Stovetop Baked Beans 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!

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.

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.

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.

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.

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.

TUSCAN STOVETOP BAKED BEANS

Steps:

• Heat a large Dutch oven over medium heat. Add the pancetta and cook, stirring, until crisp, about 15 minutes. Remove with a slotted spoon. Add the onion, celery and carrot to the drippings in the pot; sprinkle with the Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic and cook 30 more seconds.
• Deglaze the pan with the wine, scraping up any browned bits with a wooden spoon. Simmer until reduced by half, about 4 minutes. Add the beans, tomatoes and chicken broth and simmer until the beans are soft, about 20 minutes. Stir in the lemon zest and juice; adjust the seasoning, if necessary.
• Remove from the heat and stir in the pancetta; transfer to a serving dish. Top with the parmesan and cover to melt. Drizzle with balsamic glaze.