View Full Version : Baked Beans?
Anybody have a good baked beans recipe?
The kind with ground beef, brown sugar - and other stuff?
I've messed around a few times - with dashes of stuff little mustard, ketchup and other stuff I've grabbed off the shelf. Topped it a few times with bacon. While edible, mine were not top shelf.
Pete,
FWIW, I tried this and they turned out pretty good. A little too sweet, but there's a lot of room for adjustment in the recipe. (Note from "Allrecipes.com")
http://allrecipes.com/Recipe/baked-beans-from-scratch/Detail.aspx
May be a good point of departure for your own design. Good luck.
Boil 4 cups of Navy beans for 15 minutes, take off the heat, drain, rinse, bring to boil and set on simmer for 4 hours.
Mix up a pound of bacon, a 1/2 cup of sweet molasses, 2 diced (sweet white) onions, a 1/2 tspn of dry mustard, a cup of catsup, a 1/2 tspn of black pepper, a clove garlic, a dash of Texas Pete, 1 tbspn KC Masterpiece BBQ sauce, 2 tspn worcestershire, and a 1/2 cup of brown sugar.
Pour the mix over the beans til you just cover them up, put a lid on the dish and bake for 4 hours.
Make sure they don't get dry.
Team Sergeant
05-21-2011, 15:46
Boil 4 cups of Navy beans for 15 minutes, take off the heat, drain, rinse, bring to boil and set on simmer for 4 hours.
Mix up a pound of bacon, a 1/2 cup of sweet molasses, 2 diced (sweet white) onions, a 1/2 tspn of dry mustard, a cup of catsup, a 1/2 tspn of black pepper, a clove garlic, a dash of Texas Pete, 1 tbspn KC Masterpiece BBQ sauce, 2 tspn worcestershire, and a 1/2 cup of brown sugar.
Pour the mix over the beans til you just cover them up, put a lid on the dish and bake for 4 hours.
Make sure they don't get dry.
This looks really good. The only thing I'd do it sweat the onions and cook the bacon before adding to mix. Remember, 1 cup dried beans makes 3 cups cooked beans!
This looks really good. The only thing I'd do it sweat the onions and cook the bacon before adding to mix. Remember, 1 cup dried beans makes 3 cups cooked beans!
Absolutely.
This is from my wife’s Massachusetts grandmother:
2 lbs white beans
1 large yellow onion
1 lb fatback (bacon)
1/2 cup sugar (white or brown)
2/3 cup molasses
2 tsp dry mustard
4 tsp salt
1/2 tsp pepper
Soak beans overnight. Simmer for 10 minutes (my wife adds 1 tsp of baking soda), drain, rinse. Slice onion and place on bottom of bean pot (3 qt casserole). Add half of fatback, beans, and the rest of the fatback (bacon). Mix sugar, molasses, dry mustard, salt, and pepper and pour over beans. Do not stir. Add water to cover. Bake 300 degrees for 6 hours. Check and stir after 2 hours. Add water if needed but not too much.
Pat
Team Sergeant
05-21-2011, 19:57
This is from my wife’s Massachusetts grandmother:
2 lbs white beans
1 large yellow onion
1 lb fatback (bacon)
1/2 cup sugar (white or brown)
2/3 cup molasses
2 tsp dry mustard
4 tsp salt
1/2 tsp pepper
Soak beans overnight. Simmer for 10 minutes (my wife adds 1 tsp of baking soda), drain, rinse. Slice onion and place on bottom of bean pot (3 qt casserole). Add half of fatback, beans, and the rest of the fatback (bacon). Mix sugar, molasses, dry mustard, salt, and pepper and pour over beans. Do not stir. Add water to cover. Bake 300 degrees for 6 hours. Check and stir after 2 hours. Add water if needed but not too much.
Pat
OK my culinary side says cook all the bacon until you have about 1/4 cup of bacon fat. Sweat oninon in that fat. Yum.... grandma's recipe looks great!
Now do something different, add some heat......
Slice up a jalapeno and add it to the beans....;)
The Reaper
05-21-2011, 21:59
This is from my wife’s Massachusetts grandmother:
2 lbs white beans
1 large yellow onion
1 lb fatback (bacon)
1/2 cup sugar (white or brown)
2/3 cup molasses
2 tsp dry mustard
4 tsp salt
1/2 tsp pepper
Soak beans overnight. Simmer for 10 minutes (my wife adds 1 tsp of baking soda), drain, rinse. Slice onion and place on bottom of bean pot (3 qt casserole). Add half of fatback, beans, and the rest of the fatback (bacon). Mix sugar, molasses, dry mustard, salt, and pepper and pour over beans. Do not stir. Add water to cover. Bake 300 degrees for 6 hours. Check and stir after 2 hours. Add water if needed but not too much.
