Friedels Old Fashioned Baked Beans Food

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.

OLD FASHIONED BAKED BEANS

Steps:

• Bring 10 cups water and navy beans to a boil in a large pot; cook at a boil for 2 minutes. Stir bacon, onion, brown sugar, molasses, and salt into the water.
• Carefully pour the mixture into a slow cooker.
• Cook on High, stirring occasionally, for 4 hours.
• Stir 3 cups water into the mixture. Continue cooking until beans are tender, about 2 hours 15 minutes more.

OLD-FASHIONED BAKED BEANS

Steps:

• In a large saucepan or Dutch oven, bring beans, salt and 2 qt. water to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Drain, reserving liquid. In a greased 2-1/2 qt. baking dish, combine beans, 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper. Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired thickness, stirring occasionally. Add more of the reserved cooking liquid if needed.

OLD FASHIONED BAKED BEANS

Steps:

• Soak beans overnight, well covered with cold water.
• Pour off soaking water and pick over beans to remove any bad ones, or debris.
• Put beans in a pot.
• Cover with fresh cold water and add 1 tsp. baking soda.
• Bring to a boil and cook until skins of beans crack when you take one out on a spoon and blow on it.
• Cut onion in quarters and put in bottom of a bean crock or large casserole.
• Add the partially cooked beans.
• Put cut up salt pork on top.
• (Some people use the salt pork fat. I don't like fat, so I prefer to use the salt pork meat.) Combine brown sugar, molasses, mustard and salt with 1 1/2 cups boiling water.
• Pour over the beans.
• Add more boiling water, if needed, to come just to the top of the beans.
• Also, if needed during baking tme, add more boiling water.
• Bake, covered, at 300 degrees F for 6 hours, or until beans are tender.

FRIEDEL'S OLD-FASHIONED BAKED BEANS

Steps:

• Soak beans overnight in cold water.
• Drain.
• Rinse beans, then place in a saucepan along with the cold water.
• Heat water to boiling and simmer beans for 30 minutes, then drain.
• Place onion slices in the bottom of a 6 cup casserole.
• Mix seasonings and turn into the pot.
• Add beans and water to cover.
• Arrange bacon on top, before covering and baking in an oven for 7 hours at 250 F.
• In the middle of the cooking, when the beans have become soft enough, remove 1 cup of beans, mash and then stir back into the pot.
• Cover and continue to bake, adding water as needed to keep the beans just covered.
• One hour before serving, remove cover to darken the beans.

THREE-BEAN BAKED BEANS

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef with bacon and onion over medium heat until beef is no longer pink; drain., Stir in sugars, ketchup, barbecue sauce, molasses, mustard, chili powder and salt until blended. Stir in beans. Transfer to a greased 2-1/2-qt. baking dish. Bake, covered, until beans reach desired thickness, about 1 hour. , Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

BAKED BEANS WITH PINEAPPLE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender. , In a very large bowl, combine the beans, pineapple, bacon and onion. Combine brown sugar and ketchup; stir into the bean mixture., Transfer to two greased 3-qt. or 13-in. x 9-in. baking dishes. Cover and bake at 350° for 20 minutes. Uncover; bake 25-35 minutes longer or until bubbly and beans reach desired thickness.

OLD-FASHIONED BAKED BEANS

Steps:

• Heat oven to 350°F.
• Heat 10 cups water and the beans to boiling in ovenproof Dutch oven. Boil uncovered 2 minutes. Stir in remaining ingredients except 3 cups water.
• Cover and bake 4 hours, stirring occasionally.
• Stir in 3 cups water. Bake uncovered 2 hours to 2 hours 15 minutes longer, stirring occasionally, until beans are tender and desired consistency.

OLD-FASHIONED BAKED BEANS

Steps:

• sort and rinse beans. Soak beans overnight in cold water. Drain. Add 5 cups cold water, cover, heat to boiling, then simmer 30 minutes or until nearlu tender. Drain.
• Place onion slices on bottom of 6-cup flameproof bean crock.
• Mix together salt, vinegar, brown sugar, mustard, molasses, ketchup and pepper. Mix well. Add beans to mixture, and stir together. Pour this mixture over onions.
• Add enough water to cover mixture, then place sliced pork on top. Cover with lid and bake in oven at 250F for 7 hours.
• When beans are tender, remove 1 cup beans, mash, then stir back in pot carefully. Cover and continue to bake.
• Add water as needed to keep beans covered.
• One hour before serving, salt to taste.

BAKED BEANS FROM SCRATCH

Steps:

• Place dried beans in a container that can be fitted with a lid. Pour fresh water over beans until the water is at least 1 inch above beans. Seal container shut. Soak beans for 8-12 hours.
• After soaking, drain beans. Add soaked beans to a large stock pan. Cover beans by 1 inch with fresh cold water.
• Bring water to a rapid boil, and reduce to a simmer. Simmer for 1 hour. Drain cooked beans well.
• After soaking the beans, you can speed up the process by cooking the soaked beans in the Instant Pot.
• Preheat oven to 300 degrees.
• Heat a large skillet over medium-high heat.
• Add in the sliced bacon. Cook until bacon begins to render fat and then stir in the chopped onion. Saute bacon and onions together until onions begin to soften and bacon is browned and slightly crisp. This should take about 5-6 minutes. Drain off excess fat off bacon.
• Mix together tomato sauce, brown sugar, molasses, maple syrup, dried mustard, vinegar,apple juice, water, and salt together. Add in bacon and onion mixture and cooked beans and gently stir to combine.
• Pour bean mixture into a 2-quart oven-safe dish. Beans should be pretty well submerged in liquid and mixture should be relatively loose. If there does not seem to be enough liquid in the baking dish, add up to 1/2 cup additional water or juice. Cover pan with foil or oven-safe lid.
• Bake covered for 2 hours. Uncover and bake for another 30-40 minutes, until thickened.

OLD-FASHIONED COUNTRY BEANS

Steps:

• Place bacon in large saucepan and cover with water; boil 20 minutes.
• Add green beans, onions, salt, sugar and cayenne; boil 15 minutes.
• Add potatoes; boil until potatoes are tender.

MAMAW'S OLD-FASHIONED BAKED BEANS

Steps:

• 1. Wash and sort beans to remove stones. Place in slow cooker.
• 2. Add water, salt, onion and bacon. Cook on high overnight (8 to 10 hours).
• 3. Drain the beans reserving 1 cup of the liquid. Add remaining ingredients and mix well.
• 4. Cover and cook on high for 1-2 hours.

OLD-FASHIONED BAKED BEANS

Steps:

• Place beans in a medium-size kettle, cover with water, and soak for 2 hours.
• Drain beans. Add enough fresh water to cover.
• Cover the kettle, bring to a boil; and then simmer until the beans are tender, about 45 minutes. Do not drain!
• Mix in the remaining ingredients.
• Place the entire contents of the kettle in oven-proof pot with a lid.
• Bake in a bean pot for 3 hours at 350°F oven, stir occasionally. If they look a little dry, add some water as needed.

OLD-FASHIONED BAKED BEANS

Steps:

• Place beans in a Dutch oven or kettle; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
• Drain and rinse beans, discarding liquid. Return beans to pan. Add water and salt; bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/4 hours or until beans are tender. Drain, reserving 2 cups cooking liquid.
• In a greased 13-in. x 9-in. x 2-in. baking dish, combine the beans, onion, mustard, brown sugar, molasses, bacon and 1 cup reserved cooking liquid. Cover and bake at 400 degrees F for 45 minutes or until beans have reached desired thickness, stirring occasionally (add additional reserved cooking liquid if needed).