All American Barbecued Beans
4 slices bacon, cut into 1 inch pieces
1/2 cup onions, chopped
1/2 cup ketchup
2 tablespoons white vinegar
2 tablespoons water
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon black pepper
15 1/2 ounce can great northern beans, drained
1/3 cup sugar
Cook bacon pieces in medium saucepan over medium high heat four minutes. Add onions and cook until bacon is crisp and onions are tender. In a small bowl, combine ketchup, white vinegar, water, mustard, Worcestershire sauce, salt, black pepper and beans. Reduce heat and simmer, covered, until flavors are blended, 20 minutes. Add sugar. Stir until mixed through and serve hot.
Baked Beans
3 cups cooked navy beans
1 large onion
1/4 to 1/3 cup blackstrap molasses
1 to 2 tablespoons prepared mustard
2 to 4 tablespoons soy sauce
2 tablespoons rum, optional
Chop the onion and saute it in a little water or liquid of your choice. Mix all ingredients together and bake at 350F for about an hour. The recipe says to cover the pot, but you might want to leave it off for some of the time if there seems to be too much liquid.
Baked Beans in Maple Syrup
4 cups dried beans
1 small onion
5 strips of bacon cut into 1 inch pieces
several cubes of salt pork
1/2 cup chili sauce
1 cup 100% pure Canadian maple syrup
1 teaspoon dry mustard
2 teaspoon salt
Boil beans for 1 minute. Skim off the foam that will collect on the surface. Continue to simmer for 30 minutes. Drain. Pour beans into a deep, preferably heavy cooking pot. Bury onion, bacon and salt pork under beans. In a separate bowl, combine maple syrup, chili sauce, mustard and salt. Pour mixture over beans. Then add enough boiling water so that the level of liquid is 1 inch higher than that of the beans. Cover the pot with aluminum foil and then tightly put the lid on the pot. Bake in a 275F oven for 5 hours or more, as desired. Check beans now and then, adding water when necessary. Remove onion, which will become soft, but will leave behind its flavor and serve with warm crusty rolls and a dry white wine. Serves 6 to 10.
BBQ Beans
1 large onion, chopped
1 large pepper, chopped
1 garlic clove, crushed
1 1/2 teaspoons dry mustard
1 1/2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon turmeric
1 cup tomato sauce
1 1/2 tablespoons molasses
1/2 teaspoon apple cider vinegar
dash Tabasco sauce
4 cups beans, cooked
Saute onion, pepper and garlic in 1/4 cup water for 5 minutes. Add mustard, chili, cumin, turmeric and stir well to mix. Add remaining ingredients and mix well. Cook over low heat until heated through, about 15 minutes. Serves 6.
Boston Baked Beans in Bean Pot
1 2 1/2 quart bean pot or covered casserole
1 pound beans; California pea beans, York State beans or small white beans
1/2 teaspoon baking soda
1/2 pound salt pork
1/2 medium onion, peeled and uncut
4 tablespoons sugar
1/3 cup molasses
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper
Soak beans overnight. In the morning, preheat oven to 325F. Place the baking soda in a Dutch oven and fill halfway with water. Bring to a boil and add the beans. Boil for 10 minutes. Drain beans in a colander and run cold water through them. Set aside. Dice the salt pork into 1 inch squares. Put half of the salt pork on the bottom of the bean pot, along with the onion. Put beans in the pot. Put the remaining salt pork on top of the beans. Mix the sugar, molasses, mustard, salt and pepper with 3 cups of hot water and pour over the beans. Cover pot with lid and place the pot into the preheated oven. Bake for 6 hours. Check pot periodically to check the amount of liquid. Add water to the beans slowly as needed to keep them moist; do not flood them. Remove the pot from the oven and serve. Makes about 7 cups.
Company Baked Beans
1/2 pound bacon
1 cup finely chopped celery
3 cups finely chopped onion
3 pounds ground beef
2 cloves garlic minced
2 29 ounce cans baked beans
1 1/2 cups catsup
3 tablespoons prepared mustard
2 beef bouillon cubes
2/3 cup boiling water
salt and pepper to taste
Fry bacon slices in skillet. When crisp remove from pan. In drippings saute celery and onion. Set aside. Drain excess grease. Cook ground beef with 2 cloves garlic, until meat is brown. Drain grease. Combine baked beans, onion, celery, ground beef with catsup and mustard and salt and pepper to taste along with the 2 beef bouillon cubes dissolved in boiling water. Crumble bacon and add. Bake 1 hour and 15 minutes at 375F. Can be made ahead and baked at the last minute.
Cowboy Beans
2 pounds pinto beans
2 pounds ham hocks or salt pork
2 onions, chopped
4 tablespoons sugar
2 green chiles or to taste
1 can tomato paste
salt to taste
Wash and soak the beans overnight. Cover beans with water and cook with above ingredients over low heat until done. Sample the beans while cooking so you can add salt to taste. Add water as needed.
