Baked Beans For Saturdays Supper Food

BOSTON BAKED BEANS

Steps:

• Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
• In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
• Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

BAKED BEANS FOR SATURDAY'S SUPPER

Steps:

• Cover beans w/ water and soak overnight.
• Drain and add all ingredients to covered beanpot/roaster or pressure cooker.
• Cover beans with warm water.
• Oven Method :.
• Place bean in a large pan and cover w/ boiling water. Parboil on medium stovetop heat 20-25 minutes. Drain.
• Place bean in a roaster/bean pot and bake the beans covered at 325F for 5+ hours then uncovered for 1-2.
• Occasionally add more hot/boiling water as needed.
• Pressure Cooker method: When you add water to cooker, make sure it is under half full.
• Following your pressure cooker instructions, cook for 45 min at 5 lbs pressure or gauge gently rocking.
• Transfer beans into a bean pot or small roasting pan and bake uncovered until beans are browned and tender (1-2 hrs at 325F degrees).
• Add more hot boiling water as needed.

HOMEMADE BAKED BEANS FROM DRIED BEANS

Steps:

• Soak beans in a large bowl over-night, covering with about 2 inches of cold water.
• In the morning, drain soaked beans and place in a large pot. Cover with several inches of water and bring just to a boil, then immediately reduce heat to somewhere between medium and medium-low or whatever level maintains a gentle simmer. Cook beans for 50-60 minutes, or until beans are tender (but not mushy). Taste test to be sure they are tender before you stop cooking. Drain beans and rinse under cold water to stop the cooking process.
• Preheat oven to 275F. Start 1 1/2 cups water to boil.
• In a large oven-safe casserole dish with a lid (or alternately, to be covered with aluminum foil), scatter 1/2 of the onion and 1/2 of the bacon over the bottom of the dish. Add 1/2 of the cooked beans. Scatter the remaining onion and bacon, then top with the remaining cooked beans.
• In a 4-cup measuring cup or similar sized bowl, stir together the sauce ingredients well. Add 1 1/2 cups of boiling water and stir. Pour over beans and mix gently with a fork. If necessary, add a bit more hot water so that the liquid just barely covers the beans. Cover the pot with a lid or doubled up aluminum foil and place in preheated 275F oven.
• Beans will cook in the oven for a total of 6 hours, but should be checked at intervals to ensure there is enough liquid in the pot.
• Cook beans for 4 hours, then remove from oven and gently stir with a fork. There should still be enough liquid in the pot to just barely cover the beans, but if not, add more as needed.
• Return pot to the oven, covered, checking beans every 30 minutes for the last 2 hours of cooking, first stirring, then adding a bit more water to the pot, if needed. You want to have some puddles of liquid showing on the top of the beans, but you don't want to add too much water to the pot.
• After 6 hours of cooking, remove from oven and stir gently with a fork. Let stand, uncovered for 5 minutes or covered for 10-15 minutes before serving.

BAKED BEANS

Steps:

• Pick over the beans and wash in cold water; rinse.
• Cover with cold water and let soak over night.
• Drain.
• In the morning, put in a pan and cover with water and parboil till the skins crack and roll up when you blow on them (30-35 minutes or so).
• Place onion in the bottom of the bean pot and add the beans saving some of the bean juice to mix with the rest of the ingredients.
• Mix the minced onion, sugar, molasses, salt, dry mustard, and some of the hot bean juice to make about 1 1/2 cups.
• Pour this over the beans and gently mix.
• If you need more juice, add more of the juice from the pan.
• Scrape and slit the salt pork and put on top of the beans.
• Put the cover on the beanpot and bake at 300 degrees for about 7 hours.
• Add water if necessary to keep the beans covered.