BEAN RECIPES: Mock Cassoulet with Smoked Bacon, Shallots and Thyme . . . Bean Dip . . . Hickory Pit Beans
By: Herald Staff and Wire Reports,
Mock Cassoulet with Smoked Bacon, Shallots and Thyme
8 ounces thick-sliced smoked bacon, cut in 1-inch pieces
½ pound garlic sausage, such as kielbasa, cut in ½-inch slices
5 shallots, chopped
4 cloves garlic, chopped
2 tablespoons fresh thyme leaves, or 1 tablespoon dried
1 tablespoon tomato paste
1 teaspoon freshly ground pepper
½ teaspoon salt
1 cup dry white wine
2 14¼-ounce cans chicken broth
2 19-ounce cans cannellini or navy beans, drained, rinsed
2 cups fresh bread crumbs
2 tablespoons olive oil
Cook bacon in large, heavy Dutch oven over medium heat, stirring, until almost browned, 6 minutes. Add sausage; cook, stirring, until browned, 4 minutes.
Heat oven to 375 degrees. Add shallots and garlic to Dutch oven; cook, stirring occasionally, 4 minutes. Stir in thyme, tomato paste, pepper and salt. Cook 1 minute. Stir in wine, scraping up browned bits on bottom of pan. Heat to a boil; cook until reduced by ¾, about 5 minutes. Stir in chicken broth and beans. Cover; cook in oven 1 hour.
Toss bread crumbs and olive oil in a large bowl. Remove casserole from oven; top with bread crumbs. Bake until crumbs are browned, 20 minutes.
Yield: Serves 8.
Approximate nutritional analysis per serving: 410 calories, 41 percent calories from fat, 18 grams fat (5 grams saturated), 25 milligrams cholesterol, 1,460 milligrams sodium, 42 grams carbohydrates, 18 grams protein, 6 grams fiber.
1 cup dried white beans, such as great Northern or cannellini
¼ pound slab bacon or 4 slices thick-cut bacon, diced
1 clove garlic, crushed
2 sprigs fresh thyme
1 tablespoon each: ground cumin, hot chili powder
1 tablespoon minced chipotles in adobo sauce
¾ cup olive oil
1 teaspoon salt plus more to taste
Freshly ground pepper
Wash beans in colander; discard any discolored or shriveled ones. Cook bacon in large pot over medium-low heat until bacon is cooked, but not crisp. Add garlic; cook 1 minute. Add beans, thyme and enough water to cover by at least 3 inches. Heat to boil. Reduce heat; simmer, partly covered, until tender, skimming foam that rises, about 1 hour, 20 minutes.
Drain beans. Remove thyme stalks (leaves will fall off during cooking). Transfer bean mixture to blender. Add cumin, chili powder, chipotles and salt to blender. Turn on to mix. Slowly add olive oil; blend until desired consistency is reached. Taste; adjust seasoning with salt and pepper.
Yield: 3 cups.
Approximate nutritional analysis per ¼ cup: ¼ cup: 188 calories, 72 percent calories from fat, 15 grams fat (2.4 grams saturated), 2.7 milligrams cholesterol, 285 milligrams sodium, 4.3 grams protein, 9 grams carbohydrates, 3.3 grams fiber.
Hickory Pit Beans
2 32-ounce cans pork and beans
2 cups homemade or bottled Kansas City-style barbecue sauce (see recipe)
1 cup chopped or shredded cooked beef brisket
½ cup each: ketchup, water
¼ to ½ cup packed brown sugar
1 teaspoon liquid smoke
Combine all ingredients in a large saucepan. Heat to a boil over medium heat; lower heat to a simmer. Cook until mixture darkens and beans reach a thick, soupy consistency, about 1 hour.
Yield: Serves 12.
Approximate nutritional analysis per ¼ cup: 321 calories, 10 percent of calories from fat, 4 grams fat (1 gram saturated), 19 milligrams cholesterol, 66 grams carbohydrates, 12 grams protein, 1,340 milligrams sodium, 7 grams fiber.
Kansas City Barbecue Sauce
1 24-ounce bottle ketchup
1 15-ounce can tomato sauce
1 cup molasses
½ cup packed brown sugar
1/3 cup apple cider vinegar
1 teaspoon each: onion powder, garlic powder, hot red pepper sauce
¼ teaspoon each: celery seeds, ground cumin, ground cloves
Combine all ingredients in a large nonreactive saucepan; heat to a boil over medium-high heat. Lower heat to a simmer. Cook, stirring occasionally, until flavors are blended, about 30 minutes. Cool completely.
Yield: 3 cups.
Approximate nutritional analysis per ¼ cup: 45 calories, 1 percent of calories from fat, 0.1 grams fat (no saturated), no cholesterol, 11 grams carbohydrates, no protein, 210 milligrams sodium, no fiber.