Mennonite Traditional Baked Beans Recipes

MENNONITE TRADITIONAL BAKED BEANS

Mennonite Traditional Baked Beans image

Start this recipe the day before to soak the beans and allow for a long, slow cook time. This recipe was lovingly adopted, after being posted in the Topic of the Month forum by John DOH (chef #308515), during the January 2011 Beans and Lentils event. I've just tested this recipe and it is very good! Made just as written, except I had to use ham hocks and add about two cups of water to cover them. The cook-time went up to 5 hours to reduce the extra liquid, but it was so worth the wait! The amount of sweet is just perfect in this hearty side dish. :)

Provided by Tinkerbell

Categories Beans

Time 12h30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups dried navy beans (or Great Northern beans)
1/2 teaspoon salt
1 small bay leaf
1/2 teaspoon dry mustard
1/2 cup brown sugar
1 onion, diced
1 ham bone
1 cup cooked ham, diced
2 cups tomato juice (may need more or less)

Steps:

Put beans in a large saucepan, pour in enough water to cover. Soak beans overnight.
Drain beans, return to pan and add 3-4 cups fresh water. Bring to a boil, reduce heat and cook until skins wrinkle; about 30 minutes.
In large covered roaster, combine salt, bay leaf, dry mustard, brown sugar, onion, ham bone and diced ham.
Drain beans and add to roaster.
Pour enough tomato juice over beans, just to cover.
Cover roaster and bake at 300°F for 4 hours, adding additional tomato juice or water, as necessary.

Nutrition Facts : Calories 386.7, Fat 5.1, SaturatedFat 1.6, Cholesterol 21.1, Sodium 434.5, Carbohydrate 65.3, Fiber 17.6, Sugar 24.1, Protein 22.4

MUSKOKA BAKED BEANS

Muskoka Baked Beans image

With a little maple syrup, traditional baked beans get a Canadian twist that makes them irresistible.

Provided by Mama__B

Categories Beans

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb dried white bean
11 cups water
1/2 lb bacon, chopped
1 large onion, chopped
2 garlic cloves, minced
1 cup ketchup
2/3 cup maple syrup
1 tablespoon molasses
1 tablespoon Dijon mustard
1/2 teaspoon chili flakes
1/2 teaspoon Worcestershire sauce
1 pinch baking soda

Steps:

Wash and sort beans. Pour 6 cups of water over them in a large saucepan. Let stand overnight.
Bring the beans to a boil and boil for two minutes. Drain and add 5 cups of water. Boil again and reduce heat. Cover and simmer for 1/2 hour. Drain and reserve 1/2 cup of water.
Sauté the bacon until not quite crisp. Add the onion and garlic and cook until soft.
Preheat oven to 250°F
In a large casserole with a tight lid, place the onions, garlic, bacon, beans and the pan drippings. Add the reserved water and remaining ingredients. Mix well.
Cover and bake, stirring occasionally, for 2 hours. Uncover and bake until tender and slightly thick, about another 30 minutes.

Nutrition Facts : Calories 436.3, Fat 13.5, SaturatedFat 4.4, Cholesterol 19.3, Sodium 624.3, Carbohydrate 64.2, Fiber 9.1, Sugar 26.4, Protein 17.4

TRADITIONAL MENNONITE GREEN BEAN SOUP

Traditional Mennonite Green Bean Soup image

This is, of course, best with fresh-from-the-garden green beans, but frozen beans work equally well. The original recipe calls for an additional dollop of sour cream before serving, but I've grown up on this stuff just served with milk or half-and-half cream at the table. When I make this now, instead of boiling a ham bone for the stock, I slice up a pound or two of farmer sausage to make the stock and then just leave the meat in the soup. It's a mild soup, so some people add salt or chicken bouillon to give it a little extra flavour. You can also add other fresh veggies as well, like peas and chopped carrots. This is usually served with fresh New Bothwell cheese (here in Manitoba, anyway) and homemade buns.

Provided by Swan Valley Tammi

Categories Clear Soup

Time 1h20m

Yield 4 quarts, approx.

Number Of Ingredients 6

Ingredients

2 quarts ham stock
2 medium onions, diced
6 cups green beans, chopped into 1/2 " - 1-inch lengths
1 1/2 cups potatoes, peeled and diced
fresh parsley
summer savory

Steps:

In a large stock pot, add vegetables to broth and simmer until vegetables are well done, about an hour.
Half an hour before serving, add finely shredded parsley and savory, which has been tied for easy removal. (I usually just throw a spice ball with this stuff in it along with the veggies and leave it in there for the full hour).
Remove herbs and add 2 to 3 tablespoons sour cream. Combine and serve.
Or, instead of adding sour cream, just serve with cream or milk at the table.

Nutrition Facts : Calories 117.6, Fat 0.3, SaturatedFat 0.1, Sodium 14.9, Carbohydrate 27.1, Fiber 7.6, Sugar 5.1, Protein 4.7

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