In our last article, found here on the Bean Lovers' site at http://www.suite101.com/article.cfm/5164... , we discussed a reader's need to make Ranch Style Beans at home to reduce the canned version's sodium or salt, which is excessive for her family. We explained what we found out about this process and promised the recipes needed to create these wonderful beans at home.
Here, as promised, are the recipes. (Be sure to read the previous article so you'll know what we're talking about here....)
- 2 Tablespoons oil
- 1 medium onion, diced
- 1/2 teaspoons garlic
- 1 medium green bell pepper, seeded and diced
- 1 Tablespoon jalapeno pepper, diced
- 1 1/2 cups tomatoes, diced
- 1/2 teaspoon cinnamon
- 1 can pinto beans (with liquid)
- salt and pepper to taste
Heat the oil in a heavy saucepan. Add the onion, garlic, and bell pepper. Cook until just soft. Add the remaining ingredients. Cover and simmer for 25 minutes.
Serve warm. This makes 4 servings.
- 1 pound ground beef
- 1 envelope green onion dip mix
- 1 32-ounce can of pork and beans
- 1 16-ounce can kidney beans, drained
- 1 cup catsup
- 2 Tablespoons mustard
- 2 teaspoons white vinegar
Brown ground beef. Add beef and remaining ingredients in crock pot. Cook on low setting for 3 to 4 hours.
Our low-sodium people will have nightmares with this one; maybe they should just skip over it. The pork 'n' beans will have a lot of sodium, and catsup is extremely salty. And who knows how much sodium might be hiding in green onion dip mix?
- 1 cup stewed tomatoes, with liquid
- 1 Tablespoon onion powder
- 1/2 cup brown sugar
- 1 Tablespoon mustard
- 1 1/2 teaspoon apple cider vinegar
- 3 cups baked beans
- 3/4 cup canned red kidney beans
Preheat oven to 400 degrees. Lightly spray a 1-quart casserole with nonfat cooking spray. Lightly spray nonstick skillet with nonfat cooking spray. Pour tomatoes with liquid into skillet; sprinkle with onion powder and heat over medium-high heat, about 3 to 5 minutes.
Stir in sugar, mustard, vinegar, baked beans, and kidney beans; cover and simmer over low heat for 10 minutes.
Spoon beans into prepared casserole and bake in preheated oven 15 to 20 minutes, until bubbly.
- 2 Tablespoons margarine
- 1 pound ground chuck
- 1 envelope onion soup mix
- 2 15-ounce cans pork 'n' beans
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