BAKED BEANS FROM SCRATCH
Old Fashioned recipe for Baked Beans are made from scratch with a sweet and savory maple sauce.
Provided by Kristen Chidsey
Categories Side Dish
Time 4h10m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 280 kcal, Carbohydrate 70 g, Protein 15 g, Fat 2 g, Cholesterol 4 mg, Sodium 1043 mg, Fiber 16 g, Sugar 31 g, ServingSize 1 serving
OLD FASHIONED BAKED BEANS
Deliciously thick, sweet, smoky and savory, these from-scratch Old Fashioned Baked Beans are sure to be a hit at your next BBQ, picnic, potluck or family dinner!
Provided by Kimberly Killebrew
Categories Side Dish
Time 12h15m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 537 kcal, Carbohydrate 78 g, Protein 22 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 1196 mg, Fiber 19 g, Sugar 33 g, ServingSize 1 serving
OLD-FASHIONED BAKED BEANS
These hearty beans are a super side dish for a casual meal. The ingredients blend perfectly for a wonderful from-scratch taste. The old-fashioned flavor will have people standing in line for more. -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 4h50m
Yield 16 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 154 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 269mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 7g fiber), Protein 7g protein.
BOSTON BAKED BEANS
A wonderful old-fashioned baked bean flavor. This recipe has served by family for 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.
Provided by AJRHODES3
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 5h
Yield 6
Number Of Ingredients 10
Steps:
- Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
- In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
- Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
Nutrition Facts : Calories 382.2 calories, Carbohydrate 63.1 g, Cholesterol 13.6 mg, Fat 6.3 g, Fiber 17.3 g, Protein 20.7 g, SaturatedFat 1.8 g, Sodium 1320.3 mg, Sugar 19.7 g
REAL OLD FASHION OVEN BAKED BEANS
Doctored-up "canned beans" are OK if you're in a hurry...I've done it more than once, but for REAL Baked Beans, give these a try! The aroma of them baking in the oven is heavenly!!! A stoneware bean pot is preferred, but you can use a small covered roaster or casserole if need be. My Dad always used lean salt pork, but I prefer to use a good smoked bacon.
Provided by Ackman
Categories Beans
Time P1DT6h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- THE NIGHT BEFORE:.
- Wash & sort beans for any small stones.
- Place in a large kettle & cover with water, about 3 inches above the beans.
- Cover & soak overnight.
- THE NEXT MORNING:.
- Drain & add 6 cups fresh cold water.
- Stir in the baking soda (this helps remove the "music" afterwards, but no guarantees. LOL!).
- Cover & bring to a boil -- WATCH CAREFULLY so as to not boil over!
- Reduce heat & simmer for 10 minutes.
- Drain & reserve the bean water.
- Preheat oven to 300°.
- Add remaing ingredients plus 2 cups of the reserved bean water.
- Place everything into the bean pot (or whatever you're using) & cover.
- (Use double-thick aluminum foil to cover if need to.).
- Bake for 3 to 4 hours.
- IMPORTANT: Check every couple of hours, adding more bean water if needed, so the beans don't cook dry.
OLD FASHIONED BAKED BEANS
Comfort food at its finest! This has been a staple in Nova Scotia homes for generations. Serve with brown bread and butter, and a good cup of tea! Prep time includes soaking the beans overnight.
Provided by cuisinebymae
Categories One Dish Meal
Time 18h
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
OVERNIGHT OLD FASHIONED BAKED BEANS
This is the first recipe I tried to make baked beans from scratch. It has been a favourite for 20 + years.
Provided by Helen1
Categories One Dish Meal
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash beans, place in medium bowl, cover with cold water and refigerate overnight.
- Drain beans, place in saucepan and cover with 6 cups hot water, bring to boil.
- Reduce heat, simmer covered 40 minutes or till tender.
- Preheat oven to 300°F.
- Drain beans, reserve 2 cups liquid.
- Place beans in 2 quart bean pot or casserole with tight fitting lid.
- Mix together all other ingredients (except pork), add bean liquid and stir to combine.
- Add pork to beans, mix in well.
- Pour liquid ingredients over beans and stir well, be sure liquid covers beans.
- Cover and bake 5 hours.
- Stir every hour, if bean dry out add small amounts of boiling water as needed.
- Note: preparation time doesn't include overnight refrigeration.
Nutrition Facts : Calories 491.5, Fat 25.5, SaturatedFat 6.2, Cholesterol 16.3, Sodium 3461.2, Carbohydrate 54.2, Fiber 11.9, Sugar 22.8, Protein 17.5
OLD FASHIONED BAKED BEANS
This one is great for impressing non-cookers because it is really easy to make.
Provided by SNOWPRINCESS8301
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 6h35m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 242.1 calories, Carbohydrate 42.7 g, Cholesterol 8 mg, Fat 3.7 g, Fiber 10.2 g, Protein 10.7 g, SaturatedFat 1.1 g, Sodium 416.9 mg, Sugar 15.9 g
OLD-FASHIONED BAKED BEANS
Make and share this Old-Fashioned Baked Beans recipe from Food.com.
Provided by out of here
Categories Lentil
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 532.8, Fat 6.4, SaturatedFat 2, Cholesterol 48.7, Sodium 2240.6, Carbohydrate 94.5, Fiber 12.4, Sugar 54.9, Protein 26.5
OLD TIME BAKED BEANS
These are the beans my French-Canadian mother used to make. She never measured anything making these so I've estimated the amounts. These taste great with fresh bread. A good dish to keep in mind for pot-lucks. You can add pork or weiners to it if you like. Bacon strips on top work well.
Provided by Paul Elliott
Categories Beans
Time P1DT6h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Soak beans overnight in water, then boil until tender (not mushy) Note: Soaking is not mandatory but it reduces boiling time.
