[food]Does anyone know how to make good Baked Beans?

[Onebyone]

I am planning to make baked beans for Christmas. Though I have a way I make them it is not by any recipe and they are kinda blah tasting compared to some good baked beans I have eaten. Mine is the way my eldest sister made them when she got married a few decades ago.

Wondering if anyone knows how to make really good baked beans.

FWIW the way my sister said to make them follows

Large can of pork n beans.
squirt in some pancake syrup
dice up a half onion
put in a little ketchup
a couple tablespoons of brown sugar
Then bake on 350 for one hour.

They are edible this way but just not the baked beans I have had at other places.

Anyone know how to make good baked beans and want to share the recipe.

 

[Dennis Olson]

Yeah, open a can of B&M....

 

[Watchman63]

Yeah, open a can of B&M....

...Or Bush's Baked Beans. A lot of us guys aren't too picky, and most homemade beans don't taste as good as Bush's or B& M. Or find a recipe that tastes similar to these.

 

[Texas Writer]

This is the one I use, and I just kinda made it up as I went along.

1 can pork and beans
Squirt in some catsup
Add a dollop of mustard
About a tablespoon of Worcestershire sauce
Tablespoon of brown sugar
About a T of molasses
1/4 cup diced onions (I use the bottled onion flakes)
lay a couple of stips of bacon across the top

Bake uncovered at 350 for an hour

 

[dimensiondancer]

This is copied from: http://www.recipesource.com/fgv/beans-grains/baked2.html

Chef Dean Fearing is the chef at Dallas' Mansion at Turtle Creek. Very expensive, but he says this is the absolute best and I agree:


* Exported from MasterCook II *

GRANNY FEARING'S BAKED BEANS

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9067
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 21-ounce can pork-and-beans
1 large onion, -- finely chopped
1 12-ounce bottle ketchup
1 tablespoon yellow mustard
1 1/4 cups packed light brown sugar
1/4 cup molasses
1/2 cup sweet gherkin juice

1 teaspoon apple cider vinegar

Salt and ground pepper
1/2 pound thickly sliced smoked bacon


Preheat oven to 350 degrees. In a 2-quart casserole dish combine all
ingredients except bacon;
season to taste with salt and pepper. Criss-cross top with bacon strips. Cover
with aluminum foil.
Bake for 1 hour. Remove foil and continue to bake 30 minutes longer. Serve hot
or cold

- - - - - - - - - - - - - - - - - -

 

['plain o joe']

Yeah, open a can of B&M....

Democrats don't do Bush's baked beans..

B&M has MAPLE flavored beans... I'm havin them tonite

 

[dimensiondancer]

More Chef Dean Faring's receipes:

http://www.starchefs.com/Memorial/fear.html

Edited to say: Note that Granny Fearing's Kentucky Baked Beans at starchefs above is a doubled (serves 12) version than was posted above.

 

[BellRinger]

From the internet

Got this off the internet-they are good hot ot cold


Boston Baked Beans
 2 pounds white beans (northern or navy beans)
 2 teaspoons salt
 2 teaspoons dry mustard
 1/2 cup molasses
 1/2 cup brown sugar
 1 onion, peeled and chopped
 4 to 6 oz of raw bacon, chopped
Soak the beans overnight in plenty of tap water. Or, you can bring them to a boil on the stove and then turn them off, cover them and let them sit for an hour or two. The point of this is to reconstitute them some, making them easier to cook.
After the initial preparation boil your beans on the back of the stove for about half an hour. They won't be perfectly soft, but they will be almost soft. Drain off the cooking water. In a very large casserole (4-quart) combine the semi-cooked beans, salt, dry mustard, molasses, sugar and chopped bacon. Add enough hot water to barely come to the top of the beans. Put a lid on the casserole, or tin foil. Bake the beans at 300° for about 5 to 7 hours. They will be tender, fragrant and delicious. My kids love this stuff. The cooked beans may be frozen in two cup portions to substitute for canned baked beans or canned pork'n'beans in any recipe. They make a good main dish, or a side dish for a large crowd. This recipe serves about 16. I make such a large amount so I can have plenty of leftovers to freeze.
Another way to cook this, good in the summertime, is to use a crock pot. Boil the soaked beans for half an hour, as directed above. Then, instead of combining everything in a casserole, combine them in the crock pot instead. Put the lid on the Crock Pot after you've mixed everything up in it, and cook it on High for about 3 or 4 hours, or on low for 6 or 8 hours. You can put a folded dish towel on top of the lid if your crock pot doesn't get quite hot enough to cook beans normally. The dish towel helps maintain a temperature hot enough to just barely simmer the beans.

