The beauty of beans

Great ideas for that pound of dried beans in your cupboard

Ham and Beans


• 1 pound dry great Northern beans

• ½ pound cooked ham, diced

• 1 small onion, diced

• ½ cup brown sugar

• salt and pepper to taste

• ¼ teaspoon cayenne pepper

• 1 tablespoon dried parsley


1. Rinse beans in a large pot; discard shriveled beans and any small stones. Add 8 cups of cold water. Let stand overnight or at least 8 hours. Drain and rinse beans.

2. Return beans to pot and add ham, onion, brown sugar, salt, pepper, cayenne and parsley and water to cover. Bring to a boil; reduce heat and simmer 1 1/2 to 2 hours, until beans are tender. Add more water if necessary during cooking time.

Authentic Louisiana Red Beans and Rice


• 1 pound dry kidney beans

• ¼ cup olive oil

• 1 large onion, chopped

• 1 green bell pepper, chopped

• 2 tablespoons minced garlic

• 2 stalks celery, chopped

• 6 cups water

• 2 bay leaves

• ½ teaspoon cayenne pepper

• 1 teaspoon dried thyme

• ¼ teaspoon dried sage

• 1 tablespoon dried parsley

• 1 teaspoon Cajun seasoning

• 1 pound andouille sausage, sliced

• 4 cups water

• 2 cups long grain white rice


1. Rinse beans, and then soak in a large pot of water overnight.

2. In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.

3. Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.

4. Stir sausage into beans, and continue to simmer for 30 minutes.

5. Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Pressure Cooker Black Beans


• 7 cups water

• 1 pound dry black beans

• 1 small onion, finely chopped

• 1 bunch cilantro, tied together with butcher twine

• 1 tablespoon olive oil

• 1 ½ teaspoons salt

• 2 tablespoons balsamic vinegar


1. Combine water, black beans, onion, cilantro, olive oil, and salt together in a pressure cooker; cover and seal with lid. Cook on high according to manufacturer's instructions, about 40 minutes. Allow steam to release completely. Remove lid and stir balsamic vinegar into beans.


NAN Dining Guide Spotlight on 05/17/2020