Notjustanotherbakedbeanrecipe

OLD FASHIONED BAKED BEANS

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.

EASY BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F.
• Fry the bacon in a large skillet over medium-high heat until crisp. Remove the bacon from the pan, leaving the drippings, and drain it on paper towels. Crumble and set aside.
• Add the onion to the pan with the bacon drippings and saute until softened, a couple minutes. Stir in the beans, molasses, brown sugar, mustard and crumbled bacon, and mix well.
• Pour the beans into a 3-quart casserole and bake, uncovered, for about 45 minutes.

NOT JUST ANOTHER BAKED BEAN RECIPE

Steps:

• Preheat oven to 325°F.
• In a small saucepan, combine coffee, cider vinegar, water, butter, molasses, maple syrup, dry mustard, garlic, salt, cayenne pepper, liquid smoke, black pepper, thyme, and rosemary.
• Bring this sauce to a slow boil and gently simmer for 15 minutes.
• Remove from heat and stir in brandy and Kahlua.
• Taste and adjust seasonings or sugar to your taste preference if necessary.
• Place beans in a glass casserole dish and top with sauce, combine well then top with the sliced onions.
• Bake uncovered in a preheated oven for 4 - 8 hours or until desired tenderness is achieved. If you find that the bean are runny then keep in the oven longer, making sure to watch that they don't burn or that the liquid doesn't completed dry out.
• Please add a little water if they start to get dry.

FRENCH CANADIAN (NOT BOSTON) BAKED BEANS

Steps:

• Pour the beans onto a plate, and pick-over looking for bad beans, or stones. Place beans in bowl, cover with water by at least 2 inches, and soak overnight.
• Preheat oven to 250 degrees F.
• Drain beans and place in 4-quart bean pot. Add onion, dry mustard, pepper, salt, and maple syrup. Add water to cover. Cut salt pork into 1-inch pieces and place on top of beans. Bake covered, approximately 8 hours. Check each hour to see if water needs to be added. You can add more maple syrup in place of water for flavor, if desired.
• Serve the beans with brown bread, franks, or ham. For breakfast, serve with eggs, bacon, and home-fries.

BAKED BEANS FOR TWO

Steps:

• In an ungreased 1-qt. baking dish, combine all the ingredients. Bake, uncovered, at 350° for 30-40 minutes or until heated through.

BETTER THAN ICE CREAM BAKED BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Mix bacon, baked beans, kidney beans, pinto beans, chili beans, brown sugar, ketchup, and Worcestershire sauce together in a bowl. Pour into a large baking dish; top with Parmesan cheese.
• Bake in the preheated oven until bubbling and cheese is melted, about 45 minutes. Set aside to cool for 20 minutes before serving.

NO-BAKE BBQ BEANS

Steps:

• Cook bacon in large saucepan until done, stirring occasionally. Add onions; cook and stir until crisp-tender.
• Stir in remaining ingredients. Bring to boil; simmer on medium-low heat 15 min., stirring occasionally.

NO BAKE BAKED BEANS

Steps:

• fry the bacon in large heavy frying pan with the onions.
• When bacon crisp and onions tender, add brown sugar, ketchup, and mustard.
• stir until mixture has syrupy consistency.
• Add canned beans and stir.
• Lower heat and allow to simmer about 20 to 30 mins.