OLD FASHIONED BAKED BEANS
Comfort food at its finest! This has been a staple in Nova Scotia homes for generations. Serve with brown bread and butter, and a good cup of tea! Prep time includes soaking the beans overnight.
Provided by cuisinebymae
Categories One Dish Meal
Time 18h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Soak beans overnight, well covered with cold water.
- Pour off soaking water and pick over beans to remove any bad ones, or debris.
- Put beans in a pot.
- Cover with fresh cold water and add 1 tsp. baking soda.
- Bring to a boil and cook until skins of beans crack when you take one out on a spoon and blow on it.
- Cut onion in quarters and put in bottom of a bean crock or large casserole.
- Add the partially cooked beans.
- Put cut up salt pork on top.
- (Some people use the salt pork fat. I don't like fat, so I prefer to use the salt pork meat.) Combine brown sugar, molasses, mustard and salt with 1 1/2 cups boiling water.
- Pour over the beans.
- Add more boiling water, if needed, to come just to the top of the beans.
- Also, if needed during baking tme, add more boiling water.
- Bake, covered, at 300 degrees F for 6 hours, or until beans are tender.
OLD FASHIONED FRENCH CANADIAN BAKED BEANS
This was a staple for me growing up in Quebec and brings back many happy memories. A perfect winter comfort food!!! I have tweaked an original recipe and wanted to share it with you. Great at breakfast with fried egg and sausage. A hearty meal with crusty bread and salad. It takes some time but well worth the wait -- I hope you enjoy them. Special note: some people prefer using salt pork when preparing baked beans - I use sliced bacon instead.
Provided by Sues Kitchen
Categories One Dish Meal
Time 17h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cover beans with water and soak overnight.
- Rinse beans then bring to a boil in approximately 1 quart of water, bay leaf and garlic - simmer for 30 minutes.
- Turn off heat and let beans stand for approximately 1 1/2 hours until soft. Drain and reserve the bean liquid. Discard bay leaf and garlic.
- Mix together remaining ingredients (excluding beans and bacon).
- Add beans to bean pot (or any covered dish).
- Stir in molasses mixture to beans. Top off with some of the reserved bean liquid.
- Arrange bacon on top.
- Cover and bake at 300 degrees for 7 hours. For the final hour of cooking, remove cover to let bean brown up nicely.
- Note: check occasionally and keep beans covered with reserved bean liquid during cooking.
Nutrition Facts : Calories 243.3, Fat 0.8, SaturatedFat 0.1, Sodium 1353.1, Carbohydrate 54.3, Fiber 8.4, Sugar 28.7, Protein 7.2
FRENCH CANADIAN (NOT BOSTON) BAKED BEANS
Steps:
- Pour the beans onto a plate, and pick-over looking for bad beans, or stones. Place beans in bowl, cover with water by at least 2 inches, and soak overnight.
- Preheat oven to 250 degrees F.
- Drain beans and place in 4-quart bean pot. Add onion, dry mustard, pepper, salt, and maple syrup. Add water to cover. Cut salt pork into 1-inch pieces and place on top of beans. Bake covered, approximately 8 hours. Check each hour to see if water needs to be added. You can add more maple syrup in place of water for flavor, if desired.
- Serve the beans with brown bread, franks, or ham. For breakfast, serve with eggs, bacon, and home-fries.
MAMA NEELY'S BAKED BEANS
Pat: Every Fourth of July, Mama Neely made her famous baked beans: she'd brown ground beef and then doctor that beef with molasses, brown sugar, and plenty of spices. Let me tell you, those beans were good. And so are these. We've found that using smoked sausage in place of the ground beef (or pork shoulder, as in our restaurant recipe) adds a smoky depth to the dish. Once you make these beans, there is no going back. If you want to put your own spin on it, you can use kidney beans instead of pork and beans, but I say my mama's way is best.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Heat the oil in a Dutch oven set over medium- high heat. Once it's hot, toss in the onion and garlic, and saute until the onion is tender, about 3 or 4 minutes. Add the sausage, and continue to cook until the meat has browned, about 4 minutes more. Stir in the pork and beans, ketchup, molasses, sugar, vinegar, mustard, and hot sauce. Bring the beans up to a simmer, then put in the hot oven for 45 minutes, uncovered, until the mixture is bubbly and thick.
