Comfybakedbeans Recipes

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EASY BAKED BEANS



Easy Baked Beans image

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

2 cans (28 ounces each) pork and beans
1-1/2 cups packed brown sugar
1/2 pound sliced bacon, cooked and crumbled
1 cup finely chopped onion
1 cup cola
1 cup ketchup
2 tablespoons ground mustard

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.

HOMEMADE BAKED BEANS FROM DRIED BEANS



Homemade Baked Beans from dried beans image

Classic homemade Boston-style baked beans, flavoured with molasses and cooked low and slow with bacon and onion.

Provided by Jennifer

Categories     Side Dish

Time 15h15m

Number Of Ingredients 10

1 lb. dried navy beans
1 1/2 cups onion (diced)
1/2 lb. bacon (diced)
1 1/2 tsp salt
1/4 tsp pepper
5 Tbsp molasses (Fancy (not Cooking or Blackstrap))
1 1/2 tsp dry mustard powder
3/4 cup light brown sugar
3/4 cup ketchup
1 1/2 cups boiling water

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.

Nutrition Facts : Calories 371 kcal, Carbohydrate 59 g, Protein 14 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 674 mg, Fiber 12 g, Sugar 30 g, ServingSize 1 serving

BOSTON BAKED BEANS



Boston Baked Beans image

A wonderful old-fashioned baked bean flavor. This recipe has served by family for 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.

Provided by AJRHODES3

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 5h

Yield 6

Number Of Ingredients 10

2 cups navy beans
½ pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
¼ teaspoon ground black pepper
¼ teaspoon dry mustard
½ cup ketchup
1 tablespoon Worcestershire sauce
¼ cup brown sugar

Steps:

  • Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
  • In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
  • Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

Nutrition Facts : Calories 382.2 calories, Carbohydrate 63.1 g, Cholesterol 13.6 mg, Fat 6.3 g, Fiber 17.3 g, Protein 20.7 g, SaturatedFat 1.8 g, Sodium 1320.3 mg, Sugar 19.7 g

CROCKPOT BAKED BEANS



Crockpot Baked Beans image

These easy Baked Beans are a delicious addition to BBQs, potlucks, picnics, and game day celebrations! Made from scratch, this thick and hearty baked beans recipe can be served hot or cold - your choice!

Provided by Trish - Mom On Timeout

Categories     Side Dish

Number Of Ingredients 10

16 oz dried navy beans (any small white bean will work)
1 med onion (diced)
1/2 cup dark brown sugar (firmly packed)
1/3 cup molasses
1/4 cup apple cider vinegar
2 tsp dry mustard
5 cups water
1/4 to 1/2 tsp freshly ground black pepper
salt and pepper (to taste)
1/2 lb bacon (cooked, drained, and cut into small pieces or crumbled - OPTIONAL)

Steps:

  • Rinse and pick through beans thoroughly. (You want to pick out any bad beans that are cracked, darker then the rest, has holes or is shriveled. Also keep an eye out for small rocks - I rarely see these but I know it can happen.)
  • Combine beans, onion, dark brown sugar, molasses, apple cider vinegar, mustard, water, and black pepper in a 6 quart slow cooker. (Bacon gets added here if you are using.)
  • Stir just until ingredients are combined. Cover and cook on low until the beans are tender, about 12 hours.
  • Stir in salt to taste and additional pepper if desired. Start with half a teaspoon and go from there.
  • Turn slow cooker to warm until ready to serve.

Nutrition Facts : Calories 196 kcal, Carbohydrate 40 g, Protein 9 g, Fat 1 g, SaturatedFat 1 g, Sodium 14 mg, Fiber 9 g, Sugar 18 g, ServingSize 1 serving

BAKED BEANS WITH BACON



Baked Beans with Bacon image

Full flavored and super easy, these Baked Beans with Bacon are so delicious that you'll want to serve them with every meal all year long! They only take a few ingredients, but are always a hit.

Provided by Deborah Harroun

Categories     Side Dish

Time 1h15m

Number Of Ingredients 8

1 pound bacon
1 large yellow onion, finely diced
4 (14-ounces each) cans Pork and Beans
1/2 cup dark molasses
1/4 cup light brown sugar
1/4 cup ketchup
2 tablespoons prepared yellow mustard
2 teaspoons Worcestershire sauce

Steps:

  • Preheat the oven to 350ºF.
  • Dice the bacon, then add to a large skillet over medium-high heat. Cook until crisp. Remove from the pan using a slotted spoon to a plate lined with paper towels.
  • Add the onions to the pan with the bacon drippings and saute until translucent and soft.
  • In a large bowl, combine the beans, molasses, brown sugar, ketchup, mustard and Worcestershire sauce. Stir in the cooked onions and the bacon.
  • Pour the beans into a 3-quart baking dish. Bake, uncovered, for 45 minutes, or until heated through and bubbling.

