Fabulousfourbeanbake Recipes

WORLD'S BEST BAKED BEANS

Steps:

• Fry up the bacon and crumble in pieces. Cut up the green pepper and onion and cook in the bacon grease until soft. Combine all ingredients together. Let simmer in pan on low for at least an hour.
• Preheat oven to 350 degrees. Fry up the bacon and crumble in pieces. Remove the bacon with a slotted spoon and discard some grease. Add the green pepper and onion and fry until tender.
• Combine bacon, green pepper, and onion, pork and beans, ketchup, brown sugar, and Worcestershire sauce in a 9x13 inch pan. Bake covered for 1 hour. You can also simmer in a large pot on the stove for 1 hour.

OLD FASHIONED BAKED BEANS

Steps:

• 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, mustard, 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.

4-BEAN BAKED BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place kidney beans, butter beans, lima beans, and pork and beans in a 2-quart casserole dish.
• Heat a saucepan over medium heat; cook and stir bacon, onion, and garlic until bacon is browned, about 10 minutes. Pour off excess fat.
• Whisk brown sugar, ketchup, vinegar, molasses, and mustard into bacon mixture; simmer until cooked through, about 20 minutes. Pour sauce over beans in the casserole dish.
• Bake in the preheated oven until bubbling, 1 hour 15 minutes.

FABULOUS FOUR BEAN BAKE

Steps:

• Preheat oven to 325 degrees.
• Brown bacon in a large stockpot until crisp.
• Drain on paper towels reserving 3-4 tablespoons drippings.
• Saute onions in bacon fat until softened and translucent.
• Add brown sugar and vinegar.
• Bring to a boil and simmer for 5 minutes.
• Add garlic and beans.
• Bring back to a boil.
• Transfer to a baking dish and bake for 1 1/4 hours covered.
• Add bacon bits to top and bake for an additional 5 minutes.