Pat
Fatback is not bacon.
Yankees!
TR
Fatback is not bacon.
Yankees!
TR
I know. :D Bacon is a substitute for those who don't have fatback. ;) I prefer bacon.
Slice up a jalapeno and add it to the beans.
We live in the SW. The ice-cream has jalapenos out here. This is a mild, sweet, retreat.
Pat
mark46th
05-26-2011, 22:35
Pete- This is my 90 year old mother's recipe. I get a lot of compliments on these beans...
32 oz can of Van Camp's Pork and Beans
4 strips of Bacon
1 Onion
1 1/2 cups Brown Sugar
8 oz Tomato Sauce
3 oz vinegar
-Dice the bacon and Chop the onion.(I quarter the onion, put it in my food processor, chopping it into slivers)
-Saute diced bacon and onion until onion is clear.
-Pour beans into a ceramic bean crock or into a flat, glass casserole dish.
-Add bacon, onion, brown sugar and tomato sauce, mix into beans.
-Bake in a 300 degree oven for 3-4 hours.
Beans will be dark and very thick. Instead of bacon you can use salt pork or fatback.
steve912
05-27-2011, 02:01
Pete,
I have a recipe for you and it is a little unconventional, but it gets eaten so fast I can barely get any for myself..
Get 1 BIG (They have ginormous sized cans) can of Bush baked beans. (Should be Brown sugar and bacon)
2 Packs of Jimmy Deans Sage sausage
1 heaping tbsp of Garlic
1 whole White onion diced fine
1 tsp of Curry powder
1 tbsp of Brown sugar
2 tbsp of Yellow or spicy mustard
1 tsp salt
1 tsp Black or White pepper
Ok, start off with a cast iron pan or Dutch oven if you have it, and heat up pan your to medium low cooking the onion and garlic until the onion is translucent. Immediately add your 2 packs of sage sausage (Tube shaped) to the pan and cook that up. As that is cooking go ahead and start to heat your beans at medium low. Add the curry powder, brown sugar, and yellow mustard to the beans, and mix. When the sausage is cooked, drain any oil out, and dump all contents in with the beans. Let the stir the ingredients, turn down to low / simmer heat, and let them mesh for a hour or more, then serve. I am not sure how much salt you like, I typically have to add very little because the sausage and beans are already salted. Also, if you are a BBQ kinda guy like myself, and have a smoker, you can also use smoked pulled pork or chopped pork butt (shoulder) in place of the sausage.
Please let me know what you think.. I figure they must be good as picky as my wife and son are, they cant get enough of them lol, and everyone else that eats them demolish the pot everytime.
-Steve
Thanks guys.
I'll try them all this summer - one at a time - to serve as sides for the burger cookouts.
steve912
05-27-2011, 05:22
:lifter hope you enjoy sir. :munchin
SpikedBuck
05-27-2011, 05:35
A good "all" bean recipe handed down:
2 pounds Jimmy Dean sausage (hot or mild) (brown in pan and drain grease)
2 onions chopped
4 cloves garlic (or g. poweder)
2 cans green beans (drained/rinsed)
2 cans wax beans (drained/rinsed)
2 cans pinto beans (drained/rinsed)
2 cans kidney beans (drained/rinsed)
2 cans corn (drained/rinsed)
2 cans chic peas (drained/rinsed)
1-2 can Campbell's condensed tomato soup
4-5 stalks celery chopped
4 TBSP mustard (your choice)
4 TBSP chili powder
1.5 cups light or dark brown sugar
Brown sausage in pan; drain grease. Throw it all in the crock pot for 4-6 hours...or put it in the oven (covered) at 350-degrees for about 2-3 hours. Great way to clean out your cabinets of beans that get pushed to the back of the shelf. You can make it hot or not, based on what you put in it.
greenberetTFS
05-27-2011, 05:45
Pete,
I have a recipe for you and it is a little unconventional, but it gets eaten so fast I can barely get any for myself..
