Best 20 Brown Beans Recipes

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Brown beans, also known as pinto beans, are a versatile and widely beloved ingredient in various cuisines around the world. These beans possess a slightly nutty flavor and a creamy texture that blends well with various spices and ingredients. Whether you're in search of a hearty soup, a flavorful stew, a zesty salad, or a delectable dip, brown beans can be transformed into a delectable dish that will tantalize your taste buds. This article aims to guide you through a culinary journey, presenting a collection of the best recipes that will showcase the diverse culinary possibilities of brown beans. From traditional Mexican dishes like refried beans and chili con carne to innovative and creative salads and burgers, this article will provide you with an array of mouthwatering recipes that will make brown beans the star of your kitchen.

Here are our top 20 tried and tested recipes!

GRAMMA BEATON'S BROWN SUGAR BEANS



Gramma Beaton's Brown Sugar Beans image

This recipe was given to me by my Aunt Joan, who got it from her neighbor. It is deceptively simple, but so good. I just took it to a potluck and got rave reviews: 'These beans are awesome!'

Provided by PAPERGODDESS

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 14h10m

Yield 12

Number Of Ingredients 6

1 ½ pounds dry kidney beans, soaked overnight
1 pound bacon, diced
1 cup brown sugar
1 small onion, chopped
salt and pepper to taste
2 cups water, or as needed

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Place beans in a Dutch oven or large casserole dish. Mix in bacon, brown sugar, and onion; season with salt and pepper. Add just enough water to barely cover the beans.
  • Cover, and bake for 6 to 8 hours in the preheated oven. Add more water if necessary.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 53.3 g, Cholesterol 13.5 mg, Fat 6 g, Fiber 8.7 g, Protein 16.5 g, SaturatedFat 1.9 g, Sodium 273.1 mg, Sugar 19.3 g

BLACK BEANS WITH BROWN RICE



Black Beans with Brown Rice image

Your family will never miss the meat in this hearty, colorful and fresh-tasting main dish. Served over brown rice, it makes a healthy, stick-to-the-ribs dinner. -Sheila Meyer, North Canton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 12

1 small green pepper, chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped sweet yellow pepper
1/2 cup chopped red onion
2 tablespoons canola oil
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons cider vinegar
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
2-1/2 cups hot cooked brown rice

Steps:

  • In a large saucepan, saute peppers and onion in oil until tender. Stir in the beans, tomatoes, vinegar, garlic salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until desired consistency, stirring occasionally. Serve with rice.

Nutrition Facts : Calories 327 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 11g fiber), Protein 12g protein.

BROWN BEANS



Brown Beans image

Southern-style brown beans.

Provided by Kerry

Categories     Side Dish     Beans and Peas

Time P1DT4h10m

Yield 8

Number Of Ingredients 6

1 pound dried pinto beans
½ teaspoon salt
8 cups reduced-salt chicken broth
1 ¾ pounds ham hock
½ teaspoon black pepper
salt to taste

Steps:

  • Pick over the beans, rinse them, and place them in a large bowl with 1/2 teaspoon of salt and enough water to cover by 3 or 4 inches. Allow the beans to soak overnight.
  • The next day, drain and rinse the beans, and place them in a large pot. Stir in the chicken broth, ham hock, black pepper, and salt. Bring to a boil over medium heat, and reduce the heat to a simmer.
  • Simmer the beans over low heat for 4 hours, adding water occasionally if needed to keep the soupy consistency. Remove the ham hock before serving.

Nutrition Facts : Calories 478.4 calories, Carbohydrate 36.4 g, Cholesterol 71.5 mg, Fat 22 g, Fiber 8.8 g, Protein 32.3 g, SaturatedFat 7.8 g, Sodium 319.5 mg, Sugar 2 g

BROWN SUGAR N' BACON GREEN BEANS



Brown Sugar n' Bacon Green Beans image

My husband wants desperately for me to patent and sell this recipe to a canner, but I want to share it with you! It is a huge hit at Thanksgiving and Christmas in place of the standard green bean casserole.

