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The 5 Delicious Beans Recipes You’ll Be Making All Year Long

Beans need simply a few minutes to cook and may be utilized in nearly anything. It’s a cheap ingredient and you will be shocked at how well it holds its taste. Today we’ve come to you with the most delicious beans recipes.

FRANKS AND BEANS

½ cup ketchup

¼ teaspoon ground cloves

2 teaspoons minced garlic

2 tablespoons Dijon mustard

3 ounces slab bacon, chopped

½ teaspoon ground black pepper

1 medium yellow onion, chopped

1 pound hot dogs, cut into 2-inch pieces

2 tablespoons packed dark brown sugar

¼ cup maple syrup, preferably Grade B or 2

Two 15-ounce cans pinto beans, drained and rinsed (about 3½ cups)

1- Fry the bacon until brown and crisp, stirring occasionally, in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function, about 3 minutes.

2- Add the onion and cook until softened, about 4 minutes, stirring occasionally. Add the garlic and cook until aromatic, less than 1 minute. Stir in the beans, ketchup, maple syrup, mustard, brown sugar, pepper, and cloves until the brown sugar dissolves; then stir in the hot dogs.

3- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 5 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 7 minutes.

4- Use the quick-release method to bring the pot’s pressure back to normal.

5- Unlock and open the pot. Stir well before serving.

REFRIED BEANS

1 tablespoon minced garlic

¼ cup vegetable or canola oil

One 3-ounce salt pork chunk

1½ pounds (3 cups) dried pinto beans

Up to 2 cups finely shredded smoked Cheddar cheese (about 8 ounces)

1- Soak the beans in a big bowl of water on the counter overnight, for at least 12 hours or up to 16 hours.

2- Drain the beans in a colander set in the sink; pour them into a 6-quart stovetop or electric pressure cooker. Add the salt pork and garlic; pour in enough cool tap water so that the ingredients are covered by 2 inches of water (the garlic will float).

3- Lock the lid onto the pot.

STOVETOP: Set the pot over high heat and bring it to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 14 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 21 minutes.

4- Use the quick-release method to drop the pot’s pressure back to normal.

5- Unlock and open the cooker. Discard the salt pork. Scoop out 1 cup of the soaking water and set aside. Drain the remaining contents of the cooker into a colander set in the sink.

6- Transfer the beans and garlic to a large bowl. Use a potato masher to create a thick paste, adding the soaking water in small bits until you’ve added just enough to get a smooth but not wet paste.

7- Heat the oil in a large pot over medium heat. Add the bean paste and cook, stirring often, until hot and bubbling, about 5 minutes. Spread the mixture on a large serving platter or individual plates and top with the shredded cheese.

CHEESY BEANS WITH PICO DE GALLO

½ teaspoon salt

2 tablespoons olive oil

1 small shallot, minced

1 teaspoon ground cumin

½ teaspoon ground cloves

1 teaspoon dried oregano

1 tablespoon minced garlic

1 small yellow or white onion, chopped

Up to 1 fresh jalapeño chile, stemmed, seeded, and chopped

½ teaspoon ground black pepper

Two 15-ounce cans pinto beans, drained and rinsed (about 3½ cups)

2 tablespoons packed dark brown sugar

2 tablespoons canned tomato paste

½ cup dark beer, such as Negra Modelo

1½ cups shredded Monterey jack cheese (about 6 ounces)

2 large globe or beefsteak tomatoes, chopped

¼ cup packed fresh cilantro leaves, minced

Up to 6 jarred pickled jalapeño rings, minced

1 tablespoon fresh lime juice

1 teaspoon minced garlic

¼ teaspoon salt

1- Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the onion and cook, stirring often, until softened, about 2 minutes.

2- Stir in the jalapeño, garlic, oregano, cumin, cloves, salt, and pepper until aromatic, less than 1 minute. Add the beans, brown sugar, and tomato paste; stir until the brown sugar has melted and the tomato paste coats everything evenly. Pour in the beer and mix well.

3- Spoon a third of the bean mixture into a 2-quart, high-sided, round soufflé or baking dish; top with ½ cup cheese. Spoon half the remaining bean mixture into the dish; sprinkle on another ½ cup cheese. Finally, top with the remaining bean mixture and the remaining ½ cup cheese. Cover the baking dish with parchment paper, then seal with aluminum foil.