Get 1 BIG (They have ginormous sized cans) can of Bush baked beans. (Should be Brown sugar and bacon)
2 Packs of Jimmy Deans Sage sausage
1 heaping tbsp of Garlic
1 whole White onion diced fine
1 tbsp of Curry powder
1 tbsp of Brown sugar
2 tbsp of Yellow or spicy mustard
1 tsp salt
1 tsp Black or White pepper
Ok, start off with a cast iron pan or Dutch oven if you have it, and heat up pan your to medium low cooking the onion and garlic until the onion is translucent. Immediately add your 2 packs of sage sausage (Tube shaped) to the pan and cook that up. As that is cooking go ahead and start to heat your beans at medium low. Add the curry powder, brown sugar, and yellow mustard to the beans, and mix. When the sausage is cooked, drain any oil out, and dump all contents in with the beans. Let the stir the ingredients, turn down to low / simmer heat, and let them mesh for a hour or more, then serve. I am not sure how much salt you like, I typically have to add very little because the sausage and beans are already salted. Also, if you are a BBQ kinda guy like myself, and have a smoker, you can also use smoked pulled pork or chopped pork butt (shoulder) in place of the sausage.
Please let me know what you think.. I figure they must be good as picky as my wife and son are, they cant get enough of them lol, and everyone else that eats them demolish the pot everytime.
-Steve
Sounds really good and I will try it next time I prepare baked beans,just one question why the curry?...........:D
Big Teddy :munchin
steve912
05-27-2011, 07:48
My uncle actually suggested it, and even though you cant taste to much of it, I think it still adds a little snap to the dish. Im sure you wouldnt notice a huge difference without it should you pass on adding it sir.. And just added bonus, get "tony catchers" dry rub original flavor, rub chicken thighs legs or wings , de-skin it if you like, throw it on the grill, sprinkle more tony catchers on as it cooks and have it with the beans... I would suggest smoking it skin on in a smoker with hickory chips first if you own a smoker.. Then throw it on a grill after two hours in a smoker.. Crisp the skin.. Oh and have beer or tequila and use as needed! :D let me know if it lives up to the hype ;)
I have an outdoor pot luck party that I am hosting, and I wanted to make BBQ baked beans for it. The suggested recipes and ingredients here all sound great, but I am set on ingredients. My dilemma is how to cook these ingredients. Listed below is everything that goes into my usual dish, but I wanted to add bacon this time. Most of the ingredients I eyeball or season to taste. Now let's get to it:
2 tall cans of Bush's maple cured bacon baked beans
1 thin sliced sweet onion
Paprika
Cayenne pepper
Brown sugar
Black pepper
Kraft original barbecue sauce
George's hot barbecue sauce
Texas Pete
I want to add molasses and bacon to this recipe, but again, I wanted chunks of bacon for flavoring as opposed to sliced. Is there anywhere I can buy slab bacon? I have found fat-back, but it really doesn't look too appetizing.
Just a little insight as to my usual preparation for this, I usually just simmer the beans with the slices of onions until the onions are "gone". When the onions are dissolved, I then add a few globs of the BBQ sauce, a few splashes of the George's, then stir in eyeballed amounts of the other ingredients.
I need to know how to properly cook the bacon (if I can find it), and maybe some alternate ways to combine my ingredients. Any guidance is appreciated as always.
Team Sergeant
05-08-2014, 14:24
You're not looking for bacon, you're looking for "pork belly". Google it with your city to find who sells it. Buy it and cut it into the size chunks you want and slow cook it with the beans. Myself, I'd cut it into the chunks and then do a very hot fast sear on the chunks first then toss them into the beans to slow cook. Your ingredients look fine just go easy on the heat. Remember you can always add heat but its damn hard to take heat away........ Add everything to a pot and slow cook. Add water if it becomes to thick.
Thanks for the tips TS, that's exactly what I was looking for. Is there a way to "sweat" the pork prior to searing it without burning the meat? I'm trying to keep 'er juicy if at all possible.
Is there a way to "sweat" the pork prior to searing it without burning the meat? I'm trying to keep 'er juicy if at all possible.
Sweat the onions and sear the pork. ;)
Pat
Team Sergeant
05-09-2014, 12:45
Thanks for the tips TS, that's exactly what I was looking for. Is there a way to "sweat" the pork prior to searing it without burning the meat? I'm trying to keep 'er juicy if at all possible.
When you sear a protein you do it just enough to add some "color" to the product. "Color" equals flavor. I like a deep sear on some, lighter on others. Sear it in a med heat without oil then throw it into the beans to cook for an hour or two......
I was unaware of that. You learn something new everyday I reckon :D
Thanks again for the guidance.