How to Make a 5-Bean Dish
Imagine: a sweet flavor seducing your taste buds into satisfaction, the warm hearty liquid hugging your soul. This dish has the appearance of a chili with some of the same ingredients, but an extremely unique flavor that you would not expect from such similarities in ingredients. For religious reasons, the recipe can be made with kosher substitutes and still have the same great taste as the original recipe. The beans used in this recipe—except baked beans—are suggestions; any type of bean can be used in place of another. The dish is relatively simple and straightforward so long as the directions are followed correctly. According to people that have made this dish given the following instructions, those with bare minimum cooking experience could make this dish with ease. However, for safety purposes it is recommended that only those comfortable with kitchen utensils and appliances should create this dish due to use of sharp knives and hot stove tops. This recipe serves 7-10 people and costs about $2-3 per person.
Nutritional Information
Ingredients and Supplies
Required Kitchenware:
5- Gallon pot
12” Skillet
Can opener
Tablespoon, teaspoon, measuring cups
Carving knife and cutting board
Stove top
Soup ladle
Wooden spatula
Ingredients:
1 lb. ground beef or **ground turkey
1 lb. cubed ham
1 lb. sausage or **turkey, **chicken, **pork
Vegetable oil - if meat is less than 5% fat
1 can (29 ounces) tomato sauce or tomato purée
3/4 cup (6 ounces) tomato paste
1 can (15.5 ounces) black beans, rinsed and drained
1 can (15.5 ounces) butter beans, drained
1 can (15.5 ounces) chili beans, rinsed and drained
1 can (15.5 ounces) lima beans, drained
1 can (15.5 ounce) navy or northern beans drained
1 can brown sugar baked beans DO NOT DRAIN
4 garlic cloves, roughly chopped or **2 teaspoons chopped garlic from a jar
1 medium yellow onion, diced
1 teaspoon chili powder
1 tablespoon brown sugar
4-6 teaspoons mustard
2 tablespoons Worcestershire sauce
Coarse salt and ground pepper, as desired
Water - enough to make personally desired consistency
**Ingredients given as substitutes if first listed ingredient not desired or available
Optional Toppings:
Sour cream
Tabasco sauce
Sharp cheddar cheese
Salt and pepper
5- Gallon pot
12” Skillet
Can opener
Tablespoon, teaspoon, measuring cups
Carving knife and cutting board
Stove top
Soup ladle
Wooden spatula
Ingredients:
1 lb. ground beef or **ground turkey
1 lb. cubed ham
1 lb. sausage or **turkey, **chicken, **pork
Vegetable oil - if meat is less than 5% fat
1 can (29 ounces) tomato sauce or tomato purée
3/4 cup (6 ounces) tomato paste
1 can (15.5 ounces) black beans, rinsed and drained
1 can (15.5 ounces) butter beans, drained
1 can (15.5 ounces) chili beans, rinsed and drained
1 can (15.5 ounces) lima beans, drained
1 can (15.5 ounce) navy or northern beans drained
1 can brown sugar baked beans DO NOT DRAIN
4 garlic cloves, roughly chopped or **2 teaspoons chopped garlic from a jar
1 medium yellow onion, diced
1 teaspoon chili powder
1 tablespoon brown sugar
4-6 teaspoons mustard
2 tablespoons Worcestershire sauce
Coarse salt and ground pepper, as desired
Water - enough to make personally desired consistency
**Ingredients given as substitutes if first listed ingredient not desired or available
Optional Toppings:
Sour cream
Tabasco sauce
Sharp cheddar cheese
Salt and pepper
Cooking the Meats
*WARNING: Contents will be hot, use caution when handling this food.*
3.1 Unpackage all meats and dice the ham, if it is not already.
3.2 In three preheated skillets, individually brown the ground beef, cubed ham, and sausage over medium-high.
For browning instructions see end of this page
*WARNING: Brown meats individually. This will ensure that individual meats have a distinct flavor and do not taste like a meat mix.*
3.3 Combine each browned meat into the pot.
-How to Brown Meat-
1. Remove meat from freezer or refrigerator.
2. If possible, leave the meat out for a few hours to become room temperature or thaw in microwave until no longer frozen.
3. Preheat the skillet to medium high heat.
4. If the meat is very lean (labeled less than 5% fat) add oil, enough to cover the bottom of the skillet.
5. Place meat on the skillet.
6. Begin breaking meat down into smaller portions using a spatula.
7. Every few seconds flip the meat over to cook all sides of the meat.
8. Once every side of the meat is brown (or ashen grey colored) remove skillet from heat or remove meat from skillet.
3.1 Unpackage all meats and dice the ham, if it is not already.
3.2 In three preheated skillets, individually brown the ground beef, cubed ham, and sausage over medium-high.
For browning instructions see end of this page
*WARNING: Brown meats individually. This will ensure that individual meats have a distinct flavor and do not taste like a meat mix.*
3.3 Combine each browned meat into the pot.
-How to Brown Meat-
1. Remove meat from freezer or refrigerator.
2. If possible, leave the meat out for a few hours to become room temperature or thaw in microwave until no longer frozen.
3. Preheat the skillet to medium high heat.
4. If the meat is very lean (labeled less than 5% fat) add oil, enough to cover the bottom of the skillet.
5. Place meat on the skillet.
6. Begin breaking meat down into smaller portions using a spatula.
7. Every few seconds flip the meat over to cook all sides of the meat.
8. Once every side of the meat is brown (or ashen grey colored) remove skillet from heat or remove meat from skillet.
Adding Vegetables and Condiments
4.1 Add onion and garlic to the pot containing the meats.
4.2 Cook over medium-high, stirring frequently until onion is translucent, about 15 minutes.
4.3 Add chili powder, mustard, salt and pepper, and brown sugar to pot.
4.4 Cook until spices are fragrant, about 1 minute.
4.5 Add tomato sauce & tomato paste to pot; cook, stirring the bottom of the pan frequently until tomato paste is deep brick red, about 3 minutes.
4.2 Cook over medium-high, stirring frequently until onion is translucent, about 15 minutes.
4.3 Add chili powder, mustard, salt and pepper, and brown sugar to pot.
4.4 Cook until spices are fragrant, about 1 minute.
4.5 Add tomato sauce & tomato paste to pot; cook, stirring the bottom of the pan frequently until tomato paste is deep brick red, about 3 minutes.
Adding the Beans
5.1 Stir all beans into pot, and heat on low to medium heat until mixture starts to boil.
5.2 At boil, reduce heat to simmer and add water one cup at a time while stirring slightly until you achieve desired thickness, about 20 minutes.
*WARNING: If you put in too much water, increase simmer time until liquid reduces slightly.*
5.3 Season with a dash of salt and pepper, top with sour cream, Tabasco sauce, and sharp cheddar cheese.
5.4 Serve with cornbread, sourdough, or other hearty bread and a tossed salad.
5.2 At boil, reduce heat to simmer and add water one cup at a time while stirring slightly until you achieve desired thickness, about 20 minutes.
*WARNING: If you put in too much water, increase simmer time until liquid reduces slightly.*
5.3 Season with a dash of salt and pepper, top with sour cream, Tabasco sauce, and sharp cheddar cheese.
5.4 Serve with cornbread, sourdough, or other hearty bread and a tossed salad.
Complete!
Well done! You have successfully made a delicious 5-bean soup. This warm dish is full of bold flavors and may satisfy even the most stubborn eaters. If you have comments or suggestions to the authors or other readers, feel free to share them below. Happy cooking!