Crockpot Pineapple Baked Beans

 

These sweet and tangy baked beans are perfect for that BBQ, potluck, or, in my case, they made a perfect side dish to accompany my Bacon Wrapped Corn Dogs. I wanted something hearty, easy and flavorful; and this was the ideal choice. The addition of ground beef makes it hearty; use of a crockpot and canned baked beans makes it easy; and that sweet and savory combination of pineapple and meat, along with an incredible blend of ingredients, just bring the taste over the top.  All the flavors of “made from scratch” baked beans without all the fuss. It’s kind of like, chuck wagon meets luau (and they live happily ever after)!

Missing from photo: an additional can of baked beans (smaller in size, 16 to 18-ounces)

Originally, I only added one (28-ounce) can of baked beans. However, after 2 hours of simmering, the beans seemed to have gotten “lost” in all the other flavors. So, I added a smaller can of beans, as well. That balanced out the flavors much more. So, you will need a large (28-ounce) can of beans, as well as a smaller (16 to 18–ounce) can of beans.

Drain beans, pineapple and mushrooms. Chop onion and green pepper. Mince garlic.

In large skillet, cook beef, onions, green pepper and garlic, over medium heat, until meat is no longer pink and most of the liquid from the vegetables has burned off.

Transfer meat and veggies to crockpot. Stir in remaining ingredients. Mix well.

Cover and cook on low setting for 4 to 6 hours, or until bubbly. 

Note: One thing I did notice, the longer you simmer the beans, the more prominent the pineapple flavor becomes. When I gave it a taste test after 2 hours, the pineapple was barely noticeable, but after 4 hours or longer, the sweetness of the pineapple really popped.

CROCKPOT PINEAPPLE BAKED BEANS
Source: Adapted from Taste of Home
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 pound lean ground beef (or turkey)
• 1 can (28-ounces) baked beans, mostly drained
• 1 can (16 to 18-ounces) baked beans, mostly drained
• 1 can (8-ounces) pineapple tidbits, drained
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 small onion, chopped
• 1 small green pepper, chopped
• 1 to 2 cloves garlic, minced
• 1/2 cup barbecue sauce
• 2 Tablespoons reduced-sodium soy sauce
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon black pepper

DIRECTIONS:

1. In large skillet, cook beef, onions, green pepper and garlic over medium heat until meat is no longer
    pink and most of the liquid from the vegetables has burned off.
2. Transfer meat and veggies to crockpot. Stir in remaining ingredients. Mix well.
3. Cover and cook on low setting for 4 to 6 hours, or until bubbly.

Lager Chili Con Carne with Andouille Sausage

Don’t you just hate it when you’ve used a product forever and then it’s discontinued? For years, I have used a specific brand of chili spice mix, then all of a sudden, it was no longer available. Well, there went my “go to” recipe for chili, as it depended on that spice blend. Needless to say, that’s one of the main reasons why I make my own spice mixes now. So, I challenged myself this weekend and played around with spice combinations. I chose this weekend after receiving an invitation from Miz Helen @ Miz Helen’s Country Cottage to her 2013 Chili Cook Off. I knew I wanted to participate (plus, I had a major craving for chili), but I still had not perfected my spice combination. Fortunately, my efforts paid off. I lucked out and managed to put together a perfect blend of spices.Then I made a big batch of chili to test it out. OMG….I couldn’t have been more pleased with the results. Now, once again, I have a “go to” recipe for chili that no longer relies on a discontinued product. I also tweaked my original recipe a bit to ensure that the taste was “spot on,” and it was! Mike and I couldn’t wait to chow down. This recipe combines lots of beef with diced Andouille (but you can substitute any sausage), kidney beans, black beans, jalapenos (seeded to reduce the heat), mushrooms, green chiles, fire-roasted tomatoes, Ro-Tel tomatoes, tomato paste, onions, green bell pepper, my “new” spice blend; and it’s all simmered in lager beer. The malt and hops in beer adds to the bouquet of flavor, but the alcohol itself evaporates during the cooking process. Now that’s a full-bodied, robust chili! 

To vote for my chili in the cook off, please go to this link 2013 Chili Cook Off, then "click on image # 14" (image of my Lager Chili). Would really appreciate your vote!

Toast the coriander. To do this, put 1 Tablespoon of ground coriander in a small, dry skillet. Cook over medium heat for 1 to 2 minutes, or until it releases a toasty fragrance. Remove from heat. In resealable plastic bag (or jar), combine all spices. I used a combination of chili powders to balance out the flavors. I used 2 Tablespoons of Hot Mexican chili powder, 1 Tablespoon of Ancho chili powder, and 1 Tablespoon of standard mix chili powder. Shake bag well to combine all spices. Put aside.