Provided by Dana Giadrosich Pryor

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 6

Number Of Ingredients 6

6 slices bacon, or more to taste
½ cup water
¼ cup brown sugar, or more to taste
1 teaspoon vegetable seasoning salt (such as McCormick® Vegetable Supreme® Seasoning)
2 pounds fresh green beans, trimmed and halved
salt to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon drippings. Crumble bacon.
  • Bring water to a boil in a skillet. Add brown sugar, vegetable seasoning, and bacon drippings to water; cook and stir until brown sugar is dissolved, about 2 minutes. Add green beans and bacon to brown sugar mixture; season with salt. Reduce heat and simmer until green beans reach desired tenderness, about 10 minutes.

Nutrition Facts : Calories 121.1 calories, Carbohydrate 17.2 g, Cholesterol 10.1 mg, Fat 4 g, Fiber 5.5 g, Protein 6.5 g, SaturatedFat 1.3 g, Sodium 289 mg, Sugar 8 g

OLD FASHIONED BROWN SUGAR AND MOLASSES OVEN-BAKED BEANS



Old Fashioned Brown Sugar and Molasses Oven-Baked Beans image

Put these ingredients in your Bean Pot and after about six hours you'll have the best baked beans you've ever tasted! Serve with Baby Back Ribs and Party wings.

Provided by GREG IN SAN DIEGO

Categories     Beans

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups dried navy beans
1 1/2 teaspoons kosher salt
3 tablespoons dark molasses
3 tablespoons brown sugar
1 tablespoon dry mustard
1/4 cup ketchup
1 medium onion, peeled, left whole
1/4 lb salt pork

Steps:

  • Remove stones from beans, rinsing well in a colander.
  • Place beans in a large pan, adding a teaspoon of salt along with enough water to cover contents by 3 inches.
  • Over high heat, bring beans to a rolling boil for 2 minutes.
  • Remove pan from heat, cover pan and let stand for 1 hour.
  • Uncover pan, breing contents back to a boil.
  • Reduce heat and simmer until beans are tender (1 to 1 1/2 hours).
  • As necessary, add more water to keep beans well covered.
  • Drain beans well, reserving liquid.
  • In a 2 1/2 quart bean pot (or casserole) combine molasses, brown sugar, mustard, ketchup and 1/2 teaspoon salt.
  • Add drained beans. Then stir in enough reserved cooking liquid to cover beans.
  • Mil well.
  • One one side of pot, push whole onion down into beans.
  • Cut several gashes in the salt pork and push it down into beans on other side of the pot.
  • Cover pot, place in oven and set heat to 350 degrees.
  • Bake until beans are bubbling (about 1 hour).
  • Reduce heat to 250 degrees and continue to bake for 6 to 8 hours more, stirring every hour or so.
  • As beans cook, they will absorb liquid.
  • Continue cooking, adding reserved liquid (or water) a little at a time to keep beans moist, but not soupy.
  • Baked beans are done when thick and fragrant, with a deep, brownish red color.
  • When serving, remove and discard onion, while keeping in sliced salt pork if desired.

RED BEANS 'N' BROWN RICE



Red Beans 'n' Brown Rice image

This side dish takes a flavorful twist on traditional red beans and rice. "The sweetness of the molasses and ketchup contrasts nicely with the garlic and onion...and reminds some people of barbecued beans," writes Rita Farmer of Houston, Texas. "This dish never fails to spark compliments and recipe requests.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup chopped onion
2 garlic cloves, minced
2 teaspoons canola oil
2 cans (15-1/2 ounces each) red beans, rinsed and drained
1 can (4 ounces) chopped green chilies
1/2 cup light beer or beef broth
1/4 cup ketchup or seafood cocktail sauce
1/4 cup molasses
1 tablespoon chili powder
1 tablespoon cider vinegar
2 teaspoons reduced-sodium soy sauce
3 cups hot cooked brown or white rice

Steps:

  • In a large saucepan, saute onion and garlic in oil until tender. Add the beans, chilies, beer or broth, ketchup, molasses, chili powder, vinegar and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes. Serve with rice.

