Not Just Another Baked Bean 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.

EASY BAKED BEANS

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.

4-CAN BAKED BEANS

Steps:

• 1. Preheat oven to 350. Spray a 2-quart casserole dish with cooking spray. In a large bowl, mix all ingredients. Pour into casserole dish. Bake 1 hour or until thoroughly heated and flavors are blended.

HOMEMADE BAKED BEANS FROM DRIED BEANS

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.

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.

CROCKPOT BAKED BEANS

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.

BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F. Coat a 2 quart baking dish with cooking spray.
• Cook the bacon in a skillet over medium heat until partially done. Remove the bacon from the pan.
• Pour some of the bacon fat out of the pan, leaving about 1 tablespoon of fat in the pan.
• Add the onions to the pan and cook for 3-5 minutes or until translucent. Season the onions with salt and pepper to taste.
• Add the beans, mustard, brown sugar, molasses, ketchup and apple cider vinegar to the pan. Stir to combine.
• Pour the bean mixture into the prepared dish. Layer the pieces of bacon over the top.
• Bake for 2 hours or until bean mixture has thickened and bacon is browned. Stir to combine.
• Sprinkle with parsley, then serve immediately.

7UP BAKED BEANS

Steps:

• 1. Combine all ingredients, mixing well
• 2. Spoon into a shallow, greased 2-quart baking dish. Bake at 325 degrees for 1-1/2 hours.

NOT JUST ANOTHER BAKED BEAN RECIPE

Steps:

• Preheat oven to 325°F.
• In a small saucepan, combine coffee, cider vinegar, water, butter, molasses, maple syrup, dry mustard, garlic, salt, cayenne pepper, liquid smoke, black pepper, thyme, and rosemary.
• Bring this sauce to a slow boil and gently simmer for 15 minutes.
• Remove from heat and stir in brandy and Kahlua.
• Taste and adjust seasonings or sugar to your taste preference if necessary.
• Place beans in a glass casserole dish and top with sauce, combine well then top with the sliced onions.
• Bake uncovered in a preheated oven for 4 - 8 hours or until desired tenderness is achieved. If you find that the bean are runny then keep in the oven longer, making sure to watch that they don't burn or that the liquid doesn't completed dry out.
• Please add a little water if they start to get dry.