Nutrition Facts : ServingSize 1/10 of recipe, Calories 456 calories, Sugar 20 g, Sodium 1482 mg, Fat 17 g, SaturatedFat 6 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 52 g, Fiber 9 g, Protein 24 g, Cholesterol 50 mg

HOMEMADE QUEBEC MAPLE BAKED BEANS



Homemade Quebec Maple Baked Beans image

Homemade baked beans can be enjoyed at breakfast, lunch or supper -throughout the year. This recipe for Quebec maple baked beans is truly that versatile. Also provided are cooking guidelines so that these baked beans can easily be made in your slow-cooker or oven. Make a batch of these great-tasting baked beans today!

Provided by Maria Vannelli RD

Categories     Main or Brunch

Time 8h10m

Number Of Ingredients 11

1 pound dry beans (navy, great Northern...) (2-1/3 cups)
water for soaking and precooking
1 medium onion
¼ cup pure maple syrup
⅓ cup brown sugar
2 tablespoons unsulfured molasses
2 tablespoons tomato paste (in a pinch I have substituted with ketchup)
2 teaspoons dry mustard
3 cups water (for cooking)
1 teaspoon salt
pepper to taste

Steps:

  • Rinse and sort the beans; remove any pebbles or debris.
  • Place the beans in a large bowl.
  • Fill with water to submerge the beans with at least two inches of water.
  • Soak overnight (8-12 hours).
  • The next day, transfer the drained and rinsed beans again to a large pot.
  • Re-fill with water and bring to a boil.
  • Turn down the heat and simmer for about 45 minutes.
  • Remove from heat and rinse again.
  • Transfer the rinsed precooked beans to your slow cooker.
  • Add the rest of the ingredients, stir together and place the whole onion in the center.
  • Cover and cook on low heat for 6 to 8 hours or until the beans are tender. If the mixture appears dry, you can add some water.
  • Preheat oven to 225°F.
  • Once again, transfer the precooked beans to your dutch oven or a large oven-proof pot.
  • Add the rest of the ingredients, cover and cook for approximately 6 hours.
  • Remove the lid for the last 30 minutes or so to obtain a nice golden color. As with the slow cooker method, if the beans appear dry, add a little water.

Nutrition Facts : ServingSize 0.5 cup, Calories 263 kcal, Carbohydrate 58 g, Protein 8 g, Sodium 525 mg, Fiber 10 g, Sugar 31 g

COMFY BAKED BEANS



Comfy Baked Beans image

These are the best baked beans I've ever eaten! It is one of those meals that make you look forward to winter. I use crushed tomatoes to make them, but if you can't get crushed tomatoes in a can, use whole or diced tomatoes and mash them before adding them to the recipe. This recipe comes from Canadian Living magazine.

Provided by Irmgard

Categories     Beans

Time 6h

Yield 10 cups, 6-8 serving(s)

Number Of Ingredients 10

3 cups white pea beans
1/4 lb thick slab bacon
1 (28 ounce) can crushed tomatoes
2 cups chopped onions
3/4 cup ketchup
3/4 cup molasses
1/3 cup packed brown sugar
1 tablespoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Rinse beans and sort, discarding any blemished ones and any grit.
  • In a large Dutch oven or stockpot, cover the beans with 3 times their volume of water.
  • Bring to a boil; boil gently for 2 minutes.
  • Remove from heat; cover and let stand for 1 hour.
  • Drain, discarding liquid.
  • Return soaked beans to the pot along with 3 times their volume of fresh water.
  • Bring to a boil; reduce heat and simmer, covered, for 30 to 45 minutes or until tender.
  • Drain, reserving 2 cups of the cooking liquid.
  • Meanwhile, dice the bacon and set aside.
  • In a bean pot or 16-cup casserole, combine the beans, reserved cooking liquid, bacon, tomatoes, onions, ketchup, molasses, sugar, mustard, salt and pepper.
  • Bake, covered, in a 300 degree F.
  • oven for 2-1/2 hours.
  • Uncover and bake for 1 to 1-1/2 hours longer or until the sauce is thickened and coats the beans well.

Nutrition Facts : Calories 476.4, Fat 10, SaturatedFat 3.1, Cholesterol 12.9, Sodium 1204.2, Carbohydrate 88.5, Fiber 12.3, Sugar 49.2, Protein 12.7

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