Baked Beans And Knockwurst Recipes

LAZY DAY CROCK POT BAKED BEANS RECIPE

Steps:

• Spray the inside of your crock pot casserole dish with non-stick cooking spray.
• In a mixing bowl, combine the pork and beans, the bbq sauce, brown sugar, jalapeños and diced onions. Mix well.
• Chop half the bacon into pieces. I like to fry the bacon slightly before adding it in. Fold in the chopped bacon.
• Pour the mixture into the crock pot casserole dish.
• Place the whole slices of bacon on the top of the pork and beans.
• Place lid on top and cook on high for 2 hours or low for 4 hours.
• Allow to sit for 15 minutes slightly uncovered and serve. (the longer it sits the thicker the beans get)

HOMEMADE BAKED BEANS FROM DRIED BEANS

Steps:

• Soak beans in a large bowl over-night, covering with about 2 inches of cold water.
• In the morning, drain soaked beans and place in a large pot. Cover with several inches of water and bring just to a boil, then immediately reduce heat to somewhere between medium and medium-low or whatever level maintains a gentle simmer. Cook beans for 50-60 minutes, or until beans are tender (but not mushy). Taste test to be sure they are tender before you stop cooking. Drain beans and rinse under cold water to stop the cooking process.
• Preheat oven to 275F. Start 1 1/2 cups water to boil.
• In a large oven-safe casserole dish with a lid (or alternately, to be covered with aluminum foil), scatter 1/2 of the onion and 1/2 of the bacon over the bottom of the dish. Add 1/2 of the cooked beans. Scatter the remaining onion and bacon, then top with the remaining cooked beans.
• In a 4-cup measuring cup or similar sized bowl, stir together the sauce ingredients well. Add 1 1/2 cups of boiling water and stir. Pour over beans and mix gently with a fork. If necessary, add a bit more hot water so that the liquid just barely covers the beans. Cover the pot with a lid or doubled up aluminum foil and place in preheated 275F oven.
• Beans will cook in the oven for a total of 6 hours, but should be checked at intervals to ensure there is enough liquid in the pot.
• Cook beans for 4 hours, then remove from oven and gently stir with a fork. There should still be enough liquid in the pot to just barely cover the beans, but if not, add more as needed.
• Return pot to the oven, covered, checking beans every 30 minutes for the last 2 hours of cooking, first stirring, then adding a bit more water to the pot, if needed. You want to have some puddles of liquid showing on the top of the beans, but you don't want to add too much water to the pot.
• After 6 hours of cooking, remove from oven and stir gently with a fork. Let stand, uncovered for 5 minutes or covered for 10-15 minutes before serving.

BRATWURST, SAUERKRAUT AND BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cook bratwurst in a skillet over medium-high heat just until nicely browned on the outside.
• Spread sauerkraut in the bottom of a 9x11 casserole dish, leaving a 2 inch margin at the edges. Sprinkle celery salt and brown sugar over the sauerkraut. Place the sausages on top. Pour the beans around the outer edge of the sauerkraut. Cover the dish with a lid or aluminum foil.
• Bake for about 45 minutes in the preheated oven, until bratwurst links are cooked through.

THE BEST BAKED BEANS EVER

Steps:

• Adjust oven rack to lower-middle position and heat oven to 325 degrees.
• Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels.
• Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes.
• Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).
• Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

BAKED BEANS AND KNOCKWURST

Steps:

• Preheat the oven to 325 degrees F.
• Heat the oil in pan over medium heat, then add the bacon and cook to render the fat, but remove before crisp, 2 to 3 minutes. Place the rendered bacon on paper towels or a kitchen towel to drain.
• Add the garlic and onions to the same pan and stir. Cook to soften, 4 to 5 minutes, then add the tomato sauce, stock, sugar, Worcestershire, mustard and vinegar. Season with black pepper and bring to a simmer. Add the beans and stir, then transfer to a casserole dish and arrange the bacon on top. Bake the beans for 2 hours.
• Preheat the griddle. Halve the knockwurst and butterfly the pieces by cutting across but not all the way through. You will end up with 12 split, halved dogs. Grill to crisp on both sides. Arrange the knockwurst in the casserole dish.
• Cool, cover and store for a make-ahead meal. Reheat in a moderate oven. Garnish with scallions and sever with extra mustard.
• Soak the beans in water overnight. Rinse and pick through beans for stones or imperfect beans. Place in a pot and cover with fresh water, then add the bay leaf and bring to a boil. Season with salt, and cook beans at rapid simmer until tender, 35 to 40 minutes. Drain and reserve.

KNOCKS AND BEANS SUPREME

Steps:

• Simmer sausages in shallow boiling water to heat through, drain and wipe out, return to stove.
• While the sausages simmer, slice the bacon into 1/2-inch wide batons. Add a drizzle of olive oil to the pan and heat over medium-high heat. Thick cut the knocks on an angle and add them to the skillet and sear at the edges, remove the sausages and add the bacon and render until almost crisp but not-quite. Remove the bacon from the skillet to paper towel to cool but reserve the drippings.
• In a casserole dish, stir together the beans, garlic, and shallots and season with lots of coarse black pepper. Smooth out in the dish and wipe down the sides of the dish. Nestle the chunks of knocks into the beans, arranging them all around the casserole and allowing them to peek up and out a bit. Dot the beans with thick Worcestershire sauce. Scatter the chiles and scallions and herbs over top of the casserole. Scatter the bacon over top and using a pastry brush, dot with some of the drippings. Cover and store for a make-ahead meal.
• Preheat the oven to 375 degrees F.
• Bake the casserole in a hot oven on a baking sheet liner until the top surface is crispy in spots and bubbly all over.
• Slice the brown bread into 1-inch thick slices. On a heated griddle, melt 2 tablespoons butter and toast brown bread until slightly browned and crispy, flip the bread , and repeat.