A Year-Round Guide to Franklin and Nantahala

Unlock a printable PDF with 22 of our favorite bean recipes. Just enter your email below! Baked Beans Granny’s Baked Beans Southern Baked Beans Beans & Greens Soup Bean Salad

Madison County Championship Rodeo

Unlock a printable PDF with 22 of our favorite bean recipes. Just enter your email below! Baked Beans Granny’s Baked Beans Southern Baked Beans Beans & Greens Soup Bean Salad

Rosemary and Goat Cheese Strata

Unlock a printable PDF with 22 of our favorite bean recipes. Just enter your email below! Baked Beans Granny’s Baked Beans Southern Baked Beans Beans & Greens Soup Bean Salad

Big on Beans: 22 Our State Bean Recipes

Unlock a printable PDF with 22 of our favorite bean recipes. Just enter your email below!



 

Baked Beans

Yield: 8 to 10 servings.

3 (28-ounce) cans baked beans
1 small onion, sliced thin
2 teaspoons yellow mustard
3 tablespoons ketchup
3 tablespoons molasses
¼ cup brown sugar

Preheat oven to 350°. Drain 2 of the 3 cans of beans. Do not rinse.

In a bowl, mix beans and all other ingredients (except onions). Pour bean mixture into a 2-quart baking dish. Place onions on top of beans. Bake beans, uncovered, 30 to 40 minutes.


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Granny’s Baked Beans

Yields: 12 servings.

1 tablespoon vegetable oil
4 strips bacon, chopped
1 medium onion, chopped
2 (20-ounce) cans baked beans
¼ cup molasses
1 tablespoon Worcestershire sauce
2 teaspoons prepared mustard
¼ teaspoon black pepper
½ cup ketchup
3 tablespoons pickle relish

Preheat oven to 325˚. Sauté bacon and onion in vegetable oil until bacon is crisp and onion turns yellow. Mix beans, molasses, Worcestershire sauce, mustard, black pepper, and ketchup. Add cooked bacon and onion to mixture. Pour into a casserole dish, and bake uncovered for 45 minutes, or until beans are brown and bubbly. Top with pickle relish. 


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Southern Baked Beans

Yield: 10 to 12 servings.

1 tablespoon vegetable oil
½ pound salt pork (side meat, fatback, or pork belly), chopped into small cubes

1 large white onion, peeled and diced (about 2½ cups)
1 large green bell pepper, stemmed, seeded and minced (about 1½ cups)
4 large cloves garlic, peeled and minced
1 pound Great Northern Beans or any medium-size dried white bean, cooked and drained well (see note)
2 (28-ounce) cans diced tomatoes with juice
2 cups chicken broth
1 cup sorghum or unsulfured molasses
½ teaspoon freshly ground black pepper

Preheat the oven to 375 degrees. In a 6- to 8-quart oven-save Dutch oven with lid, combine the oil, salt pork, onion, bell pepper and garlic. Cook over medium-high heat, stirring, until the onions have softened, 4 to 5 minutes, and the pork has started to render its fat.

Add the beans, tomatoes, broth, sorghum or molasses, and pepper, stirring until well-combined. Remove from the heat, cover tightly, and place in the preheated oven. Bake for 2 hours or until the beans are soft and the sauce has thickened.

NOTE: To cook dried white beans, cover them with water and soak 6 hours or overnight. Then bring to a boil, reduce heat, cover and simmer until tender, about an hour. Season the cooking water with a ham bone, salt pork or bacon, or sautéed vegetables, including onion, carrot and celery. Add salt to taste when the beans are tender.


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Beans & Greens Soup

Yield: 8 servings.

