Big Batch Baked Beans Food

BIG-BATCH BAKED BEANS

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients., Transfer to a greased 3-qt. baking dish. Cover and bake at 350° for 1 hour or until beans reach desired thickness.

EASY BAKED BEANS

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.

BEST BAKED BEANS

Steps:

• Cut bacon into bite size pieces.
• Cook bacon in microwave, checking after each minute, or cook in a skillet, draining fat.
• Don't let it get crisp.
• Meanwhile, mix the remaining ingredients in a 3 quart casserole dish.
• Add bacon and mix a little.
• Bake uncovered for one hour at 350*.
• It's best if they set out to cool for one hour before you serve them.

BETTER THAN BEST BAKED BEANS!

Steps:

• Fry bacon in frying pan.
• I cut into bite sized pieces with scissors before frying.
• As bacon fries, chop onions.
• When bacon is finished, remove from pan,drain and wrap in paper towels to absorb grease.
• Saute onions in bacon fat til translucent.
• Pour into strainer, but not necessary to rinse or pat with paper towel.
• For me, straining is enough.
• Pour canned beans into 6 Qt Crockpot.
• Stir in bacon, onions, ketchup, Salsa, Brown Sugar and cumin, mixing very well.
• Stir often.
• Cook on high for 3 hours, then switch to low for another two hours, well ahead of serving as it tastes even better the longer you allow the flavors to blend together.
• If I'm making them for a party, I make them early morning for that night or even the night before, cooking overnight in the crockpot.
• They will stay hot for a long time and you can just turn the crockpot back on a couple hours before serving.
• I taste them often as they're cooking and add more salsa and/or cumin to taste.
• We like to taste the cumin, but if you don't that's ok.
• Recipe is easily halved or doubled.
• I never measure anything- I add all ingredients for our taste preferences.
• Freezes VERY well and you can reheat in microwave or in crockpot once thawed.
• Leftovers are great the next day!

STOVETOP BAKED BEANS

Steps:

• In a large saucepan, saute the onion in oil. Stir in the remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through.

BIG-BATCH BLACK BEANS

Steps:

• Place beans in a large heavy pot and cover with water by 2". Cover pot and bring to a boil over high heat, then remove from heat. Let sit 1 hour.
• Uncover and add more water if needed to cover by 2". Stir in onion, garlic, bay leaves, salt, oregano, and cumin. Cover and bring to a boil over medium heat. Uncover, reduce heat to low, and simmer, checking after 1 1/2 hours and adding more water if needed to keep beans submerged, until beans are tender and creamy, 1 1/2-2 hours total.
• Serve beans immediately or let cool completely, then transfer beans and cooking liquid to airtight containers.
• Do Ahead: Beans can be made 5 days ahead. Cover and chill, or freeze up to 3 months.

BAKED MEATY BEANS

Steps:

• Place bacon in a Dutch oven over medium-high heat and cook until evenly brown. Drain, crumble and set aside.
• Place beef, sausage and garlic in Dutch oven and cook over medium-high heat until well done. Drain grease. Mix in onion and cook until tender. Stir in brown sugar, syrup, ketchup, mustard and chipotle sauce. Reduce heat to medium-low. Bring to a boil and cook 20 minutes, stirring often.
• Mix bacon, baked beans, kidney beans, black beans, pinto beans, great Northern beans and cannellini beans into Dutch oven. Continue cooking 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Season beans with chili powder and salt.
• Place Dutch oven on prepared baking sheet on lowest rack of preheated oven. Bake 30 minutes. Let stand 10 minutes before serving.