Best Brown Bean Recipes

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Old-Fashioned Baked Beans image

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

1 pound dried navy beans
1-1/2 teaspoons salt
4 quarts cold water, divided
1 cup chopped red onion
1/2 cup molasses
6 bacon strips, cooked and crumbled
1/4 cup packed brown sugar
1 teaspoon ground mustard
1/4 teaspoon pepper


  • 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.


Grandma Brown's Beans image

Grandma Brown's canned baked beans are available in the northeast USA but not common elsewhere. They are very simple with only 6 ingredients named on the can. This is a process to recreate them faithfully. Note that these beans are not tomato based, they are thick not saucy, and they are only mildly sweet. The final product either from the can or from the recipe is easily modified to your taste by adding bacon, tomato ketchup, brown sugar, spices. But they are great the way they are. They taste like beans!

Provided by ks100

Categories     Beans

Time 5h20m

Yield 10 cups, 6 serving(s)

Number Of Ingredients 8

1 lb navy beans
1 teaspoon baking soda
water, to cover
1 teaspoon salt
3 ounces ham or 3 ounces cooked bacon
1/4 cup dark brown sugar
1 medium onion, chopped (optional)
1 bay leaf (optional)


  • add 1 teaspoon baking soda to 6 cups water.
  • bring water to a boil.
  • sort through beans for debris.
  • add navy beans to water.
  • boil 10 minutes.
  • turn off heat.
  • cover pot.
  • let sit overnight.
  • rinse beans well.
  • add beans and all other ingredients to oven proof pot with tight fitting lid.
  • stir well.
  • add water until beans are just covered.
  • cover pot with lid.
  • bake 5 to 6 hours at 300°F.
  • every hour stir and add water to cover if beans are drying out.
  • final product should be a thick and not runny.

Nutrition Facts : Calories 161.6, Fat 1.3, SaturatedFat 0.3, Cholesterol 7.4, Sodium 994.3, Carbohydrate 28.7, Fiber 7.9, Sugar 9.2, Protein 9.4


Southern Ham and Brown Beans image

This is the same recipe my mother's side of the family has been making for years, with my own special touch. Serve it with all of the fixin's. It goes great with cornbread, fried potatoes and fried cabbage.

Provided by SABRYSON

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 3h10m

Yield 8

Number Of Ingredients 8

1 pound dry pinto beans
8 cups water
1 large, meaty ham hock
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste


  • Place the beans and water in a large stockpot. Add the ham hock, onion and garlic. Season with chili powder, salt and pepper. Bring to a boil, and cook for 2 minutes. Cover, and remove from heat. Let stand for one hour.
  • Return the pot to the heat, and bring to a boil once again. Reduce heat to medium-low, and simmer for at least 3 hours to blend flavors. The longer you simmer, the thicker the broth will become. I like to cook mine for about 6 hours.
  • Remove the ham hock from the broth, and let cool. Remove the meat from the bone, and return the meat to the stockpot, discarding the bone. Adjust seasonings to taste.

Nutrition Facts : Calories 272.5 calories, Carbohydrate 37.7 g, Cholesterol 17 mg, Fat 6 g, Fiber 9.3 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 322.6 mg, Sugar 2 g


Best Ever Pinto Beans image

I learned to make pinto beans from my Grandma, who came from Oklahoma. I've added to the recipe, and my Mother used to say mine were the best beans she'd ever tasted. Serve the Southern way - with cornbread and steamed greens.

Provided by Foxy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 7h10m

Yield 6

Number Of Ingredients 6

1 pound dried pinto beans
6 cups water, or more as needed to cover
1 smoked ham hock
1 teaspoon kosher salt
1 tablespoon brown sugar
1 (6.5 ounce) can tomato sauce


  • Cover pinto beans with water in a large bowl. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain.
  • Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and kosher salt to the pot. Pour in more water if needed to cover ingredients by at least 1 inch.
  • Reduce heat to medium-low and simmer until beans are just tender, 2 to 3 hours.
  • Remove ham hock from beans; cut meat from the bone, chop the ham, and return to pot.
  • Stir tomato sauce and brown sugar into the beans. Continue to simmer until beans are tender and flavors are blended, about 1 more hour.