Dr. Pepper Baked Beans
1 28 ounce can pork and beans
1 onion, chopped fine
1 green pepper, chopped fine
1 tomato, chopped fine
1/2 cup dark brown sugar
1/3 cup Dr. Pepper
1/8 teaspoon ground cloves
Preheat oven to 350F. Drain liquid from pork and beans. Pour into a baking dish. Gently mix in onion, pepper and tomato. Combine sugar, Dr. Pepper and cloves until sugar is dissolved. Pour evenly over bean mixture. Bake, covered, 30 minutes. Serves 4 to 6.
Hawaiian Baked Bean Casserole
2 pounds canned pork and beans in tomato sauce
13 1/2 ounce can pineapple chunks, drained
1 tablespoon onion, minced
1 teaspoon dry mustard
12 ounce can lunch meat
whole cloves
2 tablespoons brown sugar
Turn beans into 1 1/2 quart baking dish. Stir in pineapple, onion and mustard. Cut lunch meat in one inch pieces. Stud each piece with one clove and place on beans. Sprinkle with brown sugar. Bake 350F for 30 minutes uncovered.
Homemade Baked Beans
4 slices smoked bacon, chopped
1 16 ounce can chopped tomatoes
1 16 ounce can cannellini beans
1 16 ounce can black eyed peas
1 tablespoon whole grain mustard
1 large red onion, peeled and chopped
1 clove garlic, peeled and crushed
1 tablespoon Worcestershire sauce
Cook the onion in a little oil until soft. Add the bacon and cook for a further 3 minutes. Add the tomatoes, beans, mustard and garlic and simmer for about 15 minutes. Add the Worcestershire sauce and season just before serving.
Honey Baked Beans Hawaiian Style
12 pounds pinto beans
3 gallons water
3 bay leaves
1 pound Canadian bacon or lean cured ham
2 pounds onion, sliced
2 1/2 quarts honey
1 1/4 quarts pineapple juice
1 quart cider vinegar
3 quarts catsup
2 cups soy sauce
1 ounce dry mustard
2 tablespoons garlic powder
4 # 2 cans canned pineapple chunks, drained and reserved
6 pounds green and red bell pepper, cut into chunks
Soak beans by preferred method. Drain; cover with water and add pork, onions and bay leaves. Cook for 1 hour or until beans are just tender. Drain. Combine honey, pineapple juice, vinegar, catsup, soy sauce, dry mustard and garlic powder. Mix until blended.Place beans in four 12 x 20 x 2 inch greased pans. Mix honey evenly with beans in each pan. Cover and bake at 350F for 1 1/2 hours or until beans are tender. If moisture is needed, add additional water. Add 1 quart pineapple and 1 quart peppers to each pan the last 15 minutes of baking. Makes 6 gallons, enough for a fine picnic.
Honey Ginger Baked Beans
1 14 ounce can pork and beans in tomato sauce
2 green onions, sliced
1 tablespoon liquid honey
2 teaspoons prepared mustard
1/2 teaspoon ground ginger
In 1 quart casserole, combine all ingredients. Baked covered, at 375F for 20 to 25 minutes. Serves 4.
Maple Baked Beans
1 pound navy or pea beans
1/3 cup vegetable oil
1 cup chopped onions
1 green bell pepper, chopped
1 rib of celery, chopped
2 to 3 cloves of garlic, minced
1/2 cup pure maple syrup
1/2 cup tomato puree or crushed tomatoes
2 tablespoons blackstrap molasses
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1/4 cup chopped fresh parsley
Pick the beans over, removing any rubble such as sticks and pebbles. Rinse them well, then place in a large bowl with plenty of hot water. Let soak for at least 1 hour or as long as overnight. Drain, then combine the beans with about 4 quarts fresh hot water in a large pot. Bring to a boil and reduce the heat. Simmer, partially covered, just until tender, about 1 1/2 to 2 hours. Drain the beans, reserving the cooking water, into a large bowl. While the beans cook, heat the oil in a large skillet. Add the onion, pepper and celery and saute for several minutes, adding the garlic at the end. Remove from the heat. Set aside. Preheat oven to 325F. Whisk together 1 cup of the reserved cooking water, the maple syrup, tomato puree, molasses, vinegar, mustard, salt, pepper, bay leaf and parsley in a medium sized bowl. To the beans, add the sauteed vegetables and maple mixture; mix well. Pour the beans into a large, shallow casserole and cover tightly. Bake for 2 1/2 to 3 1/2 hours. Check periodically to make sure they have enough liquid, adding more of the reserved cooking water, if necessary. About 6 servings.
