MAUREEN'S BAKED BEANS
Wonderful mixture of beans, slowly cooked and really tasty. Maureen had a Labor Day picnic for our block every year and always made these beans. Everyone always looked forward to having this sidedish with dinner.
Provided by Christine Paavola
Categories Side Dish Beans and Peas Baked Bean Recipes
Yield 20
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- In a small roaster or Dutch oven, mix together the green beans, wax beans, butter beans, kidney beans, and baked beans. Mix in the dry mustard, brown sugar, chili powder, Worcestershire sauce, tomato sauce, and tomato soup.
- Heat a large skillet over medium-high heat. Brown the pork sausage, crumble, and drain the excess fat from the pan. Saute the onion and garlic with the pork until tender, about 5 minutes. Stir the pork mixture into the bean mixture.
- Bake, covered, for 3 to 5 hours in the preheated oven, removing the lid for the final 45 minutes.
Nutrition Facts : Calories 215.6 calories, Carbohydrate 25.1 g, Cholesterol 17 mg, Fat 10.1 g, Fiber 4.2 g, Protein 7.2 g, SaturatedFat 3.5 g, Sodium 680.8 mg, Sugar 13.2 g
EASY BAKED BEANS
My family enjoys this easy baked beans recipe with cornbread, but it also rounds out any cookout. Canned pork and beans make meal prep quick. -Phyllis Schmalz, Kansas City, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 12 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 293 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 793mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 7g fiber), Protein 9g protein.
PATIO BEANS
Steps:
- Mix all ingredients except parmesan cheese.
- Sprinkle top with parmesan cheese.
- Bake at 350 degrees F for 45 minutes. Serve hot.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CALICO BEAN CASSEROLE
Kidney beans, baked beans and butter beans are combined with ground beef, bacon and onion and baked. It's thick, hearty, and pretty tasty too! This can also be done in a slow cooker.
Provided by Dee Dee
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium heat, fry the ground beef, bacon and onion together until ground beef is no longer pink. Drain fat.
- In a large mixing bowl, combine the kidney beans, baked beans with pork and butter beans. Stir in the ketchup, white vinegar, dry mustard, brown sugar and cook beef mixture. Mix thoroughly, adding salt and pepper to taste.
- Pour the bean and meat mixture into a 9x13 inch baking dish. Bake in preheated oven for 30 to 40 minutes.
Nutrition Facts : Calories 617.1 calories, Carbohydrate 69.2 g, Cholesterol 74.9 mg, Fat 26.1 g, Fiber 10 g, Protein 27.6 g, SaturatedFat 9.5 g, Sodium 1089.1 mg, Sugar 38.8 g
MEATY CALICO BEANS
Make and share this Meaty Calico Beans recipe from Food.com.
Provided by Charlotte J
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Brown beef and bacon; drain.
- Add onion cook until transparent.
- Add the rest of the ingredients and heat.
- Simmer 10 minutes and serve.
Nutrition Facts : Calories 559.3, Fat 22.5, SaturatedFat 7.8, Cholesterol 57.8, Sodium 1354.3, Carbohydrate 68.8, Fiber 7.3, Sugar 41.1, Protein 22
"BEST EVER" GREEN BEANS AND NEW POTATOES
This simple, delicious recipe dates back generations in my family...we always get half-runner beans for this recipe and we can find them at our local produce store around Memorial Day (they are shipped in but first taste of the season is still OH SO GOOD!!! You can tweak the recipe according to your tastes by making it sweeter...
Provided by Mary Kay Nugent
Categories Vegetables
Time 2h10m
Number Of Ingredients 7
Steps:
- 1. Half runners have the very distinct feature of a string that runs down both sides of the bean...i find it easiest to snap off one end of the bean and pull the string down then snap the other end and remove the string on the other side....This will help you remove most of the strings but you will never get them all so don't get frustrated...small price to pay for the end result! So, step one is to snap off the ends and remove the string and break the beans into halves, or thirds...then put them in your kitchen sink and run water over them to wash them off
- 2. Dice up your onion and remove the skin off of a 1-2 lb chunk of jowl bacon...salt pork can also be used but I prefer the jowl bacon...slice the jowl in about 1/4 in. slices...put your bacon grease or lard in a large stock pot on med. hi heat, add your jowl bacon and let it get kinda brown on the edges and fry up a little bit...add diced onion at this point as well...Saute onion for about 5 min.
- 3. Put all of your beans into the stock pot, add water just up to the top of the beans (do not cover completely), add salt & pepper (I use about an 1/8 of a cup each of the salt and pepper for optimum flavor but you can adjust according to your dietary allowances and taste. Cover and bring to a hard boil then turn heat down and just cook with a steady light boil on about medium for approximately an hour.
- 4. While the beans are cooking boil your potatoes. Tiny potatoes are rare at the grocery store though the earliest new potatoes at the farmers market can be just this small. I would pick out the smallest red-skinned potatoes available, of similar size so they cook evenly. Cook them whole,(you can peel them if you want, but it can be tedious with potatoes of a very small size) then cut into halves or quarters when tossing with the butter. In a large sauce pan boil till fork tender....drain and add the stick of butter to the potatoes...when melted and your beans are done dump the potatoes (with butter) over into the bean pot and stir...Adjust seasonings and Enjoy!!
PORK AND PINTO BEANS
"I first tasted this dish at an office potluck, and now I serve it often when company comes," says Darlene Brenden, a Salem, Oregon field editor. "I set out an array of toppings and let everyone fix their own taco salad."
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Sort beans and rinse with cold water. Soak beans according to the package directions., Drain and rinse beans, discarding liquid. Place roast in a 5-qt. slow cooker. In a bowl, combine the beans, tomatoes, carrots, celery, water, chiles, chili powder, garlic, cumin, oregano and pepper. Pour over roast. Cover and cook on high 3 hours. Reduce heat to low; cook until beans are tender, 5 hours longer., Remove meat, shred with 2 forks and return to slow cooker. With a slotted spoon, serve meat mixture over corn chips or in tortillas with toppings as desired.
Nutrition Facts : Calories 366 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 290mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 10g fiber), Protein 37g protein.
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