Baked Beans Soup Food

BAKED BEANS FROM SCRATCH

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.

PERFECTLY BAKED BEANS

Steps:

• Adjust the oven rack to the lower-middle position and preheat the oven to 325 degrees F.
• Fry the regular chopped bacon in a large, deep skillet until the bacon has partially cooked and released about 1/4 cup drippings. Add the onions, peppers and jalapenos, and saute until tender, about 5 minutes. Add the beans, barbecue sauce, brown sugar, vinegar, ketchup, mustard and chipotles, and bring to a simmer. (If the skillet is not large enough, add the beans and heat to a simmer and then transfer to a large bowl and stir in the remaining ingredients). Pour the flavored beans into an aluminum pan. Top with the uncooked slices of bacon (you can halve the slices if you like). Then bake until the beans are bubbly and the sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

WORLD'S BEST BAKED BEANS

Steps:

• Fry up the bacon and crumble in pieces. Cut up the green pepper and onion and cook in the bacon grease until soft. Combine all ingredients together. Let simmer in pan on low for at least an hour.
• Preheat oven to 350 degrees. Fry up the bacon and crumble in pieces. Remove the bacon with a slotted spoon and discard some grease. Add the green pepper and onion and fry until tender.
• Combine bacon, green pepper, and onion, pork and beans, ketchup, brown sugar, and Worcestershire sauce in a 9x13 inch pan. Bake covered for 1 hour. You can also simmer in a large pot on the stove for 1 hour.

BROWN SUGAR BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F.
• Put the bacon in a large, cold skillet and cook over medium heat until the fat renders and the bacon is almost crisp, about 8 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add 1 of the cans of beans with their liquid. Drain and rinse the remaining beans, then add them to the skillet. Add the ketchup, sugar, mustard, vinegar, Worcestershire, 1/2 teaspoon salt and pepper to taste. Bring to a low simmer, then transfer to a small baking dish. Bake uncovered until thickened and bubbly, about 50 minutes. Serve warm.

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.

SLOW COOKER BAKED BEANS

Steps:

• Drain the beans, cover with fresh water and bring to a boil. Simmer for about 1 hour.
• Drain and rinse the beans, then transfer them to a slow cooker insert. Add the tomato puree, brown sugar, molasses, dry mustard, bacon, onion and 1 1/2 cups water and stir to combine. Cook on low until the sauce is thick and syrupy, 8 to 10 hours.
• Before serving, stir in the cider vinegar and season to taste with salt.

SPICY BAKED BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir bacon in a large skillet over medium-high heat to render some fat, 2 to 3 minutes. Stir onion into the rendered fat and cook until the bacon is crisp and the onion is tender, 7 to 10 minutes.
• Stir baked beans, ketchup, brown sugar, Worcestershire sauce, prepared mustard, minced jalapeno pepper, chili powder, and mustard powder together in a large bowl; add bacon mixture and stir. Pour the mixture into a 13x9-inch baking dish.
• Bake in the preheated oven until the liquid has thickened, 45 to 55 minutes.

SMOKED SAUSAGE AND BAKED BEAN SOUP

Steps:

• Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the sausages and cook, stirring occasionally, until lightly browned and crisp, about 5 minutes. Transfer to a plate with a slotted spoon.
• Add the celery, carrot and onion to the pot and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt and pepper. Add the cherry tomatoes, white beans (and their liquid), baked beans, chicken broth and 2 1/2 cups water. Bring to a boil, then reduce the heat to medium and continue cooking until the soup thickens slightly and the tomatoes just start bursting, about 20 minutes.
• Return the sausages to the pot along with the parsley; season with salt and pepper. Top each serving of soup with the cheese.

HOMEMADE QUEBEC MAPLE BAKED BEANS

Steps:

• Rinse and sort the beans; remove any pebbles or debris.
• Place the beans in a large bowl.
• Fill with water to submerge the beans with at least two inches of water.
• Soak overnight (8-12 hours).
• The next day, transfer the drained and rinsed beans again to a large pot.
• Re-fill with water and bring to a boil.
• Turn down the heat and simmer for about 45 minutes.
• Remove from heat and rinse again.
• Transfer the rinsed precooked beans to your slow cooker.
• Add the rest of the ingredients, stir together and place the whole onion in the center.
• Cover and cook on low heat for 6 to 8 hours or until the beans are tender. If the mixture appears dry, you can add some water.
• Preheat oven to 225°F.
• Once again, transfer the precooked beans to your dutch oven or a large oven-proof pot.
• Add the rest of the ingredients, cover and cook for approximately 6 hours.
• Remove the lid for the last 30 minutes or so to obtain a nice golden color. As with the slow cooker method, if the beans appear dry, add a little water.

