VEGETARIAN BAKED BEANS
These easy-to-make baked beans from author Margaret Roach are an ideal meal choice for vegetarians looking to up their protein intake. If you prefer spicy foods, add some hot sauce. Meat-eaters, try substituting thick-cut bacon for onions.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- Place beans in a large pot and add enough water to cover; let soak overnight. Drain and return to pot; add enough water to cover and simmer over medium-high heat for 30 minutes. Drain and transfer to a large bowl; stir in molasses, maple syrup, mustard, and tomatoes. Set aside.
- Coat the bottom of a Dutch oven or a 9-by-13-inch high-sided baking dish with olive oil. Add onions and top with bean mixture. Add enough boiling water to cover bean mixture by 1 inch. Cover Dutch oven with lid or baking dish with parchment paper-lined aluminum foil. Transfer to oven and bake until beans are softened, about 1 1/2 hours, checking water level and adding more as necessary.
- Uncover beans and continue baking until thick and syrupy, about 45 minutes more. Season with salt and pepper and serve.
EASY CRANBERRY BAKED BEANS
-Creacle Baxter, Yuma, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cranberry sauce, tomato sauce, beans, mustard and onion. Place in a greased 13x9-in. baking dish. Lay bacon on top. Sprinkle with brown sugar. Bake at 350° for 1 hour.
Nutrition Facts : Calories 150 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 322mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 3g fiber), Protein 4g protein.
CRANBERRY BAKED BEANS
Make and share this Cranberry Baked Beans recipe from Food.com.
Provided by Recipe Junkie
Categories Berries
Time 5h
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Place beans in a Dutch overn or soup kettle.
- Add water to cover by 2".
- Bring to a boil.
- Boil for 2 minutes.
- Remove from heat.
- Cover and let stand for 1 hour.
- Drain beans and discard liquid.
- Return beans to Dutch oven.
- Add cranberry juice.
- Bring to boil.
- Reduce heat.
- Cover and simmer for 1 hour or until the beans are almost tender.
- Drain, reserving cranberry liquid.
- Palce beans in a 2 and 1/2 qt casserole or bean pot.
- Add remaining ingredients and 1 and 1/2 c cranberry liquid.
- Cover and bake at 350 for 3 hours or until beans are tender and of desired consistency, stirring every 30 minutes.
- Add reserved cranberry liquid as needed.
Nutrition Facts : Calories 499.6, Fat 19.5, SaturatedFat 6.8, Cholesterol 19.5, Sodium 815.7, Carbohydrate 67.8, Fiber 15.5, Sugar 27.6, Protein 15.5
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