- Drain water and put beans in a large heavy pot or crock.
- (5 liter Corningware works well) Add all ingredients together and mix.
- Add enough water to cover beans.
- Cover and bake at 325 degrees for about 6 hours.
- Check beans while they are baking to add water to ensure they do not go dry.
Nutrition Facts : Calories 337.5, Fat 0.9, SaturatedFat 0.1, Sodium 839.6, Carbohydrate 74.9, Fiber 12.9, Sugar 40.7, Protein 10.3
OLD-FASHIONED BEAN POT BAKED BEANS
This recipe is a good excuse to go antique shopping for an oven-proof, lidded bean crock. You can also use a lidded Dutch Oven. Fabulous beans--a real crowd pleaser.
Provided by PainterCook
Categories Beans
Time 6h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse beans and pick them over. Put beans in a large plastic container with three times as much water as beans. Cover and refrigerate overnight.
- Drain beans. Combine beans and chopped onion in a large saucepan. Add water to cover them and heat to boiling. Cover and let simmer about 30 minutes. Drain liquid into a small bowl to reserve for sauce and for cooking.
- Measure 1/2 cup of the bean liquid into a bowl. Add the orange juice, molasses, maple syrup, ketchup, and prepared mustard. Then add the brown sugar, stirring to dissolve. Lastly, add the dry mustard and salt and combine.
- In a 2-quart bean crock or covered baking dish layer half the salt pork and all of the beans, making sure to bury the peeled, whole onion in the bottom. Pour the sauce mixture over beans and add just enough reserved bean liquid to cover them. Top with remaining salt pork.
- Bake, covered, at 300 degrees for 4 hours, checking on the hour. If beans seem too dry, add a little of the remaining bean liquid. Uncover and then bake for one hour more.
SLOW COOKER BAKED BEANS
These traditional baked beans have a nice blend of flavors and a thick pleasant sauce. They were a hit at our son's wedding.
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 16-18 servings.
Number Of Ingredients 9
Steps:
- Sort beans and rinse with cold water. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse beans, discarding liquid. Return to Dutch oven; add 4 qts. water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender. Drain and reserve liquid. Combine beans with the remaining ingredients., Transfer to two ungreased 2-1/2-qt. baking dishes or bean pots. Add 1-1/2 cups reserved cooking liquid to each casserole; stir to combine., Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired, stirring occasionally. Add more of the reserved cooking liquid if needed.
Nutrition Facts : Calories 268 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 729mg sodium, Carbohydrate 50g carbohydrate (17g sugars, Fiber 13g fiber), Protein 13g protein.
OLD FASHIONED BAKED BEANS
This is a recipe my mother in law gave me. Her mom used to make beans every Saturday night for dinner. You can bake them for the 3-4 hours as listed, but I usually just let them bake longer from late morning until dinner time.
Provided by tessa83
Categories One Dish Meal
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pick out stones, then soak beans over night.
- Drain beans. Place in large pot with fresh water. Boil until they are tender- about 1 hour. Drain.
- Mix all of the ingredients in bean pot, stir in beans gently. Cover with water.
- Cover pot and bake in 350 oven for 3-4 hours until the consistency you like.
- If you want to bake them all day but they start looking thick you can add a little more water.
Nutrition Facts : Calories 525.7, Fat 16.5, SaturatedFat 5.7, Cholesterol 16.3, Sodium 481.8, Carbohydrate 78.8, Fiber 18.9, Sugar 28.5, Protein 18.2
OLD FASHIONED BAKED BEANS
I usually increase the brown sugar to about 3/4 cup and double the molasses to sweeten the beans up and I omit the bacon/pork. I cook the beans and then throw everything in the crock pot to cook for 8-10 hours on high. This recipe comes from the package of Thompson White Beans.
Provided by Eldeevee
Categories Beans
Time 7h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pick and rinse beans.
- In a large pot, add cold water to cover.
- Bring the beans to boiling and then simmer for 30 minutes - do not add any salt, this toughens the beans.
- Drain.
- Place onions in a casserole.
- Mix seasonings and turn into pot.
- Add beans and hot water to cover.
- Arrange pork on top.
- Cover and bake in a slow oven (250*F) for 7 hours.
- After 4 hours, mash 1 cup of beans and return to pot.
- Add liquid to keep beans covered.
- Enjoy.
Nutrition Facts : Calories 249.5, Fat 8.8, SaturatedFat 2.9, Cholesterol 12.9, Sodium 976.7, Carbohydrate 35.7, Fiber 3.9, Sugar 15.1, Protein 8.2
More about "overnight old fashioned baked beans food"
OLD FASHIONED BAKED BEANS | PAULA DEEN
From pauladeen.com
OLD FASHIONED BAKED BEANS - CTV
From more.ctv.ca
PURE AND SIMPLE SLOW-COOKED BOSTON BAKED BEANS …
From seriouseats.com
HOMEMADE BAKED BEANS WITH BACON - THE SEASONED MOM
From theseasonedmom.com
TOP 44 OLD FASHIONED BAKED BEANS RECIPE RECIPES
From daikawa.bluejeanblues.net
TOP 49 OLD FASHIONED BAKED BEANS RECIPE RECIPES
From kasur.keystoneuniformcap.com
OLD FASHIONED SOUTHERN BAKED BEANS - GARLIC & ZEST
From garlicandzest.com
TOP 43 OLD FASHIONED BAKED BEANS RECIPE RECIPES
From alhikmahfm.dixiesewing.com
TOP 47 OLD FASHIONED BAKED BEANS RECIPE RECIPES
From gengo.keystoneuniformcap.com
HOW TO MAKE BAKED BEANS FROM SCRATCH | VALERIE'S KITCHEN
From fromvalerieskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love