PEACHY BACON BAKED BEANS
This is a nice tasty Southern baked bean recipe -a change of pace from the usual brown sugar baked beans. It's great for cook outs, crowd entertaining, etc... Can be made ahead and heated through or serve cold.
Provided by Jen Smallwood
Categories Other Side Dishes
Time 3h15m
Number Of Ingredients 12
Steps:
- 1. Cook bacon in a skillet over medium heat until crisp, about 5 to 7 minutes. Transfer to a paper towel-lined plate to drain.
- 2. Combine kidney beans, red beans, peaches, onion and cooked bacon in a slow cooker. In a small bowl, mix together tomato sauce, preserves, molasses, vinegar, chili powder, dried mustard and salt. Pour over bean mixture and stir well. Cook on HIGH for 3 hours.
WIENER BEAN POT
This recipe has been in my files for much more than half my lifetime, and from time to time I've tweaked it a bit!
Provided by Sydney Mike
Categories Poultry
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Cut hot dogs on a diagonal into 1 inch slices.
- Mix all ingredients together and pour into casserole dish.
- Bake uncovered for 1 hour.
Nutrition Facts : Calories 136, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.1, Sodium 659.6, Carbohydrate 31.1, Fiber 4.9, Sugar 16.3, Protein 5.8
CALICO BEAN POT
My favorite bean casserole!!! I've taken this to many potlucks & picnics, & there's never a bean left. Everyone asks for this recipe. This is from 'The Best of the Best' cookbook. I always double this recipe & use a large crock pot; I cook for the same length of time listed below.
Provided by KristinB
Categories Beans
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut bacon into small pieces& fry till crisp.
- Remove from pan.
- Cook onion until soft in bacon grease.
- Put all ingredients into 2 1/2 qt casserole.
- Bake at 350 F for 1 hour.
- If you want them a little drier, don't cover.
- I prefer mine saucier, so I cover them.
- You may also cook in your crockpot for 4-5 hours, on low.
OLD-FASHIONED BEAN POT BAKED BEANS
This recipe is a good excuse to go antique shopping for an oven-proof, lidded bean crock. You can also use a lidded Dutch Oven. Fabulous beans--a real crowd pleaser.
Provided by PainterCook
Categories Beans
Time 6h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse beans and pick them over. Put beans in a large plastic container with three times as much water as beans. Cover and refrigerate overnight.
- Drain beans. Combine beans and chopped onion in a large saucepan. Add water to cover them and heat to boiling. Cover and let simmer about 30 minutes. Drain liquid into a small bowl to reserve for sauce and for cooking.
- Measure 1/2 cup of the bean liquid into a bowl. Add the orange juice, molasses, maple syrup, ketchup, and prepared mustard. Then add the brown sugar, stirring to dissolve. Lastly, add the dry mustard and salt and combine.
- In a 2-quart bean crock or covered baking dish layer half the salt pork and all of the beans, making sure to bury the peeled, whole onion in the bottom. Pour the sauce mixture over beans and add just enough reserved bean liquid to cover them. Top with remaining salt pork.
- Bake, covered, at 300 degrees for 4 hours, checking on the hour. If beans seem too dry, add a little of the remaining bean liquid. Uncover and then bake for one hour more.
MYRON'S PEACH BAKED BEANS
I always try to make any food taste good by preparing it as simply as possible. This comes from the original idea of how barbecue was started and why it has become so popular: It's a way to cheaply and efficiently feed a lot of people some tasty food. My beans recipe is no different. I keep it simple and focus on enhancing the flavors that people have come to love and expect in baked beans. I'm not trying to fool anybody here: baked beans are a barbecue staple. And some people just don't like them at all because they tend to be sweet. In other words, I'm not trying to convert anybody with this recipe; I'm preaching to the converted. This is my take on how classic baked beans always ought to taste. Note that you have to soak your beans overnight to get them tender; some people say you don't, but I believe it's the only way to really make sure they're going to taste right. If time is an issue, you can substitute canned baked beans in this recipe; personally, I think they taste great, too.
Yield serves 8
Number Of Ingredients 8
Steps:
- Place the beans in a large nonreactive bowl, and add enough cold water to cover them by 3 to 4 inches. Cover the bowl loosely with a kitchen towel and leave the beans to soak at room temperature overnight.
- When you are ready to cook the beans, rinse them thoroughly in fresh cold water, and drain.
- Place the beans in a large pot, and add water to cover. Bring to a boil, reduce the heat, and simmer for 1 hour. Drain the beans.
- Preheat a smoker or oven to 300˚F.
- In a large bowl, combine the brown sugar, salt and pepper, mustard, maple syrup, ketchup, pie filling, and peppers. Mix well. Then add the beans and stir again. Pour the bean mixture into a large aluminum pan (for the smoker) or into a large ovenproof baking dish or Dutch oven. (You can assemble the beans to this point 1 day ahead; cover and refrigerate until you're ready to cook them.)
- Add just enough water to the pan to cover everything, and cover the pan with aluminum foil. Cook in the smoker or oven until the beans are tender, about 4 hours, checking hourly to make sure they aren't drying out (if they are, add more water to the pan). The beans are done when the top is dark brown and bubbling. If you want the top to be slightly crunchy, uncover the pan for the last 30 minutes of cooking.
- Let the beans stand for about 15 minutes, then serve.
PEACHES AND CREAM BREAKFAST RICE
Our area has been hit with crazy winter weather, and I created this to give a hint of cozy summer comfort.
Provided by thedailygourmet
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Combine water, peaches, rice, peach preserves, vanilla bean paste, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes, then release remaining pressure using the quick-release method.
- Melt coconut oil in a skillet over medium heat. Add pecans, sugar, and cinnamon. Cook and stir until pecans are toasted, 2 to 3 minutes.
- Stir pecan mixture into the rice. Divide mixture into 4 serving bowls and top each bowl with 1 tablespoon cream. Serve immediately.
Nutrition Facts : Calories 257.3 calories, Carbohydrate 34 g, Cholesterol 20.4 mg, Fat 12.8 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 5.8 g, Sodium 155.7 mg, Sugar 12.2 g
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