Escarole, Beans, Sausage and Peppers Cheat Sheet

olive oil

sausage,

garlic,

yellow onion,

red pepper, stemmed, seeded and cut into 1/2-inch strips

sea salt,

black pepper

chicken stock

smoked paprika

escarole,

lemon,

cooked ditalini pasta, wild rice or white rice

Parmesan,

Jeff Mauro makes Escarole, Sausage, Peppers and Beans Cheat Sheet, as seen on The Kitchen, season 25.

Preheat the oven or grill to 425 degrees F.

Put the oil in a sheet tray, then tear off big clumps of the sausage and arrange in the oil in a single layer. Arrange the garlic, onion and red peppers around the sausage. Sprinkle with salt and pepper. Roast until the sausage is browned on the bottom, 8 to 10 minutes. Remove from the oven and add the beans, chicken stock, smoked paprika, escarole, juice from 1/2 lemon and salt. Gently toss together and place back in the oven for another 5 to 8 minutes, stirring halfway through.

Remove from the oven and stir again. The escarole should be half the size now and easier to mix in with the rest of the ingredients. Serve over the ditalini or rice. Garnish with some juice from the remaining lemon half and grated Parmesan. This would also be wonderful in a fresh hoagie roll.

This was delicious. Definitely making at least once a month. The different textures were amazing and it was so flavorful. Thanks Jeff!!!

I used a smoked mozzarella and broccoli rabe turkey sausage and it was AMAZING!!! 

Very flavorful. I used 16oz of uncased sausage only because that is what came in the package. Served it over ditalini pasta. Maybe could have used just a little more sauce/liquid but still yummy!<br />

Super delicious! I used kale instead of escarole, as our store didn’t have escarolea- and it turned out great. Highly recommend! 

We really enjoyed this.  We made it on a bit of a lark, but it turned out to be even better than we'd hoped.

I am making tonight for the two of us. S for us to eat I’ll make the pasta next week should use 1/2 the escarole  and Cooke second batch with cooking the escarole then or cook it all at once and eat it and have less work. I cook big meals every night. I am making watermelon salad for lunch.  I’m 81 and my husband is 94. 

https://www.foodnetwork.com/videos/escarole-beans-and-sausage-9413309

Jeff Mauro uses just one sheet pan to create a medley of flavors.

Escarole, Beans and Sausage

Refried Beans and Rice Bowl

bacon,

yellow onion, diced

chili powder

green chiles

pinto beans, drained

limes

Kosher salt

white rice

(4 ounces) grated white Cheddar or Cotija

scallions,

jalapeno, sliced

cilantro,

Food Beauty of Molly Yeh's Refried Beans and Rice Bowl ,as seen on Food Network. Season 6.

Cook the bacon in a large skillet over medium-low heat, rendering the fat until crispy, 6 to 8 minutes. Remove the bacon with a slotted spoon to paper towels to drain. Set aside.

Increase the heat to medium and add the onions to the remaining bacon fat. Stir, then cook until soft, translucent and lightly brown, 8 to 10 minutes. Add the chili powder and cook for another minute. Stir in the green chiles and beans. Stir and continue cooking to heat through, 6 to 8 minutes. Turn off the heat and mash with a fork, potato masher or the back of a wooden spoon. Or, for a smooth consistency, puree in a food processor (add 2 to 4 tablespoons water to the puree if it seems dry). Stir in the juice of 1 lime and season with salt. 

To serve, fill one side of a serving bowl with refried beans. Fill the other side with cooked rice. Garnish with the bacon, cheese and scallions. Scatter the jalapeno slices and cilantro on top. Cut the remaining lime into wedges and tuck a wedge into the side of the bowl. Repeat to make 3 to 5 more bowls.

Perfect Pinto Beans

pinto beans

cumin

paprika

cayenne

garlic

bay leaves

onion,

red bell pepper, diced

salt and black pepper

Put the beans in a large bowl, cover with cold water and let soak overnight.

Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.

These beans are so good! Because of Covid my partner and I lost our jobs and money was really tight for a few months. His work union gave out weekly groceries with a whole frozen chicken, 5 pounds of beans and rice and some produce which was a huge help for us! I love to cook and refuse to eat anything bland and boring so when I found this recipe for beans I was very excited! We had most of this on hand except for the bacon and that’s relatively cheap to buy to make this pot of beans that lasts us a very long time :) My boyfriend LOVES these tasty beans!