Nutrition Facts : Calories 476 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1172mg sodium, Carbohydrate 92g carbohydrate (0 sugars, Fiber 19g fiber), Protein 16g protein.

CARIBBEAN BLACK BEANS WITH MANGO SALSA OVER BROWN RICE



Caribbean Black Beans With Mango Salsa over Brown Rice image

I tried Kashi black beans and mango salsa, and have thought about making some ever since. So here is a Caribbean version. To be really healthy, saute vegetables in water or other liquid, or you may use the olive oil. Your choice! Enjoy! Recipe is from Prevent and Reverse Heart Disease by Caldwell B. Esselstyn, Jr., M.D.

Provided by Sharon123

Categories     Mango

Time 40m

Yield 4-6

Number Of Ingredients 16

1 teaspoon extra virgin olive oil (optional)
1 large onion, chopped (1 1/2 cups)
3 garlic cloves, minced
1 -2 tablespoon fresh ginger, peeled, grated (or chopped)
1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
1/2 teaspoon allspice
3 (15 ounce) cans black beans, drained and rinsed
1 cup orange juice
pepper, to taste
2 medium ripe mangoes, peeled, and chopped
1 small cucumber, peeled, seeded, and diced
1 ripe tomatoes, chopped (1 cup)
1 lime, juice and zest of
1/2-1 small fresh minced jalapeno pepper, to taste (or hot sauce)
1 tablespoon chopped cilantro (or more)
cooked brown rice

Steps:

  • In a non-stick saucepan, stir-fry onions and garlic in a small amount of oil (or use water or other liquid) for 5 minutes until onions begin to soften.
  • Add ginger, thyme, and allspice; stir-fry 5 minutes more until onions are very soft.
  • You can add fresh or frozen corn, water chestnuts, carrots, chopped red, yellow, or green peppers, cilantro.
  • Stir in black beans and orange juice. Cook over low heat for 15 minutes, stirring occasionally, until mixture thickens slightly.
  • Mash a few beans with a spoon for thicker consistency.
  • Add pepper, and serve over brown rice topped with mango salsa and it's really good with crisped whole-grain corn tortillas.

BROWN RICE AND BLACK BEANS



Brown Rice and Black Beans image

A pairing for the ages -- and a beautifully balanced source of protein -- rice and black beans crackle with flavor, thanks to jalapeno, onions, and garlic. In this version, hearty long-grain brown rice stands in for the traditional white variety, offering an extra measure of substance.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 13

8 cups water, plus more if needed
1 bag (1 pound) dried black beans, picked over, rinsed, and drained
1 jalapeno chile, halved and seeded
2 medium onions, quartered
5 garlic cloves, smashed
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
Coarse salt and freshly ground pepper
2 cups long-grain brown rice
3 1/2 cups water

Steps:

  • Make the beans: Bring water, beans, jalapeno, onions, garlic, vinegar, 1 tablespoon salt, and 1 teaspoon pepper to a simmer in a medium pot. Cook, stirring occasionally, until beans are tender, about 1 1/2 hours. (Add more water, 1/4 cup at a time, if needed.) Season with salt and pepper.
  • Meanwhile, make the rice: Heat oil in a medium saucepan over medium-high heat. Cook onion and garlic until onion is soft, about 5 minutes. Add 2 teaspoons salt, 1/4 teaspoon pepper, and the rice. Cook until rice is slightly toasted, about 3 minutes. Add water, and bring to a simmer. Reduce heat to low, and gently simmer, covered, until rice absorbs water, 25 to 30 minutes. Remove from heat; let stand, covered, for 10 minutes. Fluff rice with a fork, and season with salt and pepper. Serve topped with beans.

