BOSTON BAKED BEANS
A wonderful old-fashioned baked bean flavor. This recipe has served by family for 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.
Provided by AJRHODES3
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 5h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 382.2 calories, Carbohydrate 63.1 g, Cholesterol 13.6 mg, Fat 6.3 g, Fiber 17.3 g, Protein 20.7 g, SaturatedFat 1.8 g, Sodium 1320.3 mg, Sugar 19.7 g
HOMEMADE BAKED BEANS FROM DRIED BEANS
Classic homemade Boston-style baked beans, flavoured with molasses and cooked low and slow with bacon and onion.
Provided by Jennifer
Categories Side Dish
Time 15h15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 371 kcal, Carbohydrate 59 g, Protein 14 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 674 mg, Fiber 12 g, Sugar 30 g, ServingSize 1 serving
VEGETARIAN BAKED BEANS FROM SCRATCH
Sharing today, sweet, smokey and tangy, made from scratch vegetarian baked beans. These baked beans are way easier to cook than put-all-in-one-pot kind of cook-from-scratch recipes, and have ton of flavor. Above all, these are perfect to impress vegetarian guests in your next bbq party. I had my first introduction to baked beans in one of such party. Often beans are baked with bacon and other meats such as pork. Since I don't eat pork... I could never try'em.. until one such event, my gracious host friend did her foodie friend (me).. a huge favor!! She introduced me to "baked beans" without meat!Baked Beans, Baked Beans, Baked Beans!! This is what I was chanting whole way home!!Ask me? How can a smokey-flavor-addict, chipotle-en-adobo-addict will not love smokey bbq baked beans?!! Not a chance!Today, I thought I should share with you this vegetarian baked beans recipe. In my humble opinion, every bbq party should have a pot of vegetarian baked beans so everyone, vegetarian and meat-lovers, all can enjoy.Trust me, your vegetarian friends will "thank you" for this treat!Why Baked from Scratch?For me, this is how I cook most of my Indian beans recipes - start with soaking in water overnight, boil in morning and then season as per flavor wanted. In Indian household, beans, chickpeas, lentils are every day vegetarian dinner sides. Canned beans don't exist in our cooking. Even when recipe calls for can of beans, I soak'em overnight and cook the next day.Oh, and cooking beans from starch saves money and homemade beans are much healthier than canned version. Also, cooking from scratch is not at all hard. Often I use pressure cooker to cook lentils. For these baked beans, I boiled the beans until just tender. Exactly as we get in canned version - al dente, ready to use for any recipe.Can I use Canned Beans?That was the whole idea of this recipe. I cooked beans before adding flavors which make'em easy to use for any recipe. I admit, there are times when I don't have time to cook from scratch. Specially when there is last minute invitation to a BBQ potluck and I had no time to soak beans overnight. Or let's say, I just forgot to soak beans overnight. :) So, yes, you can even replace boiled beans with canned ones for this recipe. Please make sure to use low-sodium unflavored pinto or navy bean.So, for this recipe, I soak beans overnight, then boil them in salted water for 20-25 minutes so as to cook'em just tender enough to get bath with bbq baked beans flavors in oven. I don't cook'em straight in the sauces because that does not give me control over liquid to bean ratio. Also, flavors don't get accurate with beans boiling in lots of water.Why Vegetarian when everyone screams "Bacon" in baked beans?Hey guys, somebody has to bring a side which all can enjoy?! Isn't it? Vegetarian or Meat eaters! This is my personal experience, in all get-togethers everyone wants to try vegetarian side where meaty-sides are just for carnivores. :) Also, when you see face of vegetarians lit-up to see a meat-labeled recipe cooked for them without meat... event becomes even more special. Side Effect: Every one asks for recipe later. Good immune booster for the cook ;)These beans taste so so good, I bet you won't even miss bacon. Try'em once. So let me sum-up why make these Vegetarian Baked Beans for next BBQ party or potluck?1. No one, I mean, no one will resist sweet, smoky and creamy serving of these baked beans.2. Baking from scratch, saves some money too! A big pot of beans will not cost more than $2-3. I soaked 1.5 cups of pinto beans overnight and they were 3+ cups after hydrating. 3. Of course, home cooked beans are healthier and have no preservatives!4. Above all, cooking vegetarian beans will make vegetarian friends not feel left-off.Last but not least, these beans are even perfect for Sunday dinner, at home! Just grill some of your fav protein and serve beans on the side!Enjoy your weekend!Cheers! ~Savita
Provided by Savita
Categories Side Dish Main Course
Time 1h30m
Number Of Ingredients 12
Steps:
- Soak pinto beans overnight.
- Rinse beans under running water. In a large pot, add 6-7 cups of water for 3 cups of soaked beans. Add 1/2 tsp salt, mix well. Bring to rolling boil. Reduce heat to medium and continue boiling for 20-25 minutes or until beans are just tender.