BAKED BEAN AND TOMATO SOUP

Steps:

• Combine first four ingredients in a large saucepan; cook about 30 minutes, or until vegetables are soft.
• Add the tomatoes and rub through a strainer (or whirl in the blender) and return to the saucepan.
• Melt the butter in a small saute pan and add the flour; cook until a very light golden color.
• Slowly add the roux to the pureed vegetables.
• Season to taste with salt and pepper.
• Heat to the boiling point and serve while hot.
• For Vegetarian use the water and a Vegetarian baked beans.

BAKED BEAN SOUP

Steps:

• In a large soup pot on medium-high heat, saute the onion in the olive oil until translucent and starting to caramelize, about 8-10 minutes.
• Add the carrot and chili powder and continue to cook, stirring frequently, about 3 minutes.
• Add garlic and stir for 1-2 minutes more or until carrots are tender.
• Stir in the mustard, water, tomatoes, beans, vinegar, molasses and soy sauce.
• Bring to a boil then lower heat and simmer for about 15 minutes.
• Add salt and pepper to taste.

BAKED-BEAN STYLE BEAN SOUP

Steps:

• Wash and pick over the beans, and put them in a pot with enough water to come up above them by 3 or 4 inches.
• Bring to a boil, turn off the heat, and soak overnight.
• In the morning, drain the beans and add the ham stock and the split peas, bay leaves and pepper.
• Bring to a boil then simmer gently until the beans are tender.
• Use a little stock to thin the molasses and tomato paste, and stir it into the soup.
• Add the carrots and ginger, and continue to simmer the soup until the carrots are tender.
• Add the ham, and add salt to taste (which will likely only be needed if your ham is unsalted.) Add water if the soup gets too thick; stir frequently to prevent scorching.
• Bean soup is best the day after it has been cooked.

QUICK AND EASY BAKED BEAN SOUP

Steps:

• Heat oil in a large soup pot.
• Fry onion, carrot, celery, garlic and meat for about 5 minutes, until tender.
• Add the rest of the ingredients except extra water, and simmer for 20 minutes.
• Add additional water to desired consistency. I liked mine more like a stew. You may like yours more soupy. It does thicken up!
• Goes great with grilled cheese sandwiches or cornbread muffins.

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.

HOMEMADE BAKED BEANS WITH COUNTRY HAM

Steps:

• Rinse the beans and pick over, discarding any discolored or malformed beans and small stones. Put the beans in a medium saucepan and cover with water. Bring to a boil and boil for 1 1/2 minutes. Remove from heat, cover, and let stand for 1 hour.
• Add water to the pan to about 1/2 inch above the beans. Bring to a boil once again then reduce heat to the lowest setting, cover, and simmer gently for 1 1/2 hours. Do not boil the beans. Drain the beans, reserving the liquid.
• In a small skillet, heat a few teaspoons of vegetable oil, or just enough to cover the bottom of the pan. Add the diced ham and fry until lightly browned.
• Combine the reserved bean liquid with the molasses, brown sugar, salt, and mustard; stir to blend.
• Heat oven to 350 F.
• In a 3-quart casserole, layer the beans with the sliced onion and ham. Pour the liquid mixture over the beans so the liquid is even with the top of the beans. If necessary, add a little water.
• Cover the casserole and bake on the center rack for 3 hours, stirring occasionally.
• Remove the cover from the bean pot or casserole and continue baking, stirring occasionally, for about 30 minutes or until the liquids have reduced and thickened somewhat. Tip : Place a baking pan with about 1/2 inch of water on the bottom rack under the bean pot or casserole to catch spills. Add more water to this pan as necessary. The pan will not only help catch spills, but the water will also help keep the spilled food from burning.

BAKED BEANS

Steps:

• Preheat your oven to 325F.
• Chop the bacon and cook till brown in a large skillet.
• Remove bacon from the pan and drain off all grease except for about 1 tablespoon.
• Add onions and peppers to the pan with the bacon grease and cook those till translucent.
• In a large bowl stir together the beans, veggies, bbq sauce, brown sugar, mustard, pepper and worcheshire.
• Pour the beans into a 9x13 baking dish (or keep it in your pan if it is oven safe).
• Top with the cooked bacon
• Bake uncovered for 1 to 1 ½ hours, you want them to bake and thicken up nicely.

HOT DOG AND BAKED BEAN SOUP

Steps:

• Heat oil in a Dutch oven over medium heat. Cut franks into 1/4-inch slices and add to the pot. Cook until the franks start to brown, 2-3 minutes. Add the beans and their juice, the broth, chili powder, and mustard. Stir well.
• Raise heat to high and bring contents of Dutch oven to a boil. Reduce heat to medium for a moderate boil.
• Meanwhile, chop green pepper and set aside.
• Boil soup 10 minutes to blend flavors. Add green pepper to pot the last 5 minutes.