4 tablespoons olive oil
2 cups onions, chopped
3 large carrots, peeled and chopped
2 cloves garlic, minced
8 cups chicken stock
2 teaspoons salt
⅛ teaspoon cayenne pepper
6 cups collards, destemmed, washed, and chopped
1 ham hock
2 bay leaves
3 sprigs fresh thyme
3 cans white beans, drained
1 (14.5-ounce) can diced tomatoes

In a large stockpot, add olive oil, onions, carrots, and garlic. Cook on medium-high heat for 15 minutes, stirring occasionally. Add chicken stock, salt, pepper, collards, ham hock, bay leaves, and thyme. Cook, uncovered, on medium heat for 30 minutes. Stir in beans and tomatoes and simmer 10 minutes. Remove sprigs of thyme and bay leaves before serving. (For a vegetarian version, omit the ham hock and substitute vegetable stock.)


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Bean Salad with Monterey Jack 

Yield: 8 servings.

Dressing:
½ cup white sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon stone-ground mustard
1 cup apple cider vinegar
¾ cup canola oil

Salad:
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can crowder peas, drained and rinsed
3 stalks celery, chopped
¼ cup red onion, diced
1 green bell pepper, chopped
1 pound Monterey Jack cheese, cut into ½-inch cubes
½ cup fresh parsley, chopped
4 large pita pockets, halved (optional)

For the dressing: In a glass mixing bowl, whisk together sugar, salt, pepper, mustard, and vinegar until sugar and salt have dissolved. Slowly add canola oil, whisking until dressing thickens.

For the salad: Place beans and peas in a large glass bowl. Add celery, onion, bell pepper, and cheese cubes. Pour the dressing over the bean mixture and toss until all ingredients are well coated and combined. Cover and refrigerate for 2 hours before serving. Toss salad every 30 minutes.

Before serving, toss parsley into the salad. Fill each pita pocket with bean mixture or enjoy as a side dish with sliced pita bread.


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Tangy Three-Bean Salad

 

Yield: 6 servings.

½ cup apple cider vinegar
¼ cup sugar
¼ cup canola oil
1 teaspoon salt
½ teaspoon black pepper
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can chickpeas, rinsed and drained
1 can white shoepeg corn, drained
1 green bell pepper, finely chopped
¼ cup fresh flat-leaf parsley, chopped
2 tablespoons finely chopped red onion

In a small mixing bowl, whisk together vinegar and sugar until sugar dissolves. Continue whisking and slowly add canola oil. Whisk in salt and pepper, and set aside.

In a large mixing bowl, combine kidney beans, black beans, chickpeas, corn, bell pepper, parsley, and onion. Pour dressing over beans and toss. Refrigerate for a minimum of 4 hours before serving. After 2 hours, toss again so that dressing coats all the ingredients.


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Black Bean Burger

Yield: 6 large burgers.

2 (14.5-ounce) cans black beans
1 cup yellow cornmeal
1 small onion, grated (¼ cup)
2 teaspoons cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
¾ cup chopped walnuts
4 tablespoons fresh cilantro, chopped
1 teaspoon salt
1 large egg
Hot sauce (optional)
Olive oil, for frying

Drain both cans of the black beans and rinse one can. Place either one of the cans of beans in a bowl and use a fork to mash them, or use a food processor. Mash or process until beans just begin to break up. Combine the mashed beans with the other can of beans. Add the cornmeal, onion, cumin, chili powder, paprika, walnuts, cilantro, salt, egg, and 4 dashes of hot sauce (optional). Mix together until everything is combined. Form mixture into 6 patties and let them rest for 5 minutes.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Place the patties in the skillet and cook them about 3 minutes on the first side. Flip the patties, and continue cooking for another 3 to 5 minutes, or until the burgers are heated through.


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Black-Eyed Peas & Collards

Yield: 4 servings.

1 cup dried black-eyed peas
1 tablespoon butter
1 large sweet onion, finely chopped
1 tablespoon garlic powder

1 teaspoon light brown sugar
3 strips thick-cut bacon, cut into small pieces
1 bay leaf
1 bunch collards, destemmed
Salt and pepper to taste

Soak the black-eyed peas overnight in 4 cups of water.

Melt the butter in a large saucepan on medium heat. Add the onion, garlic powder, sugar, bacon, and bay leaf. Cover the pan and leave it for 2 minutes. Cook, stirring occasionally, until the onions are translucent and the bacon starts to crisp.

