HOMEMADE BAKED BEANS WITH BACON (SOUTHERN)
(Recipe video above) Southern baked beans in a thick savoury sauce with a touch of sweet and hint of tang. Loaded with BACON! Serve as a side, or have it for breakfast with bacon and eggs. It even makes a hearty meal itself - great for slopping up with bread!
Provided by Nagi
Categories Side
Time 1h25m
Number Of Ingredients 14
Steps:
- Heat oil over high heat (can skip oil if bacon is super fatty). Add bacon and cook for 2 minutes.
- Add onion and garlic. Cook for 3 minutes until onion and bacon are golden.
- Add remaining ingredients. Stir, bring to simmer, then place lid on.
- Then either turn down heat to medium low (simmering gently) and cook on the stove for 1 hour, stirring every now and then so the bottom doesn't catch. OR bake at 160°C/325°F for 60 minutes.
- SLOW COOKER option: Reduce water to 1/4 cup, transfer to slow cooker and cook for 6 hours on low.
- The sauce should be thickened (cook with lid off for a bit if not thick enough) and glossy. Adjust salt and pepper to taste at the end. See notes for serving suggestions!
Nutrition Facts : ServingSize 174 g, Calories 167 kcal, Carbohydrate 24 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 614 mg, Fiber 5 g, Sugar 11 g
BROWN SUGAR BAKED BEANS
Provided by Food Network
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
PRESSURE COOKER BAKED BEANS
Southern-style baked beans from scratch with deep, rich, and sweet flavor!
Provided by Gary White
Categories Side Dish
Time 1h40m
Number Of Ingredients 16
Steps:
- Add 1 tablespoon of salt to Pyrex dish. Fill dish with about 6 cups of lukewarm water and mix until salt dissolves. Add dry navy beans to dish and soak overnight (or for at least 8 hours). Drain beans, rinse, and remove any possible stones.
- Using sauté setting - add bacon to pot cook until almost crispy, stirring frequently.
- Then add onions, green peppers, and vinegar. Cook until onions and peppers are semi-soft and vinegar is evaporated, stirring frequently; making sure to scrape up brown bits from bottom.
- Add beans, stock, maple syrup, molasses, ketchup, brown sugar, Worcestershire sauce, mustard, and pepper. Mix well to combine.
- Lock lid and cook for 60 minutes at high pressure.
- Once cook time is complete, allow pressure to naturally release for at least 15 minutes. Then release remaining pressure and remove lid.
- Combine cornstarch and water in a small bowl. Switch pot back to sauté setting and pour in cornstarch slurry. Mix well and continue stirring for 3-4 minutes or until desired consistency is reached.
- Then switch to "keep warm" setting, add salt, mix well, and let sit for at least 10 minutes before serving.
Nutrition Facts : Calories 397 kcal, Carbohydrate 46 g, Protein 15 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 763 mg, Fiber 9 g, Sugar 20 g, ServingSize 1 serving
EASY CROCK POT BAKED BEANS WITH BACON & BROWN SUGAR
You can't go wrong with your good ole' slow cooker when it comes to making baked beans for a crowd! This tried and true easy crock pot baked beans recipe is loaded with brown sugar + bacon and is ideal for any summer gathering.
Provided by Tara Kuczykowski
Categories Side Dishes
Time 4h10m
Number Of Ingredients 6
Steps:
- Open the cans of pork and beans and drain the excess liquid off the top. Pour the remaining contents into your slow cooker insert.
- Chop the bacon slices and place them on a microwave safe paper towel-lined plate. Lay another piece of paper towel on top and microwave for one minute to remove the excess bacon grease.
- Stir the dark brown sugar, ketchup, mustard, chopped onion, and partially cooked bacon into the pork and beans.
- Slow cooker instructions: Place the lid on the slow cooker, and cook on high for about four hours, stirring occasionally. With about 30 minutes left to cook, set the lid on slightly askew to allow some of the excess liquid to cook off. Remove the lid and allow the baked beans to cool slightly to thicken up before serving.
- Oven baked instructions: Pour the baked beans mixture into a 2-quart casserole dish. Baked at 375 degrees, uncovered, for one hour. Allow to cool slightly before serving to thicken up.
