Mary Anns Hoosier Baked Beans Recipes

BBQ BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F.
• Heat an oven-proof heavy-bottom pot or Dutch oven over medium heat. Add the bacon and cook, stirring often, until the fat has started to render and the bacon is beginning to crisp, about 5 minutes. Add the onions and bell pepper and continue to cook, stirring often, until the vegetables are slightly softened, about 3 minutes.
• Stir in the canned beans, barbecue sauce, molasses, vinegar, Worcestershire, brown sugar, mustard powder, cayenne, 1 teaspoon salt and several grinds of black pepper. Bring to a simmer and let cook over low heat, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
• Transfer the pot to the oven and bake (uncovered) until the sauce thickens and the beans on top begin to brown, about 40 minutes. Remove from the oven and let cool for at least 15 minutes before serving warm or at room temperature.

MARY'S BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F.
• Add the bacon to a large skillet and fry over medium heat until browned, 8 to 10 minutes. Remove the bacon to a paper towel-lined plate and remove all but 4 tablespoons bacon fat from the skillet.
• Add the beans, ketchup, molasses, brown sugar, dry mustard and onions to an 8-by-8-inch casserole dish. Add in the bacon fat from the skillet. Lay the reserved bacon strips on top of the bean mixture. Bake until heated through, 30 to 45 minutes.

VEGAN BAKED BEANS

Steps:

• Preheat the oven to 325 degrees F.
• Place the dried mushrooms in a medium bowl and cover with 2 cups boiling water, make sure each mushroom is submerged. Let steep for 10 minutes. Strain through a fine-mesh strainer, reserving the liquid. Roughly chop the steeped mushrooms and set aside.
• Heat the olive oil in an ovenproof heavy-bottomed pot or Dutch oven over medium-high heat. Add the onions, bell peppers and chopped mushrooms and cook, stirring often, until the vegetables are slightly softened, 3 to 4 minutes. Reduce the heat to medium and add the garlic, chili powder, smoked paprika and cayenne and cook, stirring, until fragrant, about 1 minute.
• Add the tomato puree, bourbon, molasses, brown sugar, Worcestershire sauce, mustard, 2 teaspoons salt and 1/4 teaspoon pepper, bring to a simmer and cook to combine, about 3 minutes. Add the beans, vegetable broth and reserved mushroom liquid. Raise the heat to high, bring to a boil and cook for 10 minutes. Cover the pot, transfer to the oven and bake until the beans are tender, about 3 hours.
• Uncover and increase the oven temperature to 350 degrees F. Bake until the sauce thickens and the beans on top begin to brown, about 30 minutes.

BAKED BEANS

Steps:

• Preheat oven to 450 degrees F.
• Mix all ingredients in large deep casserole dish. Bake until beans are golden brown, about 2 hours.

FAMILY-FAVORITE BAKED BEANS

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, cook bacon until crisp; drain., Return beef to the pan. Add the onion, ketchup, barbecue sauce, brown sugar and molasses. Stir in the beans. , Transfer to a greased 3-qt. baking dish. Cover and bake at 350° for 1 hour or until beans reach desired thickness.

BAKED BEANS

Steps:

• Preheat oven to 300 degrees.
• Drain soaked beans and transfer to a large, heavy pot. Add enough cold water to cover by 2 inches and bring to a boil; simmer until beans are tender, skimming foam that rises to the top as necessary, about 60 to 90 minutes. Drain, reserving 1 cup cooking liquid.
• Place beans and reserved cooking liquid in a heavy 3-quart baking dish with a lid. Add thyme, orange zest, garlic, dry mustard, maple syrup, and chicken stock. Arrange bacon over beans, cover, and transfer to oven; bake for 1 hour. Remove lid and continue baking 45 minutes more. Season with salt and serve.