Mexican Baked Beans
8 ounces canned pinto beans, drained, rinsed, reserve 2 tablespoons liquid
1/2 cup tomato sauce
1/4 cup finely chopped onion
2 fluid ounces Mexican beer
3 tablespoons molasses
1 1/2 teaspoons dry mustard
1 teaspoon jalapeno chile pepper, minced and seeded
3/4 teaspoon Worcestershire sauce
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh cilantro, minced
Preheat oven to 350F. In a large bowl, combine beans, tomato sauce, onion, beer, molasses, mustard, jalapeno pepper, Worcestershire sauce and red pepper flakes; mix well. Spoon into a 1 quart casserole. Bake 45 to 50 minutes, until most of liquid is absorbed. Remove from oven; stir in cilantro and serve.
New England Baked Beans
1 pound dry packaged Navy beans
8 ounces sliced bacon, cubed
2 cups chopped onions
2 teaspoons minced garlic
1/3 cup unsulphured molasses
1/3 cup packed light brown sugar
2 teaspoons prepared mustard
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
2 bay leaves
2 teaspoons salt
1 teaspoon pepper
Place beans in large saucepan with water to cover by 2 inches; heat to boiling and boil 2 minutes. Let stand, covered, 1 hour; drain. Return beans to pan and enough water to come to the top of the beans; heat to boiling. Reduce heat and simmer, covered, until tender but not soft, 30 to 40 minutes. Transfer beans and liquid to bean pot or 3 quart casserole. Stir bacon and remaining ingredients into beans. Bake, covered, at 250F for 1 hour; uncover and bake until desired thickness, 4 to 6 hours, stirring every hour. Serves 8.
Old Fashioned Navy Baked Beans
1 pound Navy beans
1 quart cold water
1 medium onion, sliced
1/2 teaspoon salt
2 teaspoons cider or white vinegar
1/2 teaspoon prepared mustard
1 tablespoon brown sugar
1/4 cup mild flavor molasses
1/2 cup tomato ketchup
pinch of black pepper
hot water as needed
1/4 pound salt pork or bacon, sliced
Soak beans overnight in water. Cover and heat to boiling. Simmer for 30 minutes. Drain, keeping liquid. Place onion slices in bottom of 6 cup casserole. Mix seasonings and turn into pot. Add beans, hot liquid or water to cover. Arrange pork slices on top. Cover and bake in a 250F oven for seven hours. At end of 4 hours remove one cup of beans, mash, then stir back into remaining beans carefully. Cover and continue to bake. Add liquid several times to keep beans just covered. One hour before serving remove cover to allow salt pork to brown.
Orange Rosemary Beans
2 cups dry Navy beans
1/2 cup onion, chopped
1/2 cup orange marmalade
1/3 cup brown sugar, packed
1 teaspoon salt
1/4 teaspoon black pepper
Drain soaked beans. In a large stockpot, combine beans with enough fresh water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to low and simmer until beans are almost tender, about 40 minutes. Drain, reserving 2 cups of the cooking liquid. In a 3 1/2 quart slow cooker, combine beans, reserved liquid and remaining ingredients. Cover and slow cook until beans are tender, about 8 to 9 hours on low. During the last hour of cooking, increase the heat to high and uncover to evaporate the excess liquid.
Party Bourbon Baked Beans
4 28 ounce cans baked beans; not in tomato sauce
4 large onions thin sliced
1 cup molasses
1 cup brown sugar
3/4 cup Worcestershire sauce
1/2 cup instant coffee crystals
2 cups bourbon
1/2 cup dry mustard
6 tins Vienna sausage drained
In a large bowl, combine beans, onions, mustard, molasses, brown sugar and Worcestershire sauce. Sprinkle coffee over top. Add bourbon and combine all well. Cover and refrigerate overnight. Bring to room temperature, stir and mix well again. Place in a large casserole dish or pan. Top with the sausages. Bake in a 400F oven about 30 minutes or well heated. Recipe may be halved or quartered if desired. 12 servings.
Portuguese Style Baked Beans
1 pound Navy white pea beans
3/4 to 1 pound linguica; Portuguese sausage
1/4 pound bacon, cut up small
16 can can of tomatoes
2 large onions
1/2 teaspoon of baking powder
salt and pepper to taste
Soak beans overnight. Preboil them the next day for around 30 minutes. Chop onions and linguica into small pieces. Chop tomatoes. After the beans are preboiled drain and save the water. Mix in large bowl the beans, linguica, onions, tomatoes, salt, pepper and bacon. Save a couple of strips of bacon for the top later on. Put all this in a heavy metal pot or bean pot. Pour enough of the reserved bean water to cover the mixture. Bake in a 350F oven for 1 and 3/4 hours covered and then 1/2 hour uncovered. Add more bean water if beans dry out.
