till fragrant. Add the chicken stock and the beans. Using a potato masher or a fork, mash about one third of the beans. Bring the mix to a simmer. Add the pasta and parsley and stir to combine.

Serve with grated Parmesan cheese.

EASY BEAN SALAD

1 pound Farm at Young Calico Beans

1/2 medium red onion, finely chopped, about 3/4 cup

1 medium cucumber, finely chopped, about 2 cups

3 tablespoons drained capers

1/2 cup finely chopped fresh parsley

3/4 teaspoon dried oregano

For the Dressing:

1/4 cup red wine vinegar

1/4 cup extra-virgin olive oil

1 teaspoon Dijon mustard

2 teaspoons honey or maple syrup

3/4 teaspoon fine sea salt, plus more to taste

1/4 teaspoon fresh ground black pepper

In the bottom of a large bowl, whisk together the vinegar, olive oil, mustard, salt and pepper. Taste the dressing and then adjust with more salt/pepper. Whisk in the honey or maple syrup.

Add the beans, onion, cucumber, parsley, capers and dried oregano. Toss well, cover and chill in the refrigerator at least 1 hour to allow the beans to marinate in the dressing.

HONEY BEAN BAKE

1 pound Farm at Young Calico Beans

8 slices bacon, diced

1 medium onion, diced

1 cup honey

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoon ginger

Return the beans to the cooking pot; add the bacon and diced onion and mix well. Add to a greased 2-1/2 quart casserole dish. Combine the remaining ingredients and add 1-3/4 cup of the reserved bean cooking liquid. Pour over the beans. Cover and bake at 300 degrees for 3 and a half hours. Uncover and bake 1 more hour or till beans are at desired consistency. Stir occasionally.