BROWN RICE WITH BLACK BEANS AND PEPPERS



Brown Rice with Black Beans and Peppers image

For those wanting to add more tasty, wholesome grains to their diets, here is a brown rice recipe that goes great with chicken, pork, or a side complement to a tossed green salad.

Provided by Barbara Giordano

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h

Yield 8

Number Of Ingredients 10

5 cups chicken broth
3 tablespoons butter, divided
½ teaspoon salt
2 cups uncooked brown rice
1 red bell pepper, chopped
1 small onion, chopped
1 (15.5 ounce) can black beans, rinsed and drained
1 clove garlic, chopped
¼ teaspoon ground cumin
1 pinch ground black pepper to taste

Steps:

  • Bring chicken broth to a boil in a large saucepan. Add 2 tablespoons butter and salt; stir in brown rice. Cover pot. Reduce heat to low. Simmer until rice is tender, about 45 minutes.
  • Melt the remaining 1 tablespoon butter in a separate saucepan over medium-high heat. Saute red bell pepper until semi-soft, about 5 minutes. Add onion; saute until soft and translucent, about 5 minutes. Stir in black beans, garlic, cumin, and pepper; cook and stir until fragrant, about 2 minutes. Remove from heat.
  • Pour vegetables into a large serving bowl; add the cooked rice and toss.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 48 g, Cholesterol 15.2 mg, Fat 6.2 g, Fiber 5.9 g, Protein 8 g, SaturatedFat 3 g, Sodium 1117.1 mg, Sugar 2.1 g

EASY RED KIDNEY BEANS & BROWN RICE WITH CHILI FLAVORS (VEGAN



Easy Red Kidney Beans & Brown Rice With Chili Flavors (Vegan image

I was browsing through my copycat recipes book and found one for Popeye's Red Beans & Rice which was the base for this recipe. I didn't know what a "16-oz can red chili beans in chili gravy" was so I figured a regular can of kidney beans oughta do it...and healthy brown rice! I had a few green onions so I added them for pleasing color and flavor, made a nice burrito base with queso blanco, spinach, and tofu!

Provided by the80srule

Categories     Brown Rice

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

1 cup brown rice
2 cups water
1 dash salt
1 (16 ounce) can red kidney beans, rinsed and drained
1 tablespoon olive oil
1 teaspoon chili powder
1/4 teaspoon ground cumin
1 dash garlic salt (I used a little salt and a little garlic powder)
1/2 cup green onion, chopped

Steps:

  • Bring 2 cup lightly salted water in a heavy-bottomed saucepan to a boil, and immerse the brown rice in it. Loosely cover, lower the heat to medium-low and let simmer for 40 minutes or until the rice has absorbed all the water. Fluff it up and put it into another bowl for now.
  • Put the rinsed and drained beans into a small bowl and mix with the olive oil.
  • In the same pot you cooked the rice in, lightly heat the oiled beans but don't boil them.
  • Add the dry spices and let cook for about 5 minutes to incorporate the flavors.
  • Remove from heat, mix with the warm rice and fresh green onions if you have them, and serve immediately.

BACON BROWN SUGAR GREEN BEANS



Bacon Brown Sugar Green Beans image

Don't let the name discourage you! With both bacon and brown sugar, this side dish is sure to please. I'm asked to bring these sweet green beans every year to family functions (and birthdays too). **TIPS** I cook the bacon pieces in a skillet until about halfway done before removing from heat and placing on paper towels to help absorb some of the grease. Skipping this process can cause your dish to be exceedingly greasy. If you desire crispier bacon, cook the pieces just a little longer than halfway done, since fully cooking the bacon pieces prior to baking will cause them to burn from the extra cooking in the oven. If you'd like the bacon pieces more tender rather than crispy, you can cover the dish with foil during all or part of the cooking, depending on preference :)

Provided by The Southern Belle

Categories     Low Protein

Time 45m

Yield 1 13x9 dish

Number Of Ingredients 5

2/3 lb bacon
1/2 cup butter
1 cup brown sugar
4 (14 1/2 ounce) cans green beans
1 teaspoon garlic salt (to taste)

