Notjustanotherbakedbeanrecipe

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:

• 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.

Steps:

• Melt the butter in a saucepan and fry the bacon until almost cooked. Add the jalapenos, onions and bell peppers and saute for 5 minutes. Add the beans, mustard, barbecue sauce, ketchup and hot sauce, and heat through.

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:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish.
• Place bacon in a large skillet and cook over medium-high heat until crisp, about 10 minutes; drain and cool on paper towels. Crumble bacon once cooled.
• Mix bacon, beans, water, brown sugar, onions, ketchup, molasses, vinegar, mustard, salt, and garlic powder together in the prepared baking dish. Cover dish with aluminum foil.
• Bake in preheated oven until bubbling, 45 minutes.

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.

Steps:

• Cover beans with water to top them by 2 inches and refrigerate overnight, or bring to boil in water to cover, cool 1 hour.
• Drain and rinse beans. Put them in a pot. Stick whole cloves into onion halves and add to pot along with garlic and bay leaf. Cover with enough water to top them by 1 inch. Simmer beans, partly covered, until just tender, about 1 to 2 hours depending upon age and size of beans; do not overcook. Add boiling water if beans look dry during cooking; they should be surrounded by just a little liquid.
• Remove onion, cloves, garlic (if desired) and bay leaf from pot. Stir in the salt.
• In a small bowl, mix together ketchup, molasses, vinegar, mustard powder, Tabasco and pepper. Pour mixture into beans and stir well. Add a slice of bacon to pot and bring everything to a simmer. Let simmer over low heat until beans are thickened, about 30 to 45 minutes. Remove bacon slice, if desired. Season with more salt if needed.
• Just before serving, reheat beans, if necessary. Fry remaining bacon in large skillet and drain on paper-towel-lined plate. Transfer beans to heated gratin dish or baking pan and top with bacon and red onion. Serve hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x9 inch baking dish, combine the pork and beans, brown sugar, onion, ketchup, mustard, Worcestershire sauce and vinegar and season with salt and pepper to taste. Top with the bacon slices.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until sauce is thickened and bacon is cooked.

Steps:

• Heat a large skillet over medium-high heat. Add ground beef and onion. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
• Transfer beef-onion mixture and bacon to the slow cooker. Add all the beans, sugar, mustard, and soy sauce. Cook on Medium until flavors meld, about 4 hours.

Steps:

• Preheat oven to 325°. In a large bowl, mix all ingredients. Transfer to a greased 3-qt. baking dish. Bake, uncovered, 1-1/4 to 1-1/2 hours or until bubbly.

Steps:

• Preheat oven to 325°F.
• In a small saucepan, combine coffee, cider vinegar, water, butter, molasses, maple syrup, dry mustard, garlic, salt, cayenne pepper, liquid smoke, black pepper, thyme, and rosemary.
• Bring this sauce to a slow boil and gently simmer for 15 minutes.
• Remove from heat and stir in brandy and Kahlua.
• Taste and adjust seasonings or sugar to your taste preference if necessary.
• Place beans in a glass casserole dish and top with sauce, combine well then top with the sliced onions.
• Bake uncovered in a preheated oven for 4 - 8 hours or until desired tenderness is achieved. If you find that the bean are runny then keep in the oven longer, making sure to watch that they don't burn or that the liquid doesn't completed dry out.
• Please add a little water if they start to get dry.

Steps:

• Fry bacon.
• Remove from pan and set aside.
• When cooled, break up into small pieces.
• In the bacon grease, cook ground beef and onions until beef is no longer pink.
• Mix all the ingredients together, stir well.
• Pour in a 9 x 13 baking dish.
• Bake at 350 for about 1 hour.
• (You can use either all baked beans, all butter beans, or a combination).
• These are sweet baked beans. You may cut back or eliminate the brown sugar according to your tastes.

Steps:

• Preheat oven to 350.
• Mix a little warm water with flour for a roux.
• Pour both cans of beans into a casserole dish.
• Mix roux into beans.
• Add all remaining ingredients to casserole dish and mix together.
• Cover, place in oven and bake for approximately 90 minutes, stirring every half hour until sauce has thickened.
• Remove from oven and let stand 10 minutes covered.

Steps:

• In a large skillet, cook bacon until crisp. Add onion; cook until tender. Add remaining ingredients. Reduce heat; cook for 10-15 minutes or until heated through, stirring frequently.

Steps:

• Soak navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid.
• Preheat oven to 300 degrees F (150 degrees C).
• Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir.
• Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to oven and continue baking until beans are tender and almost all the liquid has been absorbed, about 1 hour.
• Raise oven heat to 350; bake beans uncovered in oven until top develops a flavorful crust, 20 to 30 more minutes.