I have a question, why is it necessary to cook the beans for 2 to 3 hours after soaking them overnight?  I've been cooking beans for over 25 years and never have needed to cook them longer than 2 hours, and I don't soak them. o overnight 

Really good beans. I use chicken stock in place of water.

This is my go to recipe for beans I add jalapeños to mine as well.

It was amazing !!!! it is spicy so if you don't like spicy you may want to lay off of the chili powder.  

I love to make these in the winter time. We eat them with cornbread &amp; sometimes meatloaf. I like many of you add jalapeno, can whole peeled tomatoes (broken up), broth  &amp; a can beer.  As far as spice I wing it but basically use same as what recipe calls for. In fact I have a some cooking in crock pot right now.<br />

I've made this recipe 3 times now, and it is just delicious! I make spicy cornbread with it. Cornbread recipe on the Martha White self-rising meal bag, chopped jalapeños, sautéed (roasted) corn, chopped red pepper, shredded cheddar.

I have what's left simmering on the stove right now and it makes the entire house smell wonderful. Great, cheap and easy meal with plenty of flavor! The whole house loves it. 

COVID-19 Pinto beans!! Love these babies. I wasn’t sure how they’d taste, especially with three bacon slabs cut into thirds (the only meat at the market these days)— but wow— yumm. Add a few tbs of salt and you’ll be golden.

https://www.foodnetwork.com/videos/rees-perfect-pinto-beans-0258488

After soaking them overnight, Ree cooks pinto beans with a blend of spices.

Ree's Perfect Pinto Beans

Brothy Beans with Garlic Toast ~ yes beans and toast can be dinner, and a darned delicious one, at that, this is a healthy Mediterranean inspired meal!

Brothy Beans with Garlic Toast

beans

ginger

chili pepper

shallot, sliced in half lengthwise

thyme sprigs, tied

rosemary

saffron

Parmesan cheese rind

fresh chopped rosemary and thyme leaves

sea salt

garlic cloves,

First soak or quick soak your dried beans ~ to quick soak, rinse your beans and add them to a pot.  Add cold water to cover the beans with several inches of water and bring to a boil.  Turn off the heat, cover the pot, and let sit for an hour.  For regular soaking method, let your beans soak in cold water over night. Whichever method you choose, drain the soaked beans and return them to the pot.

Add the chicken stock and aromatics (garlic through Parm rind.)  Bring to a boil, then turn down the heat to low and simmer, covered, for about 40 minutes, or just until the beans are tender.

While the beans are cooking fry the bread ~ liberally coat the bottom of a saute pan with olive oil and fry the bread on both sides until golden.  Rub the tops of the bread with the cut sides of the garlic, and season with sea salt.  Set aside.

Remove the aromatics from the bean pan.  Ladle some of the hot broth into the beaten egg to temper it, while whisking constantly.  After adding 2 or 3 ladles of the hot broth, pour the whole thing back into the beans and stir to combine.  Add the fresh herbs.

Put a slice or two of bread in the bottom of your bowl and top with the beans and broth.  Add grated Parm if you like.

Pasta with Beans, Crispy Lunch Meat, Greens and Garlic

Salt

pasta

lunch meat, sliced thin (I'm using salami)

greens

cheese

chile flakes, optional

Bring a pot of water to a boil and salt liberally. Drop the pasta in the water and give it a stir. Cook according to the package instructions for al dente. Reserve 3/4 cup of the pasta cooking water and then drain the pasta.

Meanwhile, heat a large saute pan over medium heat and add the oil. Once the oil is hot, add the lunch meat and cook until crisp. Add the garlic and cook, stirring, an additional minute. Add the beans and greens and cook, stirring, 1 minute more.

Add the pasta and reserved pasta water to the pan and simmer for 1 minute. Remove from the heat, toss in the cheese and chile flakes if using and serve.

I’ve made this recipe a few times and LOVE IT!!!  So easy and so delicious!

Love making this with and without meat, adding different veg like onion or cherry tomatos or basil or sundried tomatos sometimes SUPER YUM!!.  Will be my forever go to meal!!! 

This has become one of my favorite meals--my boyfriend cooks it for us regularly. He typically uses cannellini beans which make the dish even creamier. Delicious!

I loved this - so different and had everything on hand!

