Posts Tagged ‘white beans


3 bean chili with smoked chicken

It started out as a quick search on the Instant Pot app for chili, Have plenty of dried beans in stock, a quick pressure cooker meal means I didn’t have a long soaking and boiling process ahead for a meal within an hour. I found a recipe for a 3 bean chili jar recipe. Remember when the jar recipes were all the rage for gifts ! Still easy to do for your own meal kits.

Pinto, white and black beans, like maybe a 1/4 cup each ,a can of chopped tomatoes, some tomato paste and a bit over leftover condensed tomato soup. The spice list was long, cumin seeds, coriander, dried hot peppers just to name a few. Chopped onions and garlic, celery and carrot to round out the flavor and a toss of frozen corn . Saute as usual add all else. Top off with veggie stock. Seal, set and be back later.


about 50 minutes later


start the plate with a layer of smoked chicken thighs 


add the 3 bean chili…


top with shredded cheese and chips,


a glass of dark home brew, next time a real light or a lime hard seltzer would be better fro contrast, or possibly a fruit shandy . The chili and the smoked chicken was fantastic. 


Pasta (gnocci ) and beans

A take on the classic pasta and beans, cooked the dry white beans last night and finished with the sauce and gnocci tonight. Some pork neck bones for the sauce , a can of tomatoes and finely ground carrot and onion. More  on the side of a veggie sauce. A chopped dried hot pepper and thinned with broth and mead. Simmered till reduced and thickened.

The gnocci complimented the beans better than pasta as they have a soft slightly chewy texture. 


Baked Beans

This is a re-Pete of a  former recipe;

The former recipe lacked pictures;

the beans were covered with water and soaked overnight.


Salt Pork

scored down to the rind in a grid pattern.


Layer in onions and garlic


Add some of the beans, brown sugar


Add some of the molasses, mustard, also included some molasses based barbeque sauce.


Repeat the layering process

My brown sugar was lumpy


More of the white beans


finished the layers


Add water, I use the water the beans soaked in overnight


325 to 350 degrees or as low as you as you want to go. This is usually an all day or night affair, 8 hours or more.

Chefs bonus : thinly slice some of the salt pork and fry for cracklings tasting.

the finished product is pictured




Pasta E Fagioli (pasta and beans)


adapted from The Providence Journal, January 31 2007
Food section Chef’s Secret
“Comfort Food in Johnston”
By Gail Ciampa
Journal Food Editor
From Chef Ralph Battista
Executive Chef Luigi’s



Ingredients: (some of the ingredients are substituted from the original recipe)
1 lb white dry navy beans
olive oil
2 medium onions
about 4 celery ribs with leaves
1/4 lb salt pork
crushed red pepper to taste
1 can 14 oz diced tomatoes with juice
2 bay leaves
1 teaspoon dried basil
cloves of garlic to taste
celery seed to taste
stock, recommended , (or bullion and water)
tubettini or other available cut of pasta 

Soak the beans overnight in enough water to cover, drain


Score the salt pork down to the rind with a sharp knife to achive about a 1/4 inch dice.

In a heavy bottom pan heat with just enough olive oil to start, saute the salt pork about 5 minutes or more each side to render flavor. Take your time with this process remember fat is flavor, and as they say, used responsibly it won’t harm you.

Meanwhile, dice the celery and onions, smash and diced enough garlic to taste. You can fine diced or go courser and call it a rustic soup.

After the salt pork has rendered fat, add the diced vegetable and garlic with the salt pork as you know, gentle carmalize them, again, no hurry here for the flavors to develop.


Add the rest of the ingredients except the pasta I use about 2 cups of stock and 2 cups of water to start since the stock is usually on the strong side.

Gently bring the soup up to a boil to avoid splitting the beans and cut back to a simmer, cover, and keep a jar of water available to add from time to time if necessary.
At least an hour of simmering is necessary and this could be accomplished in an electric crock pot or if the day is cold simmer in a slow oven.

Cook the tubettini to al dente when ready to serve. Add the pasta to each serving separately or better yet, let the soup age a day in the fridge. Adjust the seasoning to taste, salt pepper and Romano cheese, usually you can let each person season to taste in the bowl as served, and have available olive oil and grated Parmesan cheese for toppings. the Chef suggests crusty italian bread and Chianti Classico or Barolo. Can be served as a main or smaller first course.


Baked Beans, Boston

Boston baked beans are easy to prepare and are a hearty meal, without hotdogs, it’s a meatless (if you don’t count the salt pork used mostly for flavoring) satisfying meal. With the small amount of time invested in preparation the payout is enormous. There are many recipes and a history around Boston Baked beans . Enjoy !

1 pound of white (dry) Navy Beans

Salt Pork

Onions, thinly sliced , 2 large

Garlic, mashed and diced (or granulated)

Brown sugar, preferably dark


Dry or prepared Mustard

The day before, soak the beans over night in water. Gently boil them to prevent splitting for a couple of minutes to get them started. Score the top of a small piece, about 4 square inches, of salt pork down to the rind spacing the cuts in a 1/4 inch grid. The salt pork will eventually break into small pieces. Add about 1/3 of the simmered beans (drained) to a crock pot or heavy oven proof pot , preferably ceramic or stoneware, ideally a bean pot with a cover. Place the piece of salt pork ,some of sliced onions, a bit of garlic, sprinkle with dark brown sugar, dry mustard, and drizzle with molasses. Repeat with 2 more layers of beans and ingredients. Your total should be about 1/2 to 3/4 cup brown sugar, and 1/4 cup molasses. Depending how sweet you like the beans, the sugar and molasses can be adjusted later. Add water to cover. I add about a inch over the top of the beans.

In a slow cooker electric crock pot, set it on low heat, if using the oven baked method, go low and slow about 300 or less degrees and bake gently several hours or overnight, covered of course. The beans will start to turn brown, add water if necessary. Now how long you bake them them is up to you and how you finish the consistency. You can uncover and raise the heat for a thicker gravy or slightly keep the lid ajar during the last hours to your preference, usually the beans will thicken when cool and are one of those meals thats better reheated following a cool down. When the beans turn a dark color, cool a sample and taste to correct sweetness if necessary.

Usually served with fresh baked parker house style rolls that you bake along with the beans when finishing. (Bean-z-buns) and/or with (hot)dogs. With a thin gravy finish , mop your plate with the rolls.

Baked Beans and Franks, November 24th 2010

In the day Baked Beans were served once a week as a way to eat a mostly non-meat economical meal.


February 2023

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