Marshas Special Baked Beans Recipes

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MARSHA'S SPECIAL BAKED BEANS



Marsha's Special Baked Beans image

I was cleaning out my pantry and had some baked beans I needed to use up and I also had a few other things in the ref. that I needed to use too, so I came up with this recipe and my husband just LOVED it :)

Provided by Marsha D.

Categories     Beans

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

28 ounces of bush's original baked beans
1/4 cup pure maple syrup
1/4 cup molasses
1/3 cup ketchup
3 tablespoons spicy brown mustard
1/3 cup pineapple juice
1/2 lb Italian sausage
1/2 lb ground beef
1/4 cup brown sugar
3 tablespoons chopped onions
3 tablespoons chopped green bell peppers
1 -2 teaspoon Worcestershire sauce
brown sugar (for topping)

Steps:

  • Preheat oven to 350'.
  • In a frying pan fry hamburger and Italian sausage together. Fry til no longer pink in color. Drain
  • In a large bowl combine remaining ingredients together and add the meat.
  • Stir all together.
  • Spray a 2 quart baking dish with cooking spray ( I use Pam)
  • Add mixture into baking dish.
  • Sprinkle with more brown sugar over top and bake 20 to 30 minutes. Until bubbly.
  • Remove from oven and let cool down before serving.

Nutrition Facts : Calories 712.4, Fat 25.3, SaturatedFat 9, Cholesterol 70.9, Sodium 1769.4, Carbohydrate 96.9, Fiber 8.9, Sugar 62.9, Protein 31.8

MAMA NEELY'S BAKED BEANS



Mama Neely's Baked Beans image

Pat: Every Fourth of July, Mama Neely made her famous baked beans: she'd brown ground beef and then doctor that beef with molasses, brown sugar, and plenty of spices. Let me tell you, those beans were good. And so are these. We've found that using smoked sausage in place of the ground beef (or pork shoulder, as in our restaurant recipe) adds a smoky depth to the dish. Once you make these beans, there is no going back. If you want to put your own spin on it, you can use kidney beans instead of pork and beans, but I say my mama's way is best.

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Yield Serves 6

Number Of Ingredients 11

2 tablespoons canola oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
1/2 pound smoked sausage, sliced
Three 16-ounce cans pork and beans
1/2 cup ketchup
1/2 cup light molasses
1/4 cup light-brown sugar
2 tablespoons apple-cider vinegar
2 tablespoons prepared mustard
Dash of hot sauce, preferably Tabasco

Steps:

  • Preheat the oven to 350 degrees F. Heat the oil in a Dutch oven set over medium- high heat. Once it's hot, toss in the onion and garlic, and saute until the onion is tender, about 3 or 4 minutes. Add the sausage, and continue to cook until the meat has browned, about 4 minutes more. Stir in the pork and beans, ketchup, molasses, sugar, vinegar, mustard, and hot sauce. Bring the beans up to a simmer, then put in the hot oven for 45 minutes, uncovered, until the mixture is bubbly and thick.

MARY'S BAKED BEANS



Mary's Baked Beans image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 7

6 strips thick-cut bacon
Three 16-ounce cans regular pork and beans
1/2 cup ketchup
1/4 cup molasses
1/4 cup brown sugar
2 tablespoons dry mustard
1/2 medium onion, diced

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the bacon to a large skillet and fry over medium heat until browned, 8 to 10 minutes. Remove the bacon to a paper towel-lined plate and remove all but 4 tablespoons bacon fat from the skillet.
  • Add the beans, ketchup, molasses, brown sugar, dry mustard and onions to an 8-by-8-inch casserole dish. Add in the bacon fat from the skillet. Lay the reserved bacon strips on top of the bean mixture. Bake until heated through, 30 to 45 minutes.

MOLASSES BAKED BEANS



Molasses Baked Beans image

Molasses provides a touch of sweetness these rich beans.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h20m

Number Of Ingredients 7

1/2 cup light unsulfured molasses
1/2 cup ketchup
1/4 cup Dijon mustard
3 cans (15 ounces each) navy beans, drained and rinsed
Coarse salt and ground pepper
1 large onion, halved and sliced 1/4 inch thick
4 slices bacon, halved crosswise

Steps:

  • Preheat oven to 375 degrees. In a medium bowl, combine molasses, ketchup, and mustard. Add beans, and season with salt and pepper; mix to combine.
  • Transfer to a 2- to 3-quart covered baking dish. Scatter onion over beans; then lay bacon slices on top, in a single layer, covering onion as completely as possible.
  • Cover dish and bake, 30 minutes. Uncover; cook until bacon is crispy, 30 to 40 minutes more. Let sit 5 minutes; mix well before serving.