This was very good, easy &amp; fast to make. I was looking for a recipe to use up lunchmeat. I used what we had, spaghetti, great northern beans, spinach, parmesan cheese and since we didn't have fresh garlic, a substitution of granulated garlic (1/4 t.) and garlic powder (1/8 t.). Love the kick of the chile flakes. Thank you!

I made this last night and it was a hit!  I used Genoa and added tomatoes like you suggested in the video.  I had the rest of the ingredients on hand by accident.  I used 24 oz of pasta because we are a family of 4.  The addition of the tomatoes (5 Campari), a little more spinach and an extra clove of  garlic made more than enough for that amount of pasta.  Quick and delicious.  My college boy/man asked for it to “be added to the rotation”.  Trust me that’s like getting a Michelin Star.  Thank you!  I am enjoying your videos 

Refried beans without the frying makes this the perfect side dish for any fiesta. With your Instant Pot®, you can start from dried beans but skip the soaking step and skip the hours of cooking but still get velvety, bacony beans.

Instant Pot Bacony Refried Beans

green bell pepper, chopped

pinto beans, rinsed and picked through

Food Network Kitchen’s Instant Pot Bacony Refried Beans

Set a 6-quart Instant Pot® to saute on high (see Cook's Note) and cook the bacon, stirring occasionally, until golden brown and the fat has rendered, about 7 minutes. Add the onion, bell pepper, garlic, beans, 4 teaspoons salt and 5 cups water and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 45 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Stir to combine.

Using a potato masher or an immersion blender, smash the beans so that all of the beans have been crushed but the mixture is thick and not completely smooth (refried beans should still be pourable at this point, but they will thicken as they sit). Transfer to a large bowl, let sit 10 minutes to thicken and serve.

These were good.  Nice flavor, however the beans were still a little hard at end of cooking.  I did not want to tie up my instant pot by putting them back in since I was going to use it for carnitas next so I microwaved them for about 10 minutes and the we’re fine.  I’d make again just increase cooking time a little

Love this recipe! These are super tasty and add a lot to your Mexican cuisine. 

these are wonderful-if you decrease salt some. I've made them 3 times, first time as written and it was too salty tasting (tho still good). The other 2 times I only added 2 tsp salt to pot and in place of half the water I used chicken broth (I had one opened so I thought I'd try it)-it turned out even better than the first time.  It makes too much for us so I freeze the rest in 3 containers and it works out perfectly. <span>Love this recipe.</span>

Delicious, I will never buy the canned ones again. 

https://www.foodnetwork.com/videos/weeknight-pressure-cooking-5441518

Bev gets a lesson in pressure cooking from food editor Rick Martinez.

Weeknight Pressure Cooking

Braised Beans

cannellini

sage

garlic (3 smashed, 3 sliced)

Coarse sea salt

extra-virgin olive oil,

plum tomato,

pepper

parsley

Food stylist: Maggie Ruggiero 
Prop Stylist: Pamela Duncan Silver ,Food stylist: Maggie Ruggiero 
Prop Stylist: Pamela Duncan Silver 

Soak the beans in water overnight. Drain, then transfer to a Dutch oven. Add 10 cups water, 2 sage leaves, the smashed garlic and 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat to medium low; cook until the beans are tender, about 1 hour. Drain, reserving the liquid. Discard the garlic and sage.

Meanwhile, preheat a grill to high or preheat the oven to 475 degrees F.

Return the beans to the Dutch oven. Add the sliced garlic, olive oil, the remaining 4 sage leaves, the tomato, 1 1/2 cups of the reserved cooking liquid, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the pot, uncovered, on the grill or in the oven; cook until creamy, 15 to 20 minutes. Add the parsley and more cooking liquid, if necessary. Season with salt and pepper and drizzle with olive oil.

This was tasty. I followed the recipe exactly with two exceptions. First, I had to use dried sage instead of fresh leaves. Second, to make up for that I used two dried bay leaves during the boiling stage of the recipe. We really enjoyed it paired with grilled strip steak.

OMG!  Made this for a side dish for dinner and ended up eating it for lunch as well.  This was simply delicious!

This is quite good.  I used 4 cups of homemade chicken broth and 6 cups of water.  I still used the full amount of salt during the first stage of cooking, which was plenty, so did not add any more during the second stage or after.  Will definitely make again.

