Sunday Supper Baked Beans Recipes

CHURCH PICNIC BAKED BEANS

Steps:

• Preheat oven to 300 degrees (F) instructions for conventional oven.
• Finely chop the onions, green peppers and red peppers.
• drizzle olive oil in large deep skillet.
• add the chopped vegetables and saute until slightly softened.
• add the 85% lean ground beef to the slightly sauteed veggies and brown until no longer pink set aside.
• slightly fry the 4 slices of bacon until it slightly starts to brown set aside.
• in a large bowl add ketchup, hickory barbecue sauce, granulated brown sugar, dry ground mustard, 2 tablespoons honey and mix together well.
• open the 4 cans of Great Northern Beans and rinse well.
• Place all 4 cans in a 9 x 13 in baking dish.
• Take the 85% lean ground beef mixture and mix well into the beans.
• Pour the Ketchup mixture into the beans and mix well making sure all the beans and meat are covered with the saucesmall amount of bacon drippings (it should only be a small amount).
• drizzle the remaining 1 tablespoon of honey over the top.
• top with remaining 3 strips of bacon.
• Cook at 300 degrees for 2 hours.
• Remove bacon before serving.
• If cooking in the crock pot follow steps for cooking the veggie mixture, meat mixture.
• Cook bacon as directed above.
• mix sauce as directed above.
• Place the meat and veggie mixture and the ketchup mixture in the crock pot and mix well.
• Place the remaining bacon on top of the beans and drizzle the bacon drippings.
• Drizzle the remaining 1 tablespoon of honey.
• add the 1/4 cup water.
• Cover the crock pot and cook on low for 5-6 hours and 3-4 hours on low.

SOUTHERN-STYLE BAKED BEANS

Steps:

• Adjust oven rack to lower-middle position. Heat oven to 325 degrees. In a large pan, fry bacon until it is partially cooked and you have about 1/4 cup of drippings. Remove bacon from pan and drain on paper towels.
• Add onion and bell pepper to drippings in pan and sauté until tender, about 5 minutes. Add beans, bacon and remaining ingredients; bring to a simmer. (If there's not enough room in the pan, add beans and heat to a simmer; transfer to a large bowl and stir in remaining ingredients).
• Pour flavored beans into a greased 9-by-13-inch (or similar size) oven-proof pan (a large, wide casserole allows the beans to thicken nicely). Bake, uncovered, until the beans are bubbly and the sauce is the consistency of pancake syrup, about 45 minutes to 2 hours, depending on the "juiciness" of the brand of beans you use.
• Let stand to thicken slightly. Serve warm.

BAKED BEANS

Steps:

• Pick over the beans and wash in cold water; rinse.
• Cover with cold water and let soak over night.
• Drain.
• In the morning, put in a pan and cover with water and parboil till the skins crack and roll up when you blow on them (30-35 minutes or so).
• Place onion in the bottom of the bean pot and add the beans saving some of the bean juice to mix with the rest of the ingredients.
• Mix the minced onion, sugar, molasses, salt, dry mustard, and some of the hot bean juice to make about 1 1/2 cups.
• Pour this over the beans and gently mix.
• If you need more juice, add more of the juice from the pan.
• Scrape and slit the salt pork and put on top of the beans.
• Put the cover on the beanpot and bake at 300 degrees for about 7 hours.
• Add water if necessary to keep the beans covered.