Oven Cooked Dry Beans Recipes
REAL OLD FASHION OVEN BAKED BEANS
Doctored-up "canned beans" are OK if you're in a hurry...I've done it more than once, but for REAL Baked Beans, give these a try! The aroma of them baking in the oven is heavenly!!! A stoneware bean pot is preferred, but you can use a small covered roaster or casserole if need be. My Dad always used lean salt pork, but I prefer to use a good smoked bacon.
Provided by Ackman
Categories Beans
Time P1DT6h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- THE NIGHT BEFORE:.
- Wash & sort beans for any small stones.
- Place in a large kettle & cover with water, about 3 inches above the beans.
- Cover & soak overnight.
- THE NEXT MORNING:.
- Drain & add 6 cups fresh cold water.
- Stir in the baking soda (this helps remove the "music" afterwards, but no guarantees. LOL!).
- Cover & bring to a boil -- WATCH CAREFULLY so as to not boil over!
- Reduce heat & simmer for 10 minutes.
- Drain & reserve the bean water.
- Preheat oven to 300°.
- Add remaing ingredients plus 2 cups of the reserved bean water.
- Place everything into the bean pot (or whatever you're using) & cover.
- (Use double-thick aluminum foil to cover if need to.).
- Bake for 3 to 4 hours.
- IMPORTANT: Check every couple of hours, adding more bean water if needed, so the beans don't cook dry.
COOKED DRIED BEANS
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- Place beans in a medium bowl with enough water to cover. Transfer to refrigerator to soak overnight.
- Drain beans, and add to a medium stockpot. Add enough water to cover by 2 inches. Add the sage and garlic. Bring to a boil. Reduce to a simmer, and cook until tender, about 30 minutes. About 15 minutes before the beans are done, add the salt. Drain, discarding garlic and sage.
OVEN-BAKED BEANS
"MY AUNT baked her beans in a old earthenware crock in the wood stove. She'd stir them periodically with a big wooden spoon. Each time she opened the oven door, the aroma seemed richer and richer!"
Provided by Taste of Home
Categories Side Dishes
Time 3h40m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- Rinse beans; place in a Dutch oven with cold water. Bring to a boil; reduce heat and simmer for 2 minutes. Remove from the heat; cover and let stand for 1 hour. (Or, omit boiling and soak beans in water overnight.) Add 1/2 teaspoon salt to beans and soaking water. Bring to a boil. Reduce heat; simmer, covered, for 1 hour. , Drain, reserving cooking liquid. Combine the brown sugar, mustard, molasses, pepper and remaining salt. Stir in 2 cups reserved cooking liquid; add to beans with salt pork, onion, celery and green pepper. Spoon into 2-1/2-qt. baking dish. , Cover and bake at 325° for 2-1/2 hours or until beans reach desired thickness, stirring occasionally. Add more cooking liquid if necessary.
Nutrition Facts :
OVEN COOKED DRY BEANS
This is more a method than it is a recipe, but I tried it with navy beans and it actually works. Just think of it! Dry beans cooked in less than 2 hours (mine cooked in 90 minutes) and you don't even have to pre-soak them. I found this at a site called the Kitchn. It says in the article that you can also use a clay pot.
Provided by Okra4540
Categories Beans
Time 1h32m
Yield 5 1/2 cups, 11 serving(s)
Number Of Ingredients 3
Steps:
- Turn oven to 325 degrees.
- Put beans in a Dutch oven or large pan with a well-fitting lid.
- Add salt.
- Add water till it's about 1" over the beans.
- Cover and bake about 75 minutes.
- Stir and check to see if they're tender.
- If done, remove from oven.
- Otherwise cook for 15 minutes and check again. Continue the 15 minute intervals until they're done, adding water if they start getting dry.
- Use in your favorite bean recipe.
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