Black Beans and Rice

onions, finely chopped

green bell peppers, chopped

garlic cloves, chopped

black beans, drained and rinsed

tomatoes

water

apple cider vinegar

Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.

Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.

It was very good. Cut the recipe in half. After reading some of the reviews about not having enough liquid and rice being under cooked and clumpy I was a little worried. But it turned out perfectly using 1 cup of rice and 1 cup water. Will make it again. Thanks!

This was soooo good! I'll definitely be making this again. Very flavorful dish. 

<span>Made half, as others did. Cooked a couple of links of chorizo first, then cut them into chunks and added with the onions and peppers. They gave off some oil, so needed only add a little oil (I used vegetable oil instead of olive oil). Added half a jalapeño and two chipotles in adobe, as well as some chili powder and coriander. Used red wine vinegar instead of cider vinegar because I didn't have the latter. Also cooked for only 20 minutes which was fine. Added salt at the end, as I wanted to be sure not to over-salt with the chorizo sausage in there. Once I got some hot sauce on my serving, it was delicious.</span>

Great flavor!! This has just enough spice. I made 1/4 of the recipe and it would easily feed 4 people. I added more tomatoes just because I didn't want to throw out the 1/2 can. This is a definite keeper. It went great with steak tips. 

Regarding the rice - I agree that you need to add more water - one part rice to two parts water.    I always rinse my long grain rice to remove the starch - this significantly reduces the chance of mushy rice.  No stirring!!!!  A squeeze of lime and a dash of Tabasco make it extra delicious.

Great black beans and rice!  Because I didn't have the exact ingredients on hand, I made a couple of adjustments but stuck  to the basic recipe pretty closely.  Halved the recipe.   First, I had no canned black beans.  Had some dried ones that had already been soaked.  Cooked them in my pressure cooker.   We don't like cooked bell peppers, so I used two onions and left out the peppers.  I had no canned tomatos ,  so I used two 10oz cans of original flavored Rotel (undrained).  I used home made chicken stock rather than water.  Otherwise, followed the recipe very closely. It did not take 40 minutes to cook.  Probably more like 20 minutes.  It is SO good!  Next time, I'll probably add some chopped left over ham or a ham hock.  Because of the amount of rice and beans, don't be shy with the salt!  Half the recipe made an easy 8 side dish servings (probably more) and an easy 4-5 "entree" sized servings. Dont't forget (if you are cooking your first ever dish!!!!) to use un-cooked rice and get rid of your bay leaves before serving it up.  YUMMY!

Loved this. Made half the recipe because there is only two of us, however, I did add two cups of water and about a cup and a quarter rice. It made it a little more moist and sticky, but I like it that way. I used plain diced tomatoes and added a little more garlic. I also threw in a little oregano. The beauty of this recipe is it gave me a chance to experiment.   Next time I make throw in a ham hock?

Excellent! I'm eating my 2nd bowlo right now. I prefer mine spicier, so I added hot sauce, but you could add a dash or two of cayenne. As for other comments; Remove the bay leaves at the end of the cooking time (?). The amount of salt and pepper is determined by 1) If using low sodium tomatoes or not. 2) If you like it spicy or not. Also I made a full recipe with 15 oz cans of black beans and my pot is over flowing!

I gave this only 1 star because it was so badly written.  Not for the inexperienced cook.

First, the ingredient list should specify cooked or uncooked rice.

Second, maybe some people found it mushy because that is not NEARLY enough water for the rice.

Third, any good recipe will tell you at what point to remove bay leaves.  This one didn't tell you to remove them at all!  As I said, not for the inexperienced.

Fourth, NO amount of salt or pepper is specified, though you are supposed to add them early.  

Fifth, I question the "16 servings".  I made half the recipe, and I can't see that being 8 servings, unless it is supposed to be a side dish.

I am sure I will keep this recipe and use it many times.  I will, however, use twice as much water as specified from now on.  Also, the vinegar adds a good flavor, but I will reduce it by just a tiny bit.

Slow Cooker Red Beans and Rice

red beans

andouille sausage, chopped

celery,

garlic powder

onion powder

brown sugar

white rice,

scallions, chopped

In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix.

Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions.