Steps:

  • Cut bacon into small (bitesize) pieces and place in a warm skillet. Cook bacon pieces halfway (cook longer if you want crispier bacon) and set aside on a paper towel covered plate. Melt butter in bowl and stir in brown sugar until combined. Season brown sugar mixture with garlic salt (about 1-2 tsps). Drain green beans and add to baking dish. Pour brown sugar mixture over green beans, gently stirring if needed. Top green beans with half-cooked bacon pieces. Bake at 350 degrees for 30 minutes.
  • Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 3555.5, Fat 232, SaturatedFat 104.5, Cholesterol 449.8, Sodium 3492.7, Carbohydrate 334.7, Fiber 44.7, Sugar 267.2, Protein 66.9

BROWN SUGAR BAKED BEANS



Brown Sugar Baked Beans image

If you must be stingy with salt, you're sure to appreciate this flavor-rich bean dish. "These beans are well-received by folks who love hot and spicy foods and those with a more conservative palate, too," writes Debra Hogenson of Brewster, Minnesota. "It's requested for all our family reunions."

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 8 servings.

Number Of Ingredients 8

1-2/3 cups dried pinto beans
1 medium onion, chopped
1 cup chunky salsa
1/2 cup packed brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/8 to 1/4 teaspoon cayenne pepper

Steps:

  • Sort beans and rinse in cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour., Drain and rinse beans, discarding liquid. Return beans to Dutch oven; add onion and enough water to cover by 2 in. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until beans are tender., Drain beans and place in an ungreased 2-qt. baking dish. Stir in the salsa, brown sugar and seasonings. Cover and bake at 350° for 25 minutes or until heated through.

Nutrition Facts : Calories 207 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 150mg sodium, Carbohydrate 42g carbohydrate (18g sugars, Fiber 10g fiber), Protein 9g protein. Diabetic Exchanges

SWEDISH BROWN BEANS



Swedish Brown Beans image

Provided by Robert Farrar Capon

Categories     side dish

Time 2h

Number Of Ingredients 5

2 cups Swedish brown beans or red kidney beans (canned red kidney beans can be used to avoid preliminary cooking)
5 cups water
Salt to taste
1/4 cup golden syrup or to taste (dark Karo syrup can be substituted)
1/4 cup vinegar or to taste

Steps:

  • Rinse dry beans, if used, and add water and salt. Simmer until tender, 1 to 2 hours. Add more water if beans tend to boil dry.
  • When cooked, add syrup and vinegar, adjust seasonings and serve hot. Dish can be prepared day before.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 0 grams, Carbohydrate 46 grams, Fat 1 gram, Fiber 9 grams, Protein 14 grams, SaturatedFat 0 grams, Sodium 655 milligrams, Sugar 9 grams

SWEDISH BROWN BEANS



Swedish Brown Beans image

I belong to a food buying club served by Ozark Co-operative Warehouse. They often run specials on unusual (to Americans) cheeses, rices, beans, etc. Recently I bought a #5 sack of Swedish Brown Beans, but when a searched Recipezaar -- nothing! However I did find this recipe on SOAR: The Searchable Online Archive of Recipes and tried it that night. It made a delicious creamy dish - a little sweeter than most main-dish bean recipes, but very delicious. You can cut down on prep time by bringing the beans to a boil for 10 minutes, then covering. Remove from heat and let sit for an hour. This takes the place of soaking overnight. Make sure your beans are tender before you add salt. (Salt tends to toughen the beans.) Serve with a hearty bread.

