St James Baked Beans Recipes

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ST. JAMES BAKED BEANS



St. James Baked Beans image

This is a recipe that was published in our local paper in the "Dear Abby" Column and is one of her recipes. It sounds like a nice addition to a summer BBQ.

Provided by Normaone

Categories     Beans

Time 1h40m

Yield 1 pot, 8 serving(s)

Number Of Ingredients 9

6 slices bacon, diced
1/2 cup onion, chopped
1 (16 ounce) can pork and beans, drained
1 (16 ounce) can lima beans, drained
1 (15 ounce) can kidney beans, drained
10 ounces sharp cheddar cheese, cubed
1 cup ketchup
3/4 cup dark brown sugar, firmly packed
1 tablespoon Worcestershire sauce

Steps:

  • Heat oven to 325 degrees. Butter a 1 1/2 quart casserole. In a small skillet, saute the bacon and onions until the bacon is crisp and onions are lightly browned; drain well. In a large bowl, combine the remaining ingredients. Add bacon-onion mixture and mix well. Pour bean mixture into prepared casserole. Bake uncovered at 325 degrees for 1 1/2 hours. Enjoy!

Nutrition Facts : Calories 435.6, Fat 16, SaturatedFat 8.9, Cholesterol 45.8, Sodium 1193.7, Carbohydrate 57.5, Fiber 8.6, Sugar 28.6, Protein 18.6

ST. JOHN BEANS AND BACON



St. John Beans and Bacon image

The London chef Fergus Henderson specializes in making British classics even more delicious at his popular restaurant St. John. Here's his fragrant, richly flavored version of traditional baked beans with salt pork, a dish that evolved into an American staple. Using lots of fresh herbs and a little canned tomato is the key; pass crusty bread at the table to mop up the sauce.

Provided by Julia Moskin

Categories     dinner, beans, meat, main course, side dish

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 12

1 pound dried white beans, soaked overnight
1/4 cup duck fat or extra-virgin olive oil
1 pound salt pork or pancetta, cut into large lardons (about 1/4 inch by 1 inch)
1 quart good-quality chicken or meat stock
6 garlic cloves, left whole (no need to peel)
1 large bouquet garni of sage, thyme, rosemary and parsley, tied
2 large white or yellow onions, chopped
2 leeks, trimmed, white and pale green parts thinly sliced
3 celery stalks, thinly sliced
Sea salt and black pepper
3 tablespoons chopped fresh sage
1 (14-ounce) can Italian plum tomatoes and their juices

Steps:

  • Drain the beans and put them in a medium pot. Cover by about 1 inch of cold water, bring to the boil, reduce to a simmer and cook until beans are thoroughly giving (but not mushy). This will take approximately 1 to 2 hours, depending on the freshness of the beans. Once cooked, remove from the heat, but keep them in their liquor so they do not dry out.
  • Get a large, deep pan hot and add the duck fat (or oil). Add the lardons and cook over low heat to render the fat, stirring occasionally, about 20 minutes.
  • In a saucepan, combine stock, garlic cloves and bouquet garni. Heat to a simmer then cook, 30 minutes. Turn off the heat and set aside.
  • When the lardons are golden, remove with a slotted spoon. To the fat in the pan, add onions, leeks and celery, season with salt and cook until softened, about 10 minutes. Add the sage and the entire tin of tomatoes and their juices, crushing the tomatoes in your hands as you do so. Let this cook down for 15 minutes to thicken the tomatoes, stirring to remove all the good lardon bits that might adhere to the pan. Stir in 1 cup of the simmered stock. Season to taste.
  • Drain the beans and add them to the pan with the tomato mixture. Add the lardons and 1 more cup stock and gently mix everything together. Season very well with salt and pepper. Cover and let cook over low heat for 10 to 20 minutes, adding stock a ladleful at a time if the mixture seems to be drying out. Serve hot.

BAKED BEANS - ST, JAMES RECIPE



Baked Beans - St, James Recipe image

Provided by á-5050

Number Of Ingredients 9

6 slices bacon, diced
1/2 cup chopped onion
1 (16 oz.) can pork and beans, drained
1 (16 oz.) can lima beans, drained
1 (15 oz.) can pinto beans,drained
1 (10 oz.) pkg. cubed cheddar cheese
1 cup ketchup
3/4 cup packed brown sugar
1 T Worchester sauce

Steps:

  • Heat oven to 325 degrees. Butter a 1 ½ qt. casserole. In a small skillet, sauté the bacon until crisp and onions are lightly browned; drain well. In a large bowl, combine the remaining ingredients. Add bacon-onion mixture; mix well. Pour bean mixture into prepared casserole. Bake uncovered at 325 for 1 ½ hours. Enjoy!

ST. JAMES' BAKED BEANS



St. James' Baked Beans image

This recipes is from the original Dear Abby

Provided by Mary Lee Green @mlgreen

Categories     Other Side Dishes

Number Of Ingredients 9

6 slice(s) bacon
1/2 cup(s) chopped onion
1 can(s) (16oz) pork and beans, drained
1 can(s) (16oz) lima beans, drained
1 can(s) (15oz) kidney beans, rinsed and drained
1 package(s) 10oz sharp cheddar cheese, cubed
1 cup(s) ketchup
3/4 cup(s) firmly packed dark brown sugar
1 tablespoon(s) worcestershire sauce

Steps:

  • Heat oven to 325 degrees. Butter a 1/1/2 quart casserole dish. In a small skillet, saute the bacon and onions until the bacon is crisp and the onions are slightly browned; drain well. In a large bowl, combine the remaining ingredients. Add bacon-onion mixture: mix well. Pour bean mixture into prepared casserole dish. Bake uncovered at 325 degrees for 1 1/2 hours. Enjoy

CHEF JOHN'S BOSTON BAKED BEANS



Chef John's Boston Baked Beans image

This is a great side dish with anything!

Provided by Chef John

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 10h45m

Yield 6

Number Of Ingredients 11

1 pound dry navy beans
6 cups water
1 pinch baking soda
1 bay leaf
6 slices bacon, cut into 1/2-inch pieces
1 yellow onion, diced
⅓ cup molasses
¼ cup packed dark brown sugar
1 teaspoon dry mustard powder
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper, or to taste

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.

Nutrition Facts : Calories 410.6 calories, Carbohydrate 72.5 g, Cholesterol 10.1 mg, Fat 5.2 g, Fiber 19.2 g, Protein 20.9 g, SaturatedFat 1.4 g, Sodium 860.5 mg, Sugar 23.5 g

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