How To make Baked Beans Espanol
64 ozs seasoned baked beans
undrained
1/2 c onions :
chopped
1/2 c bell peppers chopped
1 clove garlic :
minced
1/2 c ketchup
1/4 c honey
2 c fat-free cheddar cheese -- shredded
1/2 c white bread crumbs
1/2 tsp salt
1/4 tsp black pepper
Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. In a mixing bowl, combine beans, onions, bell peppers, garlic, ketchup, and honey. Mix well. Spread into prepared dish. In a small bowl, combine cheese, crumbs, salt, and black pepper. Mix well. Spoon over bean mixture. Bake, uncovered, for 45 minutes, or until top is browned.
How To make Baked Beans Espanol's Videos
Red beans and rice | Southern U.S. style
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Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
Easy Vegetarian Baked Beans Recipe
Quick and Easy Vegetarian Baked Beans – no soaking dried beans, no meat – technically vegan - and all the sweet, tangy, stick-to-your-ribs baked beans you crave. The perfect summer BBQ recipe!
FULL RECIPE:
How to Make the BEST Beans of your LIFE | Easy Spanish Beans Recipe
EPISODE 709 - How to Make Spanish Beans with Paprika & Piquillo Peppers | Alubias Garrafón con Pimenton y Pimientos del Piquillo Recipe
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SPANISH PAPRIKA I USED:
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Spanish Baked Beans with Tomatoes and Peppers
EPISODE #249 - Spanish Baked Beans with Tomatoes and Peppers
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Tomato & Garlic Butter Beans | Healthy & Delicious 20 Minute Recipe
EPISODE 845 - How to Make Tomato & Garlic Butter Beans | Judiones de la Granja a la Mediterránea Recipe
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Sevilla´s Best-Kept White Bean Stew | Potaje de Chícharos Recipe
EPISODE 621 - How to Make a White Bean Stew from Sevilla Spain | Potaje de Chícharos Recipe
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MY NONSTICK FRY PAN:
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SWEET SMOKED SPANISH PAPRIKA:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)