Baked Beans Recipies

These beans are excellent.. We have been making them for years and they are a hit everytime..

Stubb's Baked Beans


Ingredients
2 (16-oz.) cans pork and beans, drained
1/2 cup chopped onion
1/3 cup chopped green apple
1/3 cup Stubb's Bar-B-Q Sauce
1/4 cup brown sugar
1/4 cup raisins
6 strips bacon, cooked and cut in half
Directions
Preheat oven to 350°F. Stir together all ingredients except bacon in a 9-inch baking dish. Lay strips of bacon over the top and cover dish. Bake for 1 hour.

Makes 6 to 8 servings.

This also works well in a Dutch Oven..That is how we usually prepare them..

Settler beans. It has three - count 'em! - three different types of canned beans, bacon and all kinds of good stuff in it but this is one darn good bean recipe. So thick and good it's almost like chili. There are a few variations here and there if you google it so this is a link to one of them.

Clicky

Bassman wrote:
Here's a recipe for some of the best baked beans you ever ate. If you bake these in the oven, use a couple teaspoons of liquid smoke.

WICKED BAKED BEANS
(Beans that will even make Chili Heads happy)

6-8 strips of bacon cut into 1/2 inch squares
1/2 Medium onion, diced
1/2 Bell pepper, diced
1 - 2 Jalapeño Peppers, diced (seeding is optional)
2-28 ounce cans Bush’s Baked Beans (original)
1-20 ounce can of pineapple chunks, drained
1 Cup Brown Sugar, packed
1 Cup ketchup
1 Tbs. dry (ground) mustard

Sauté bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Sauté onion, bell pepper and jalapeño pepper until tender.

In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan.

Place in a 220-250° smoker for 2 1/2 – 3 hours (make sure temperature of the baked beans reaches 160° ) or place in a 350° oven and bake for 1 hour.

NOTE: If you are making these beans as a side dish for Kansas City style pork ribs, smoke the removed skirt meat for 1-1 1/2 hours, then dice the skirt meat and stir into the Baked Beans.

I made these! Incredible!!

wicked was great
left peppers out for kids

One way to keep beans from going to mush is to use salt. I know that many say that salt makes beans tough, but the reality is that it tends to toughen the outer. I put salt in my initial 3 minute boil.

I found this recipe over 40 years ago in a book From the library. It's a bit different, as it uses maple syrup instead of molasses for the sweetener. I just HAD to try it, it sounded so unusual. It ended up that my family all loved it. I've made it many times in the years since.


New England Baked Beans
2 lbs. Yellow-eye-beans ( or, white navy beans)
¼ lb. Lean salt pork, sliced
1 med. Onion, peeled (I also, chopped it, but, recipe calls for it whole)
2 tsp. Salt (I use more) I think about a Tbl.
½ C. Maple syrup (again, I use more -- I like Maple syrup!) 1 tsp. Dry mustard
½ C. Heavy cream (yes, CREAM!)

Cover beans with water; bring to a boil, set aside for one hour. Drain, add fresh water; simmer until just tender. Drain, reserving bean liquor. Put whole onion & ½ of the salt pork in lg. Bean pot. Top with remaining pork.
Mix syrup, mustard & salt with hot liquor to cover beans. Cover. Bake 6-8 hours at 275°, adding hot bean liquor as needed to cover beans. Uncover. Top with cream for last hour.

It's been a while since I last made this, but, do remember that the 6-8 hours baking time, even at low temp, resulted in beans that were almost mush. Would suggest 4 to 5 hours & taste test frequently. Also, I have never had a bean pot, & so,use a roasting pan, so, beans are spread out over a larger surface, that might be why they get done quicker.

But, hope you won't let this stop you from trying them. I think they are absolutely delicious!

the best baked bean recipe I have ever used... Dutch's original recipe only used 8 ounces of pineapple... I cut out the bell pepper and replaced with 2 additional jalapenos... however I do remove the seeds and veins and the rest is the same... I first made these about 5 years ago here in the park and they are sure a hit... :O)

Bassman wrote:
Here's a recipe for some of the best baked beans you ever ate. If you bake these in the oven, use a couple teaspoons of liquid smoke.

WICKED BAKED BEANS
(Beans that will even make Chili Heads happy)

6-8 strips of bacon cut into 1/2 inch squares
1/2 Medium onion, diced
1/2 Bell pepper, diced
1 - 2 Jalapeño Peppers, diced (seeding is optional)
2-28 ounce cans Bush’s Baked Beans (original)
1-20 ounce can of pineapple chunks, drained
1 Cup Brown Sugar, packed
1 Cup ketchup
1 Tbs. dry (ground) mustard

Sauté bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Sauté onion, bell pepper and jalapeño pepper until tender.

In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan.

Place in a 220-250° smoker for 2 1/2 – 3 hours (make sure temperature of the baked beans reaches 160° ) or place in a 350° oven and bake for 1 hour.

NOTE: If you are making these beans as a side dish for Kansas City style pork ribs, smoke the removed skirt meat for 1-1 1/2 hours, then dice the skirt meat and stir into the Baked Beans.

fwed wrote:
Okay, folks, here it is. But, before I begin I must explain that I'm from northern Maine, so these are northern Maine beans. They're not even close to being Boston beans, or any other kind. These are about as simple as they can be. No tomato anything, no onion, no bacon. I suppose they're that way because of the hardscrabble world from which they arose. Anyway. ...

Pick over 2 cups of dried beans to remove any badly damaged beans and small stones. If you want to use a pressure cooker, parboil the beans for 3 minutes, then let them soak for an hour. Put the beans and water in the pressue cooker along with 1/4 c of molasses, 1/4 c of canola oil, 1 tbsp of salt, and 1/2 tsp of dry mustard. Cook at 15# for 25 minutes (at an off and on jiggle--not steady), then cool slowly (cooling fast will make the beans mushy).

For a slow cooker, take the 2 cups of picked beans, bring to a boil, and then let them soak overnight. In the morning, put the beans and the water in the crock pot along with the same above (molasses, oil, salt and mustard), and stir well. Bake on high all day, stirring ocassionally and making sure they stay covered with water.

If you must eat canned beans, make the B&M beans made in Portland, Maine.

Enjoy.

fred.

Ditto on the B&M! Only baked beans allowed in our house. But we DO add the mustard and molasses (among other non-tomato things!)

Five Bean Casserole. I find baked beans can be boring and the 5 bean cass is a great sub. You can make it on the stove. It has bacon - how bad could it be? It contains baked beans.

Okay, folks, here it is. But, before I begin I must explain that I'm from northern Maine, so these are northern Maine beans. They're not even close to being Boston beans, or any other kind. These are about as simple as they can be. No tomato anything, no onion, no bacon. I suppose they're that way because of the hardscrabble world from which they arose. Anyway. ...

Pick over 2 cups of dried beans to remove any badly damaged beans and small stones. If you want to use a pressure cooker, parboil the beans for 3 minutes, then let them soak for an hour. Put the beans and water in the pressue cooker along with 1/4 c of molasses, 1/4 c of canola oil, 1 tbsp of salt, and 1/2 tsp of dry mustard. Cook at 15# for 25 minutes (at an off and on jiggle--not steady), then cool slowly (cooling fast will make the beans mushy).

For a slow cooker, take the 2 cups of picked beans, bring to a boil, and then let them soak overnight. In the morning, put the beans and the water in the crock pot along with the same above (molasses, oil, salt and mustard), and stir well. Bake on high all day, stirring ocassionally and making sure they stay covered with water.

If you must eat canned beans, make the B&M beans made in Portland, Maine.

Enjoy.

fred.