CHEF JOHN'S BOSTON BAKED BEANS
This is a great side dish with anything!
Provided by Chef John
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 10h45m
Yield 6
Number Of Ingredients 11
Steps:
- Soak navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid.
- Preheat oven to 300 degrees F (150 degrees C).
- Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir.
- Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to oven and continue baking until beans are tender and almost all the liquid has been absorbed, about 1 hour.
- Raise oven heat to 350; bake beans uncovered in oven until top develops a flavorful crust, 20 to 30 more minutes.
Nutrition Facts : Calories 410.6 calories, Carbohydrate 72.5 g, Cholesterol 10.1 mg, Fat 5.2 g, Fiber 19.2 g, Protein 20.9 g, SaturatedFat 1.4 g, Sodium 860.5 mg, Sugar 23.5 g
DUTCH OVEN RED BEANS AND RICE
This Dutch oven red beans and rice recipe is a great one-pot meal. It's one of my husband's favorites and it uses simple ingredients, so it's been a go-to recipe in our house for years. -Janice Conklin, Stevensville, Montana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add celery, onion and green pepper; cook and stir until crisp-tender, 3-4 minutes. Add sausage; cook until browned, 2-3 minutes., Stir in broth, beans, rice, tomato paste, bay leaf, Cajun seasoning and cayenne pepper. Bring to a boil; reduce heat. Simmer, uncovered, until rice is tender and liquid is absorbed, 15-20 minutes, stirring occasionally. Discard bay leaf. If desired, serve with pepper sauce.
Nutrition Facts : Calories 347 calories, Fat 6g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 1272mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 5g fiber), Protein 22g protein.
DUTCH GREEN BEANS
One of those old fashioned Pennsylvania Dutch recipes that warms the heart. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947
Provided by Molly53
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook beans in boiling salted water until tender, about 15 to 20 minutes; drain.
- Cut bacon in small pieces and fry until crisp, reserving 2 tablespoons of fat.
- Add onion to bacon and cook until a golden brown; add to beans.
- Combine flour, sugar, mustard, salt and paprika; blend with the two tablespoons of bacon fat; brown well, stirring constantly.
- Add vinegar and water and cook until thickened (you're looking for a medium to medium/thin sauce).
- Pour over beans and let stand in a warm place for 1/2 hour before serving.
DUTCH BAKED BEANS
This was my grandmothers recipe that she only shared with her granddaughters. We had to literally stand by her and measure all the ingredients as she just went by her eye for ingredients. Its more of a sweet and sour baked bean, not as heavy as some baked bean recipes. I hope you enjoy it. Goes great with baked ham.
Provided by iridemore
Categories Beans
Time 1h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Soak beans overnight or at least 8 hours. Drain beans, put in dutch oven and cover with clean hot water. When beans start to cook, scum off and add salt. Cook slow til almost done. Put in casserole dish.
- Add: Sugar.
- Mustard.
- Vinegar.
- Bacon grease.
- Stir until sugar and grease dissolve. Sprinkle with pepper, Add strips of bacon on top and Bake at 350 for about 1 hour or until bacon is brown.
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DUTCH OVEN BAKED BEANS - ONE HOMELY HOUSE
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Reviews 4Category Main CourseCuisine AmericanEstimated Reading Time 8 mins
- Place dried beans in a Dutch oven and cover with cold water. Soak overnight or use the quick-soak method.
- For quick-soak method: Bring beans and water to a boil. Remove from heat and let sit for one hour, covered.
- After soaking, add more water to cover beans. Bring to a boil over high heat; reduce heat to low and simmer for 40-50 minutes until beans are soft. Preheat the oven to 325 degrees F.
- Drain beans. Add the rest of the ingredients to the Dutch oven along with 2 cups boiling water. Stir well and cover.
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- Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans; return to pan. Add 4 cups water and 1 teaspoon salt; bring to a boil. Reduce heat, and simmer 1 hour. Drain and set aside.
- Wipe pan dry with paper towel. Heat pan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes or until tender. Add garlic to pan; sauté 30 seconds. Combine beans, remaining 1/2 teaspoon salt, onion mixture, broth, and next 4 ingredients (through mustard) in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 1 hour. Remove from oven; stir in sour cream. Serve immediately.
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