Sunday Supper 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.

HOMEMADE QUEBEC MAPLE BAKED BEANS

Steps:

• Rinse and sort the beans; remove any pebbles or debris.
• Place the beans in a large bowl.
• Fill with water to submerge the beans with at least two inches of water.
• Soak overnight (8-12 hours).
• The next day, transfer the drained and rinsed beans again to a large pot.
• Re-fill with water and bring to a boil.
• Turn down the heat and simmer for about 45 minutes.
• Remove from heat and rinse again.
• Transfer the rinsed precooked beans to your slow cooker.
• Add the rest of the ingredients, stir together and place the whole onion in the center.
• Cover and cook on low heat for 6 to 8 hours or until the beans are tender. If the mixture appears dry, you can add some water.
• Preheat oven to 225°F.
• Once again, transfer the precooked beans to your dutch oven or a large oven-proof pot.
• Add the rest of the ingredients, cover and cook for approximately 6 hours.
• Remove the lid for the last 30 minutes or so to obtain a nice golden color. As with the slow cooker method, if the beans appear dry, add a little water.

SUNDAY SUPPER RED BEANS, CANADIAN BACON & RICE

Steps:

• In a saucepan, bring water to a boil. Add rice (2 parts water, 1 part rice) and stir. Reduce heat, cover and simmer for 30 minutes. (Convection oven; 350F, 55 minutes, cover hotel pan with plastic and alum foil. Stir 2 times).
• In a large skillet over low heat, cook Canadian Bacon for 5 minutes until browned. Stir in pepper and garlic; saute until tender.
• Pour in beans and tomatoes with juice. Season with HCCC seasoning. Simmer uncovered for 40 minutes. Serve over rice.

BAKED BEANS FOR SATURDAY'S SUPPER

Steps:

• Cover beans w/ water and soak overnight.
• Drain and add all ingredients to covered beanpot/roaster or pressure cooker.
• Cover beans with warm water.
• Oven Method :.
• Place bean in a large pan and cover w/ boiling water. Parboil on medium stovetop heat 20-25 minutes. Drain.
• Place bean in a roaster/bean pot and bake the beans covered at 325F for 5+ hours then uncovered for 1-2.
• Occasionally add more hot/boiling water as needed.
• Pressure Cooker method: When you add water to cooker, make sure it is under half full.
• Following your pressure cooker instructions, cook for 45 min at 5 lbs pressure or gauge gently rocking.
• Transfer beans into a bean pot or small roasting pan and bake uncovered until beans are browned and tender (1-2 hrs at 325F degrees).
• Add more hot boiling water as needed.

SUNDAY BEANS

Steps:

• Heat a large saucepan over medium-high heat. Add the olive oil and, a few moments later, the bacon. Cook, stirring occasionally, until the fat has begun to render out of the bacon and the meat is beginning to crisp, about 5 minutes.
• Lower the heat to medium and add the onion, garlic and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes.
• Add the cumin and coriander. They will absorb the heated oil in the pan and grow fragrant. Stir for 1 to 2 minutes and then add the juices. Raise the heat to high until the mixture begins to simmer, then lower the heat and reduce to one half of its volume. Taste and adjust the seasonings.
• Stir in the beans. After 5 minutes stir again, then taste and adjust the seasonings. (The mixture can keep, softly bubbling on the stove, for hours. Add a little juice or water if necessary. Stir occasionally.) Serve with white rice.

SUNDAY SUPPER BAKED BEANS

Steps:

• In a full size medium SS liner combine first 5 ingredients, stir well.
• Preheat confection oven to 350°.
• Lightly spray Pam and pour in bean mixture.
• Cover with tin foil and bake 30 minutes, stirring once.
• Uncover and bake extra 30 minutes, stirring often until beans are thick. May have to extra rebake a few times, until beans are the desired consistence.
• Remove from oven and let rest 15 minutes.
• Note: You may need some additional liquid during baking? Also, can be considered Vegan and Gluten free?!? -- ALSO NOTE; KISS METHOD; Family size is 1 gallon beans, 1 cup each ketchup & brown sugar, 1/2 cup Maple Syrup and a squirt of mustard, 350 degrees in oven 30 minutes! Stir often until very thick!