As I mentioned earlier, I tweaked my original recipe a bit, so I ended up omitting a couple of items I had planned on using, but didn’t feel it needed after a taste test. So I put a red “x” on the items I didn’t use. I also added:  2 cans of tomato sauce.

Add 2 cans of tomato sauce. (I only had one left after making the chili.)

Dice up the Andouille sausage. I sliced the sausages in half lengthwise, then sliced horizontally to get perfect “half-moon” pieces.

In Dutch oven (or stock pot), add 2 Tablespoons canola oil. Add diced Andouille sausage. Sauté over medium high heat until evenly browned. With slotted spoon, transfer to a large bowl and set aside.

Add the ground beef to the pot and cook until browned, breaking up meat as it cooks. Using a slotted spoon, transfer the cooked ground beef to the bowl with the sausage.

Dice the onions and green bell peppers. Remove seeds from the jalapenos and dice. Add onions, green bell peppers and jalapenos to pot. Sauté until vegetables start to soften.

Return cooked beef and Andouille sausage to pot. Pour the whole batch of seasoning spices over meat and vegetables. Stir well to combine. Add lager (or Amber) beer, tomato sauce, Ro-Tel tomatoes with green chiles, and fire-roasted diced tomatoes. Add tomato paste and stir well to combine.

Add kidney beans, black beans, diced green chiles and sliced mushrooms. Stir to combine. Reduce heat to low and simmer. After 1 hour, taste chili (to check heat level). If you feel more heat is needed, add hot sauce, to taste. I thought the heat level was perfect, so I did not add hot sauce. It wasn’t an “in your face” overpowering heat, but it did have a nice punch of heat after swallowing. That’s the way we like our chili. After adjusting the heat to your personal preference, continue simmering for at least another hour (the longer you simmer, the better the flavors will develop. If I make my chili early in the morning, at this point I would transfer the chili to a crock pot and just let it simmer all day.

Serve with your favorite garnish. We use shredded cheese and sliced scallions. You can also serve with hot sauce on the side, so everyone can adjust the heat to their own liking. We found that the Andouille sausage, with the spice blend, jalapenos and green chiles added just the right amount of heat. But, if you prefer your chili “fire-breathing” hot, you can always leave the seeds in the jalapenos and add more cayenne pepper, hot sauce, or even add Sambal Oelek or habaneros. And, of course, this chili goes great with Cheddar Cornbread. Be aware, though, leftovers have more of a "kick," as the flavors have had more of a chance to fully meld.

LAGER CHILI CON CARNE WITH ANDOUILLE SAUSAGE
Posted by: www.meldingmagic.com

INGREDIENTS:

Spice Blend:

• 1 Tablespoon ground coriander, toasted
• 4 Tablespoons chili powder, combined as follows:
•    (2 Tablespoons Hot Mexican, 1 Tablespoon Ancho Chili Powder, and 1 Tablespoon standard Chili
•    Powder)
• 2-1/2 teaspoons cumin
• 1 teaspoon cayenne pepper
• 1-1/2 teaspoons sea salt
• 1-1/2 teaspoons coarse ground black pepper
• 1-1/2 teaspoons garlic powder
• 1 teaspoon Mexican oregano
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons Spanish paprika

Chili:

• 1-1/2 pounds (about 6 links) Andouille sausage (or substitute any sausage), diced
• 4 pounds lean ground beef (90% or above)
• 2 Tablespoons canola oil             
• 1 large (or 2 small) onion(s)
• 2 green bell peppers, chopped
• 4 large jalapenos, seeded and diced
• 22 ounces lager or amber beer (one large bottle, 1 pint 6 ounce bottle)
• 2 cans (8 ounces each) tomato sauce
• 2 cans (10 ounces each) Ro-Tel tomatoes with chiles, undrained
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes
• 1 can (6 ounces) tomato paste
• 2 cans (16 ounces each) dark red kidney beans, drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (4 ounces) fire-roasted diced green chiles
• 1 batch spice blend (ingredients listed above)
• 2 jars (6 ounces each) sliced mushrooms, drained

Optional Garnishes:

• Shredded cheese
• Sour cream
• Scallions (green onions), thinly sliced
• Hot sauce

              
DIRECTIONS:

1. Add Andouille slices (or other sausage) to Dutch oven (or stock pot) with canola oil and brown,
    over medium high heat. Using slotted spoon transfer to large bowl and set aside.
2. Add ground beef to pot and cook until browned, breaking up meat as it cooks. Using slotted spoon
    transfer browned meat to bowl with sausages.
3. Add onions, green bell peppers and seeded, diced jalapenos to pot. Cook until vegetables start to
    soften.
4. Return ground beef and Andouille to pot with vegetables. Add the whole batch of seasoning blend
    and stir well to combine. Add lager (or amber) beer, tomato sauce, Ro-Tel tomatoes, and fire-roasted
    tomatoes. Add tomato paste and stir well to combine.
5. Add kidney beans, black beans, green chiles and sliced mushrooms.
6. Reduce heat to low and simmer. Taste after 1 hour. If needed, add hot sauce (to taste) for more heat.
     I thought the heat level was perfect without adding hot sauce, so I left it out and served it on the side
     instead. Continue to simmer for another hour before serving.
7.  Top with shredded cheese or your favorite garnish. Serve with hot sauce, if desired.

