Baked Beans Iii Recipes
EASY BAKED BEANS
My family enjoys this easy baked beans recipe with cornbread, but it also rounds out any cookout. Canned pork and beans make meal prep quick. -Phyllis Schmalz, Kansas City, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. In a large bowl, mix all ingredients. Transfer to a greased 3-qt. baking dish. Bake, uncovered, 1-1/4 to 1-1/2 hours or until bubbly.
Nutrition Facts : Calories 293 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 793mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 7g fiber), Protein 9g protein.
3 BEAN BAKED BEANS
Make and share this 3 Bean Baked Beans recipe from Food.com.
Provided by Madson7
Categories Beans
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine cooked bacon, hamburger, onion, kidney beans, pork and beans and butter beans.
- Mix together brown and white sugar, ketchup, molasses and dry mustard. Combine this mixture with the beans.
- Bake uncovered for 1 hour at 350 degrees Fahrenheit.
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- 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, 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.
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