Drain the peas and pour them into the saucepan. Cover them with cold water and reduce the heat to medium-low. Cook for 30 minutes to 2 hours. The peas are done when you can easily squish them on the side of the pot with the back of a spoon; check tenderness every 30 minutes. Add more water if needed.

Stack the collard green leaves on top of each other and roll tightly. Slice the leaves and then cut in half.

When the peas are cooked, add the collards to the pot and cover. Add 1 teaspoon of salt and some freshly ground pepper, then stir. Taste the liquid and peas and add salt as needed. Cover the pan and cook for about 10 to 15 minutes. When the collards are tender, turn off the heat. Remove the bay leaf. Serve over rice or with cornbread.


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Brunswick Stew

Yield: 8 servings.

4 tablespoons bacon drippings or 1 tablespoon olive oil
1 large sweet onion, finely chopped (about 1½ cups)
3 cloves garlic, minced
2 (15-ounce) cans fire-roasted tomatoes (undrained)
4 cups chicken stock
½ cup hickory-flavored barbecue sauce
2 tablespoons Worcestershire sauce
2 tablespoons dark brown sugar
¼ teaspoon cayenne pepper
1 pound smoked pulled pork
1 pound roasted chicken breast, shredded
1 cup frozen white or yellow corn
1 cup frozen lima beans
1 teaspoon salt
2 teaspoons freshly ground black pepper

Add bacon drippings or oil to a large Dutch oven over medium-high heat. Add the onion and sauté until soft, about 5 minutes. Stir in the garlic and cook for 1 to 2 minutes; do not let garlic burn.

Stir in the tomatoes and their juice, chicken stock, barbecue sauce, Worcestershire, brown sugar, cayenne, pork, chicken, corn, lima beans, salt, and pepper.

Bring the mixture to a boil, then reduce to a simmer and cook over medium-low heat for 2 hours, stirring occasionally. Serve with cornbread or saltines.


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Poplar Tent Brunswick Stew

½ gallon tomato juice
6 ounces uncooked rice
½ stick butter or margarine
½ teaspoon black pepper
1 pound ground chicken, cooked
¼ teaspoon red pepper
1 pint lima beans
1 pint corn
¹⁄₈ cup sugar
1 teaspoon salt
1 pound ground chuck, cooked
½ cup chicken broth
½ cup beef broth

Combine ingredients and cook slowly. Can be made in a slow cooker.


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Mrs. Deberry’s Butter Bean Casserole

Yield: 6 to 8 servings.

1 (16-ounce) package frozen butter beans
1 cup carrots, sliced
1 cup onions, finely diced
¼ cup celery, chopped
4 tablespoons all-purpose flour
2 tablespoons butter
2 cups hot milk
1 teaspoon salt
1 cup grated cheese
2 cups bread crumbs
¼ cup melted butter

Preheat oven to 375˚. Cook beans according to package instructions and season to taste. Cook carrots, onion, and celery in a small amount of water, then drain. Make a roux by melting 2 tablespoons butter in a small saucepan. Whisk in flour and cook, stirring constantly, for about 2 minutes. Stir in hot milk, whisking rapidly. Combine vegetables, sauce, and grated cheese, and pour into a greased casserole dish. Combine bread crumbs and ½ cup melted butter. Sprinkle mixture over the top of the casserole. Bake, uncovered, for 15 minutes.


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Navy Bean & Ham Soup

Yield: 8 servings.

1 pound dried navy beans
1 ham bone
1 tablespoon olive oil
1 tablespoon butter
1 large sweet onion, chopped
2 stalks celery, chopped
1 large carrot, peeled and chopped
6 cloves garlic, minced
3 fresh thyme sprigs
1 teaspoon chili powder
2 teaspoons smoked paprika
1 teaspoon crushed red pepper
5 cups chicken broth
5 cups water
1½ cups smoked ham, cut into small chunks
Salt and pepper to taste

Place the dried beans in a large bowl and cover with 3 inches of water. Soak the dried beans overnight (up to 24 hours) to soften. Drain when ready to use.

