BEANS (7)
Source of Recipe
Friends and www.
List of Ingredients
INDIANA BAKED BEANS
2-1/2 quarts dried navy beans (4 pounds)
4 quarts water
3/4 cup brown sugar
2 Tablespoons salt
3-1/2 teaspoons prepared mustard
2 cups ketchup
1 cup molasses
1 large onion (2-1/2 to 3 inches diameter)
Soak beans in large kettle overnight. Simmer about 1 hour in water in which
they were soaked. Mix together: sugar . Add to beans. Lay onion on top. Bake
covered in a slow, 300 degree oven for 4 hours. ,
After the beans are tender add: , salt, ketchup, molasses and mustard . Add
boiling water during cooking if necessary to keep beans from becoming dry.
Remove the onion before serving or canning them.
Old Fashioned Baked Beans
1 lb. Navy beans, dried & uncooked
2 Cups Onion, chopped
1 Clove Garlic, fresh and finely minced
4 Cups Water
1/2 Cup Brown sugar, firmly packed
1/2 Cup Molasses
2 Tbsp. Apple cider vinegar
4 Whole Bay leaves
1 Tsp. Dry mustard
1/4 Tsp. Pepper
1/4 Tsp. Nutmeg
1/4 Tsp. Ground cinnamon
1/8 Tsp. Allspice
1 32 oz. can Tomato sauce
Rinse and drain beans. Place in a large bowl with remaining ingredients
except tomato sauce. Mix well. Cover and place in refrigerator for 24 hours. To
cook: Transfer bean mixture to a large oven proof pot. Add tomato sauce. Bring to
a boil over medium heat. Reduce heat to low, cover and simmer 45 minutes -
stirring occasionally. Preheat oven to 300°. Place pot in oven. Bake 4 hours,
covered. Check beans every half hour or so adding water and stirring as needed.
When beans are done to your likeness remove from oven and serve. DO NOT ADD
TOMATO SAUCE and SALT TILL BEANS ARE TENDER, AS THEY WILL CAUSE THE BEANS TO
HARDEN!!!!
Boston Baked Beans
· 1 lb. dry Great Northern beans or other dry beans, soaked overnight and drained
· 1 lg. onion
· 1/2 tsp. salt
· 1 c. molasses
· 1 tsp. dry mustard
· 1 tsp. Worcestershire sauce
· 1 c. firmly packed brown sugar
· 1/4 lb. bacon
Place beans in large kettle. Cover with water, sprinkle with 1tablespoon
baking soda. Bring to boil. Cook covered for 30 minutes or until beans are just
tender. Drain; reserve liquid. Combine salt, molasses, mustard, Worcestershire
sauce and brown sugar. Place 1/3 of beans in crock pot with small amount of
reserved liquid. Cover with 1/3 of molasses mixture. Place 3 slices of bacon on
top. Place onion on top of this layer. Repeat layers; add part of reserved
liquid with each layer. Cover beans with liquid. Cook on low and for 8 to 10 hours
or until beans are tender.
Calico Beans
· 1 pound hamburger
· 1 pound bacon
· 1/2 small onion
· * 2 - 16 oz baked beans
· 1 - 16 oz red kidney beans, drained
· 1 - 16 oz lima beans, drained
· 1/4 cup molasses
· 3/4 cup brown sugar
· 1/4 cup ketchup
· 2 tsp mustard
* Drain the juice in the baked beans and reserve to use as needed throughout
cooking.
Put all ingredients in slow cooker. Cook on high. Once hot, turn slow cooker
down to low and cook a minimum of 3 hours.
Four-Bean Bacon Casserole
8 slices of bacon, cut into 1-inch pieces
1 pound ground pork
1/2 cup chopped sweet onion
1/3 cup firmly packed brown sugar
1/2 cup ketchup
1/3 cup molasses
1 tablespoon prepared mustard
2 teaspoons Worcestershire sauce
1 can (16 ounces) pork and beans in tomato sauce, undrained
1 can (15 ounces) light red kidney beans, undrained
1 can (15 1/2 ounces) butter beans, drained
1 can (15 1/2 ounces) lima beans, drained
Cook bacon in large skillet until lightly browned. Remove from skillet;
drain on paper towels. In same skillet, brown ground pork and onion until beef is
thoroughly cooked. Drain. In a 4-quart slow cooker, combine cooked bacon,
cooked ground pork and onion, and all remaining ingredients; mix well. Cover
and cook on low setting for 7 to 8 hours.
CROCKPOT BEANS
1 can red kidney beans
1 can chick peas (garbonzo beans)
1 can butter beans
1 can baby limas
1 can pork & beans
1 pound bacon
2 onions
1 cup sugar
1 cup brown sugar
1 cup ketchup
2 tbs prepared mustard
Fry bacon, drain and crumble. Dice onion and fry in fat until transluscent.
Drain beans. Mix all and cook 4-6 hours in crockpot on "low."
VARIATIONS: replace bacon with leftover pieces of pork
try different beans
MISS HILDAS BAKED BEANS (EMRIL)
1 pound dried navy beans, picked over and soaked overnight in water to cover
1 teaspoon salt
2 bay leaves
2 tablespoons olive oil
1/2 pound salt pork, trimmed and cubed
4 ounces chopped bacon
1 1/2 cups ketchup
1 1/2 cups reserved bean liquid
1 cup chopped onions
1/2 cup chopped celery
1/2 cup firmly packed dark brown sugar
1 tablespoon dry (powdered) mustard
1 tablespoon chopped garlic
1 teaspoon freshly ground black pepper
Preheat the oven to 300 degrees F.
Drain the beans and put them in a pot with salt, and the bay leaves. Add 8 cups of water and bring to a boil. Reduce the heat to medium-low and simmer until the beans are tender, 45 minutes to 1 hour. Remove from the heat and let sit for 5 minutes. Drain the beans and set aside. Reserve the cooking liquid.
Heat the oil in a large ovenproof pot or Dutch oven over high heat. Add the salt pork and bacon and cook, stirring, for 4 minutes. Add the ketchup, 1 1/2 cups of the reserved bean liquid, onions, celery, sugar, mustard, garlic, black pepper, and remaining 1 teaspoon cayenne. Cook, stirring, for 4 minutes. Reduce the heat to medium-low. Add the beans and stir gently to mix. Simmer for 5 minutes.
Transfer the beans to the oven and bake, uncovered, for 2 hours. Remove from the oven and serve hot.
Recipe
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