BIG JOHN'S BEANS AND FIXINS' COPY CAT

http://mumblegrits.blogspot.com/2011/09/big-johns-baked-beans-copycat-recipe.

PICKLED GREEN BEANS

Cook fresh green beans with salt. When almost done (still a little hard). Place into clean sterilized quart jars, layering with onion slices. When jars are full, fill with a hot solution of: 2 c. white sugar
2 c. vinegar
2 c. of water

Bring this to a boil and pour over beans in jar. Seal. Let set for several weeks before using. To use, open jars and serve cold as pickles.

CANNED GREEN BEANS

2 gallons fresh green beans
1 gallon water
1 c. salt
1 c. sugar
1 c. vinegar

Mix water, salt, sugar, vinegar and green beans, which have been snapped to 1 inch pieces. Place in sterilized jars after boiling the beans for 7 minutes. Seal. To Serve: Drain beans and rinse with cold water, cover beans with cold water and heat to boiling. Drain again, now add water and cook as for fresh beans, season but do not add more salt.

DILLY BEANS

2 lbs. green beans, trimmed
1 tsp. cayenne pepper
4 cloves garlic
4 head of dill or 1 tsp. dill seed
per jar
2 1/2 c. water
2 1/2 c. vinegar
1/4 c. salt

Pack beans lengthwise into hot jars, leaving 1/4 inch head space. To each pint, add 1/4 teaspoon cayenne pepper, 1 clove garlic and 1 head of dill. Combine remaining ingredients and bring to boil. Pour boiling hot over beans leaving 1/4 inch head space. Adjust caps. Process both pints and quarts 10 minutes in boiling water. Yield 4 pints.

BLACK BEANS HAM HOCKS

1 bell pepper
1 onion
1 clove garlic
1 tsp. cumin or to taste
1 tsp. pepper (black)
Salt to taste
2 ham hocks
1 bay leaf
Hot sauce to taste
2 tbsp. butter
1 lb. black beans

Let beans soak overnight. Chop pepper (bell), onion, garlic, fry lightly with ham hocks, bay leaf and butter until it looks yummy. Drain bacon and wash. Combine pan mixture with beans in same juice. Add hot sauce to taste. Cook on low 4-5 hours or until mushy. Serve over rice with green onions.

CHUCK WAGON BEANS

2 or 3 lb. hamburger (or 1 qt. canned
hamburg)
3 c. finely chopped onions, less if
desired
1 c. chopped celery
2 beef bouillon cubes
2/3 c. boiling water
1 or 2 cloves garlic, minced
1 1/2 c. catsup or chili sauce
3 tbsp. prepared mustard
1/2 tsp. salt, if necessary
1/2 tsp. pepper
2 (29 oz.) cans pork and beans or 2
qt. canned navy beans

Fry hamburg, onion, and celery until meat is brown and onions and celery are tender. Dissolve bouillon cubes in boiling water. Combine all ingredients. Put in a casserole. Cover. Bake 1 hour and 15 minutes at 350 degrees, or less if done. May be uncovered the last 1/2 hour. If it gets too dry, add more water.

BEAN BACON BROILS

White bread
Pork & beans
Diced onion
Cheese slices
Bacon

Toast desired number of slices of bread in broiler (one side only). Turn over and spoon on 2 or 3 tablespoons of pork and beans. Top with onion, cheese slices and criss-cross with 2 half slices of bacon. Return to broil until bacon is crisp.

CUBAN BLACK BEANS

1/2 lb. black beans (turtle beans)
1 med. onion, chopped
1 tsp. salt
1 tsp. vinegar
1/8 tsp. oregano
4 tbsp. olive oil
1 green pepper, chopped
2 cloves garlic, minced
Dash of pepper
1 tsp. sugar
1 bay leaf

Wash beans. Soak 3 hours in 2 quarts of water. Boil in same water and keep on low heat (simmer) 1 hour. Heat oil and fry slightly: garlic, green pepper and onion. Add oregano, bay leaf, salt, sugar and pepper. Cook 10 minutes. Add to beans when they are well cooked. Add vinegar. Serve with cooked rice.