Nutrition Facts : Calories 324 g, Fat 8 g, Fiber 6 g, Protein 11 g

MAUREEN'S BAKED BEANS



Maureen's Baked Beans image

Wonderful mixture of beans, slowly cooked and really tasty. Maureen had a Labor Day picnic for our block every year and always made these beans. Everyone always looked forward to having this sidedish with dinner.

Provided by Christine Paavola

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Yield 20

Number Of Ingredients 14

1 (15 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can butter beans, drained
1 (15 ounce) can kidney beans, drained
1 (16 ounce) can baked beans with pork
1 tablespoon mustard powder
¾ cup packed brown sugar
1 tablespoon chili powder
1 teaspoon Worcestershire sauce
1 (15 ounce) can tomato sauce
1 (10.75 ounce) can condensed tomato soup
1 (16 ounce) package ground pork breakfast sausage
2 medium onions, chopped
2 cloves garlic, crushed

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • In a small roaster or Dutch oven, mix together the green beans, wax beans, butter beans, kidney beans, and baked beans. Mix in the dry mustard, brown sugar, chili powder, Worcestershire sauce, tomato sauce, and tomato soup.
  • Heat a large skillet over medium-high heat. Brown the pork sausage, crumble, and drain the excess fat from the pan. Saute the onion and garlic with the pork until tender, about 5 minutes. Stir the pork mixture into the bean mixture.
  • Bake, covered, for 3 to 5 hours in the preheated oven, removing the lid for the final 45 minutes.

Nutrition Facts : Calories 215.6 calories, Carbohydrate 25.1 g, Cholesterol 17 mg, Fat 10.1 g, Fiber 4.2 g, Protein 7.2 g, SaturatedFat 3.5 g, Sodium 680.8 mg, Sugar 13.2 g

BOSTON BAKED BEANS



Boston Baked Beans image

Many hours of cooking over low heat brings complexity to the flavor of baked beans. Some home cooks shy away from baking beans, wary of the long cooking time, but the amount of actual labor involved is minimal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

2 pounds dried pinto or navy beans
1/2 cup unsulfured molasses
1 tablespoon plus 1 teaspoon dry mustard
1/2 cup packed dark-brown sugar
4 canned plum tomatoes, seeded and crushed
2 dried bay leaves
1 tablespoon plus 1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large onion (about 1 pound), peeled, halved
12 whole cloves
12 ounces salt pork

Steps:

  • Soak the beans in cold water overnight in a large container. Drain in a colander.
  • Heat oven to 300 degrees. In a small saucepan, combine molasses, mustard, brown sugar, tomatoes, bay leaves, salt, pepper, and 5 cups water. Bring to a boil, and whisk until the sugar has dissolved. Stud the onion halves with the cloves, and place in the bottom of a terra-cotta bean pot or Dutch oven.
  • Score the salt pork 1/4 inch deep 1 inch apart, and slice into two even pieces. Transfer to the bean pot. Add the soaked beans. Pour the molasses mixture over beans, stir, and cover. The liquid should cover the beans by 1/2 inch. Add more water if necessary.
  • Transfer to oven to bake, without stirring, until the beans are tender and the liquid has thickened, about 6 hours. Check the beans every 45 minutes, adding more hot water if necessary to keep beans slightly soupy at all times. For the last 50 to 60 minutes of cooking, uncover beans, and, using tongs or a long fork, pull the pork to the surface. Remove from oven, and adjust the seasoning with salt and pepper, if necessary. Serve.

MOM'S BAKED BEANS II



Mom's Baked Beans II image

I'm not sure how it started but we have to have this dish at EVERY holiday meal, or there's mutiny!

Provided by Diane Blanchard Angell

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 2h35m

Yield 9

Number Of Ingredients 10

4 slices bacon
1 onion, diced
2 (28 ounce) cans baked beans
3 tablespoons molasses
2 tablespoons prepared mustard
¼ teaspoon salt
½ cup diced tomatoes
¾ cup brown sugar
1 tablespoon dry mustard
½ cup chopped cooked ham

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bacon and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  • In a large bowl combine beans, molasses, mustard, salt, tomatoes, brown sugar, dry mustard, ham, onions and crumbed bacon. Mix well and transfer to a 2 quart casserole dish.
  • Bake in preheated oven, covered, for 1 hour. Uncover and bake for 1 hour more.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 55.6 g, Cholesterol 12.7 mg, Fat 8.2 g, Fiber 7.6 g, Protein 11.8 g, SaturatedFat 2.5 g, Sodium 932 mg, Sugar 30.3 g

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