I need a good baked bean recipe. Do you have one?!
Makes about 10 servings
1 pound sliced bacon, coarsely chopped
2 large yellow onions, peeled and thinly sliced
2 garlic cloves, minced
2 tablespoons fresh lemon juice
4 (16-ounce) cans pork and beans
1 cup dark brown sugar
? cup barbecue sauce
Salt and black pepper to taste
In a large, heavy pot (preferably cast iron), fry the bacon until slightly crisp. Add the onions and garlic and cook, stirring often, until soft and golden, five to six minutes. Add the lemon juice and stir for one minute. Add the pork and beans, brown sugar and barbecue sauce. Season with salt and pepper. Simmer, stirring occasionally, for about one hour. Or, you can bake them in a 250-degree oven for about one hour.
nfd
Answers: My Baked Beans
Makes about 10 servings
1 pound sliced bacon, coarsely chopped
2 large yellow onions, peeled and thinly sliced
2 garlic cloves, minced
2 tablespoons fresh lemon juice
4 (16-ounce) cans pork and beans
1 cup dark brown sugar
? cup barbecue sauce
Salt and black pepper to taste
In a large, heavy pot (preferably cast iron), fry the bacon until slightly crisp. Add the onions and garlic and cook, stirring often, until soft and golden, five to six minutes. Add the lemon juice and stir for one minute. Add the pork and beans, brown sugar and barbecue sauce. Season with salt and pepper. Simmer, stirring occasionally, for about one hour. Or, you can bake them in a 250-degree oven for about one hour.
nfd
Boston Baked Beans
INGREDIENTS
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
DIRECTIONS
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.
Here are several recipes for you to try:
http://www.cooks.com/rec/search?q=bake...
***************************
We like canned Bush's Baked Beans.
Larry’s Baked Beans
INGREDIENTS:
· 1 lb. dried beans ( any kind, I like pinto or navy)
· 2 smoked ham hocks
· 1 large onion, chopped
· ? cup molasses (darker is better)
· ? cup brown sugar
· 1 cup ketchup
· 2 tsp Poupon or other coarse mustard
· ? cup apple cider vinegar
· 1 teaspoon salt
· 1 ? teaspoons ground black pepper
· 1 ? tablespoons minced garlic or 1 teaspoon garlic powder
PREPARATION:
Place dried beans in a large bowl and add enough water to cover by 2-3 inches (about 8 cups). Let the beans soak overnight.
Drain and rinse the beans. Simmer beans in 8 cups of water , 1/4 cup of apple cider vinegar, & the ham hocks until tender, about 1 to 2 hours.
Drain and set aside, reserving 2 cups of the cooking liquid.
Preheat oven to 350° F. Using a large, heavy pot or Dutch oven, add the beans and all other remaining ingredients and bring to a boil. Add some of the cooking liquid if the mixture is too thick.
Transfer pot to oven. Bake uncovered for 2-3 hours (or to desired thickness) until the beans are tender, stirring occasionally.
Alt- slow cooker on low for 6-8 hours
Makes 6-8 servings.
2 16 oz cans pork and beans
1 med onion, chopped
3/4 cup brown sugar
1 teaspoon dry mustard
6 slices hickory smoked bacon cut into 1 inch pieces
1/2 cup catsup
Brown bacon and onion in skillet. Mix everything together and put into a casserole and bake at 325 for 2 1/2 hours
This is my Mother-in-laws and it is really good.
Boston Baked Beans and Brown Bread
The traditional New England Saturday-night supper. I have been making this recipe since 1970's, It is definitely tried and true. The brown bread recipe is similar to the one in the can at the grocery store, but many times better. If interested in making, first you must save four 16-ounce fruit or vegetable cans. The brown bread will freeze well and is also great toasted.
Boston Baked Beans
Ingredients:
16 ounces (2 cups) dry navy beans
2 quarts cold water
1/2 teaspoon salt
1/2 cup molasses
1/3 cup brown sugar
1 teaspoon dry mustard
4 ounces salt pork
1 medium onion, chopped
Rinse beans; add to water in saucepan. Bring to boiling and simmer 2 minutes; remove from heat. Cover; let stand 1 hour. (Or add beans to cold water; soak overnight.) Add salt to beans and water; cover and simmer till beans are tender, about 1 hour. Drain, reserving liquid. Measure 2 cups liquid, adding water if needed; mix with molasses, brown sugar, and mustard. Cut salt pork in half; score one half. Grind or thinly slice remainder. In 2-quart bean pot or casserole (I prefer the bean pot), combine beans, onion and ground salt pork. Pour molasses mixture over. Top with scored pork. Cover; bake in 300 oven for 5 to 7 hours. Add more liquid if needed. Makes 8 servings.