Place a large Dutch oven over medium heat. Add the oil, butter, ham bone, onion, celery, carrot, and garlic. Sauté for 3 to 5 minutes.

Add the drained beans, thyme, chili powder, paprika, crushed red pepper, chicken broth, water, and chopped ham.

Bring the soup to a boil. Lower the heat and simmer for 1½ hours, covered, until the beans are very soft. Stir occasionally.

Use a fork to pull any remaining ham off the bone and stir it into the soup. Discard the bone and thyme sprigs. If the soup is too thick, add 1 to 2 cups additional water. Taste, then add salt and pepper as needed.


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Pintos and Onions

Yield: 6 servings.

1 pound pinto beans
3 quarts chicken stock
1 large sweet onion, cut in quarters
1 bay leaf
1 pound thick-sliced bacon, roughly chopped
1 tablespoon salt
1 tablespoon white pepper
1 tablespoon sugar
1 medium sweet onion, chopped (1 cup)

Pick through the beans and remove any small rocks or debris. Rinse the beans well, then cover with cold water and soak for 8 hours or overnight.

Drain and rinse beans. Transfer beans to a soup pot and add chicken stock to cover by 2 inches. Add onion quarters, bay leaf, and bacon, and bring to a boil. Cover pot with lid and reduce heat to a low simmer. Cook beans for 1 hour, stirring occasionally.

Stir in salt, pepper, and sugar. Continue simmering for another hour. Beans will be soft and the broth lightly thickened. Garnish with freshly chopped sweet onion.


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Red Lentil Soup

Yield: 6 servings.

3 tablespoons olive oil
1 large sweet onion, chopped (1½ cups)
2 cloves garlic, minced
2 stalks celery, diced
3 Granny Smith apples, peeled and chopped
1½ cups red lentils
5 cups chicken stock
1 teaspoon ground cumin
1 teaspoon dried thyme
2 tablespoons brown sugar
1 teaspoon salt
Ground black pepper to taste
2 tablespoons fresh lemon juice

In stockpot or Dutch oven, sauté onion, garlic, celery, and apples in olive oil for about 10 minutes. Add lentils and chicken stock. Bring to a boil, then reduce heat and simmer 30 minutes, uncovered.

Stir in cumin, thyme, brown sugar, and salt. Add pepper to taste. Simmer for 10 minutes, covered.

Stir in lemon juice. Puree ½ of the soup in a blender, then return to the pot. Serve hot.


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Simple Southern Butter Beans

Yield: 4 to 6 servings.

1 pound fresh butter beans
1 quart cold water

Salt and pepper to taste
½ teaspoon sugar (optional)
1 tablespoon butter

Pick over and wash beans. Put in a deep covered pot with the water, cover and cook slowly for 10 to 15 minutes. Season to taste with salt and pepper, and sugar if using. Add the butter. Continue to cook slowly, covered, about 30 minutes. Uncover and cook 10 to 15 minutes longer, until cooking juices are reduced.


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Spicy Black Bean Dip

Yield: 12 servings.

1 (16-ounce) can black beans, rinsed and drained   
3 ounces Monterey Jack cheese, shredded
3 ounces sharp Cheddar cheese, grated
8 ounces shoepeg corn, drained
¾ cup green onions, sliced with tops
¼ cup cilantro, chopped
¼ cup celery, thinly sliced
1 small red pepper, diced
1 cup mild picante sauce
2 tablespoons olive oil
2 tablespoons cumin powder
1 clover garlic, mince

Mix all ingredients, and let chill for at least 1 hour. Great with corn chips.


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Carolina Succotash

Yield: 8-10 servings.

1 pound butterbeans, cooked and drained
2 cups (3-4 ears) fresh, raw corn
2 jars Mt. Olive Sweet ‘N’ Hot Salad Peppers
1 medium red onion, cut into thin slivers
2-3 stalks celery, diced
¼ cup favorite oil (optional)
Pinch salt
Freshly ground black pepper

In a large mixing bowl, stir together all ingredients.