- Preheat oven at 350 degrees Fahrenheit. Heat oil in a cast iron or oven proof skillet. Add chopped onions and garlic, and saute until softened.
- When onions are soft, add all the spices and seasonings. Mix well.
- Add precooked beans with 1/2 cup water or vegetarian stock. Bring to a simmer. Cover and place in preheated oven.
- Bake for 1 hour or until beans are tender, creamy, dark, rich, and sauce has pancake consistency. Remove from oven and leave covered until ready to serve. Adjust salt before serving.
THE BEST BAKED BEANS
If you think baked beans only come from a can, you're in for a treat. Bacon, molasses and bourbon add depth and flavor to our classic recipe that's perfectly spiced with paprika, mustard and Worcestershire. A bit of brown sugar adds just the right amount of sweetness and to keep things easy, the beans require no soaking! They get tender and delicious right in the oven.
Provided by Food Network Kitchen
Time 5h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F. Cook the bacon in a large Dutch oven over medium-high heat until browned and crisp, about 8 minutes. Add the onion and garlic and cook until softened, 4 to 5 minutes. Add the paprika and toast, stirring, about 30 seconds. Add the tomato sauce, molasses, bourbon, brown sugar, Worcestershire sauce, mustard, 2 teaspoons salt and 1/2 teaspoon pepper. Bring to a simmer and cook 5 minutes.
- Add the beans and 8 cups water. Bring to a boil, then cover the pot and transfer to the oven. Bake until the beans are tender, about 3 hours. (If the beans are still slightly firm, continue cooking, stirring every 45 minutes and adding more water if necessary to just cover.)
- Once the beans are tender, uncover and increase the oven temperature to 325 degrees F. Bake until the beans are thick and browned, about 1 more hour. (Again, if the beans need more time, continue cooking, stirring occasionally and adding more water if necessary.) Remove from the oven and thin with water if necessary.
OLD-FASHIONED BAKED BEANS
These hearty beans are a super side dish for a casual meal. The ingredients blend perfectly for a wonderful from-scratch taste. The old-fashioned flavor will have people standing in line for more. -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 4h50m
Yield 16 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 154 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 269mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 7g fiber), Protein 7g protein.
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
BAKED BEANS FROM SCRATCH
Old Fashioned recipe for Baked Beans are made from scratch with a sweet and savory maple sauce.
Provided by Kristen Chidsey
Categories Side Dish
Time 4h10m
Number Of Ingredients 12
Steps:
- Place dried beans in a container that can be fitted with a lid. Pour fresh water over beans until the water is at least 1 inch above beans. Seal container shut. Soak beans for 8-12 hours.
- After soaking, drain beans. Add soaked beans to a large stock pan. Cover beans by 1 inch with fresh cold water.
- Bring water to a rapid boil, and reduce to a simmer. Simmer for 1 hour. Drain cooked beans well.
- After soaking the beans, you can speed up the process by cooking the soaked beans in the Instant Pot.
- Preheat oven to 300 degrees.
- Heat a large skillet over medium-high heat.
- Add in the sliced bacon. Cook until bacon begins to render fat and then stir in the chopped onion. Saute bacon and onions together until onions begin to soften and bacon is browned and slightly crisp. This should take about 5-6 minutes. Drain off excess fat off bacon.
- Mix together tomato sauce, brown sugar, molasses, maple syrup, dried mustard, vinegar,apple juice, water, and salt together. Add in bacon and onion mixture and cooked beans and gently stir to combine.
- Pour bean mixture into a 2-quart oven-safe dish. Beans should be pretty well submerged in liquid and mixture should be relatively loose. If there does not seem to be enough liquid in the baking dish, add up to 1/2 cup additional water or juice. Cover pan with foil or oven-safe lid.
- Bake covered for 2 hours. Uncover and bake for another 30-40 minutes, until thickened.
Nutrition Facts : Calories 280 kcal, Carbohydrate 70 g, Protein 15 g, Fat 2 g, Cholesterol 4 mg, Sodium 1043 mg, Fiber 16 g, Sugar 31 g, ServingSize 1 serving
CROCK POT BAKED BEANS FROM SCRATCH
This is my receipe I have used for years. It goes together quickly and is absolutely delicious. It has never failed me and I am always asked for the receipe.
Provided by Kermit in Huntsville
Categories Beans
Time 11h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Soak beans overnight in 8 cups water.
- Next day drain water and add to pot with lots of water.
- Bring to boil reduce heat and simmer 1 to 1 1/2 hours.
- till tender.
- Drain and rinse with hot water.
- Place beans, onion, 1 cup hot water, cooked bacon, brown sugar, molasses,tomato paste, salt, dry mustard and pepper in a crock pot and
- mix throrougly.
- Simmer 10-12 hours on low setting.
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
CROCKPOT BAKED BEANS
These easy Baked Beans are a delicious addition to BBQs, potlucks, picnics, and game day celebrations! Made from scratch, this thick and hearty baked beans recipe can be served hot or cold - your choice!
