HOME-MADE BAKED BEANS
Adding salt to boiling water is almost a reflex action for many cooks. But when cooking dried pulses, such as beans, it is important not to add salt at the beginning of the process. If salt is added, this will harden the bean skins, making them less palatable. For the desired soft texture from dried beans, add salt at the end of the cooking time.
Provided by Jane and Jeremy Strode
Categories Lunch
Time 30m
Yield SERVES
Number Of Ingredients 13
Steps:
- This is a regular on our menu at this time of year with sausages or even a piece of fish. You can omit the bacon for a perfect vegetarian dish. Preheat oven to 180C. Drain beans and place in a large saucepan. Cover well with cold water and bring to the boil. Simmer until cooked, about 30 minutes. Drain and reserve. Heat olive oil in a heavy-based saucepan. Add onion, garlic, bacon, pepper and salt and cook gently until soft, about 15 minutes. Add tomato paste and cook for two minutes. Add wine and reduce by two-thirds. Add tomatoes, bay leaves, sugar and beans. Bring to the boil, cover with a lid and bake for one hour, stirring occasionally.
HOMEMADE AUSTRALIAN BAKED BEANS
Australians love their baked beans. Most homes keep a supply of the canned variety (made by Heinz). They are often eaten for breakfast, or at least as a part of breakfast. They are eaten on crusty bread.
Provided by threeovens
Categories Breakfast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Soak the beans overnight in cold water; drain.
- In a Dutch oven, place the beans, the ham hock, and enought water to cover; bring to a boil, cover, reduce heat, and simmer 30 minutes.
- Remove the hock and cut off the meat and shred; drain beans, reserving 1/2 cup of the cooking liquid.
- Heat the oil in the Dutch oven, cook the onion and garlic until they begin to soften, about 3 minutes; add tomato, reserved liquid, the Worcestershire sauce, maple syrup, Dijon mustard, shredded meat, and beans to the pot.
- Cover and simmer until beans are tender and the liquid has thickened, about 30 minutes; season with salt and pepper.
- Serve over crusty toast with wilted spinach.
THE BEST BARBECUE BAKED BEANS
It's not a real barbecue until a dish of baked beans shows up! While there are many different versions and many different techniques, I'm here to tell you that these are the best. These are the tastiest, most satisfying, the easiest, and the meatiest. They not only make a great side dish, but if the budget's a little tight, these will absolutely work as a main course. Sprinkle the top with sliced green onion if you like.
Provided by Chef John
Categories Baked Beans
Time 11h20m
Yield 12
Number Of Ingredients 19
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.
Nutrition Facts : Calories 273.2 calories, Carbohydrate 42.9 g, Cholesterol 9.5 mg, Fat 6.9 g, Fiber 10 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 995.3 mg
HOMEMADE BAKED BEANS
A quicker version of homemade baked beans using canned Northern beans. https://www.allrecipes.com/recipe/232677/homemade-baked-beans/
Provided by Gagoo
Categories Beans
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Grease a 2 1/2-quart baking dish.
- Place bacon in a large skillet and cook over medium-high heat until crisp, about 10 minutes; drain and cool on paper towels. Crumble bacon once cooled.
- Mix bacon, beans, water, brown sugar, onions, ketchup, molasses, vinegar, mustard, salt and garlic powder together in the prepared baking dish. Cover dish with aluminum foil.
- Bake in preheated oven until bubbling, 45 minutes.
Nutrition Facts : Calories 339.9, Fat 13.2, SaturatedFat 4.4, Cholesterol 19.3, Sodium 622.4, Carbohydrate 46.4, Fiber 6, Sugar 26.2, Protein 10.4
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