Baked Beans With A Crunchy Topping Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray a 9- by 13- by 2-inch casserole dish with cooking spray.
• In a large saucepan, brown the ground beef, onions and bell peppers. Add the pork and beans, barbecue sauce, ketchup, mustard, Worcestershire sauce, soy sauce and brown sugar to the mixture. Simmer for 5 minutes. Transfer the mixture to the prepared casserole dish. Sprinkle the bacon over the top of the casserole. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue to bake for an additional 10 minutes. Let the casserole stand for 10 minutes before serving.

Steps:

• Heat the oven to 375 degrees. Prepare the mushrooms: In a large (12-inch) ovenproof skillet, heat the olive oil over medium heat. Add the mushrooms, and season with salt and pepper. Cook, stirring occasionally until they begin to brown and crisp around the edges, 7 to 10 minutes. Add the butter, shallot, garlic and thyme, and stir until the shallot has softened slightly and the garlic is fragrant, about 1 minute. Season with salt.
• Turn off the heat and stir the white beans into the skillet. Toss until combined, then top evenly with feta. Add the stock and bake until the stock is slightly bubbling and the feta has slightly softened, 13 to 15 minutes.
• While the beans bake, make your bread crumbs: In a small saucepan, melt the butter over medium heat. Turn off the heat, add the crumbs and toss until evenly covered with butter. Season with salt and pepper.
• Remove the mushroom mixture from the oven and turn on the broil setting. Top the mushrooms and beans with the bread crumbs, then broil until the bread crumbs are golden and the feta is crisp on the edges, 1 to 2 minutes. (Don't walk away!) Scatter with parsley and serve directly from the pan.

Steps:

• Preheat oven to 400 degrees.
• Brown bacon in cast iron skillet over medium heat until crisp. A regular large frying pan will work, but you'll need to use an oven-proof pan or transfer to casserole dish.
• Drain bacon on a plate covered with paper towel.
• Pour off bacon drippings from skillet reserving 1 tablespoon.
• Sweat onion in the tablespoon of drippings until soft.
• Add remaining ingredients (but not the bread crumbs) along with bacon pieces; stir to mix.
• Sprinkle crumbs on top of beans; bake in your preheated, 400 degree oven until nice and bubbly. I check after about 20 minutes. I put my beans in a casserole dish in lieu of the skillet.
• You may bake the beans in individual serving dishes. Simply top each with crumbs and bake as above.

Steps:

• Coat an oven-safe pot with olive oil and put over medium-high heat. Add the onions, peppers and crushed red pepper flakes. Season with salt, to taste, and cook until the onions and peppers are soft and aromatic, about 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes.
• Preheat the oven to 375 degrees F.
• Add the sausage and use a spoon to help break it apart. When the sausage is brown, add the tomato paste and cumin and cook for 4 to 5 minutes. Stir in the Dijon, apple cider vinegar, and molasses, then add in the beans and 1 1/2 cups of water. Taste and season with salt, if needed. Bring to boil, then reduce the heat and simmer the beans until they are nice and thick and taste really good, about 15 to 20 minutes. After 20 minutes, add the remaining cup of water.
• Top the beans with the bacon slices. Bake until the beans are nice and thick and the bacon is crispy, about 25 to 30 minutes. Remove from the oven and serve.

Steps:

• Preheat oven to 350°F. Heat oil in a large heavy wide pot over high heat; add ham, onion, and garlic. Cook, stirring often, until onion caramelizes, about 5 minutes. Reduce heat to low. Add ketchup, next 6 ingredients, and 4 cups water to pot; season to taste with salt and pepper. Let sauce simmer until slightly thickened, 10-15 minutes. Stir beans into sauce.
• Cover and bake beans until juices are bubbly and thickened, about 2 hours.
• Meanwhile, place bacon slices on a rimmed baking sheet. Roast in oven until crisp, 10-15 minutes. Transfer to paper towels to drain. Let bacon cool and reserve 1 tablespoon bacon drippings separately.
• Coarsely crumble bacon; place in a food processor with reserved drippings and panko; pulse until bacon is finely chopped. Season with salt and pepper.
• Remove beans from oven. Preheat broiler. Sprinkle beans with bacon breadcrumbs. Broil, uncovered, until crumbs are golden brown, 8-10 minutes.

Steps:

• In a bowl, combine HALF of the chopped BACON and the french fried onions. Set aside.
• In a greased 13x9 casserole dish, combine remaining ingredients and mix well. (Taste mixture -- you might want more brown sugar or salt/pepper).
• Bake uncovered at 350 degrees for 20 minutes.
• Sprinkle french fried onion and bacon mixture all over beans. Return to oven and bake 5-10 minutes until golden brown.

Steps:

• In a large skillet, saute celery and onions in oil until tender. Remove from the heat. Stir in the soup, sour cream, salt and pepper. Stir in the beans, corn and water chestnuts. Transfer to four greased 13-in. x 9-in. baking dishes., In a large bowl, combine the cracker crumbs, almonds and butter. Sprinkle over bean mixture. Bake, uncovered, at 350° for 40-45 minutes or until golden brown.