Pot Luck Baked Beans
1 large can baked beans
1 can kidney beans
1 can butter beans
any other beans you want to add to the mix
1/2 pound bacon, cut in inch long pieces
1 yellow onion, chopped
1/4 cup brown sugar
1/4 cup molasses
1/8 cup vinegar
1 to 2 tablespoons Worcestershire sauce
1 to 2 tablespoons teriyaki sauce
1/4 cup ketchup
1/4 cup barbecue sauce
Brown bacon, remove from pan, drain most of the drippings off and add the onion until it is translucent. Mix all the ingredients together and bake covered at 325F for at least an hour. Remove cover and bake for another 15 minutes at 300F.
Southern Baked Beans
1 large onion, diced
2 16 ounce cans pork and beans
3 tablespoons prepared yellow mustard
1/4 cup maple syrup
1/4 cup light brown sugar
4 tablespoons ketchup
1 tablespoon lemon juice
1/2 pound bacon strips, cut into 1/2 inch pieces
Preheat oven to 350F. In a Dutch oven, mix onion, pork and beans, mustard, maple syrup, light brown sugar, ketchup and lemon juice. Top with the bacon pieces. Bake, covered, for 45 to 60 minutes.
Stovetop Baked Beans
1/2 cup dry kidney beans, cooked and drained or 1 15 ounce can kidney beans
2/3 cup dry Navy beans, cooked and drained or 1 15 1/2 ounce can drained and rinsed
1 15 ounce can pork and beans
1 tablespoon oil
1 large onion, chopped
1/2 cup catsup
4 tablespoons brown sugar
3 tablespoons prepared mustard
In a saucepan, cook chopped onion in the oil for 10 minutes or until tender. Add catsup, brown sugar, mustard and all the beans to the pan. Heat the mixture, stirring occasionally.
Tangy Baked Beans
2 cups dry white beans
1 red bell pepper
1 medium onion
2 cups hot water
2 tablespoons beef bullion granules
1/2 cup catsup
1/4 cup dark molasses
1 tablespoon spicy brown style prepared mustard
1 tablespoon Worcestershire sauce
1 teaspoon sweet paprika
Heat oven to 300F. Lightly oil the inside of a 2 quart pot. Sort and wash beans, drain. Shred pepper and onion in food processor or mince fine. In a medium mixing bowl, pour hot water and dissolve beef bullion granules, then whisk in molasses. Whisk in catsup, mustard, salt, paprika and Worcestershire sauce. Stir in pepper and onion, then beans. Pour into pot and bake covered for approximately 6 hours. Check once each hour and stir. If needed, add more liquid such as a 6 ounce can of V8 type tomato based juice. Add hot pepper elements to this recipe, as desired.
Tropical Baked Beans
8 ounces turkey Italian sausage, casing removed, optional
1 1/2 cups cubed jicama
1 5 1/4 ounce can tropical fruit salad, drained
1 15 ounce can red beans or 1 1/2 cups cooked dry packaged red beans, rinsed, drained
1 15 ounce can black beans or 1 1/2 cups cooked dry packaged black beans, rinsed, drained
1 15 ounce can Navy or great northern beans or 1 1/2 cups cooked dry packaged Navy or great northern beans, rinsed, drained
1 14 ounce can diced tomatoes, undrained
1/2 cup coarsely chopped orange essence pitted prunes
1/2 cup mango chutney
3 tablespoons cider vinegar
1 1/2 to 2 teaspoons ground cumin
1/2 teaspoon ground allspice
1/4 to 1/2 teaspoon red pepper flakes
If using sausage, cook in small skillet over medium heat until browned, 5 to 7 minutes; drain sausage thoroughly on paper towels and crumble. Discard all but 1 teaspoon fat from skillet; add jicama to skillet and saute until beginning to brown, about 5 minutes. Mix all ingredients in 2 1/2 quart casserole. Bake, covered, at 350F for 30 minutes. Serves 12.
Wild Mushroom Baked Beans
1 3.5 ounce package shiitake mushrooms, sliced
1 8 ounce package baby bella mushrooms, sliced
1 cup chopped onion
2 teaspoons minced garlic
2 tablespoons olive oil
2 tablespoons flour
1 15 ounce can pinto beans, rinsed, drained
1 15 ounce can great northern beans, rinsed, drained
1 15 ounce can red kidney beans, rinsed, drained
1 1/2 cups dry white wine or vegetable broth
3/4 teaspoon dried thyme leaves
finely chopped parsley
Saute mushrooms, onion and garlic in olive oil in large skillet until tender, 8 to 10 minutes. Stir in flour; cook 1 to 2 minutes longer. Combine mushroom mixture and remaining ingredients, except parsley, in 2 quart casserole. Bake, uncovered, at 350F for 45 minutes; sprinkle with parsley before serving. Serves 12.
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