Stove Top Bean Bake Recipes

EASY STOVE TOP BAKED BEANS

Steps:

• Combine all ingredients.
• Bring to a simmer, and keep it at a simmer for half on hour, or until it is thickened to your liking. Stir occasionally to keep the beans from burning.
• Serve!

STOVE TOP BAKED BEANS

Steps:

• Fry bacon until crisp. Remove and save bacon.
• Brown onion and bell pepper in bacon grease.
• Pour in beans, brown sugar, mustard, and garlic. Mix well.
• Add Worcestershire sauce and liquid smoke until color darkens.
• Crumble bacon and mix.
• Taste. Beans should be very sweet.
• Adjust brown sugar, Worcestershire and liquid smoke to taste.
• Simmer slowly, covered, stirring often for 30 minutes on low heat.
• The ingredients are adjustable to your taste.

STOVETOP BAKED BEANS

Steps:

• In a large saucepan, saute the onion in oil. Stir in the remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through.

STOVE-TOP " BAKED BEANS "

Steps:

• In med.
• sauce pan saute onions and green peppers in butter until soft.
• Add remaining ingrediants and bring to a boil.
• Lower heat to simmer and cook another 10 minutes stirring often.

STOVETOP BAKED BEANS

Steps:

• Cook the bacon in a heated cast-iron pan until the fat starts to render. Add the onion and green bell peppers. Cook until the vegetables are soft, about 5 minutes. Add the pork and beans, ketchup, molasses, vinegar, hot sauce, dry mustard and pepper. Stir to combine. Bring the beans to a simmer. Simmer over low heat for 30 to 40 minutes until thick. Add salt to taste.
• Serve hot, topped with chopped red onions.

STOVETOP GREEN BEAN CASSEROLE

Steps:

• For the green beans: Bring 6 quarts of water to a boil in a large pot. When the water boils, add the salt to the water and then add the green beans. Cook for 4 minutes.
• Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the beans out from amongst the ice cubes in the ice bath. When the beans are cooked, remove them from the hot water with a strainer and transfer them to the colander inside the ice bath. Use a spoon to swirl the beans around in the ice bath so they are sure to cool down immediately. Drain and set aside.
• For the mushroom base: In a 10-inch cast iron skillet, melt the butter and add the mushrooms. Season with salt, to taste, and add the cayenne and mustard. Stir to blend and cook until the mushrooms give off most of their liquid, 5 to 8 minutes. Using a whisk, add the garlic and flour to the mushrooms. When all of the flour has been incorporated, add the chicken stock. Bring to a simmer. Taste for seasoning. Stir in the cream and sour cream and simmer gently. Continue cooking over low heat until the mixture thickens, 12 to 15 minutes.
• For the shallots: Pour the oil into a medium frying pan. Heat to 350 degrees F.
• In a medium bowl, combine the flour and cayenne. Toss the shallot rounds in the flour and shake off the excess by shaking the rounds in a strainer once they have been floured. Test the oil by dropping in 1 shallot slice. It should begin to bubble and fry gradually.
• Prepare a baking sheet fitted with a kitchen towel. Drop a small batch of the shallots into the oil and gently swirl the oil as they fry. This will help them they fry more evenly on all sides. When they are light to medium brown, remove them with a slotted spoon and lay them out on the kitchen towel to cool. Sprinkle with a touch of salt.
• To assemble: Stir the green beans and some of the shallots into the mushrooms. Simmer on the stove, over low heat until the green beans become tender when pierced with the tip of a knife, 10 to 15 minutes. When ready to serve, top with all of the remaining shallots.

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.

STOVE TOP BAKED BEANS FROM SCRATCH

Steps:

• Heat bacon in a large pot over medium heat until crispy.
• Add the onions and saute for 3 to 4 minutes. Season with salt and pepper.
• Add the garlic and beans to the pot and cook for 1 minute.
• Add the cane syrup, brown sugar, ketchup and mustard. Season with salt and pepper.
• Add chicken broth. Bring the liquid to a boil and reduce to a simmer.
• Cook the beans for about 4 hours, or until tender, stirring occasionally. Add water if needed to prevent the beans from burning.