Nutrition Facts : Calories 198.8 calories, Carbohydrate 41.7 grams carbohydrates, Cholesterol 2.1 milligrams cholesterol, Fat 1.7 grams fat, Fiber 5.2 grams fiber, Protein 7.2 grams protein, SaturatedFat 0.2 grams saturated fat, ServingSize 1/2 cup, Sodium 642.6 milligrams sodium, Sugar 22.7 grams sugar
BAKED BEANS AND HAMBURGER CASSEROLE
Make and share this Baked Beans and Hamburger Casserole recipe from Food.com.
Provided by Shellbelle
Categories Beans
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef and onion; drain.
- Remove from heat; Add all other ingredients and stir well.
- Place in a casserole dish and bake, covered, at 325 for 45 minutes.
DELUXE HASH BROWN SKILLET
This skillet dish fills the kitchen with the smell of herbs and spices. The crisp potato hash browns provide the crunchy base, then they are topped with the cumin-infused black beans, a layer of creamy sliced avocado, juicy roasted tomatoes, tangy mushrooms and a scatter of fresh chopped cilantro and scallions - the perfect brunch!
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the roasted tomatoes and mushrooms: Preheat the broiler to medium-high. Arrange the tomato slices on a baking tray. Add the mushrooms. Drizzle over the olive oil, tamari and Worcestershire sauce.
- Sprinkle over the garlic power and mixed herbs and put under the broiler until they release their juice and become succulent and cooked through, about 10 minutes.
- For the hash browns: Grate the potatoes through the large holes of a box grater or use a food processor with the grater blade.
- Put the grated potato into a colander and rinse under cold water to wash away the starch (this allows them to crisp up more when cooking). Shake dry and then lay onto a clean kitchen towel and roll up tightly to squeeze out excess water so the potatoes dry. (This is another trick that ensures the potatoes crisp up when cooking-if they are wet they will remain soggy!)
- Now heat the olive oil in a 12-inch flame-proof skillet over medium-high heat. Lay the grated potato evenly onto the base of the pan and sprinkle over the sea salt. Push the potato firmly and evenly down into the pan with a spatula. Allow the potatoes to cook undisturbed for 10 to 15 minutes. Then, using a spatula, carefully check that the bottom is browning and crisping up nicely. Allow to cook further until brown and crispy on the bottom.
- For the cumin black beans: In the meantime, heat the olive oil in a second smaller skillet over medium heat. Add the beans, sprinkle over the cumin and stir fry to cook through and infuse the beans with the cumin, 2 to 3 minutes.
- Move the grilled mushrooms and tomatoes out from under the broiler and place on the bottom shelf of the oven to prevent overcooking and keep them warm until the hash brown is ready.
- Place the skillet under the broiler to brown the top of the potatoes until golden and crispy, 10 to 15 minutes.
- For the garnish: While the hash browns are broiling, peel and thinly slice the avocado. Put the avocado on a plate, squeeze the lime juice over to stop it from browning and sprinkle with a small pinch of sea salt to flavor.
- Once the potato is all brown and crispy on top, remove it from the broiler (remember the handle will be hot, so use an oven mitt!). Slide the hash brown gently onto a chopping board or serving platter.
- Remove the tomatoes and mushrooms from the oven and rewarm the black beans.
- To assemble: Spoon the beans on top of the potato hash brown. Sprinkle on the scallions. Place the avocado slices on top of the scallions.
- Arrange the cooked mushrooms and tomatoes as the next layer, keeping the grilling juices to spoon on when serving. Finish with a sprinkle of cilantro.
BROWN BEANS
Make and share this Brown Beans recipe from Food.com.
Provided by Chef teeh20
Categories Beans
Time 4h15m
Yield 12 1 CUP, 10 serving(s)
Number Of Ingredients 6
Steps:
- In a 5 quart stock pot.
- add your beans ,ham,sausage and cover with water.add your spices .and boil for 4 hours.add water as needed.
BAKED BEANS DELUXE
Make and share this Baked Beans Deluxe recipe from Food.com.
Provided by Christine
Categories Beans
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients.
- Pour in a 2 quart casserole.
- Cover.
- Bake 45 minutes at 400°.
- Remove cover and bake 10 minutes longer.
