EASY BAKED BEANS
My family enjoys this easy baked beans recipe with cornbread, but it also rounds out any cookout. Canned pork and beans make meal prep quick. -Phyllis Schmalz, Kansas City, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. In a large bowl, mix all ingredients. Transfer to a greased 3-qt. baking dish. Bake, uncovered, 1-1/4 to 1-1/2 hours or until bubbly.
Nutrition Facts : Calories 293 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 793mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 7g fiber), Protein 9g protein.
BAKED BEANS
"The Once and Future Beans" recipe courtesy of alton brown. I got this recipe from the food network television show "Good Eats" its worth the time
Provided by khah3765
Categories One Dish Meal
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 250 degrees F Place a cast iron Dutch oven over medium heat& stir in the bacon, onion, and jalepenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes.
- Stir in the tomato paste, dark brown sugar,& molasses.
- Drain the beans& reserve the soaking liquid.
- Add the drained beans to the Dutch oven.
- Place the soaking liquid in a measuring cup & add enough vegetable broth to equal 4 cups of liquid.
- Add the liquid to the Dutch oven& bring to a boil over high heat.
- Add in cayenne, black pepper& salt.
- Give them a stir and cover with the lid.
- Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.
Nutrition Facts : Calories 697.5, Fat 35.1, SaturatedFat 11.6, Cholesterol 51.5, Sodium 1318, Carbohydrate 71.6, Fiber 16.3, Sugar 20.6, Protein 26.1
BAKED BEANS
Baked beans in Maine is an every Saturday night tradition. We have them along with potato salad or cole slaw, and hotdogs of some kind. We always have cornbread or biscuits, too. It is the best supper of the week for us. I have had this every week since I was a little girl--many, many years. I love them as much today as I did when I was little. This recipe uses four kinds of beans, but it can be made with just one kind if you choose and will be as good as if you used four. Until last year, I always did the proper thing and baked them in my brown bean pot in the oven (I have five pots--all sizes). This past year I tried the crockpot and it worked fine. I always make a double batch. You can freeze them. My husband likes beans and toast for breakfast on Sunday morning. It's all tradition, I guess. NOTE: If you are a vegetarian--omit the salt port and put a big chunk of butter in the pot.
Provided by Mimi in Maine
Categories One Dish Meal
Time 8h
Yield 8-9 cups
Number Of Ingredients 12
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.
Nutrition Facts : Calories 393, Fat 23.3, SaturatedFat 8.4, Cholesterol 24.4, Sodium 707.6, Carbohydrate 39.1, Fiber 6.7, Sugar 19.4, Protein 7.9
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
EASY BAKED BEANS
Provided by Trisha Yearwood
Categories side-dish
Time 1h20m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Fry the bacon in a large skillet over medium-high heat until crisp. Remove the bacon from the pan, leaving the drippings, and drain it on paper towels. Crumble and set aside.
- Add the onion to the pan with the bacon drippings and saute until softened, a couple minutes. Stir in the beans, molasses, brown sugar, mustard and crumbled bacon, and mix well.
- Pour the beans into a 3-quart casserole and bake, uncovered, for about 45 minutes.
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