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
SIMPLE BAKED BEANS
This baked bean recipe uses canned beans instead of the dry type so it is quick and easy to prepare.
Provided by Brandi
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 3h15m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix baked beans with pork, molasses, onions, brown sugar and ketchup together and put in a greased casserole dish. Top with bacon, cover and bake for 3 hours or until thick.
Nutrition Facts : Calories 176.1 calories, Carbohydrate 31.7 g, Cholesterol 10.1 mg, Fat 3.9 g, Fiber 3.9 g, Protein 5.6 g, SaturatedFat 1.3 g, Sodium 401.5 mg, Sugar 18.4 g
SANDY'S BAKED BEANS
My mom's friend Sandy used to make these wonderful baked beans when I was a kid. They can be made in the oven, crockpot, or a Nesco roaster. When taking them to potlucks or family events, I recommend doubling the batch. Enjoy!
Provided by bungalowten
Categories Beans
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Wash the beans and soak overnight.
- On the stove, simmer 6 cups of water, beans, salt, and onion for 20 minutes.
- Remove from stove and add the remaining ingredients.
- Bake in covered casserole at 325, or in crockpot on low, for 6-8 hours.
- Check periodically and add liquid if necessary.
- These are good served either hot or cold.
Nutrition Facts : Calories 355.8, Fat 9.4, SaturatedFat 2.9, Cholesterol 12.8, Sodium 455.1, Carbohydrate 54.6, Fiber 13.9, Sugar 21.7, Protein 14.9
BAKED BEANS
Proper Boston baked beans would have salt pork instead of the bacon. James Beard cooked them with ribs. The key is to use the little white pea beans known as navy beans, and to allow time to do most of the work. (Or to cheat: Canned white beans make fantastic baked beans in about an hour. If you use them, you'll need four 15-ounce cans. Drain and then follow the directions from step 2 on to the end. Please understand that you'll need much less water and much less time to get them where you want them to be.) The combination of molasses and dry mustard is a taste as old as America itself, and takes well to both ham and soft brown bread.
Provided by Sam Sifton
Categories dinner, lunch, side dish
Time 6h30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.
- Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.
- Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 12 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 253 milligrams, Sugar 13 grams, TransFat 0 grams
SANDY'S BEANS AND WEENIES
Sandy makes these for just about ever family Sunday during the summer. My niece always seems to think she can take every last bean onto her plate and has to be reminded there are other people eating! If you want to use vegetarian beans, feel free...
Provided by Megan Stewart @GSMegan
Categories Side Casseroles
Number Of Ingredients 5
Steps:
- Drain the can of baked beans well and dump them into a casserole dish, you don't need a lid, but those oval ones are what Sandy uses rather than a 9x13.
- Dump in the brown sugar, stir. Dump in the ketchup, stir. Dump in the mustard and stir until everything is combined and the sugar is dissolved. Put in your hot dog slices and mix so they are all through the beans.
- Bake until the beans bubble at the sides. Since we usually have other casseroles cooking, Sandy just puts these in at whatever temperature her oven is set to, and seems about 30-40 minutes depending on the temperature.
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