Heritage 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 FRENCH CANADIAN BAKED BEANS

Steps:

• Cover beans with water and soak overnight.
• Rinse beans then bring to a boil in approximately 1 quart of water, bay leaf and garlic - simmer for 30 minutes.
• Turn off heat and let beans stand for approximately 1 1/2 hours until soft. Drain and reserve the bean liquid. Discard bay leaf and garlic.
• Mix together remaining ingredients (excluding beans and bacon).
• Add beans to bean pot (or any covered dish).
• Stir in molasses mixture to beans. Top off with some of the reserved bean liquid.
• Arrange bacon on top.
• Cover and bake at 300 degrees for 7 hours. For the final hour of cooking, remove cover to let bean brown up nicely.
• Note: check occasionally and keep beans covered with reserved bean liquid during cooking.

EASY BAKED BEANS

Steps:

• Preheat oven to 325°. In a large bowl, mix all ingredients. Transfer to a greased 3-qt. baking dish. Bake, uncovered, 1-1/4 to 1-1/2 hours or until bubbly.

HERITAGE BAKED BEANS

Steps:

• Add dried beans to heavy 6-quart saucepan; cover with 2 inches boiling water and let stand 2 to 3 hours.
• Discard any beans that float to surface.
• Add garlic, chopped onion,bay leaf and cloves to beans and mix well.
• Place over medium heat and bring to a gentle simmer.
• Reduce heat, cover partially and simmer until beans are tender, approximately 1 1/2 to 2 hours.
• Meanwhile cook bacon in heavy nonaluminum 5-quart saucepan or Dutch oven over medium heat until browned (but not crisp), about 10 minutes.
• Spoon off all but about 6 tablespoons fat.
• Add minced onion.
• Reduce heat to medium-low, cover and cook until onion is tender and translucent, about 20 minutes.
• Stir in sugar,garlic, 1/4 cup vinegar, mustard, salt,pepper and cloves.
• Remove saucepan or Dutch oven from heat.
• Remove beans from liquid using slotted spoon and add to bacon mixture, blending well.
• Taste and add more vinegar, if desired. If mixture appears dry,add several spoonfuls of bean liquid.
• Reserve about 2 cups of the bean liquid and refrigerate if not baking the beans right away.
• (Beans can be prepared ahead to this point, covered and refrigerated overnight.).
• Preheat oven to 325 degrees.
• Bake beans, uncovered, about 4 or 5 hours, stirring every hour to prevent scorching and adding some reserved bean liquid if mixture appears dry; beans should be thick and carnelized.
• Let cool, cover and chill. (Can be refrigerated up to 2 days.).
• Reheat in 275 degree oven before serving.

SWEDISH BROWN BEANS

Steps:

• Pick over and rinse the beans.
• Add the water and soak the beans at least 12 hours.
• Bring the beans and soaking water to a boil.
• Cover the pan and simmer for 1 1/2 hours.
• Add the salt, vinegar, syrup, brown sugar, butter and cinnamon stick.
• Stir to mix.
• Simmer, uncovered, for 1 hour, or until the beans are tender.
• The liquid should be as thick as a sauce at the end of the cooking period.
• If the liquid is not thickened, turn up the heat for 10 minutes, or until the liquid is reduced.
• Remove the cinnamon stick.
• Serve hot.