Tag: beans

Beans and Franks

Beans and Franks
Recipe Type: Entree
Author: Timber Ridge Cattle Company
Cook time: 4 hours
Total time: 4 hours
This has cookout written all over it!
  • 2 large cans pork-and-beans
  • 1 cup ketchup, more or less to taste
  • 1 cup brown sugar, more or less to taste
  • 4 teaspoons molasses
  • 1 cup chopped onions
  • 1/2 pound bacon, cooked and crumbled
  • 1 package no-nitrite franks, cut into bite-size pieces
  1. Combine all ingredients and bake at 300 degrees F for 3-4 hours, removing from oven occasionally during baking time and stirring.

White Bean-Garlic Dip

  • 1 cup dried white beans
  • 4 cloves garlic, peeled
  • 1 bunch rosemary
  • Salt and pepper to taste
  • Crusty bread

Rinse and pick over the beans. Soak in water to cover by 2 inches for at least 6 hours, or up to 24 hours. Drain.

Put beans in a stockpot or large saucepan and add water to cover by 2 inches. Bring to a rapid simmer. Skim any foam that rises to the surface. Reduce heat to low and simmer about 1½ hours or until beans are tender but not mushy.

Drain beans in a colander set over a bowl. Reserve cooking liquid. Transfer beans to a blender or food processor. Add garlic cloves and puree until smooth, adding as much of the cooking liquid as necessary to make a thick, spreadable or dippable consistency.

Gently stir dip with the rosemary bunch for about 3 minutes or until the dip is fragrant with the scent of rosemary. Discard rosemary. Season dip with salt and pepper and serve with bread.