OLD-FASHIONED BAKED BEANS
These hearty beans are a super side dish for a casual meal. The ingredients blend perfectly for a wonderful from-scratch taste. The old-fashioned flavor will have people standing in line for more. -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 4h50m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan or Dutch oven, bring beans, salt and 2 qt. water to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Drain, reserving liquid. In a greased 2-1/2 qt. baking dish, combine beans, 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper. Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired thickness, stirring occasionally. Add more of the reserved cooking liquid if needed.
Nutrition Facts : Calories 154 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 269mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 7g fiber), Protein 7g protein.
SUPER BAKED BEANS
I got this recipe from one of my Better Homes & Garden cook books. My family loved it the first time I made it. I just estimated the prep time. Try it.
Provided by Nimz_
Categories Beans
Time 4h15m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Rinse beans.
- In a 4 1/2 quart Dutch oven combine beans and 8 cups cold water.
- Bring to boiling, reduce heat, simmer for 2 minutes.
- Remove from heat, cover and let stand for 1 hour.
- (Or, skip bioling the water and soak beans overnight in a covered pan.) Drain and rinse beans.
- In the same pan combine beans and 8 cups fresh water.
- Bring to a boil, reduce heat.
- Cover and simmer about 1 1/4 hours or till tender, stirring occasionally.
- Drain beans, reserving liquid.
- In a 2 1/2 quart casserole or bean pot combine the beans, bacon and onion.
- Stir in 1 cup of the reserved bean liquid, the molasses or maple syrup, brown sugar, dry mustard, salt, and pepper.
- Bake, covered, in a 300 degree oven about 2 1/2 hours or to desired consistency, stirring occasionally.
- If necessary, add additional reserved bean liquid.
Nutrition Facts : Calories 193.5, Fat 5.5, SaturatedFat 1.7, Cholesterol 7.7, Sodium 327.2, Carbohydrate 31.6, Fiber 5, Sugar 15.5, Protein 5.3
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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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