Just Peachy Bean Pot Recipes

CALICO BEAN POT

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.

PEACHY BACON BAKED BEANS

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.

BIG BEAN POT

Steps:

• Heat oven to 350°F. In Dutch oven or large saucepan over medium heat, cook and stir bacon and onions until bacon is crisp and onions are tender. Drain. Stir in remaining ingredients.
• Bake uncovered 60 to 70 minutes or until hot and bubbly.

BEAN POT STEW

Steps:

• 1. Mix all ingredients in a bean pot or casserole dish. Fill 2/3 full of water.
• 2. Add 2 sliced carrots, 3 diced potatoes, and one diced celery.
• 3. Cover and bake at 275-300 for 3 hours.

GOOD LUCK BEAN SOUP IN A JAR

Steps:

• Use 2 (1 pint) clamp top jars. In each jar, layer 1/4 cup of each type bean.
• Seal lid and attach cooking instructions.
• INSTRUCTIONS:.
• Rinse beans, place in large bowl, add one to 2 tsp of salt and cover with water.
• Let stand overnight.
• Drain beans, place in a large kettle, add 2 quarts of water, one cup chopped ham and one chopped onion.
• Simmer for 1 1/2 to 2 hours; add one chopped green pepper and 3 tbls lemon juice or one tsp lemon pepper.
• Makes 4 servings.

WIENER BEAN POT

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.

OLD-FASHIONED BEAN POT BAKED BEANS

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.

SAVOURY BEAN POT

Steps:

• Fry the stock cubes, onions, apples and carrots for 5 mins in a non-stick pan.
• Mix the water with the other ingredients apart from the beans and add to the pan, stir well and simmer for 2 minutes.
• Add the beans and continue to simmer for 30 mins, adding water as necessary.
• Serve with rice, salad and crusty bread.

BEEF AND BEAN POT

Steps:

• Preheat oven to 375 degrees.
• In a large skillet over medium high heat, saute the ground beef, onion and bacon for 5 to 10 minutes, or until the meat is browned and the onion is translucent; drain excess fat.
• In a 3 quart casserole dish combine the vinegar mustard ketchup brown sugar green bell pepper kidney beans chili beans pork and beans and the meat mixture.
• Stir together until well blended.
• Bake at 375 degrees for 45 to 50 minutes, remove from oven and top with cheese and crushed corn chips.