BOSTON BAKED BEANS
A wonderful old-fashioned baked bean flavor. This recipe has served by family for 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.
Provided by AJRHODES3
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 5h
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 382.2 calories, Carbohydrate 63.1 g, Cholesterol 13.6 mg, Fat 6.3 g, Fiber 17.3 g, Protein 20.7 g, SaturatedFat 1.8 g, Sodium 1320.3 mg, Sugar 19.7 g
VERY VERSATILE BAKED BEANS WITH CABBAGE
Any kind of medium or large dried bean works great here. Starchier varieties-like Italian gigante beans or cannellinis-will produce a creamier broth, and more vegetal ones-anything lima-like-will produce a thinner, slightly stew-ier broth. Black beans, kidneys, and pintos are all good. The onions and cabbage melt into the dish, providing a blanket of sweet richness. Embrace the versatility of this dish by playing around with the vegetable make-up by adding cubed winter squash, swapping chicories for the cabbage, using stock in place of the water, or stirring in blanched hearty greens or spinach at the end, for example. And serving options are similarly open-ended; see below for a few favorites.
Provided by Lukas Volger
Categories Dinner Bean Bake Cabbage Healthy White Wine Tomato Garlic Onion
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- Cover beans, smashed garlic, and bay leaves with about 1" water in a large pot. Add 3 Tbsp. oil. Bring to a boil, then reduce heat and bring to a simmer. Cover pot partially and cook, adding more hot water as needed to keep beans covered, until beans are nearly done. Add large pinches of salt to taste toward end of cook time, which will vary depending on the bean; start tasting after about 30 minutes. Remove from heat and cover.
- Preheat oven to 375°F. Heat remaining 3 Tbsp. oil in a Dutch oven or large ovenproof dish over medium-high. Add onions, red pepper, and 1/2 tsp. salt. Cook, stirring occasionally, until onions are reduced and beginning to caramelize, about 10 minutes. Add sliced garlic and cook until golden brown, about 5 minutes more. Add wine and cook until slightly reduced, about 1 minute. Add cabbage and cook until softened, about 2 minutes. Add tomatoes, crushing with a wooden spoon or cutting with scissors into coarse chunks. Add beans and their liquid, then cover with water until beans and vegetables are just submerged; season to taste with salt. Bring to a boil, cover, and transfer to oven.
- Bake beans 1 hour and 20 minutes. Uncover and continue to bake until liquid is slightly reduced and beans are completely tender, 15-30 minutes more. Let cool slightly to thicken, then stir in parsley just before serving.
- Serving Suggestions:
- Chili-Like: Serve just as you would your favorite chili, with shredded cheddar, sliced scallions, finely chopped jalapeño, dollops of sour cream or plain yogurt, and hot sauce.
- Baked With Eggs: Preheat oven to 400°F. Transfer beans to a shallow baking dish. Crack an egg into a ladle, then press ladle into beans and slide egg into the indentation. Repeat, adding as many eggs as you've got space and appetite for. Bake until eggs are set and beans are heated through and simmering along edges of pan, 25-30 minutes. Drizzle with olive oil and garnish with chopped herbs; serve with toasted bread.
- Over Grains: Serve beans over piles of soft polenta. Brown rice, farro, and barley all work just as well.
- Over Toast: Spoon hot beans over thick slices of grilled or toasted bread (optional: rub it with a garlic clove). Top with a poached or fried egg and a drizzle of olive oil. Serve with lightly dressed greens alongside.