Red Beans & Rice with Kielbasa

Nothing beats a one-pot meal. Not only is cleanup easier, but all the flavors meld together while simmering, creating one sensational dinner. In New Orleans, red beans & rice is a Monday tradition. Monday used to be the traditional “wash day,” so women were able to attend to their laundry while red beans cooked on the stove-top all day, seasoned with the leftover hambone from Sunday. Of course, Monday is no longer wash day and Sunday is no longer ham day; yet Monday still remains red beans & rice day in many homes & restaurants in New Orleans. This recipe doesn’t require cooking beans all day or serving ham the day before. It’s simple enough to prepare any night of the week and the addition of kielbasa, instead of Andouille sausage, makes it less spicy and more family-friendly. Despite its easier and more modern preparation, this one-pot wonder does not sacrifice on taste.

I prefer to use Emeril’s Essence (home-made) as a seasoning. I think it packs more of a punch than store bought Creole seasonings. If you’re concerned about the heat from the cayenne pepper, Emeril’s recipe for Baby Bam (a kid-friendly version), has a similar Creole blend of spices, but without the red pepper and makes a perfect substitution when less heat is desired. My pantry is literally full of home-made spice mixes. I just think they taste better. I put them in air-tight containers and label them with the date made, so I always have the spice blend I need, when I need it. (I've included both recipes below for your convenience.)

Chop the green pepper, onion and celery. Slice the kielbasa.

Add olive oil and butter to dutch oven, along with kielbasa slices. Cook over medium high heat until browned, stirring occasionally.

Reduce heat to medium and add chopped green pepper, onion and celery. Cook until vegetables are softened, 7 to 10 minutes, stirring occasionally; scraping up browned bits from sausage when stirring.

 

Reduce heat to medium high. Add remaining ingredients and bring to a rapid boil.

Reduce heat to simmer, cover, and cook until rice is done, about 30 minutes, or until liquid is absorbed.

Remove bay leaves before serving. Cornbread makes an excellent accompaniment to this “stove-top” casserole!

RED BEANS & RICE WITH KIELBASA
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 Tablespoons olive oil
• 2 Tablespoons butter
• 2 packages (about 13 ounces each) kielbasa sausage, cut into 1/4-inch slices
• 1 green pepper, chopped
• 1 small  onion, chopped              
• 1 cup celery, chopped
• 1 can (14 ounces) dark red kidney beans, drained
• 1 can (14 ounces) light red kidney beans, drained
• 32 ounces chicken stock (or broth)
• 1-1/2 cups water
• 2 Tablespoons Creole seasoning (preferably Emeril's Essence made from scratch)
• 2 teaspoons TABASCO® brand Original Red Sauce, or other Louisiana hot sauce
• 2 cups long grain converted rice, uncooked
• 2 small bay leaves

           
DIRECTIONS:

1. In dutch oven, add olive oil, butter and kielbasa slices. Cook over medium high heat until browned,
    stirring occasionally.
2. Reduce heat to medium and add vegetables. Cook until vegetables are softened, 7 to 10 minutes,
    stirring occasionally (and scraping up browned bits from sausage).
3. Increase heat to medium high. Add remaining ingredients and bring to a rapid boil.
4. Reduce heat to simmer, cover, and cook until rice is done, about 30 minutes, or until liquid is
    absorbed.
5. Remove bay leaves before serving. Cornbread makes an excellent accompaniment to this "stove top"
    casserole.


 
EMERIL’S ESSENCE
Source: Emerils.com

INGREDIENTS:

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

DIRECTIONS:

Combine all ingredients thoroughly. Store in air-tight container.




EMERIL’S BABY BAM
Source: Emerils.com

INGREDIENTS:

• 1/2 teaspoon celery salt
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 tablespoons dried parsley
• 1 tablespoons salt
• 3 tablespoons paprika

DIRECTIONS:

Place all the ingredients in a small mixing bowl and stir well to combine, using a wooden spoon. Then store in an airtight container for up to 3 months.

Yield: About 3/4 cup