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.
OLD FASHIONED BAKED BEANS
Comfort food at its finest! This has been a staple in Nova Scotia homes for generations. Serve with brown bread and butter, and a good cup of tea! Prep time includes soaking the beans overnight.
Provided by cuisinebymae
Categories One Dish Meal
Time 18h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Soak beans overnight, well covered with cold water.
- Pour off soaking water and pick over beans to remove any bad ones, or debris.
- Put beans in a pot.
- Cover with fresh cold water and add 1 tsp. baking soda.
- Bring to a boil and cook until skins of beans crack when you take one out on a spoon and blow on it.
- Cut onion in quarters and put in bottom of a bean crock or large casserole.
- Add the partially cooked beans.
- Put cut up salt pork on top.
- (Some people use the salt pork fat. I don't like fat, so I prefer to use the salt pork meat.) Combine brown sugar, molasses, mustard and salt with 1 1/2 cups boiling water.
- Pour over the beans.
- Add more boiling water, if needed, to come just to the top of the beans.
- Also, if needed during baking tme, add more boiling water.
- Bake, covered, at 300 degrees F for 6 hours, or until beans are tender.
OLD FASHIONED BAKED BEANS
Deliciously thick, sweet, smoky and savory, these from-scratch Old Fashioned Baked Beans are sure to be a hit at your next BBQ, picnic, potluck or family dinner!
Provided by Kimberly Killebrew
Categories Side Dish
Time 12h15m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 537 kcal, Carbohydrate 78 g, Protein 22 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 1196 mg, Fiber 19 g, Sugar 33 g, ServingSize 1 serving
OLD FASHIONED FRENCH CANADIAN BAKED BEANS
This was a staple for me growing up in Quebec and brings back many happy memories. A perfect winter comfort food!!! I have tweaked an original recipe and wanted to share it with you. Great at breakfast with fried egg and sausage. A hearty meal with crusty bread and salad. It takes some time but well worth the wait -- I hope you enjoy them. Special note: some people prefer using salt pork when preparing baked beans - I use sliced bacon instead.
Provided by Sues Kitchen
Categories One Dish Meal
Time 17h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cover beans with water and soak overnight.
- Rinse beans then bring to a boil in approximately 1 quart of water, bay leaf and garlic - simmer for 30 minutes.
- Turn off heat and let beans stand for approximately 1 1/2 hours until soft. Drain and reserve the bean liquid. Discard bay leaf and garlic.
- Mix together remaining ingredients (excluding beans and bacon).
- Add beans to bean pot (or any covered dish).
- Stir in molasses mixture to beans. Top off with some of the reserved bean liquid.
- Arrange bacon on top.
- Cover and bake at 300 degrees for 7 hours. For the final hour of cooking, remove cover to let bean brown up nicely.
- Note: check occasionally and keep beans covered with reserved bean liquid during cooking.
Nutrition Facts : Calories 243.3, Fat 0.8, SaturatedFat 0.1, Sodium 1353.1, Carbohydrate 54.3, Fiber 8.4, Sugar 28.7, Protein 7.2
BOSTON BAKED BEANS
A wonderful old-fashioned baked bean flavor. This recipe has served by family for 29 years and originally came from my mother-in-law. It tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.
Provided by AJRHODES3
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 5h
Yield 6
Number Of Ingredients 10
Steps:
- Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
- In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
- Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
Nutrition Facts : Calories 382.2 calories, Carbohydrate 63.1 g, Cholesterol 13.6 mg, Fat 6.3 g, Fiber 17.3 g, Protein 20.7 g, SaturatedFat 1.8 g, Sodium 1320.3 mg, Sugar 19.7 g
OLD-FASHIONED BAKED BEANS
These hearty beans are a super side dish for a casual meal. The ingredients blend perfectly for a wonderful from-scratch taste. The old-fashioned flavor will have people standing in line for more. -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 4h50m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan or Dutch oven, bring beans, salt and 2 qt. water to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Drain, reserving liquid. In a greased 2-1/2 qt. baking dish, combine beans, 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper. Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired thickness, stirring occasionally. Add more of the reserved cooking liquid if needed.
Nutrition Facts : Calories 154 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 269mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 7g fiber), Protein 7g protein.
OLD FASHIONED BAKED BEANS
This one is great for impressing non-cookers because it is really easy to make.
Provided by SNOWPRINCESS8301
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 6h35m
Yield 10
Number Of Ingredients 8
Steps:
- Bring 10 cups water and navy beans to a boil in a large pot; cook at a boil for 2 minutes. Stir bacon, onion, brown sugar, molasses, and salt into the water.
- Carefully pour the mixture into a slow cooker.
- Cook on High, stirring occasionally, for 4 hours.
- Stir 3 cups water into the mixture. Continue cooking until beans are tender, about 2 hours 15 minutes more.
Nutrition Facts : Calories 242.1 calories, Carbohydrate 42.7 g, Cholesterol 8 mg, Fat 3.7 g, Fiber 10.2 g, Protein 10.7 g, SaturatedFat 1.1 g, Sodium 416.9 mg, Sugar 15.9 g
OLD-FASHIONED BAKED BEANS
Make and share this Old-Fashioned Baked Beans recipe from Food.com.
Provided by out of here
Categories Lentil
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place beans in a medium-size kettle, cover with water, and soak for 2 hours.
- Drain beans. Add enough fresh water to cover.
- Cover the kettle, bring to a boil; and then simmer until the beans are tender, about 45 minutes. Do not drain!
- Mix in the remaining ingredients.
- Place the entire contents of the kettle in oven-proof pot with a lid.
- Bake in a bean pot for 3 hours at 350°F oven, stir occasionally. If they look a little dry, add some water as needed.
Nutrition Facts : Calories 532.8, Fat 6.4, SaturatedFat 2, Cholesterol 48.7, Sodium 2240.6, Carbohydrate 94.5, Fiber 12.4, Sugar 54.9, Protein 26.5
OVERNIGHT OLD FASHIONED BAKED BEANS
This is the first recipe I tried to make baked beans from scratch. It has been a favourite for 20 + years.
Provided by Helen1
Categories One Dish Meal
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash beans, place in medium bowl, cover with cold water and refigerate overnight.
- Drain beans, place in saucepan and cover with 6 cups hot water, bring to boil.
- Reduce heat, simmer covered 40 minutes or till tender.
- Preheat oven to 300°F.
- Drain beans, reserve 2 cups liquid.
- Place beans in 2 quart bean pot or casserole with tight fitting lid.
- Mix together all other ingredients (except pork), add bean liquid and stir to combine.
- Add pork to beans, mix in well.
- Pour liquid ingredients over beans and stir well, be sure liquid covers beans.
- Cover and bake 5 hours.
- Stir every hour, if bean dry out add small amounts of boiling water as needed.
- Note: preparation time doesn't include overnight refrigeration.
Nutrition Facts : Calories 491.5, Fat 25.5, SaturatedFat 6.2, Cholesterol 16.3, Sodium 3461.2, Carbohydrate 54.2, Fiber 11.9, Sugar 22.8, Protein 17.5
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