- Tacos: Char corn tortillas over an open flame, stacking and wrapping in foil to keep warm. If broth is thin, serve beans with a slotted spoon, reserving broth for a separate meal. Serve with sliced avocado, shredded cabbage, crumbled feta, lime wedges, and cilantro sprigs, allowing everyone to assemble as they please.
- Do Ahead
- Baked beans can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months. Beans can be cooked (before baking) 1 day ahead; let cool, cover, and chill.
BAKED WHITE BEANS AND SAUSAGE WITH SAGE
This incredibly easy one-pan dinner is from the cookbook "The Silver Spoon for Children," with more than 40 traditional recipes adapted from "The Silver Spoon," a book that appears in many home kitchens in Italy. Older children with some experience can follow this recipe as is, but if you've got little ones who want to help, they can stir the sage, beans and apple juice together in a large bowl while the sausages bake, then you can pour the mixture into the hot pan. If you like your beans on the saucy side, add 1/4 cup more apple juice. Serve with buttered crusty rolls and something leafy and green.
Provided by Margaux Laskey
Categories dinner, easy, weeknight, beans, casseroles, sausages, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 375 degrees. In a 9-by-13-inch baking dish, prick the sausages all over with a fork. Add the garlic, drizzle with the olive oil and toss to coat. Bake until the sausages start to brown on top, 20 to 25 minutes.
- Put on your oven mitts, take the roasting pan out of the oven and set it on a heatproof surface. Using tongs, carefully turn the sausages over. (The sausages will brown on the other side when they go back into the oven.)
- Tear the sage leaves into little pieces and add them to the sausages along with the drained beans and apple juice. Give the bean mixture a stir.
- Wearing your oven mitts, put the roasting pan back in the oven and bake until the bean mixture is warmed, about 20 minutes.
- Put on your oven mitts one last time to remove the roasting pan from the oven. To serve, carefully stir everything together using a wooden spoon, and add a little salt and pepper to taste.
Nutrition Facts : @context http, Calories 616, UnsaturatedFat 19 grams, Carbohydrate 53 grams, Fat 31 grams, Fiber 11 grams, Protein 33 grams, SaturatedFat 9 grams, Sodium 879 milligrams, Sugar 6 grams, TransFat 0 grams
BAKED GIANT WHITE BEANS WITH CABBAGE
This slow-baked bean and cabbage dish is luxurious in both taste and texture. The limas become soft and pillowy after their long, slow simmer, while releasing some of their starch into the bean broth; the cabbage sweetens over time and almost melts into the velvety broth. Baked beans with cabbage traditionally contain a ham bone or some salt pork for flavor, but I get that rich umami flavor with Parmesan rinds.
Provided by Martha Rose Shulman
Time 3h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees.
- Heat the olive oil over medium heat in a large, ovenproof casserole and add the onion and carrots. Cook, stirring often, until the onion is tender, about 5 minutes, and stir in the cabbage and half the garlic. Cook, stirring, for another 5 minutes, until the cabbage has wilted.
- Add the beans, water, bouquet garni and salt and pepper. Bring to a simmer, cover and place in the oven. Bake 1 hour and add the remaining garlic; taste and adjust salt. Return to the oven and bake for another 1 to 1 1/2 hours, until the beans are very tender and creamy. Taste and adjust salt. Remove the bouquet garni. Stir in the chopped parsley. Serve hot or warm.
TANGY BAKED BEANS
Different, delicious and sized exactly right for two people, this easy, breezy home-style side dish is sure to please!-Dean Copeland, Ochlocknee, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels. Meanwhile, in a small saucepan, combine the coffee, brown sugar, vinegar, mustard and salt. Bring to a boil; cook and stir for 2-3 minutes or until sugar is dissolved. Stir in beans and onion. , Divide the bean mixture between two 6-oz. ramekins or custard cups coated with cooking spray. Top with bacon. Bake at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 213 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 741mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges
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