Heritage Baked Beans Recipes

OLD-FASHIONED BAKED BEANS

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.

HERITAGE BAKED BEANS

Steps:

• Add dried beans to heavy 6-quart saucepan; cover with 2 inches boiling water and let stand 2 to 3 hours.
• Discard any beans that float to surface.
• Add garlic, chopped onion,bay leaf and cloves to beans and mix well.
• Place over medium heat and bring to a gentle simmer.
• Reduce heat, cover partially and simmer until beans are tender, approximately 1 1/2 to 2 hours.
• Meanwhile cook bacon in heavy nonaluminum 5-quart saucepan or Dutch oven over medium heat until browned (but not crisp), about 10 minutes.
• Spoon off all but about 6 tablespoons fat.
• Add minced onion.
• Reduce heat to medium-low, cover and cook until onion is tender and translucent, about 20 minutes.
• Stir in sugar,garlic, 1/4 cup vinegar, mustard, salt,pepper and cloves.
• Remove saucepan or Dutch oven from heat.
• Remove beans from liquid using slotted spoon and add to bacon mixture, blending well.
• Taste and add more vinegar, if desired. If mixture appears dry,add several spoonfuls of bean liquid.
• Reserve about 2 cups of the bean liquid and refrigerate if not baking the beans right away.
• (Beans can be prepared ahead to this point, covered and refrigerated overnight.).
• Preheat oven to 325 degrees.
• Bake beans, uncovered, about 4 or 5 hours, stirring every hour to prevent scorching and adding some reserved bean liquid if mixture appears dry; beans should be thick and carnelized.
• Let cool, cover and chill. (Can be refrigerated up to 2 days.).
• Reheat in 275 degree oven before serving.

AMISH BAKED BEANS RECIPE

Steps:

• Preheat oven to 350°.
• Cut the bacon into pieces and cook until lightly browned. You can leave all the grease in the pan, or remove some of it (for health's sake).
• Add the chopped onions and cook a few more minutes.
• Add the brown sugar, ketchup, mustard, and paprika. Mix.
• Drain some of the juice from one can of beans and add all the beans and liquid from two cans. Mix.
• Bake, uncovered, for one hour. Stir and serve.
• Leftovers can be refrigerated for up to 5 or 6 days.
• Or place cooled leftover beans into airtight containers and freeze them for later use. Thaw overnight in the refrigerator and reheat.

OLD TIME BAKED BEANS

Steps:

• Soak beans overnight in water, then boil until tender (not mushy) Note: Soaking is not mandatory but it reduces boiling time.
• Drain water and put beans in a large heavy pot or crock.
• (5 liter Corningware works well) Add all ingredients together and mix.
• Add enough water to cover beans.
• Cover and bake at 325 degrees for about 6 hours.
• Check beans while they are baking to add water to ensure they do not go dry.

THE BEST BARBECUE BAKED BEANS

Steps:

• Add dry beans to a bowl, cover with water, and let soak for 8 hours, or overnight.
• Drain beans and transfer to a large pot filled with 3 quarts of cold, fresh water. Add bay leaf, pork shoulder, and onion. Bring to a simmer over high heat. Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.
• While beans simmer, combine barbecue sauce, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire, smoked paprika, cayenne, black pepper, kosher salt, and garlic powder in a bowl with a whisk. Set aside until needed.
• Preheat the oven to 350 degrees F (175 degrees C).
• Transfer tender bean mixture to a deep, 15x10-inch baking dish using a spider strainer. Pour in barbecue sauce mixture and 2 ½ cups of the bean cooking liquid. Place bacon slices on top.
• Bake uncovered in the center of the preheated oven until the liquids have reduced into a thick sauce, 2 to 3 hours.