Heritage Baked Beans Recipes

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.

Steps:

• In a large saucepan or Dutch oven, bring beans, salt and 2 qt. water to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Drain, reserving liquid. In a greased 2-1/2 qt. baking dish, combine beans, 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper. Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired thickness, stirring occasionally. Add more of the reserved cooking liquid if needed.

Steps:

• Bring 10 cups water and navy beans to a boil in a large pot; cook at a boil for 2 minutes. Stir bacon, onion, brown sugar, molasses, and salt into the water.
• Carefully pour the mixture into a slow cooker.
• Cook on High, stirring occasionally, for 4 hours.
• Stir 3 cups water into the mixture. Continue cooking until beans are tender, about 2 hours 15 minutes more.

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.

Steps:

• Add dried beans to heavy 6-quart saucepan; cover with 2 inches boiling water and let stand 2 to 3 hours.
• Discard any beans that float to surface.
• Add garlic, chopped onion,bay leaf and cloves to beans and mix well.
• Place over medium heat and bring to a gentle simmer.
• Reduce heat, cover partially and simmer until beans are tender, approximately 1 1/2 to 2 hours.
• Meanwhile cook bacon in heavy nonaluminum 5-quart saucepan or Dutch oven over medium heat until browned (but not crisp), about 10 minutes.
• Spoon off all but about 6 tablespoons fat.
• Add minced onion.
• Reduce heat to medium-low, cover and cook until onion is tender and translucent, about 20 minutes.
• Stir in sugar,garlic, 1/4 cup vinegar, mustard, salt,pepper and cloves.
• Remove saucepan or Dutch oven from heat.
• Remove beans from liquid using slotted spoon and add to bacon mixture, blending well.
• Taste and add more vinegar, if desired. If mixture appears dry,add several spoonfuls of bean liquid.
• Reserve about 2 cups of the bean liquid and refrigerate if not baking the beans right away.
• (Beans can be prepared ahead to this point, covered and refrigerated overnight.).
• Preheat oven to 325 degrees.
• Bake beans, uncovered, about 4 or 5 hours, stirring every hour to prevent scorching and adding some reserved bean liquid if mixture appears dry; beans should be thick and carnelized.
• Let cool, cover and chill. (Can be refrigerated up to 2 days.).
• Reheat in 275 degree oven before serving.