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
Homemade Heinz Baked Beans
I hate how Heinz baked beans are kinda slimy…. so I make it from scratch instead. It's crazy easy and tastes SO SIMILAR to Heinz it's almost scary! (Except, you know. No preservatives or artificially flavouring, and you've made it fresh instead of sitting in a can for weeks/months/years ????)
Spanish Baked Beans with Tomatoes and Peppers
EPISODE #249 - Spanish Baked Beans with Tomatoes and Peppers
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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.
BAKED BEANS O ALUBIAS CON TOMATE, DESAYUNO INGLÉS
Las alubias con salsa de tomate que nos solemos encontrar en los buffets del desayuno de los hoteles.
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A Heart-Healthy Bean Stew to Make you Feel like a Million Bucks
EPISODE 655 - How to Make a Spanish Pinto Bean Stew | Potaje de Alubias Pintas Recipe
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Batchelors Spanish Style Baked Beans
Ingredients
1 Tablespoon of Olive Oil
1 Onion, roughly chopped
1 Red pepper, diced
3 Teaspoons of smoked paprika
150g of Chorizo sausage, diced
2 Tins Batchelors Baked Beans
3 Vine tomatoes, diced
Parsley to garnish
Toasted sourdough to serve
Method
Heat the olive oil in a large frying pan or wok.
Add the onion and red pepper and cook for 4-5 minutes over a medium heat until soft but not coloured.
Add the smoked paprika and stir. Then push everything to the side of the frying pan and add the chorizo. Fry to 2-3 minutes until beginning to go crispy. Then mix everything in the pan together.
Add the baked beans and stir.
Add the diced tomatoes and bring to a simmer.
Serve garnished with a sprinkling of fresh parsley on toasted sourdough.