Best Darn Baked Beans Ever Food

THE BEST BAKED BEANS EVER

Steps:

• Adjust oven rack to lower-middle position and heat oven to 325 degrees.
• Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels.
• Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes.
• Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).
• Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

OLD FASHIONED BAKED BEANS

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.

BEST DARN BEANS EVER

Steps:

• Place bacon in a Dutch oven over medium-high heat. Saute, turning occasionally, until slightly crispy, 5 to 6 minutes. Drain bacon slices on paper towels; reserve 3 tablespoons bacon grease and discard the rest.
• Add a 1/4 cup of water to the pan and bring to a boil, scraping up all browned bits until water has evaporated. Add the reserved bacon grease, along with the green onions. Saute until softened, 3 to 4 minutes. Stir in brown sugar, about 1/4 cup at a time, cooking until sugar begins to brown, about 5 minutes.
• Stir chili sauce into the pot and cook for 2 to 3 minutes. Pour in pork and beans, kidney beans, and lima beans; stir until beans are well coated in the sauce.
• Return bacon to the pot and stir well to combine. Cover and reduce heat to low. Simmer, stirring occasionally to prevent burning, until flavors combine, 1 1/2 to 2 hours.

PERFECT PINTO BEANS

Steps:

• Put the beans in a large bowl, cover with cold water and let soak overnight.
• Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.