Old West Baked Beans Recipes

OLD-FASHIONED BAKED BEANS

Steps:

• In a large saucepan or Dutch oven, bring beans, salt and 2 qt. water to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Drain, reserving liquid. In a greased 2-1/2 qt. baking dish, combine beans, 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper. Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired thickness, stirring occasionally. Add more of the reserved cooking liquid if needed.

OLD FASHIONED BAKED BEANS

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.

OLD SETTLERS' BAKED BEANS

Steps:

• In a large skillet, cook beef, bacon and onion until meat is done and onion is tender. Drain any fat. Combine all remaining ingredients except beans. Add to meat mixture; mix well. Stir in beans. , Preheat oven to 350°; place bean mixture in a greased 2-1/2-qt. baking dish. Cover and bake for 1 hour or until heated through.

BEST-IN-THE-WEST BEANS TAKE BAKED BEANS TO ANOTHER LEVEL

Steps:

• Brown ground beef and bacon. Drain. Add onion and cook until tender. Add all other ingredients except beans and mix well. Drain kidney beans and butter beans. Add all beans to meat mixture. Pour into 3-quart casserole dish. Bake at 350°F for 1 hour.

CHUCK WAGON BEANS WITH SAUSAGE

Steps:

• In a greased 6-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until heated through.

OLD TIME BAKED BEANS

Steps:

• Soak beans overnight in water, then boil until tender (not mushy) Note: Soaking is not mandatory but it reduces boiling time.
• Drain water and put beans in a large heavy pot or crock.
• (5 liter Corningware works well) Add all ingredients together and mix.
• Add enough water to cover beans.
• Cover and bake at 325 degrees for about 6 hours.
• Check beans while they are baking to add water to ensure they do not go dry.

BEST IN THE WEST BAKED BEANS

Steps:

• Brown beef, bacon and onion in large skillet. Drain.
• Combine all ingredients except beans, mix well.
• Add beans and stir gently.
• Bake one hour in a 325 to 350 oven (or until hot a bubbly).
• This recipe can easily be cut in half since it makes a rather large batch. I only use half the bacon. If you would like, you could add some more beef if cutting back on the bacon.