CHICKEN, STUFFING AND GREEN BEAN CASSEROLE

Steps:

• In a medium bowl combine the chicken, soup, beans, salt and pepper; mix well and set aside. Prepare stuffing according to package directions.
• Preheat oven to 375 degrees F (190 degrees C).
• Spoon chicken mixture into a 9x13 inch baking dish, top with prepared stuffing and sprinkle with cheese.
• Bake, covered, for 25 minutes; remove cover and bake another 5 minutes to brown the cheese.

SMOKY STOVE-TOP BEANS

Steps:

• In 1-quart saucepan, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon from saucepan, leaving drippings in pan. Cook bell pepper in bacon drippings, stirring occasionally, until tender.
• Reduce heat to medium-low. Stir in beans, tomato, barbecue sauce and bacon. Cook until thoroughly heated.

SKILLET BAKED BEANS

Steps:

• Cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes.
• Stir pork and beans, onion, brown sugar, molasses, and mustard with the bacon in the skillet; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until thickened, 15 to 20 minutes.

3BC (BEST BAKED BEAN CASSEROLE)

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Melt the butter in a skillet over low heat. Cook and stir until the onion has softened and turned translucent, 10 to 15 minutes. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cut bacon into bite-sized pieces and set aside.
• Combine the baked beans, Worcestershire sauce, ketchup, mustard, and onions in a 2-quart casserole dish. Stir in 2/3 of the cooked bacon and 1/4 of the brown sugar until evenly mixed. Cover the bean mixture with the remaining bacon, and sprinkle with the remaining brown sugar.
• Bake in the preheated oven until hot and bubbly, about 45 minutes.

STOVETOP GREEN BEANS

Steps:

• Cook bacon in a large skillet over medium-high heat until some of the fat renders into the pan, about 5 minutes. Stir onion and garlic into the bacon and continue cooking until the bacon is crisp and the onion is translucent, about 5 minutes more.
• Stir green beans, water, vinegar, salt, and pepper into the bacon; cook at a simmer until the liquid is mostly evaporated, 10 to 12 minutes. Top with bread crumbs and cheese; stir gently.

STOVE TOP EASY CHICKEN CASSEROLE

Steps:

• Heat oven to 400ºF.
• Prepare stuffing as directed on package.
• Mix remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.
• Bake 30 min. or until chicken is done.

STOVETOP GREEN BEAN CASSEROLE

Steps:

• Heat large covered saucepot salted water to boiling on high. Add green beans; cook 5 to 10 minutes or until crisp-tender. Drain well and transfer to serving dish. (Beans can be made ahead. Cool, cover, and refrigerate up to 3 days. Reheat before proceeding.).
• Meanwhile, in 12-inch skillet, heat oil and margarine on medium until margarine melts. Add onion, 1/8 teaspoon salt, and pinch freshly ground black pepper. Cook 6 minutes or until golden and tender, stirring occasionally.
• Stir in mushrooms and 1/4 teaspoon salt and cook 8 minutes or until tender and juices have released and begun to evaporate, stirring occasionally.\.
• Add flour and cook 2 minutes, stirring, then add milk in slow, steady stream, stirring. Heat to boiling and cook 2 to 5 minutes or until thickened, stirring frequently. Stir in thyme, cayenne, and pinch salt. Spoon over green beans and top with onions if desired.
• To Make 12 Servings:.
• Step 1: Use 3 pounds beans.
• Step 2: 2 tablespoons each oil and margarine, 1/2 large onion (10- to 12-ounce), 1/4 teaspoon salt, 1/8 teaspoon pepper.
• Step 3: 4 packages mushrooms (2 pounds), 1/2 teaspoon salt. Cook 14 minutes.
• Step 4: 1/4 cup flour, 2 cups milk, 2 teaspoons thyme, 1/8 teaspoon cayenne, 1/8 teaspoon salt, 1/2 cup fried onions. To Make 20 Servings:.
• Step 1: Use 5 pounds beans.
• Step 2: 7-quart saucepot, 3 tablespoons each oil and margarine, 1 jumbo onion (1 pound), 1/2 teaspoon salt, 1/4 teaspoon pepper.
• Step 3: 6 packages mushrooms (3 pounds), 3/4 teaspoon salt. Cook 20 minutes.
• Step 4: 1/3 cup flour, 3 cups milk, 1 tablespoon thyme, 1/8 teaspoon cayenne, 1/4 teaspoon salt, 3/4 cup fried onions.