Yes what can you use beside a ham shank would love to try this!<div>I thoroughly enjoy this show - love Valerie, love the realness, the recipes, --- please don't take off this show! Every time I like a show it vanishes and only repeats and reruns.  This is new and fresh! Please don't take it away - anyone agree?</div>

You really need to bring red beans to a boil before cooking them in a slow cooker to remove the <span>Phytohaemagglutinin toxin that occurs in them. Bring the beans to a boil in water for 10 min. for a "quick soak" before putting them in the slow cooker to bring them up to the proper minimum temp. That makes this dish a 5. </span>https://web.archive.org/web/20170310134645/https://www.fda.gov/Food/FoodborneIllnessContaminants/CausesOfIllnessBadBugBook/ucm071092.htm

i watched another episode  where val cut an a onion and put it in the microwave for 30 seconds like she did in this one im telling u if dont want to cry do this it really work plus i love our show 

Since old habits die hard, I soaked the beans for one hour, then rinsed them before cooking. After that I followed all the instructions pretty closely, but I did cook them on low instead of high (I was cooking them overnight). Cooking on low they were perfectly done after 11 hours. My family loved this. I did add extra andouille sausage for more protein and I used about a tablespoon of chopped chipotle pepper in adobo sauce instead of the cayenne pepper (it's become my favorite spicy flavor). I also used a teaspoon of smoked paprika instead of the regular paprika and I think the smoky flavor enhanced the dish.

I’m only 14 guys! I cook because it’s sorta like my get-away from everything. Not that that’s important lol but I absolutely love this recipe. It was easy to get in the crockpot and it smells delicious. I can’t wait to see what a couple more hours does to theses beans! 

Creamy and delicious. Since we found this recipe, it is the only one we ever use. Give it time to break down and get creamy, and use newly purchased dried beans. Older beans won't ever get tender and creamy. My mom, and Louisiana native, asked for the recipe and now uses it exclusively. Spiced just right. ooo-WEE!<div><br /></div>

Holy moly! This meal absolutely rocked! My husband and I were so disappointed when our local Cajun restaurant went out of business. Now I can enjoy my fav dish whenever I like! This recipe has amazing flavor and is SO easy to make! Thank you Valerie!!

Excellent!  I admit I was skeptical about putting the beans in the crock pot without soaking them or parboiling... but I'm a believer now.  Literally, put everything in the crock pot, beans, sausage, seasoning, etc. and turn it on... and they turn out just right.  I am taking this as a meal to someone so I left out the cayenne and I substituted smoked pork shoulder for the hamhock.  (I used what I had on hand) and these are delicious.  This will be my go-to RB and sausage recipe from now on!

I love this recipe! I have made many dried beans in my life and this has to be the best recipe I’ve ever used. I did use hot paprika and added a full teaspoon of red pepper because we like spicy. I was looking for a slow cooker recipe which is what brought me to this one. I will definitely use it from now on.

Sunny's 1, 2, 3 Spicy Bean Dip

black beans,

plain Greek yogurt

chile garlic sauce,

Olive oil,

Nut crackers (I like Blue Diamond Nut Thins), pita chips

Sunny Anderson makes her 1-2-3 Spicy Bean Dip, as seen on Food Network's The Kitchen

Combine drained and rinsed beans, undrained beans, yogurt, chile garlic sauce, a pinch of salt and a few grinds of pepper in a food processor. Blend until smooth while drizzling in a bit of olive oil to help the process along and to get the desired thickness.

Pour the dip into a serving bowl and garnish with a drizzle of olive oil and a dollop of chile sauce in the center. Serve with nut crackers, pita chips or any dippables.

Pasta Fagiole

green onions

pancetta

basil

Italian parsley

cannellini beans

chicken broth

white wine

Salt and pepper,

ditalini pasta

grated Romano

Pasta Fagiole as Served at La Scarola in Chicago, Illinois, as seen on Triple D Nation, Speical.

Pour olive oil in a saucepan and heat oil, then add green onions and pancetta. Cook until onions are soft, a few minutes, then add tomatoes, garlic, basil and parsley and cook until tomatoes break down. Add beans, chicken broth and wine, bring to boil and cook about 10 minutes. Season to taste. Add pasta and Romano, mix well and serve.

This was pretty boring and the ratio for ingredients seemed off<br />

Yummy and so simple! Will add a little extra pancetta next time.

Borracho Beans are beans made with beer!  Super delicious and makes enough to feed an army, enjoy with rice or tortillas, or serve as a side to your favorite Mexican dish!

Beans and Legumes