Cover and chill. Enjoy for up to one week.


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Summer Succotash Salad

Yield: 6 servings.

Salad:
3 ears fresh corn, cut off the cob
1 cup butter beans, cooked
2 large fresh tomatoes, coarsely chopped, juice reserved
12 fresh okra pods, sliced
2 tablespoons chopped red onion

Dressing:
½ cup rice vinegar
Juice from the tomatoes
3 tablespoons sugar
½ teaspoon salt, plus more to taste
½ cup vegetable oil
Freshly cracked black pepper

Place all salad ingredients in a large glass bowl and set aside.

In a separate bowl, whisk together vinegar, tomato juice, sugar, and salt. Continue whisking and slowly add vegetable oil. Add black pepper and stir. Pour dressing over salad mixture. Add salt to taste. Refrigerate for 2 hours, then serve immediately.


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Old-Fashioned Succotash

Yield: 8 to 10 servings.

2 cup suncooked, fresh lima beans (or the small limas called butterbeans)
1 teaspoon salt
6 ripe tomatoes, peeled, diced and drained, or 1 (14.5-ounce) can diced tomatoes, drained
2 cups cut-up okra, fresh or frozen (leave it unthawed if using frozen)
¾ stick butter, cut into pieces, or 3 tablespoons bacon fat
3 cups fresh white corn, cut from the cob, or frozen shoepeg corn (unthawed if using frozen)

Wash the beans in cold water, put them in a 2-quart pot, cover with water and add salt. Cook over low heat until tender, about 30 minutes. (Watch
the water carefully and add more if needed; most of the water should be gone by the time the beans are cooked. If there’s any excess water, drain the beans well before continuing.)

Add the tomatoes, okra, corn and butter or bacon fat to the cooked lima beans. Cook slowly for 15 minutes, then remove from heat and let stand 15 to 20 minutes before serving.


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Sweet Potato & Black Bean Chili

Yield: 6 servings.

3 tablespoons olive oil
1 large sweet onion, chopped
2 sweet potatoes, peeled and cubed
1 pound lean ground beef
1 teaspoon salt
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon ground chipotle pepper
1 (15-ounce) can diced tomatoes
2 tablespoons tomato paste
2 tablespoons molasses
2 cups chicken stock
1 (15-ounce) can black beans, drained and rinsed
½ teaspoon cayenne pepper
Sour cream (optional, for garnish)
Green onion, chopped (optional, for garnish)

Heat olive oil in a heavy stockpot or Dutch oven. Add onions and sweet potatoes, and sauté until onions are translucent. Remove from pan and set aside.

Add ground beef to pan and cook until browned. Add salt, chili powder, cumin, and ground chipotle pepper. Stir in diced tomatoes, tomato paste, molasses, and chicken stock, and cook, uncovered, on medium heat for 10 minutes.

Add beans, sweet potatoes, onions, and cayenne pepper. Simmer 10 more minutes. Serve with sour cream and green onion as garnish.


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White Bean and Rosemary Dip

Yield: 2 cups.

2 (14.5-ounce) cans navy or cannellini beans, drained
2 cloves fresh garlic, minced
Juice from 1 lemon
½ teaspoon salt
2 teaspoons freshly chopped rosemary leaves (or 1 teaspoon dried)
¼ cup olive oil

In mixing bowl, blend all ingredients together. Mash beans with a fork, leaving some whole beans visible.


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Beans Mexicana Casserole

Yield: 6 servings.

½ pound ground beef
2 medium onions
2 green peppers, one chopped, one sliced in rings
2 1-pound cans baked beans
1 can cream-style corn
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon pepper

In a large pot, sauté the ground beef with the chopped onions and peppers until meat is browned and vegetables are tender.

Add the beans, corn, chili powder, salt, and peppers to the pot, and mix to combine. You may serve as-is, or pour contents into a casserole dish, top with pepper rings, and bake at 400° for 20 minutes.


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This story was published on Mar 14, 2020