VINTAGE RECIPE PROJECT: BAKED BEANS DELUXE
Celebrate those old time vintage recipes with me in The Vintage Recipe project. The first recipe up is this vintage Baked Beans Deluxe recipe made in the crock pot.
Provided by Arlene Mobley - Flour On My Face
Categories Side Dish
Time 10h20m
Number Of Ingredients 8
Steps:
- Rinse and clean the beans the night before. Put them in a large pot and cover them with water. After a couple of hours they will have absorbed most of the water. Pour off the water and fill the pot again so the water is about two inches over the beans. Cover and soak over night.
- The next morning pour the water off and rinse the beans again. Fill the pot again so the water is about two inches over the beans. Add 1 tsp of baking soda to the pot and bring to a boil. Boil the beans for about 20 minutes. Drain beans.
- Put the beans into a large pot or a slow cooker and add enough water to cover the beans one inch. Add the rest of the ingredients. If cooking in a pot on the stove bring to a boil and lower heat to a simmer. Simmer beans for about 4 1/2 hours or until the beans are tender. Add a small amount of water as needed. Stir occasionally.
- If using a slower cooker, add the beans, add water to cover the beans one inch. Add the rest of the ingredients and stir everything together. Turn the slow cooker on and cook 8 to 10 hours or until the beans are tender.
Nutrition Facts : Calories 591 kcal, Sugar 42 g, Sodium 1045 mg, Fat 19 g, SaturatedFat 6 g, TransFat 1 g, Carbohydrate 86 g, Fiber 14 g, Protein 21 g, Cholesterol 30 mg, UnsaturatedFat 11 g, ServingSize 1 serving
OLD FASHIONED BROWN SUGAR AND MOLASSES OVEN-BAKED BEANS
Put these ingredients in your Bean Pot and after about six hours you'll have the best baked beans you've ever tasted! Serve with Baby Back Ribs and Party wings.
Provided by GREG IN SAN DIEGO
Categories Beans
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove stones from beans, rinsing well in a colander.
- Place beans in a large pan, adding a teaspoon of salt along with enough water to cover contents by 3 inches.
- Over high heat, bring beans to a rolling boil for 2 minutes.
- Remove pan from heat, cover pan and let stand for 1 hour.
- Uncover pan, breing contents back to a boil.
- Reduce heat and simmer until beans are tender (1 to 1 1/2 hours).
- As necessary, add more water to keep beans well covered.
- Drain beans well, reserving liquid.
- In a 2 1/2 quart bean pot (or casserole) combine molasses, brown sugar, mustard, ketchup and 1/2 teaspoon salt.
- Add drained beans. Then stir in enough reserved cooking liquid to cover beans.
- Mil well.
- One one side of pot, push whole onion down into beans.
- Cut several gashes in the salt pork and push it down into beans on other side of the pot.
- Cover pot, place in oven and set heat to 350 degrees.
- Bake until beans are bubbling (about 1 hour).
- Reduce heat to 250 degrees and continue to bake for 6 to 8 hours more, stirring every hour or so.
- As beans cook, they will absorb liquid.
- Continue cooking, adding reserved liquid (or water) a little at a time to keep beans moist, but not soupy.
- Baked beans are done when thick and fragrant, with a deep, brownish red color.
- When serving, remove and discard onion, while keeping in sliced salt pork if desired.
DELUXE BROWN BAKED BEANS
No one in my family is a baked bean fan except 4 me. To me, beans n bbq go hand in hand, so I had 2 develope a recipe that satisfied everyone at our non-bean eating famiily bbq's. I must say, I now have a family full of baked bean lovers - MY baked beans! Trust me - Busch's aint got nothin on my me!
Provided by jenifer carnegie
Categories Other Side Dishes
Time 1h20m
Number Of Ingredients 13
Steps:
- 1. In a large skillet, combined beef, diced onion and chopped bacon until meats r cooked and onions are tender. Drain any fat.
- 2. To the skillet mixture of meats and onions, add both sugars, ketchup, barbecue sauce, mustard, pepper and chili powder and mix well
- 3. Stir in all of the cans of beans and mix so that everything is dustributed evenly throughout the skillet
- 4. Place mixture in a greased 2-1/2-qt. casserole dish or a 9x13
- 5. Bake, covered, at 350 degrees F for 1 hour or until heated through.
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