Provided by SherryKaraoke

Categories     Beans

Time 3h5m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups brown beans, dried (Use Swedish Brown Beans if possible)
6 cups water
1/2 cup white distilled vinegar
1/2 cup corn syrup, dark
3 tablespoons brown sugar, packed
2 tablespoons butter, melted
1 cinnamon stick, small
1 1/2 teaspoons salt

Steps:

  • Pick over and rinse the beans.
  • Add the water and soak the beans at least 12 hours.
  • Bring the beans and soaking water to a boil.
  • Cover the pan and simmer for 1 1/2 hours.
  • Add the salt, vinegar, syrup, brown sugar, butter and cinnamon stick.
  • Stir to mix.
  • Simmer, uncovered, for 1 hour, or until the beans are tender.
  • The liquid should be as thick as a sauce at the end of the cooking period.
  • If the liquid is not thickened, turn up the heat for 10 minutes, or until the liquid is reduced.
  • Remove the cinnamon stick.
  • Serve hot.

RED BEANS AND RICE - ALTON BROWN



Red Beans and Rice - Alton Brown image

From "Good Eats," episode "American Classics III". Use recipe #337996 to make this. If you don't have time to make your own pickled pork, you can use unsmoked slab bacon, cut into chunks.

Provided by DrGaellon

Categories     Long Grain Rice

Time 2h56m

Yield 8 serving(s)

Number Of Ingredients 18

2 tablespoons vegetable oil
1 onion
2 green bell peppers
3 celery ribs
2 teaspoons kosher salt
1 teaspoon black pepper
5 garlic cloves, minced
3/4 lb pickled pork or 3/4 lb unsmoked thick slab bacon
3 bay leaves
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 teaspoon hot sauce
1 lb dried red kidney beans, picked and sorted
2 quarts water
3 cups boiling water
1 1/2 tablespoons unsalted butter
2 cups basmati rice
1/2-1 teaspoon kosher salt

Steps:

  • Place a 7 quart cast iron Dutch oven over medium-high heat. Add oil and heat until shimmering. Add onion, bell pepper and celery. Sprinkle with salt and pepper. Cook, stirring frequently, until onion and celery are soft and translucent, 6-8 minutes. Add garlic, pickled pork, bay leaves, dried thyme, cayenne pepper, hot sauce and beans. Add water. Turn up to high and heat until boiling, stirring occasionally, 6-8 minutes.
  • Reduce heat to maintain a strong simmer. Cover tightly and cook 90 minutes, stirring every 30 minutes. Remove the lid and cook, uncovered, 30-40 minutes longer, maintaining a strong simmer. If you want your sauce a bit thicker and more gravy-like, use a potato masher to crush some of the beans. Remove bay leaves.
  • Bring 3 cups water to a full rolling boil. Meanwhile, in a medium saucepan, melt butter over high heat. When foaming subsides and butter begins to brown, add rice and salt. Saute until rice turns opaque and slightly tan. Add boiling water all at once - be very careful! Cover tightly, reduce to simmer and cook 17-20 minutes, until fully cooked. If you prefer your rice dry and fluffy, let stand off heat, uncovered, 5 minutes before serving. Serve beans over rice.

Nutrition Facts : Calories 519.9, Fat 11.8, SaturatedFat 3.7, Cholesterol 42.3, Sodium 616.4, Carbohydrate 74.7, Fiber 11.4, Sugar 3.3, Protein 29.6

BROWN SUGAR & BACON GREEN BEANS



Brown Sugar & Bacon Green Beans image

Time 20m

Number Of Ingredients 5

6 - 10 slices of uncooked bacon
1/2 cup water
1/4 cup brown sugar
1 teaspoon season salt
2 pounds fresh green beans, ends trimmed off

Steps:

  • Cook bacon in a skillet until cooked through but not crisp. Remove bacon from skillet and set aside. Add to skillet with bacon grease: water, brown sugar and season salt. Mix well and bring to a simmer. Cook for 3 minutes or until brown sugar is dissolved. Add green beans and mix around. Chop of bacon into small pieces and add to green beans. Cook over medium low heat for approximately 10 minutes, stirring and rotating green beans regularly. Once green beans are cooked through, place on a platter and pour bacon and syrup over the top. Serve immediately

BROWN-BUTTER BUTTER BEANS WITH LEMON AND PESTO



Brown-Butter Butter Beans With Lemon and Pesto image

These roasted beans are treated in much the same way as toasted gnocchi, and yield similar results: They're nicely browned on the surface, then coated in an unctuous, lemony, buttery sauce. Make sure to have your pesto and warm brown-butter sauce ready to pour onto the beans right when they come out of the oven, so that the beans remain crispy and the sauce nice and loose. For a vegetarian version, you can swap out the anchovies for some briny capers and leave out the Parmesan. The whole experience is quite rich, so serve these with some lightly cooked leafy greens.

