Main Dish/Casserole Archives - Page 27 of 74 - Garden Seeds and Honey Bees

Homemade Pork and Beans

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*1 pound package dried White Navy Beans, rinse beans and cover beans with 3 inches water above the beans in a stainless steel pot, soak overnight in the fridge. Rinse again and cook until beans are slightly tender.

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Sauté
*4 tablespoons Extra Light Olive Oil

*Bell Peppers, 2 mini yellow, 2 mini orange, 2 mini red, 1 large green, minced or diced small

*1 medium Yellow Onion, minced

*5 Cloves Garlic, minced or pressed or grated

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Sauté vegetables on medium heat until vegetables are slightly tender.

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Sauce

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*2-3 tablespoons Worcestershire Sauce

*1 can Tomato Paste

*1 cup Chicken Broth or Stock, more if needed for thinning

*1/4 cup Favorite Barbecue Sauce, Sweet Baby Rays etc…

*1/2 cup Brown Sugar

*1/2 cup Molasses

*2 tablespoons Red Wine Vinegar

*2 tablespoons Dijon Mustard

*12 slices pre-cooked Bacon, chopped

*Sea Salt and Fresh Ground Black Pepper, to taste

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Combine in a bowl the above sauce ingredients, stir until incorporated.

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Option 1: In a stock pot combine the cooked navy beans, sautéed vegetables and sauce and simmer on medium low heat for about 30-40 minutes until warmed through and flavors blend together. Serve and enjoy!

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Option 2: in a crock pot on low add the cooked navy beans, sautéed vegetables and sauce and warm and warm for 1-2 hours for flavors to blend. Serve and enjoy!

Enjoy!

Lindy

Crock Pot Root Beer Chicken

*2 (2.5 pound) bags Frozen Chicken Tenders

*2 Bottles IBC Root Beer

*3 tablespoons Dried Minced Onions

*2 tablespoons Dried Minced Garlic

*1 teaspoon Sea Salt

*1 teaspoon Freshly Ground Black Pepper

*2 gallon sized Ziploc Bags or 1 (2) gallon sized , for marinating chicken tenders

Marinate Chicken with the above ingredients by splitting ingredients in half for each gallon bag or use a 2 gallon sized Ziploc bag. Marinate in the fridge for 2-4 hours (for best flavor) or just place all ingredients in the Crock Pot and cook as follows.

Place Marinated Chicken in the Crock Pot with cooking Liner. Cook on High for 4 hours.

Then drain the liquid/sauce from the chicken and discard all but 1/2 cup and save in case it is needed. After chicken is cooked add the following homemade root beer barbecue sauce to chicken and add the reserved sauce if needed for desired thickness.

Root Beer Barbecue Sauce

Sauce ingredients:

*1 cup Ketchup

*1 cup A W Root Beer

*1/4 cup Worcestershire Sauce

*1/4 cup Brown Sugar

*1/4 teaspoon Crushed Red Pepper Flakes

*2 tablespoons Dried Minced Onions

*1 tablespoon Dried Minced Garlic

*Pinch of Sea Salt

*1/4 teaspoon Freshly Ground Black Pepper

Cornstarch Slurry:

*1 tablespoon Cornstarch

*2 tablespoons cold water, mix together with the cornstarch and add to thicken sauce if desired.

Combine the above sauce ingredients in a sauce pan on medium low-heat and stir until mixture thickens, about 8 minutes stirring constantly, and add cornstarch slurry for a thickening if desired, simmering 1-2 more minutes.

Pour sauce over cooked drained Chicken. Serve over toasted buns, I like Broiche Buns and Pepper Jack Cheese.