HOMEMADE BAKED BEANS
Skip store-bought cans, because you can't beat the sweet, savory and smoky taste of homemade baked beans with bacon and molasses. The perfect picnic, potluck or cookout dish!
Provided by Blair Lonergan
Categories Side Dish
Time 16h
Number Of Ingredients 10
Steps:
- Place beans in a large bowl or pot. Cover with water by 2 inches. Cover and let stand overnight. Drain and rinse the beans.
- Place the beans in a large pot and cover with fresh water (about 1 quart). Bring to a boil, then reduce the heat so that the liquid is at a gentle simmer. Cover the pot and simmer the beans until tender, about 1 ½ hours. Drain and rinse.
- Preheat oven to 325° F.
- In a large Dutch oven over medium heat, cook bacon until crisp, about 7-8 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate; reserve 2 tablespoons of drippings in the pot (discard any excess).
- Add the onion to the drippings in the pot and season with a pinch of salt. Cook over medium-high heat until the onion softens, about 5 minutes.
- Stir in the beans, bacon, ketchup, molasses, vinegar, dry mustard, ½ teaspoon kosher salt and ¼ teaspoon of black pepper. Add enough of the broth to cover the beans (if necessary, add water as well to cover the beans).
- Cover and bake until the beans are tender, about 2 hours, stirring the pot halfway through.
- Taste and season with additional salt and pepper, if necessary. Garnish with chopped fresh parsley, chives or sliced green onions.
Nutrition Facts : ServingSize 1 /2 cup, Calories 215 kcal, Carbohydrate 32 g, Protein 8 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 9 mg, Sodium 277 mg, Fiber 7 g, Sugar 15 g
OLD FASHIONED BAKED BEANS
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
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
NO NAME CREEK BAKED BEANS
Number Of Ingredients 6
Steps:
- Place first three ingredients in Dutch Oven and add whatever amounts you want of remaining ingredients. Don't hesitate to add any other ingredients laying at the bottom of your grub box! If you lack ambiance when served, just wait 3 to 4 hours!A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Vegetables in Camp
Nutrition Facts : Nutritional Facts Serves
NO BAKE BAKED BEANS
This recipe was given to me by my friend Jane about 20 years ago. Sweet and spicy. They are a staple at our cookouts or perfect in the winter. Just add franks for a hearty comfort meal.
Provided by BoxOWine
Categories Beans
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- fry the bacon in large heavy frying pan with the onions.
- When bacon crisp and onions tender, add brown sugar, ketchup, and mustard.
- stir until mixture has syrupy consistency.
- Add canned beans and stir.
- Lower heat and allow to simmer about 20 to 30 mins.
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