Pink beans recipes?

Question

I cooked a bag of pink beans in the crockpot all night to make chili. I only used about half of them. Any ideas what I can do with the rest? Something that freezes well would be great! Thank you! :)

Answer 1

PINK BEANS MARINADE

1/4 c vinegar
2 ts water
1/2 ts dry oregano
1/2 ts cumin powder
3 dr tabasco
1 ts sugar
2 ts chopped chives or 1 dried
1 cn pink beans, drained & rinsed
1/4 c chopped onion
1/4 c chopped green sweet pepper

Simmer together the first 4 ingredients to bring out the flavor. add the
tabasco, sugar and chives.
Combine the beans, onions and peppers. Pour the dressing mixture over, toss
and let marinate untill well flavored. drain before serving, but save the
marinade. This is a great dressing on a salad of thinly sliced zucchini,
cucumbers and lettuce.

Answer 2

Save the rest for another time. They will keep forever. Put them in a glass jar. You can even layer the jars with other left over types of bean/peas (not cooked, naturally, ha.) to make your pantry/cupboard/counter look pretty. I often decorate with food because it's cheap and useful. Decorate with pastas the same way. Okay, you aren't asking for decorating tips so, here's how I make beans..... not slow cooker way.
Sort and rinse beans, put in large pot, cover beans with water. Put a small pot of water on back burner, lowest heat. To the bean pot add 3 slices of raw bacon, 3 whole garlic cloves, and salt. Bring to a boil then lower heat to medium low covering with lid leaving cracked a bit. Watch the beans as they cook down absorbing all the water; adding water a little at a time with the hot water (cover about 2 inches). As they cook more you can add more water not having to check them as often. They will be done after 3 hours! If you want to...the last hour add a small chopped onion, fresh cilantro, and a large whole jalapeno (do not break it up or smoosh it. It will add flavor not heat. If you smoosh it, well then, you get heat). This is the true way to make beans. The secret to rich flavorful beans is to not add too much water at once. These things take time. Also, add salt as you add water (taste it). The reason you add hot instead of cold water to beans as they cook is that cold water will split the beans open and turn them to mush. Don't soak beans, that's gross.
Enjoy your chili. Sounds really good with the homemade beans and all. Wish I had a bowl with this weather we're having here today.

Answer 3

Caribbean Pink Beans

Make beans without lard or other fat.
1 pound pink beans
10 cups water
2 medium plantains, finely chopped
1 large tomato, finely chopped
1 small red pepper, finely chopped
1 medium white onion, finely chopped
3 cloves garlic, finely chopped
1 1/2 teaspoons salt




Rinse and pick through the beans. Put the beans in a large pot and add 10 cups of water. Place the pot in the refrigerator and allow the beans to soak overnight.
Cook the beans until they are soft. Add more water as needed while the beans are cooking.
Add the plantains, tomato, pepper, onion, garlic, and salt. Continue cooking at low heat until the plantains are soft.
Option: Serve with rice.
Yield: 16 servings--Serving size: 1/2 cup

Answer 4

You could just freeze them in baggies of 1C. each, then add them to soups and casseroles as you make them. Or you could use them for 3-bean salad, calico baked beans, or an italian soup. Much more at www.allrecipes.com

Answer 5

http://www.cooks.com/rec/view/0,1826,147185-235206,00.html