SOUTHERN SLOW COOKED BAKED BEANS
This bean recipe turned out delicious! The day I was making it, I wanted more flavor than I tasted, so I added my own twist to this already fabulous recipe. I hope you enjoy. The original is from Paula Deen's website but is Damon Lee Fowler's recipe.
Provided by Kimberly Biegacki
Categories Other Side Dishes
Time 10h15m
Number Of Ingredients 16
Steps:
- 1. Directions: Sort through the beans, discarding any that are discolored or damaged, and rinse them well. Place dried beans in a bowl and cover well with water and let soak overnight. Drain & rinse in morning.
- 2. If the water is no longer covering the beans, add enough to cover them by an inch and turn on the heat to medium. Add the quartered onion. Bring it slowly back to a boil, reduce the heat to a steady simmer, and cook until tender, about 1 hour, replenishing the liquid with simmering water if necessary (do not add cold or hot tap water). When almost tender, add a tablespoon of salt and simmer at least 10 minutes longer, or until completely tender. The old cooks would take up a small spoonful of beans and blow on them: when the skin blistered, they were ready. Remove and discard onion.
- 3. Position a rack in the center of the oven and preheat to 250 degrees F or prepare a 4-quart slow cooker.
- 4. Mix together the garlic, molasses, brown sugar, tomato sauce or catsup, mustard and Worcestershire in a small mixing bowl. When the beans are tender, drain them, reserving the cooking liquid, and mix them with the onions in a bean pot, covered casserole, or the crock of the slow cooker. Stir in the seasoning mixture and, if the bacon is not very salty, a pinch of salt. Add enough of the cooking liquid to fully cover them.
- 5. Cut the bacon in half crosswise. Press a couple of strips into the beans and then completely cover the top with the remainder. (Cooked mine in a pan and then crumbled it and put it into the beans)
- 6. Cover and bake slowly at least 5 hours (some cook them overnight, for as long as 8 to 10 hours), adding reserved cooking liquid if the beans get too dry, or cook 1 hour on high in the slow cooker, reduce to low, and cook on low for 8 to 10 hours. For a crusty, browned top, uncover, and bake an hour longer or transfer from the slow cooker to a bake and serve casserole and bake at 350 for half an hour.
- 7. This is not Paula Deen's recipe but Damon Lee Fowler and he was gracious to say "Feel free to add your own special touches and seasonings, making your own traditions), so that is what I did. :-)
SLOW COOKER BAKED BEANS
These beans taste like Boston Baked Beans. Yummy!
Provided by creamcheese5
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 14h
Yield 8
Number Of Ingredients 8
Steps:
- The night before, combine the Great Northern Beans and water in a large saucepan. Bring to a boil, and cook for 1 1/2 hours. Pour beans and their liquid into a bowl, cover and refrigerate overnight.
- In the morning, drain off liquid, reserving 1 cup. Pour beans and the reserved liquid into the crock of a slow cooker. Stir in the salt pork, onion, molasses, brown sugar, mustard and pepper. Cover, and cook on Low for 12 to 14 hours. Stir before serving.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 53.8 g, Cholesterol 12.2 mg, Fat 12.2 g, Fiber 9.5 g, Protein 11.9 g, SaturatedFat 4.4 g, Sodium 222.6 mg, Sugar 21.1 g
SOUTHERN STYLE BAKED BEANS - SLOW COOKER
Steps:
- Add all ingredients to crock-pot & simmer on low all day or at least 'til warmed thru. The longer you cook 'em, the better they taste.
BAKED BEANS SOUTHERN STYLE
I saw this recipe on Paula Deen and gave it a try and it's the best baked beans I have ever eaten. I did replace a few ingredients to suit my style.
Provided by Marsha D.
Categories Beans
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- In a large bowl combine first seven ingredients, stir well.
- Lightly spray Pam in a medium size casserole dish and pour in bean mixture.
- Place slices of bacon over top of beans.
- Cover and bake 30 minutes.
- Uncover and bake extra 15 minutes.
- Note: You can drain one can of pork & beans to keep it from having too much liquid in dish.
Nutrition Facts : Calories 243, Fat 5.9, SaturatedFat 2, Cholesterol 14.6, Sodium 723.9, Carbohydrate 43.1, Fiber 7.3, Sugar 15.4, Protein 7.9
SLOW - COOKER "BAKED" BEANS
Make and share this Slow - Cooker "baked" Beans recipe from Food.com.
Provided by Mrs. Hughes
Categories Beans
Time 6h4m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in a slow cooker and mix well.
- Cover with lid.
- Cook on low for 4 to 6 hours (or on high for 3 hours).
- Makes 10 servings of 1/2 cup each.
Nutrition Facts : Calories 243.7, Fat 3.3, SaturatedFat 0.9, Cholesterol 3.1, Sodium 245.1, Carbohydrate 42.4, Fiber 11.8, Sugar 7, Protein 12.4
SOUTHERN-STYLE BAKED BEANS
I have several recipes for baked beans, and they all seem to suit a particular time of year or occasion. These are the baked beans I traditionally make on Super Bowl Sunday. They go very well with my pulled pork and other dishes on my menu. I do warn you that this recipe makes a LOT of beans. This recipe is easily increased or decreased. Use a 28-ounce can of beans for every six guests.
Provided by JackieOhNo
Categories For Large Groups
Time 2h15m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to lower-middle position. Heat oven to 325 degrees. In a large pan, fry bacon until it is partially cooked and you have about 1/4 cup of drippings. Remove bacon from pan and drain on paper towels.
- Add onion and bell pepper to drippings in pan and sauté until tender, about 5 minutes. Add beans, bacon and remaining ingredients; bring to a simmer. (If there's not enough room in the pan, add beans and heat to a simmer; transfer to a large bowl and stir in remaining ingredients).
- Pour flavored beans into a greased 9-by-13-inch (or similar size) oven-proof pan (a large, wide casserole allows the beans to thicken nicely). Bake, uncovered, until the beans are bubbly and the sauce is the consistency of pancake syrup, about 45 minutes to 2 hours, depending on the "juiciness" of the brand of beans you use.
- Let stand to thicken slightly. Serve warm.
SOUTHERN STYLE PINTO BEANS
A southern staple, this is one of those good ol' down home meals. Add a pan of cornbread and it's almost perfection! And if you're in the mood to splurge, fried potatoes are a must. I used to spend all day cooking a pot of beans and watching them carefully so they didn't burn. The crock pot solves that problem.
Provided by Jessi Leigh
Categories Ham
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cover beans with water and soak overnight, or 6-8 hours.
- In the morning, drain and rinse the beans, discard soaking water, and put beans in slow cooker. Add remaining ingredients, including chicken broth.
- Cover. Cook on low 10 hours, or on High 5 hours.
- Transfer 2 cups of the bean soup to a food processor or blender and puree. Return puree to the slow-cooker. Heat on High an additional 30 minutes. (This is an easy way to thicken the soup.).
- Serve with cornbread and fried potatoes.
- TO PRE-PREP: Combine 2 teaspoons salt, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon thyme, 1/2 teaspoon oregano, 1/4 teaspoon cumin, 1/4 teaspoon chili powder, and 1 bay leaf, and store in a plastic storage bag until ready to cook. Having these dry ingredients packaged ahead of time will make seasoning the beans as easy as pouring the seasonings into the slow-cooker along with the beans and chicken broth.
- TO STORE: Bean soups keep well in the refrigerator for up to 3 days or in the freezer for up to three months. The flavors are even better after standing. When reheating, thin with a little water if necessary.
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