SKILLET BAKED BEANS
Get old-fashioned baked beans in a super-quick 30-minute skillet version.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- In 10-inch skillet, heat water to boiling over medium-high heat; stir in onion. Cook 3 to 4 minutes, stirring frequently, until tender.
- Stir in all remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally, until liquid is absorbed.
Nutrition Facts : Calories 230, Carbohydrate 51 g, Cholesterol 15 mg, Fiber 12 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1220 mg
FAKE BAKED BEANS WITH CRISPY BACON
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.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 11 grams, Carbohydrate 39 grams, Fat 18 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 522 milligrams, Sugar 27 grams, TransFat 0 grams
SKILLET BAKED BEANS
Canned pork and beans (called "baked beans" in the South no matter if they are straight from a can or actually baked) are loaded with all kinds of chemicals. Here is a healthier version using canned white beans. This makes great beanie-weanies using a decent hot dog like Hebrew National All Beef. They freeze well too for stashing away quick lunches! I created this recipe after my kids begged for baked beans in the middle of the summer. I couldn't bear to heat up the living area with the oven so this recipe was born!
Provided by cook from scratch
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in a skillet and mix well.
- Simmer 30-45 minutes.
- Remove bacon and onion before serving if desired.
Nutrition Facts : Calories 440.2, Fat 10.9, SaturatedFat 3.6, Cholesterol 15.4, Sodium 332.6, Carbohydrate 69.2, Fiber 10.6, Sugar 20.7, Protein 18.5
SKILLET "BAKED" BEANS
Mock baked beans that can be made on the campfire, grill or stove. Canned beans "doctored" so that they dont taste like you just opened a can!
Provided by LAURIE
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Fry bacon in large skillet until crisp.
- Remove bacon and set aside.
- Into bacon grease, saute onion and green pepper til slightly tender.
- Add all other ingredients except bacon to skillet, mixing well.
- Cook over medium heat until beans are no longer soupy, about 45 minutes, stirring occasionally.
- Right before serving crumble bacon on top.
Nutrition Facts : Calories 418.9, Fat 16.2, SaturatedFat 5.6, Cholesterol 34.8, Sodium 1155.5, Carbohydrate 58.6, Fiber 12.7, Sugar 13, Protein 15.1
CHEESY, SPICY BLACK BEAN BAKE
Whether or not you've fallen for this cheesy white-bean tomato bake, we'd like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.
Provided by Ali Slagle
Categories dinner, easy, weekday, beans, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
- Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.
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