Provided by Yotam Ottolenghi

Categories     dinner, lunch, beans, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

6 cups (drained) home-cooked, canned or jarred butter beans (about 2 1/4 pounds/1 kilogram)
7 tablespoons/105 milliliters olive oil
Kosher salt and black pepper
1/3 cup/30 grams roughly grated Parmesan
1/3 cup/15 grams packed roughly chopped parsley
3 scallions, trimmed and sliced
2 teaspoons finely grated lemon zest plus 1/3 cup/80 milliliters juice (from 3 lemons)
1 cup/225 grams unsalted butter (2 sticks)
8 garlic cloves, peeled and thinly sliced
8 oil-packed anchovies, drained and roughly chopped (about 2 packed tablespoons/30 grams)
1 teaspoon red-pepper flakes

Steps:

  • Heat oven to 450 degrees Fahrenheit/230 degrees Celsius. Dry the butter beans very well, then spread them out onto 2 large parchment-lined baking sheets (trays). Add 2 tablespoons oil, 1/4 teaspoon salt and plenty of pepper to each baking sheet, toss gently to combine, then spread the beans in an even layer. Roast for 15 minutes, then carefully turn over the butter beans and return to the oven, swapping the positions of both baking sheets. Roast until nicely browned and crispy, another 10 to 15 minutes. Don't worry if some of the butter beans are broken or split; this lends plenty of crisp texture.
  • While the beans roast, make the pesto: Add the Parmesan, parsley, scallions, lemon zest, a good pinch of salt and a generous amount of pepper to a food processor, and pulse a few times to finely chop. Add the remaining 3 tablespoons oil and blitz until combined. Transfer to a bowl, stir in 4 teaspoons lemon juice, and set aside.
  • Add the butter to a large skillet and melt over medium-high heat. Once melted, cook for 4 to 5 minutes, swirling the pan occasionally, until beginning to brown and smell nutty. Add the garlic (it will bubble vigorously) and cook for 1 minute. Stir in the anchovies and cook for 30 to 60 seconds more, or until the garlic is very lightly golden. Stir in the red-pepper flakes, then remove from the heat. Stir in the remaining lemon juice.
  • Using the parchment paper as a sling, transfer the roasted butter beans to a large platter or divide among plates. Pour the brown butter mixture on top. Dot with some of the pesto, and serve right away, passing the remaining pesto in a bowl alongside.

CHICKEN WITH BROWN RICE & BLACK BEANS



Chicken With Brown Rice & Black Beans image

Make and share this Chicken With Brown Rice & Black Beans recipe from Food.com.

Provided by Brittb216

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb boneless skinless chicken breast
14 ounces black beans
2 cups brown rice, Cooked
10 ounces rotel

Steps:

  • 1. Cut your chicken breast into 1 inch pieces and fully cook in a skillet. (I made a homemade fajita seasoning & sprinkled all over the chicken. Feel free to use whatever seasonings you prefer!).
  • Rinse & Drain black beans then add to a medium sauce pan. Then add your rotel. Heat until hot.
  • Put your hot cooked rice in a bowl, top with black bean & rotel mixture & lastly your chicken! Enjoy!
  • I also like to add a little hot sauce on mine, but feel free to eat it how you want!

