Traditional Appalachian Baked Beans Recipes

FRENCH CANADIAN (NOT BOSTON) BAKED BEANS

Steps:

• Pour the beans onto a plate, and pick-over looking for bad beans, or stones. Place beans in bowl, cover with water by at least 2 inches, and soak overnight.
• Preheat oven to 250 degrees F.
• Drain beans and place in 4-quart bean pot. Add onion, dry mustard, pepper, salt, and maple syrup. Add water to cover. Cut salt pork into 1-inch pieces and place on top of beans. Bake covered, approximately 8 hours. Check each hour to see if water needs to be added. You can add more maple syrup in place of water for flavor, if desired.
• Serve the beans with brown bread, franks, or ham. For breakfast, serve with eggs, bacon, and home-fries.

OLD-FASHIONED BAKED BEANS

Steps:

• In a large saucepan or Dutch oven, bring beans, salt and 2 qt. water to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Drain, reserving liquid. In a greased 2-1/2 qt. baking dish, combine beans, 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper. Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired thickness, stirring occasionally. Add more of the reserved cooking liquid if needed.

APPALACHIAN CIDER BAKED BEANS RECIPE - (4.3/5)

Steps:

• To make the Appalachian Cider Beans in your slow cooker, see the Slow Cooker Variation below. To make the Appalachian Cider Beans as God intended,in the oven, pick over the beans, discarding any stones and wrinkled beans. Rinse well and place in a large bowl. Add cold water to cover by 3 inches, cover, and let soak for 12 hours. Drain the beans and transfer them to a heavy saucepan. Add the cider and slowly bring the beans to a boil over medium heat. Gently boil, uncovered, for about 30 minutes. Remove from the heat and drain the beans, reserving the cooking liquid. Preheat the oven to 300°F (149°C). Layer half of the salt pork slices on the bottom of a 2-quart ceramic bean pot or other deep baking dish, such as a Dutch oven. Spoon the beans into the pot and then bury the onions in the beans. In a small saucepan, combine the molasses, dry mustard, and salt and place over medium heat until the mustard and salt dissolve into the molasses. Pour the mixture evenly over the beans and top with the remaining salt pork slices. Add the reserved cooking liquid to the pot. Add hot water as needed to cover the beans with liquid. Cover the pot. Bake for 4 hours, then uncover the pot and add more water if the beans seem dry. Recover and continue to bake for 1 to 2 hours, until the beans are tender. Serve hot, directly from the pot. Slow Cooker Variation: Making a big ole pot of baked beans just got even easier. Soak and drain the beans as in step 1. of the instructions above. Toss half of the salt pork in the slow cooker. Add the beans, onions, and apple cider, using your judgement when it comes to how much cider is necessary. (You want to use enough to just barely cover the beans by no more than 1/2 an inch; if this means you use less than the specified amount, that's okay. If the cider doesn't completely cover the beans, add enough cold water to barely cover them.) Stir together the molasses, mustard, and salt (warming the molasses slightly in the microwave or on the stovetop will make this easier). Pour the molasses mixture over the beans and then top with the remaining salt pork. Cook on high for 3 to 6 hours, then reduce the heat to low and cook until the beans are tender and irresistibly fragrant, 1 to 4 more hours. (The beans are quite forgiving, and so can pretty much cook on whatever setting for however long, depending on your schedule.)

TRADITIONAL APPALACHIAN BAKED BEANS

Steps:

• Mix all but bacon together and pour into a 9" x 13" casserole dish, (sprayed with PAM).
• Lay bacon strips on top.
• Cover with aluminum foil.
• Bake in a pre-heated 400-degree F. oven for 45 minutes.
• Reduce heat to 350-degrees F. and bake UNCOVERED until beans are bubbly and bacon crisps up a bit (about 45 minutes).

APPALACHIAN CIDER BAKED BEANS

Steps:

• Pick over the beans, discarding any stones and wrinkled beans. Rinse well and place in a large bowl. Add cold water to cover by 3 inches, cover, and let soak for 12 hours.
• Drain the beans and transfer them to a heavy saucepan. Add the cider and slowly bring the beans to a boil over medium heat. Gently boil, uncovered, for about 30 minutes. Remove from the heat and drain the beans, reserving the cooking liquid.
• Preheat the oven to 300°F (149°C).
• Layer half of the salt pork slices on the bottom of a 2-quart ceramic bean pot or other deep baking dish, such as a Dutch oven. Spoon the beans into the pot and then bury the onions in the beans.
• In a small saucepan, combine the molasses, dry mustard, and salt and place over medium heat until the mustard and salt dissolve into the molasses. Pour the mixture evenly over the beans and top with the remaining salt pork slices. Add the reserved cooking liquid to the pot. Add hot water as needed to cover the beans with liquid. Cover the pot.
• Bake for 4 hours, then uncover the pot and add more water (or cider) if the beans seem dry. Recover and continue to bake for 1 to 2 hours, until the beans are tender. Serve hot, directly from the bean pot.