Puritan Baked Beans Recipes

PAT'S BAKED BEANS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside in a large bowl. Cook the onion and garlic in the reserved drippings until onion is tender; drain excess grease and transfer to the bowl with the bacon.
• To the bacon and onions add pinto beans, northern beans, baked beans, kidney beans and garbanzo beans. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a 9x12 inch casserole dish.
• Cover and bake in preheated oven for 1 hour.

PURITAN BAKED BEANS

Steps:

• soak beans overnight.
• cover with water boil 1/2 hour drain.
• add alternately beans and.
• scored slices pork.
• into the water add salt mustard and molasses
• pour over beans.
• cover.
• bake 250 degrees for10 to 12 hours or at 325 degrees for 4 hours.
• uncover last hour.

SHAKEY PUDDIN'S BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine all ingredients except for the bacon and stir well. Spray a large casserole dish with nonstick cooking spray. Pour mixture into the casserole dish. Lay the strips of bacon across the top. Bake for 1 hour.

BRITISH BAKED BEANS

Steps:

• Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, stirring occasionally, about 5 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.
• Mix in tomato paste, vinegar, molasses, brown sugar, and Worcestershire sauce, stirring until well combined. Pour in beans and broth, and cook until beans are coated and the sauce starts to reduce, about 15 minutes. The beans still should be saucy, not too thick. Season with salt and pepper.
• Sprinkle with parsley before serving.

ALL-AMERICAN BAKED BEANS

Steps:

• Rinse and pick through beans; soak them overnight in large pot of water.
• Place the beans in a colander and rinse well under cold running water. Transfer beans to a heavy saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to 1 hour. Drain, reserving the liquid.
• Preheat the oven to 300 degrees farenheit.
• Heat a 2-quart ovenproof casserole or dutch oven over medium heat; saute the bacon until it is slightly crisp and fat is rendered, 5 minutes. Add the onions and garlic, and cook until wilted, 5 to 10 minutes.
• Add the brown sugar and stir over medium-low heat until dissolved, about 5 minutes. Stir in the ketchup, syrup, molasses, Worcestershire, salt, and pepper. Add the drained beans and mix well.
• Cover casserole and transfer to oven. Bake, stirring occasionally (making sure you scrap the bottom of the casserole), for 2/12 hours.
• Add 3/4 cup of the reserved bean liquid, recover, and bake 30 minutes. Then remove the cover and bake until the sauce is thick and syrupy, another 10 to 15 minutes, stirring once. Serve hot.

HAWAIIAN BAKED BEANS

Steps:

• In several large bowls, combine all the ingredients. Divide among four greased 13-in. x 9-in. baking pans. , Cover tightly; bake at 350° for 1-1/2 hours. Uncover and bake 20-30 minutes more or until bubbly.

BOSTON BAKED BEANS

Steps:

• Soak the beans overnight in water to cover by 3 inches. Or, alternatively: place the beans in a saucepan with water to cover by 2 inches; bring to a boil and boil for 2 minutes; remove from the heat, cover, and let stand for 1 hour.
• Drain the beans and place them in a large saucepan with 8 cups of water. Bring the beans to a boil over medium-high heat. Add the whole onion, reduce the heat to low and simmer, partially covered, until beans are half tender, about 30 minutes. Drain the beans and discard the onion.
• Meanwhile, in a small saucepan of boiling water, blanch the salt pork for 3 minutes. Drain and set aside.
• Preheat the oven to 250 degrees Fahrenheit.
• In a bowl, combine the chopped onion with the molasses, brown sugar, dry mustard, salt, pepper, and cloves. Stir in 2 cups of water.
• Place the beans and reserved salt pork in a 2 1/2-quart casserole or bean pot. Add the bay leaf. Pour the onion-molasses mixture over the beans. Cover tightly and bake for 3 1/2 hours.
• Remove the cover, stir the beans, and continue baking, uncovered, for 30 minutes longer, discard the bay leaf before serving.

CHEF JOHN'S BOSTON BAKED BEANS

Steps:

• Soak navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid.
• Preheat oven to 300 degrees F (150 degrees C).
• Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir.
• Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to oven and continue baking until beans are tender and almost all the liquid has been absorbed, about 1 hour.
• Raise oven heat to 350; bake beans uncovered in oven until top develops a flavorful crust, 20 to 30 more minutes.

TROPICAL ISLAND BAKED BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drain pineapple reserving 1/3 cup juice.
• Combine ketchup, reserved pineapple juice, brown sugar, and ground mustard in a large casserole dish. Stir baked beans, sausage, and crushed pineapple into the ketchup mixture.
• Bake in preheated oven until heated through, 30 to 35 minutes.