BAKED BEANS FROM SCRATCH
Navy beans, molasses, and maple syrup combine to make this classic dish at home.
Provided by wkndyummychef
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 15h30m
Yield 10
Number Of Ingredients 11
Steps:
- Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
- Place the beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour.
- Preheat an oven to 375 degrees F (190 degrees C). Stir the ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside.
- Once the beans have simmered for 1 hour, drain, and reserve the cooking liquid. Pour the beans into a 1 1/2 quart casserole dish and stir in the chopped onion and the molasses sauce. Stir in enough of the reserved cooking liquid so the sauce covers the beans by 1/4 inch.
- Cover, and bake in the preheated oven for 10 minutes, then reduce the heat to 200 degrees F (95 degrees C), and cook 6 hours longer. Stir the beans after they have cooked for 3 hours. Once the beans are tender and the sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.
Nutrition Facts : Calories 121.8 calories, Carbohydrate 25.9 g, Fat 0.4 g, Fiber 5.2 g, Protein 4.8 g, Sodium 196.1 mg, Sugar 12.1 g
ROCKIN' LEAN BEAN CASSEROLE
Steps:
- Preheat the oven to 325 degrees F.
- Make sure the green beans are thoroughly drained and completely dry-use a towel, if needed. Then place half of the green beans in a casserole dish (a 2- to 3-quart rectangular one works best). Pour 1 can of the soup evenly on top of the layer of green beans. Place half of the sliced water chestnuts over the soup layer. Cover with the remaining green beans and then top with the remaining can of soup. Evenly top with the remaining water chestnuts. Place the dish in the oven and cook for 45 minutes. Top with crushed soy crisps, and return the dish to the oven until chips turn golden brown, another 10 minutes or so. Enjoy!
Nutrition Facts : Calories 100, Fat 2.5 grams, Sodium 436 milligrams, Carbohydrate 16 grams, Fiber 3.5 grams, Protein 3 grams, Sugar 4 grams
BAKED BEANS
A very quick and easy recipe. I have made it on several occations and they went over big time. A very complimentary dish to serve with BBQ.
Provided by PACE6634
Categories Lunch/Snacks
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F (190°C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside in a large bowl. Cook the onion and garlic in the reserved drippings until onion is tender; drain excess grease and transfer to the bowl with the bacon.
- To the bacon and onions add pinto beans, northern beans, baked beans, kidney beans and garbanzo beans. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a 9x12 inch casserole dish.
- Cover and bake in preheated oven for 1 hour.
Nutrition Facts : Calories 346.6, Fat 6.3, SaturatedFat 1.9, Cholesterol 7.7, Sodium 536.4, Carbohydrate 61.5, Fiber 11.6, Sugar 20.1, Protein 14.4
RYAN'S FAVORITE BEANS
My 17 year old has always loved this recipe, so it's been a mainstay in my family for many years. A great summer potluck dish.
Provided by Valerie Brunmeier
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 1h30m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a Dutch oven. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. Place the ground beef and onion in the Dutch oven. Cook until beef is evenly brown and onion is tender.
- Return bacon to the Dutch oven. Mix in the drained pork and beans, pork and beans with liquid, kidney beans, and lima beans. Stir in the barbeque sauce, brown sugar, vinegar, and liquid smoke. Season with salt and pepper.
- Cover Dutch oven, and bake 1 hour in the preheated oven.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 38.5 g, Cholesterol 23 mg, Fat 5.7 g, Fiber 8.7 g, Protein 12.8 g, SaturatedFat 2 g, Sodium 930.2 mg, Sugar 8.8 g
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OLD FASHIONED BAKED BEANS - THE DARING GOURMET
From daringgourmet.com
5/5 (58)Total Time 12 hrs 15 minsCategory Side DishCalories 537 per serving
- Place the dried beans in a pot of water covered by a few inches of water and let soak overnight. Drain the beans, place them back in the pot with fresh water and bring to a boil. Simmer for one hour, then drain, reserving the liquid. See NOTE.
- In a Dutch oven or other oven-proof pot fry the bacon until crispy then add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.Stir in the tomato sauce, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, salt, pepper and bay leaf.Add 1 1/2 cups of the reserved bean water and the beans.Bring everything to a simmer for a minute or two to heat it up. In the meantime preheat the oven to 325 degrees F.
- Transfer the Dutch oven with the lid on to the middle rack of the oven. Bake for 2 to 3 hours or until the beans are tender and the sauce has thickened, removing the lid during the last 20-30 minutes to help the sauce thicken. NOTE: If at any point during the cooking process too much liquid evaporates and the beans get dry, add a little more of the reserved bean water. The beans themselves can vary from batch to batch and you may end up either needing to add more liquid if the beans are too dry or you may need to bake the beans longer with the lid off if there is too much liquid. Adjust as needed.Add more salt the pepper to taste.Serve immediately or let cool completely and refrigerate until ready to serve. Can be reheated on the stovetop or in the microwave.
- SLOW COOKER METHOD: Follow steps 1 and 2 and then pour everything into the slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours or until the beans are tender. Open the lid for the last 30 minutes or longer until the sauce has thickened. If the beans are too thick at any point and too much liquid has evaporated, stir in a little extra water.
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