Provided by Trish - Mom On Timeout
Categories Side Dish
Number Of Ingredients 10
Steps:
- Rinse and pick through beans thoroughly. (You want to pick out any bad beans that are cracked, darker then the rest, has holes or is shriveled. Also keep an eye out for small rocks - I rarely see these but I know it can happen.)
- Combine beans, onion, dark brown sugar, molasses, apple cider vinegar, mustard, water, and black pepper in a 6 quart slow cooker. (Bacon gets added here if you are using.)
- Stir just until ingredients are combined. Cover and cook on low until the beans are tender, about 12 hours.
- Stir in salt to taste and additional pepper if desired. Start with half a teaspoon and go from there.
- Turn slow cooker to warm until ready to serve.
Nutrition Facts : Calories 196 kcal, Carbohydrate 40 g, Protein 9 g, Fat 1 g, SaturatedFat 1 g, Sodium 14 mg, Fiber 9 g, Sugar 18 g, ServingSize 1 serving
BARBECUE BEANS
Starting barbecue beans from scratch results in an extra creamy texture with an excellent concentrated barbecue sauce flavor that make them well worth the time.
Provided by Joshua Bousel
Categories Sides
Time 13h30m
Yield 6-8 servings
Number Of Ingredients 17
Steps:
- In a large container, whisk together 2 quarts water and salt until salt has dissolved. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.
- Place a large dutch oven over medium-high heat. Add bacon and cook until fat has rendered and bacon has crisped, 7-10 minutes. Transfer bacon to a paper towel-lined plate, leaving as much fat in dutch oven as possible.
- Add onion to dutch oven and cook, stirring occasionally, until onion softens and begins to brown around the edges, about 7 minutes. Stir in green pepper, jalapeño, and garlic and cook until fragrant, about 1 minute. Stir in 3 cups of water, chicken stock, reserved bacon, and beans. Bring to a boil, then reduce heat to low and simmer for 1 hour. Preheat oven to 300°F while beans are simmering.
- Stir in ketchup, brown sugar, honey, molasses, mustard, vinegar, barbecue rub, and hot sauce. Cover and transfer to oven. Cook beans for 4 hours, stirring occasionally. Remove cover and cook until beans are tender throughout and sauce has thickened, about 1 hour longer. Remove from oven and let cool for 15 minutes. Season with salt. Serve immediately; alternatively, store in an airtight container in the refrigerator for up to 1 week, or freeze. Reheat before serving.
STOVE TOP BAKED BEANS FROM SCRATCH
Give the can opener the night off! It's worth the extra effort, so make these for someone you love.
Provided by Chef Heather
Categories Beans
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat bacon in a large pot over medium heat until crispy.
- Add the onions and saute for 3 to 4 minutes. Season with salt and pepper.
- Add the garlic and beans to the pot and cook for 1 minute.
- Add the cane syrup, brown sugar, ketchup and mustard. Season with salt and pepper.
- Add chicken broth. Bring the liquid to a boil and reduce to a simmer.
- Cook the beans for about 4 hours, or until tender, stirring occasionally. Add water if needed to prevent the beans from burning.
HOMEMADE BAKED BEANS
When made from scratch, baked beans maintain more of their texture and flavor, and the notes of good-quality molasses can be detected.
Provided by Molly Watson
Categories Side Dish
Time 14h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 250 F or get out a slow cooker and set it to high.
- You can serve the beans right away, but something even more magical happens to their flavor if you let them cool and reheat them the next day.
Nutrition Facts : Calories 263 kcal, Carbohydrate 34 g, Cholesterol 12 mg, Fiber 6 g, Protein 6 g, SaturatedFat 4 g, Sodium 656 mg, Sugar 19 g, Fat 12 g, ServingSize Makes about 8 servings, UnsaturatedFat 0 g
BAKED BEANS FROM SCRATCH
Navy beans, molasses, and maple syrup combine to make this classic dish at home.
Provided by wkndyummychef
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 15h30m
Yield 10
Number Of Ingredients 11
Steps:
- Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
- Place the beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour.
- Preheat an oven to 375 degrees F (190 degrees C). Stir the ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside.
- Once the beans have simmered for 1 hour, drain, and reserve the cooking liquid. Pour the beans into a 1 1/2 quart casserole dish and stir in the chopped onion and the molasses sauce. Stir in enough of the reserved cooking liquid so the sauce covers the beans by 1/4 inch.
- Cover, and bake in the preheated oven for 10 minutes, then reduce the heat to 200 degrees F (95 degrees C), and cook 6 hours longer. Stir the beans after they have cooked for 3 hours. Once the beans are tender and the sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.
Nutrition Facts : Calories 121.8 calories, Carbohydrate 25.9 g, Fat 0.4 g, Fiber 5.2 g, Protein 4.8 g, Sodium 196.1 mg, Sugar 12.1 g
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From beanrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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