Nutrition Facts : Calories 352.5 calories, Carbohydrate 49.5 g, Cholesterol 22.7 mg, Fat 8.2 g, Fiber 16.1 g, Protein 21.8 g, SaturatedFat 2.7 g, Sodium 509 mg, Sugar 4 g


Boston Baked Beans image

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

2 cups navy beans
½ pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
¼ teaspoon ground black pepper
¼ teaspoon dry mustard
½ cup ketchup
1 tablespoon Worcestershire sauce
¼ cup brown sugar


  • 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


Black Beans with Brown Rice image

Your family will never miss the meat in this hearty, colorful and fresh-tasting main dish. Served over brown rice, it makes a healthy, stick-to-the-ribs dinner. -Sheila Meyer, North Canton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 12

1 small green pepper, chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped sweet yellow pepper
1/2 cup chopped red onion
2 tablespoons canola oil
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons cider vinegar
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
2-1/2 cups hot cooked brown rice


  • In a large saucepan, saute peppers and onion in oil until tender. Stir in the beans, tomatoes, vinegar, garlic salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until desired consistency, stirring occasionally. Serve with rice.

Nutrition Facts : Calories 327 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 11g fiber), Protein 12g protein.


Brown Sugar Baked Beans image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 9

4 slices thick-cut bacon, roughly chopped
1 medium onion, chopped
Two 15-ounce cans Great Northern, navy, cannellini or white beans
1/3 cup ketchup
1/3 cup dark brown sugar
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
1 teaspoon Worcestershire
Kosher salt and freshly ground black pepper


  • Preheat the oven to 350 degrees F.
  • Put the bacon in a large, cold skillet and cook over medium heat until the fat renders and the bacon is almost crisp, about 8 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add 1 of the cans of beans with their liquid. Drain and rinse the remaining beans, then add them to the skillet. Add the ketchup, sugar, mustard, vinegar, Worcestershire, 1/2 teaspoon salt and pepper to taste. Bring to a low simmer, then transfer to a small baking dish. Bake uncovered until thickened and bubbly, about 50 minutes. Serve warm.


Perfect Pinto Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 11h40m

Yield 12 servings

Number Of Ingredients 11

1 1/2 pounds pinto beans
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
3 thick-cut slices of bacon, cut into thirds
3 cloves garlic
2 bay leaves
1 medium onion, diced
1 red bell pepper, diced
Kosher salt and freshly ground black pepper


  • Put the beans in a large bowl, cover with cold water and let soak overnight.
  • Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.


Basic Brown Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 6h10m

Yield 8 to 10 servings

Number Of Ingredients 3

4 cups dried pinto beans, rinsed
2 tablespoons chili powder
Kosher salt and freshly ground black pepper


  • Add the beans, chili powder, 1 1/2 teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar.


Brown Beans image

Southern-style brown beans.

Provided by Kerry

Categories     Side Dish     Beans and Peas

Time P1DT4h10m

Yield 8

Number Of Ingredients 6

1 pound dried pinto beans
½ teaspoon salt
8 cups reduced-salt chicken broth
1 ¾ pounds ham hock
½ teaspoon black pepper
salt to taste


  • Pick over the beans, rinse them, and place them in a large bowl with 1/2 teaspoon of salt and enough water to cover by 3 or 4 inches. Allow the beans to soak overnight.
  • The next day, drain and rinse the beans, and place them in a large pot. Stir in the chicken broth, ham hock, black pepper, and salt. Bring to a boil over medium heat, and reduce the heat to a simmer.
  • Simmer the beans over low heat for 4 hours, adding water occasionally if needed to keep the soupy consistency. Remove the ham hock before serving.

Nutrition Facts : Calories 478.4 calories, Carbohydrate 36.4 g, Cholesterol 71.5 mg, Fat 22 g, Fiber 8.8 g, Protein 32.3 g, SaturatedFat 7.8 g, Sodium 319.5 mg, Sugar 2 g

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