My First Baked Beans Recipes

Steps:

• Cook bacon till crisp.
• Remove bacon, reserving about 3 Tbsp drippings in skillet. Drain and crumble bacon; set aside. Cook chopped onion in reserved drippings till tender.
• Stir in two cans pork and beans in tomato sauce, brown sugar, catsup, Worcestershire sauce, and prepared mustard.
• Turn into a 1 1/2 quart casserole. Bake, uncovered, in a 350 degree oven for 1 1/2 to 1 3/4 hours, or cook in the microwave oven on HI for 10 to 12 minutes.
• Stir 1/2 way through cooking time, Top with bacon.
• Let stand a few minutes before serving.
• - - - - - - - - - - - - - - - - - - Kim C.

Steps:

• Adjust the oven rack to the lower-middle position and preheat the oven to 325 degrees F.
• Fry the regular chopped bacon in a large, deep skillet until the bacon has partially cooked and released about 1/4 cup drippings. Add the onions, peppers and jalapenos, and saute until tender, about 5 minutes. Add the beans, barbecue sauce, brown sugar, vinegar, ketchup, mustard and chipotles, and bring to a simmer. (If the skillet is not large enough, add the beans and heat to a simmer and then transfer to a large bowl and stir in the remaining ingredients). Pour the flavored beans into an aluminum pan. Top with the uncooked slices of bacon (you can halve the slices if you like). Then bake until the beans are bubbly and the sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Steps:

• Preheat the oven to 350 degrees F.
• Fry the bacon in a large skillet over medium-high heat until crisp. Remove the bacon from the pan, leaving the drippings, and drain it on paper towels. Crumble and set aside.
• Add the onion to the pan with the bacon drippings and saute until softened, a couple minutes. Stir in the beans, molasses, brown sugar, mustard and crumbled bacon, and mix well.
• Pour the beans into a 3-quart casserole and bake, uncovered, for about 45 minutes.

Steps:

• Combine all ingredients and place in greased 3 quart baking dish.
• Bake uncovered@ 300 degrees for 2 hours.

Steps:

• Preheat oven to 350°.
• Mix beans, sugar, onion, mustard, and ketchup.
• Cut up bacon strips in small pieces, mix in with the rest of the ingredients.
• Bake for 30-45 minutes.

Steps:

• Cut bacon into bite size pieces.
• Cook bacon in microwave, checking after each minute, or cook in a skillet, draining fat.
• Don't let it get crisp.
• Meanwhile, mix the remaining ingredients in a 3 quart casserole dish.
• Add bacon and mix a little.
• Bake uncovered for one hour at 350*.
• It's best if they set out to cool for one hour before you serve them.

Steps:

• Pick over beans.
• In a large bowl soak beans in cold water to cover by 2 inches over night.
• Drain beans.
• In a 5-quart dutch oven simmer beans, oil, onion, and epazote, if using, in water to cover by 2 inches, covered, 45 minutes to 90 minutes, or until beans are almost tender.
• Add salt and simmer beans until just tender, about 15 minutes more.
• Drain beans in a colander.
• Chop bacon and in the dutch oven cook over moderate heat, stirring, until browned.
• Add Turkey wings, beans, salsa, beer, water, hot pepper jelly, spices, salt and pepper to taste and cook in a 325 degree oven, stirring, until most of liquid evaporates, about 30-60 minutes.
• You can fight over the wings or the skin and bone can be discard, shred meat and add back to beans.
• Serve with white rice.

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.