Cherry Baked Beans Recipes

CHERRY BAKED BEANS

Cherry Baked Beans image

Make and share this Cherry Baked Beans recipe from Food.com.

Provided by GingerlyJ

Categories Cherries

Time 55m

Yield 4 cups, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb ground pork sausage
1 (15 ounce) can baked beans
2 cups dark pitted cherries
1 (16 ounce) can kidney beans, drained and rinsed
1 cup ketchup
1/2 cup barbecue sauce
1/2 cup water
1 (1 ounce) envelope onion soup mix
2 tablespoons spicy brown mustard
2 teaspoons cider vinegar

Steps:

brown pork and drain off fat.
mix everything in a casserole and bake on 400 for 45 minutes.

Nutrition Facts : Calories 480.1, Fat 21.3, SaturatedFat 6.9, Cholesterol 54.5, Sodium 2007, Carbohydrate 55.1, Fiber 8.7, Sugar 28.4, Protein 20.5

OLD FASHIONED BAKED BEANS

Old Fashioned Baked Beans image

Deliciously thick, sweet, smoky and savory, these from-scratch Old Fashioned Baked Beans are sure to be a hit at your next BBQ, picnic, potluck or family dinner!

Provided by Kimberly Killebrew

Categories Side Dish

Time 12h15m

Number Of Ingredients 14

Ingredients

1 pound dried navy beans
8 ounces thick cut bacon (, diced)
1 medium yellow onion (, finely chopped)
2 cloves garlic (, minced)
1/2 cup plain tomato sauce or ketchup
1/4 cup molasses
1/2 cup brown sugar
2 tablespoons apple cider vinegar
1 tablespoon prepared yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon smoked paprika
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 bay leaf

Steps:

Place the dried beans in a pot of water covered by a few inches of water and let soak overnight. Drain the beans, place them back in the pot with fresh water and bring to a boil. Simmer for one hour, then drain, reserving the liquid. See NOTE.
In a Dutch oven or other oven-proof pot fry the bacon until crispy then add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.Stir in the tomato sauce, molasses, brown sugar, apple cider vinegar, mustard, Worcestershire sauce, smoked paprika, salt, pepper and bay leaf.Add 1 1/2 cups of the reserved bean water and the beans.Bring everything to a simmer for a minute or two to heat it up. In the meantime preheat the oven to 325 degrees F.
Transfer the Dutch oven with the lid on to the middle rack of the oven. Bake for 2 to 3 hours or until the beans are tender and the sauce has thickened, removing the lid during the last 20-30 minutes to help the sauce thicken. NOTE: If at any point during the cooking process too much liquid evaporates and the beans get dry, add a little more of the reserved bean water. The beans themselves can vary from batch to batch and you may end up either needing to add more liquid if the beans are too dry or you may need to bake the beans longer with the lid off if there is too much liquid. Adjust as needed.Add more salt the pepper to taste.Serve immediately or let cool completely and refrigerate until ready to serve. Can be reheated on the stovetop or in the microwave.
SLOW COOKER METHOD: Follow steps 1 and 2 and then pour everything into the slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours or until the beans are tender. Open the lid for the last 30 minutes or longer until the sauce has thickened. If the beans are too thick at any point and too much liquid has evaporated, stir in a little extra water.

Nutrition Facts : Calories 537 kcal, Carbohydrate 78 g, Protein 22 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 1196 mg, Fiber 19 g, Sugar 33 g, ServingSize 1 serving

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