Comments: I find this is a recipe to make while at home, as additional water will most likely need to be added - save your water from the boiling stage... And enjoy the smell of the baking beans, also any questions on either recipe, today, we have the luxury of e-mailing the cook - me. So any questions, please do not hesitate to ask.
Boston Brown Bread
This is best made the night before, this way the flavor will be enhanced and you can clean up some of the mess the night before. I wrap the bread in foil, freeze a couple and just reheat in the oven. This is also a nice bread to bring camping or hiking. Keep in the can and just heat near the campfire (away from direct flames).
Sift together 1 cup sifted rye flour, 1 teaspoon baking powder, 1 teaspoon soda, and 1 teaspoon salt; stir in 1 cup cornmeal, 1 cup whole wheat flour, 1 teaspoon cinnamon, and 1/2 teaspoon allspice. Add 2 cups buttermilk, 1 cup raisins, and 3/4 cup dark molasses; beat well. Divide batter among 4 greased and floured 16-ounce fruit or vegetable cans (labels removed). Cover tightly with foil. Place on rack in deep kettle; add boiling water to depth of 1 inch (cans should not be resting in water). Cover; steam 3 hours, adding more boiling water if needed. Bread is done when it has risen almost to fill the can and the center has puffed slightly. (If center remains indented, steam 15 minutes or so more). Cool 10 minutes. Remove bread, best done by removing bottom of can and pushing bread out of can. Wrap; store overnight. Makes 4.
Baked Beans with onions and bacon
Recipe courtesy: Dave Lieberman
Yield: 6 to 8 servings
8 slices bacon, chopped
1 medium onion, chopped
3/4 cup ketchup
3/4 cup tomato puree
1/2 cup firmly packed dark brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/4 teaspoon cayenne pepper
2 twenty-eight ounce cans red beans, drained and rinsed
Preheat the oven to 325 degrees F.
Put a heavy-bottomed pot (with a lid) over medium-high heat. Add the bacon and cook, stirring often, until the fat renders and bacon begins to crisp, about 6-8 minutes. Add the onion and cook until softened, about 5 minutes more. Stir in the ketchup, tomato puree, brown sugar, vinegar, Worcestershire, salt, pepper, and cayenne and mix well. Bring to a simmer and cook for 5 minutes. Stir in the beans until well coated, cover, and bake in the oven for 1 hour. Remove the lid and continue baking until sauce thickens and the beans begin to brown, about 15 minutes more. Remove from the oven and allow to cool at least 15 minutes before serving.
Serve warm or at room temperature.
Here is my own made up one. My ingredients are freestyle.
Bush Baked Beans - Regular
Cumin
Onion cut up
Worchestershire Sauce
BBQ sauce
Italian Seasoning
Dry or Prepared Mustard
Slices of bacon laid over the top
Bake at probably 350 for about 1/2 or until the liquid is cooked out or till it's bubbly. Let me tell you, my beans are always a hit!
That's it!
This is a real easy baked bean recipe and they taste great. When ever I'm invited to a pot-luck get together with friends, they always want me to bring my baked beans. Here is my recipe.
Best Baked Beans
Serves 6 (easily doubled to serve 12)
Ready in 1 hr.
Heat oven 350 degrees
2 cans (16oz. each) Bush's Original Baked Beans (drained).
1 med. onion chopped
1/2 cup catsup
2 Tablespoons yellow prepared mustard
1 Tablespoon of worcestershire sauce
1/4 cup brown sugar
6 slices bacon
In a skillet, fry bacon until crisp. Remove from pan and saute onions until soft and translucent, don't brown.
In a 1 1/2 qt. oven proof dish, mix all ingredients then crumble bacon evenly on top of beans. Bake uncovered for 45 mins. to 1 hr. or until hot and bubbly.
Hope you enjoy.