4- Clean and dry the pressure cooker pot. Set the pressure cooker rack inside the pot; add 2 cups water. Make a foil sling for the baking dish and lower it onto the rack, tucking in the ends of the sling.

5- Lock the lid onto the pot.

STOVETOP: Set the pot over high heat and bring it to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 15 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 23 minutes.

6- Reduce the pressure.

STOVETOP: Set the pot off the heat and let its pressure come back to normal naturally, about 12 minutes.

ELECTRIC: Turn off the machine or unplug it so it doesn’t flip to its keep-warm setting. Let its pressure return to normal naturally, 12 to 15 minutes.

7- Unlock and open the pot. Use the foil sling to transfer the baking dish to a wire cooling rack; uncover the dish and set aside for about 5 minutes.

8- Make the pico de gallo: mix the tomatoes, shallot, cilantro, pickled jalapeño, lime juice, garlic, and salt in a big bowl. Serve by scooping up large spoonfuls of the bean casserole and topping them with the pico de gallo.

PINTO BEANS WITH BACON, PECANS, AND CHILES

1 cup dried pinto beans

1 tablespoon unsalted butter

3 thin bacon slices, chopped

½ cup chopped pecans

1 medium yellow or white onion, chopped

½ teaspoon dried oregano

½ teaspoon ground cumin

¼ teaspoon ground coriander

One 4½-ounce can chopped mild green chiles (about ½ cup)

1- Soak the beans in a large bowl of water on the counter overnight, for at least 12 hours or up to 16 hours.

2- Drain the beans in a colander set in the sink; pour them into a 6-quart stovetop or electric pressure cooker. Add enough cool tap water that they’re submerged by 2 inches.

3- Lock the lid onto the pot.

STOVETOP: Set the pot over high heat and bring it to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 12 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 18 minutes.

4- Use the quick-release method to bring the pot’s pressure back to normal.

5- Unlock and open the cooker. Scoop out 1 cup of the cooking liquid and reserve it. Drain the beans in a colander set in the sink. Wipe out the cooker.

6- Melt the butter in the stovetop cooker set over medium heat or in the electric cooker turned to its browning function. Add the bacon and pecans; fry until both are lightly browned, stirring occasionally, about 3 minutes. Add the onion and cook, stirring often, until softened, about 3 minutes.

7- Stir in the oregano, cumin, and coriander until aromatic, about 20 seconds. Then pour in the drained beans, green chiles, and ¼ cup of the reserved cooking liquid. Cook, stirring often, until the beans are just heated through, adding more of the reserved cooking liquid in ¼-cup increments when the mixture gets too dry.

BOURBON PORK AND PINTO BEANS

2 cups dried pinto beans

1 medium navel orange

2 tablespoons olive oil

12 ounces cooked ham, any seasoning on the rind removed, the meat chopped

1 medium red onion, chopped

2 fresh red cherry peppers, stemmed, cored, and chopped

1 tablespoon minced garlic

1 teaspoon dried rosemary, crumbled

½ teaspoon ground cloves

¼ teaspoon ground cinnamon

¼ cup bourbon

½ cup packed dark brown sugar

6 tablespoons canned tomato paste

3 cups chicken broth

1- Soak the beans in a large bowl of water on the counter overnight, for at least 12 hours or up to 16 hours.

2- Remove half the zest from the orange with a vegetable peeler, taking it off in shallow strips. Mince the zest, then peel the remainder of the orange, removing as much white pith as possible. Chop the flesh of the orange, removing any seeds. Set aside with the prepared zest.

3- Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the ham and cook, stirring often, until crisp at the edges, about 4 minutes.

4- Add the onion and peppers; cook, stirring often, until the onion becomes translucent, about 3 minutes. Stir in the garlic until aromatic, less than a minute; then add the rosemary, cloves, and cinnamon. Pour in the bourbon; add the brown sugar, tomato paste, minced zest, and chopped orange. Stir until the tomato paste covers everything evenly.

5- Drain the beans in a colander set in the sink; add them to the cooker. Pour in the broth and stir well.

6- Lock the lid onto the cooker.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 12 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 18 minutes.

7- Use the quick-release method to drop the pot’s pressure back to normal.

8- Unlock and open the pot. Set the stovetop cooker over medium heat or turn the electric model to its browning option. Use a wooden spoon to smash a few of the cooked beans against the side of the pot. Cook, stirring often, until thickened slightly, about 2 minutes.