Down East Baked Beans Recipes

DOWN HOME BAKED BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl combine beans, chili sauce, onion, brown sugar and bacon. Pour into a 9x13 inch casserole dish.
• Bake in preheated oven for 45 minutes to 1 hour.

DOWN-EAST BAKED BEANS

Steps:

• Put beans in a large pot with enough water to cover by about 2 inches. Bring to a simmer over medium-high heat. Reduce heat to a medium and simmer uncovered for 15 minutes. Drain beans, reserving cooking liquid, then transfer beans to a 2-quart bean pot or Dutch oven.
• Preheat oven to 250 degrees. Place salt pork in a small pot, add water to cover, then bring to a boil over high heat. Drain pork and add to beans. In a small bowl, dissolve mustard in 1 teaspoon warm water. Add dissolved mustard, molasses, and rum to beans. Season with salt and pepper, and mix gently but thoroughly.
• Heat reserved cooking liquid in a medium sauce-pan over medium heat. Pour enough of the liquid (about 3 cups) into bean pot so that beans are moist but not floating. Reserve remaining cooking liquid. Cover pot and bake, checking occasionally to ensure that beans are not drying out, adding reserved cooking liquid as needed. Cook until beans are soft, about 5 hours.
• Remove cover, gently stir beans, and return to oven. Bake uncovered until cooking liquid thickens into a sauce. Season to taste with salt and pepper, and serve with brown bread if you like.

VEGAN BAKED BEANS

Steps:

• Preheat the oven to 325 degrees F.
• Place the dried mushrooms in a medium bowl and cover with 2 cups boiling water, make sure each mushroom is submerged. Let steep for 10 minutes. Strain through a fine-mesh strainer, reserving the liquid. Roughly chop the steeped mushrooms and set aside.
• Heat the olive oil in an ovenproof heavy-bottomed pot or Dutch oven over medium-high heat. Add the onions, bell peppers and chopped mushrooms and cook, stirring often, until the vegetables are slightly softened, 3 to 4 minutes. Reduce the heat to medium and add the garlic, chili powder, smoked paprika and cayenne and cook, stirring, until fragrant, about 1 minute.
• Add the tomato puree, bourbon, molasses, brown sugar, Worcestershire sauce, mustard, 2 teaspoons salt and 1/4 teaspoon pepper, bring to a simmer and cook to combine, about 3 minutes. Add the beans, vegetable broth and reserved mushroom liquid. Raise the heat to high, bring to a boil and cook for 10 minutes. Cover the pot, transfer to the oven and bake until the beans are tender, about 3 hours.
• Uncover and increase the oven temperature to 350 degrees F. Bake until the sauce thickens and the beans on top begin to brown, about 30 minutes.

MARITIME BAKED BEANS

Steps:

• Cover beans with water, let soak overnight.
• Drain.
• Place beans in pot on stove, cover with water and simmer until skins split (approximately 30 minutes).
• Save water.
• Put beans, water and all the other ingredients listed into oven safe casserole or bean crock and bake at 325oF until beans are tender and have turned a deep brown (at least 3 hours).
• Stir occasionally.
• I use yellow eye beans, Jacob's cattle beans or navy beans in this recipe.