Pressure cook the beans for 40 minutes with a Natural Release: Lock the lid on the pressure cooker. Cook on high pressure for 40 minutes in an Instant Pot or other electric pressure cooker, or for ...

This comforting Southern dish combines red beans cooked slowly with sliced sausage, creating a rich stew often served with white rice. The flavors blend together through simmering, making it a popular ...

Turn up the heat and bring to a slow boil, then lower to a simmer and cook, uncovered or with the cover ajar (either way is fine) until the beans are just cooked through, anywhere from 45-90 ...

Personally I love the slight bitterness when paired with the creamy white beans. The texture once cooked is tender, but there is still a nice chew to it, which makes for a hearty filling soup, despite ...

4 cloves garlic, chopped 1 quart canned tomatoes, chopped 1 quart chicken broth 1 quart cooked kidney beans 2 teaspoons Cholula hot sauce 4 tablespoons Worcestershire sauce 2 cups ham, cut into 1 ...

Three 15½-ounce cans butter beans (1½ cups liquid reserved), rinsed and drained 2 dried árbol chilies OR ¼ teaspoon red pepper flakes 1 to 1¼ pounds smoked sausage, such as kielbasa or bratwurst ...

White Bean Gratin with Artichokes, Spinach and Feta 2 tablespoons olive oil, plus extra for drizzling 1/4 teaspoon crushed red pepper 3 cloves garlic, finely chopped 2 leeks, cleaned and thinly ...

White beans cooked in a tomato broth and served over rice are the quintessential Sephardic comfort food. And they are the perfect food to cook for these crisp, cool, short Autumn days.

Return to the oven for 5 to 10 minutes more or until beans are heated through. To serve, drizzle with remaining tablespoon olive oil, scatter with basil or more thyme and sprinkle with red pepper ...

Add the beans, bay leaves, ham hock, green onions, cayenne, white and black pepper, salt and broth to the pot. Bring it all to a boil and then simmer for 1 1/2 to 2 hours, uncovered.