Not Too Sweet Dutch Oven Baked Beans Food
CHEF JOHN'S BOSTON BAKED BEANS
This is a great side dish with anything!
Provided by Chef John
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 10h45m
Yield 6
Number Of Ingredients 11
Steps:
- Soak navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid.
- Preheat oven to 300 degrees F (150 degrees C).
- Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir.
- Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to oven and continue baking until beans are tender and almost all the liquid has been absorbed, about 1 hour.
- Raise oven heat to 350; bake beans uncovered in oven until top develops a flavorful crust, 20 to 30 more minutes.
Nutrition Facts : Calories 410.6 calories, Carbohydrate 72.5 g, Cholesterol 10.1 mg, Fat 5.2 g, Fiber 19.2 g, Protein 20.9 g, SaturatedFat 1.4 g, Sodium 860.5 mg, Sugar 23.5 g
DUTCH BAKED BEANS
This was my grandmothers recipe that she only shared with her granddaughters. We had to literally stand by her and measure all the ingredients as she just went by her eye for ingredients. Its more of a sweet and sour baked bean, not as heavy as some baked bean recipes. I hope you enjoy it. Goes great with baked ham.
Provided by iridemore
Categories Beans
Time 1h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Soak beans overnight or at least 8 hours. Drain beans, put in dutch oven and cover with clean hot water. When beans start to cook, scum off and add salt. Cook slow til almost done. Put in casserole dish.
- Add: Sugar.
- Mustard.
- Vinegar.
- Bacon grease.
- Stir until sugar and grease dissolve. Sprinkle with pepper, Add strips of bacon on top and Bake at 350 for about 1 hour or until bacon is brown.
LOW-N-SLOW BOSTON BAKED BEANS
The beans can be made ahead. After cooking, cool them to room temp and refrigerate in an airtight container for up to 4 days. Note: It is NOT NECESSARY to soak the beans before using in this recipe; hence the long cooking time. Do not use old dried beans for this recipe.
Provided by Tracy K
Categories Beans
Time 5h30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to lower-middle position; heat oven to 300 degrees.
- Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes.
- Add onion and continue to cook stirring occasionally, until onion is softened, about 8 minutes.
- Add 1/2 cup molasses, mustard, beans, 1 1/4 teaspoons salt, and 9 cups water; increase heat to medium-high and bring to boil; cover pot and set in oven.
- Bake until beans are tender, about 4 hours, stirring once after 2 hours.
- Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours longer.
- Remove beans from oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste.
Nutrition Facts : Calories 369.1, Fat 11.9, SaturatedFat 4.3, Cholesterol 12.2, Sodium 221.6, Carbohydrate 53.1, Fiber 8.9, Sugar 14.9, Protein 14.1
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- Place dried beans in a Dutch oven and cover with cold water. Soak overnight or use the quick-soak method.
- For quick-soak method: Bring beans and water to a boil. Remove from heat and let sit for one hour, covered.
- After soaking, add more water to cover beans. Bring to a boil over high heat; reduce heat to low and simmer for 40-50 minutes until beans are soft. Preheat the oven to 325 degrees F.
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