Nutrition Facts : Calories 576.9, Fat 6.1, SaturatedFat 1.3, Cholesterol 72.6, Sodium 423.1, Carbohydrate 91, Fiber 9.5, Sugar 0.8, Protein 38.3

SWEDISH BROWN BEANS BRUNA BONOR



SWEDISH BROWN BEANS BRUNA BONOR image

Categories     Bean     Side     Christmas

Yield 8 people

Number Of Ingredients 7

1 lb. (2 1/4 c.) Swedish brown beans
5 c. cold water
3" stick cinnamon
1 1/2 tsp. salt
1/3 c. brown sugar
1/4 c. vinegar
2 tbsp. dark corn syrup

Steps:

  • SWEDISH BROWN BEANS Soak beans overnight in cold water. Add cinnamon and salt; simmer 1-3 hours or until beans begin to get tender. Add sugar and vinegar; cook until beans are tender. Add the syrup. Serve with Swedish potato sausage.

BROWN RICE AND BEANS WITH GINGER CHILE SALSA



Brown Rice and Beans with Ginger Chile Salsa image

Provided by Mary Frances Heck

Categories     Bean     Ginger     Rice     Vegetarian     Quick & Easy     Dinner     Avocado     Hot Pepper     Healthy     Chile Pepper     Bon Appétit     Sugar Conscious

Yield Makes 4 servings

Number Of Ingredients 18

2 tablespoons olive oil, divided
1 medium onion, chopped, divided
1 cup brown rice
Kosher salt
1/2 cup coarsely chopped fresh cilantro, divided
Freshly ground black pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
2 15-ounce cans black beans, rinsed
1 cup low-sodium vegetable broth or water
2 red jalapeños or Fresno or Holland chiles, stemmed, halved, seeded
1 garlic clove
1 tablespoon chopped peeled ginger
1 tablespoon finely grated lime zest
1/4 cup fresh lime juice
1 avocado, halved, pitted, chopped
1/4 cup crumbled Cotija cheese or feta
Lime wedges (for serving)

Steps:

  • Heat 1 tablespoon oil in a medium saucepan over medium heat. Add 1/4 of onion and cook, stirring occasionally, until softened, about 5 minutes. Add rice and stir to coat. Add 2 cups water and season with salt. Bring to a boil, reduce heat to low, cover, and cook until rice is just tender, 40-50 minutes.
  • Remove from heat. Let stand, covered, for 10 minutes. Fluff rice with a fork. Fold in 1/4 cup cilantro; season with salt and pepper.
  • While rice is cooking, heat remaining 1 tablespoon oil in a medium saucepan over medium heat. Add 2/3 of remaining onion. Cook, stirring occasionally, until onion has softened, about 5 minutes.
  • Add coriander and cumin; stir 1 minute. Add beans and broth; season with salt and pepper. Bring to a boil, reduce heat, and simmer, occasionally mashing beans, until thickened, 8-10 minutes.
  • Pulse chiles, garlic, ginger, lime zest, lime juice, and remaining onion in a blender until a chunky sauce forms. Season salsa with salt.
  • Serve rice with beans; top with salsa, avocado, cheese, 1/4 cup cilantro, and lime wedges.

Tips:

  • Choose dried beans that are whole, uniform in color, and free from wrinkles or blemishes.
  • Always sort and rinse the beans before cooking to remove any debris or damaged beans.
  • Soaking the beans overnight in cold water helps to reduce cooking time and makes them more digestible.
  • If you don't have time to soak the beans overnight, you can quick-soak them by boiling them in water for 1 minute, then removing them from the heat and letting them stand for 1 hour.
  • When cooking the beans, use a large pot so that the beans have plenty of room to expand.
  • Bring the beans to a boil, then reduce the heat to low and simmer until they are tender. This can take anywhere from 1 to 2 hours, depending on the type of bean.
  • Season the beans with salt, pepper, and other spices to taste.
  • Once the beans are cooked, they can be used in a variety of dishes, such as soups, stews, salads, and side dishes.

Conclusion:

Brown beans are a versatile and affordable ingredient that can be used in a variety of dishes. They are a good source of protein, fiber, and other nutrients. With a little preparation and cooking, you can enjoy delicious and nutritious brown beans at home.

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