ROOT BEER BAKED BEANS
Provided by Aarti Sequeira
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- Set a medium oven-safe pot over moderate heat and add bacon. Cook until most of the fat is rendered out and the bacon is crisp. Prepare a plate with paper towels, and using a slotted spoon, remove the bacon from the pot to the plate. Set about a quarter of the bacon aside, for garnish.
- Add the onions, garlic and ginger to the pot, and saute until soft and golden. Add the tomato paste and cook until the tomato paste deepens in color, about another minute.
- Next add the root beer, cider vinegar, molasses, grainy mustard, red pepper flakes and garam masala. Stir to combine. Then add the beans and bacon, and gently stir so the beans don't lose their shape. Taste for salt and pepper, then pop into the oven, uncovered, until the mixture thickens, about 30 minutes. Remove the beans from the oven, let it cool slightly, and sprinkle with reserved bacon and serve.
- Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
BEER BAKED BEANS
Make and share this Beer Baked Beans recipe from Food.com.
Provided by BeckyD in Tennessee
Categories Beans
Time 3h10m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- sautee onion and pepper in butter.
- Add all ingredients into crockpot and cook on low for 3-4 hours.
Nutrition Facts : Calories 296, Fat 6, SaturatedFat 1.9, Cholesterol 26.3, Sodium 1039.4, Carbohydrate 47.5, Fiber 7.8, Sugar 20.7, Protein 14.5
BARBECUE "BAKED" BEANS
Traditionally, these beans were cooked in a low-heat oven almost all day. This on-the-stove version cuts the time in half without compromising flavor. Customary additions such as molasses and salt pork give the beans a sweet and smoky flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes about 7 cups
Number Of Ingredients 14
Steps:
- Put beans in a large bowl; cover with cold water by 2 inches. Loosely cover beans with plastic wrap, and let soak at room temperature 7 to 10 hours.
- Drain beans; transfer to a large saucepan. Cover with cold water by 2 inches. Bring to a boil. Reduce heat to medium-low; simmer, covered, until beans are very tender, about 1 hour. Drain beans, reserving cooking liquid; set beans and liquid aside.
- If using salt pork, trim meat from the rind, and cut meat into 1/4-inch dice. Score rind with a knife. If using bacon, cut into 1/4-inch dice. Transfer salt pork (meat and rind) or bacon to a large Dutch oven or stockpot.
- Cook over medium heat, stirring occasionally, until fat is rendered and meat is browned and cooked through, 8 to 10 minutes. Transfer meat to a large bowl using a slotted spoon, leaving rind and rendered fat in the Dutch oven. Add onion and garlic to the Dutch oven. Cook, stirring occasionally, until onion is translucent, 4 to 5 minutes.
- Stir in tomato juice, tomato paste, molasses, sugar, vinegar, Worcestershire sauce, mustard, turmeric, hot sauce, 1 teaspoon salt, the beans, and 4 cups reserved cooking liquid. Bring to a boil. Reduce heat. Cover, and cook at a bare simmer, stirring occasionally, until slightly thickened, about 1 hour. Uncover, and cook, stirring occasionally, until thickened, about 2 hours and 45 minutes.
- Season with salt and pepper. If not serving immediately, let cool completely, and refrigerate in an airtight container, up to 2 days. Reheat beans over medium-low heat before serving.
ROOT BEER BAKED BEANS
Provided by Rick Rodgers
Categories Tomato Side Bake Fourth of July Low Fat Quick & Easy High Fiber Backyard BBQ Dinner Lunch Bacon Legume Potluck Bon App��tit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels. Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt, and 1 teaspoon pepper; mix. Stir in bacon; bring to boil. Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.
BEER-BAKED WHITE BEANS
These white beans are baked in ale for ultimate flavor. A pale white ale, such as Blue Moon or Hoegaarden, works best for this recipe.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, cook bacon over medium until fat is rendered and bacon is crisp and browned, stirring occasionally, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Increase heat to medium-high; add onion and garlic to pot and cook, stirring occasionally, until onion is translucent, 4 minutes. Add mustard and honey; cook 1 minute. Add rosemary, beans, beer, and broth; season with salt and pepper. Bring mixture to a boil; cover and transfer to oven.
- Bake until beans are tender and most of liquid is absorbed, about 2 hours. Season to taste with vinegar, salt, and pepper. To serve, stir in reserved cooked bacon.
Nutrition Facts : Calories 434 g, Fat 9 g, Fiber 19 g, Protein 23 g
CLASSIC BBQ BAKED BEANS
No cookout in the South is complete without baked beans. This is a simple recipe that combines sweet and smoky ingredients for a thick, rich, and perfect side dish.
Provided by Frank Thomas
Categories Bean Backyard BBQ Grill/Barbecue Summer Juneteenth Fourth of July Bacon Maple Syrup Vinegar
Yield Serves 6
Number Of Ingredients 12
Steps:
- Preheat grill to high.
- Place a large Dutch oven or cast-iron pot over direct heat and cook bacon until fat has begun to render. Add onion and red pepper and cook until they begin to soften, about 3-5 minutes. Add the beans, including canning liquid, and bring to a simmer.
- Add brown sugar, ketchup, apple cider vinegar, maple syrup, molasses, mustard, hot sauce, and Creole seasoning and stir to combine. Close the lid and cook the beans until the liquid has thickened, about 60 minutes. Cover the pot and move to the cooler side of the grill, then cook for another 20-30 minutes or until desired tenderness.
BEER BAKED BEANS
I saw Sandra Lee make this on the Food Network. It looks like total comfort food, and because it's "semi-homemade" it's simple, too!
Provided by Kree6528
Categories Beans
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Slice each slice of bacon into 4 pieces. Cook in a large pot over medium heat, until fat is rendered, but bacon is not yet crispy.
- In pan with bacon fat, cook chopped onion until soft, about 5 minutes. Add remaining ingredients, stir to combine. Bring to boil, then reduce heat and simmer for 10 minutes.
- Carefully transfer with a ladle to a 2-quart casserole dish. Place on foil-lined baking sheet and bake 45 minutes to 1 hour, or until beans are desired thickness.
Nutrition Facts : Calories 296.7, Fat 6.1, SaturatedFat 1.9, Cholesterol 7.7, Sodium 939, Carbohydrate 53, Fiber 8.6, Sugar 24.6, Protein 11.5
BETTER BAKED BEANS
Tangy, sweet old fashioned baked beans, are made the easy way in this side dish. This is my grandma's favorite semi home-made recipe. She makes it every Thanksgiving, and we usually end up scraping the pan clean! Never any leftovers!
Provided by Diane Carman-Young
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the baked beans, onion, brown sugar, syrup, ketchup and mustard. Pour into a 9x13 inch baking dish, and lay strips of bacon across the top.
- Bake for 35 to 40 minutes in the preheated oven, until the bacon is browned and the beans have thickened.
Nutrition Facts : Calories 192.2 calories, Carbohydrate 34.6 g, Cholesterol 6.3 mg, Fat 4.7 g, Fiber 5.5 g, Protein 7.4 g, SaturatedFat 1.5 g, Sodium 557.7 mg, Sugar 15.5 g
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