 

[data junkie]

re: sis's recipe, yep, i'd add the mustard too, also hickory barbecue sauce to taste, also browned ground beef, no pancake syrup, and can use molasses instead of brown sugar as the barbecue sauce and ketchup already have sugar...could also mix in a can of drained diced tomatoes, or chop some fresh and sprinkle on top when done cooking (light on ketchup if adding tomatoes)...corn bread on the side is good...yum, now i'm getting hungry, lol...can also jazz it up by mixing in drained can of red kidney beans and drained butter beans, this with the worcestershire sauce recommended above and 1/4 cup cubed american cheese plus parmesan sprinkled on top is the standard "3 bean salad"

 

[HeliumAvid]

I made this by changing a dud recipe, we take this to lots of pot lucks an NEVER have any to bring home.

2 Cans Black beans
1 Large onion
2 portabella mushrooms - Medium sized
2 tbsn Butter
2 eggs beaten with 1 teaspoon heavy crean
6 oz grated Romano Cheeze
3 Tomatos

Cut the Onion and Mushrooms into bite size pieces and saute in the butter till onion is translucent.

Drain most of the liquid out of the bean, retain about some
Combine sauted mush & Onion with Beans, egg, and cheese in large bakeing pan.
Mix and add some retained liquid to get consistant "Paste"
Cut Tomatos in to rounds and place on top of smoothed out mixture.
Preheat oven, bake at 400F for 40 min.
Serve warm

yummy......

Helium

Edited for Cheeze error

 

[Dennis Olson]

Ramao cheese or ROMANO cheese...?

 

[Dean Miller]

 2 pounds white beans (northern or navy beans)

Soak the beans overnight in plenty of tap water. Or, you can bring them to a boil on the stove and then turn them off, cover them and let them sit for an hour or two. The point of this is to reconstitute them some, making them easier to cook.

First, soak the beans overnight or boil them and let sit for an hour or two. THEN POUR OUT THE WATER USED FOR THE SOAK/BOIL. This gets rid of the enzymes that inhibit digestion and is the major cause of flatulence.

 

[dreamseeer]

I use the one OBO uses minus the syrup. I use lots more dark brown sugar.

The trick is to cook them down until all the liquid isn't sloshy anymore but kinda thick.

Also I use a lot of ketchup too.

YUM YUM!

Once they are cooked down thick nobody knows they are not pre-soaked, home cooked navy or white beans.

 

[dimensiondancer]

This gets rid of the enzymes that inhibit digestion and is the major cause of flatulence.

So now we are taking all the fun out of eating beans???

Where's Fartacus??

 

[rafter]

I do the can of Bushs, brown sugar, onion,...then I go with KC Masterpiece BBQ sauce, and some liquid smoke. Also a dash of garlic powder or minced garlic.

The best beans I have ever eaten are Smokehouse BBQ in KC. Totally the most awesome beans made. They let the juices of the smoked meats fall into kettle of beans as they cook..and then add some smoked meat to them.

If you are ever in KC...its a must have.

 

[Seabird]

Okay, I can add another recipe.

Take several cans of baked beans (any brand). This was based on a size 10 can of beans...

Open all the cans and pour them into a colander, draining off all of the liquid they come in. Then rinse them with clean water thoroughly.

While they drain, take two cups of maple syrup and 1 cup of brown sugar, and place them in a pot big enough to cook all the beans. Mix the syrup and brown sugar over a low heat until the sugar is melted. Then stir in the beans. Mix completely. Cook over a very low heat for an hour or two.

No kidding... you'll love it.

 

[Mountain Mike]

Here's mine....

Brown 1 lb. hamburger and 1 med. diced onion.

Add this to:

1 large can of Bush's Baked Beans
1/4 cup catsup
1 tablespoon mustard
1 teaspoon worsteshire sauce
5 drops liquid smoke

Bake at 350 degrees for 30 minutes.

Quick & good!

 

[WalknTrot]

I use the crockpot...pretty foolproof.

1 bag Great Northern beans

3/4 crockpot water

NO salt at this point!

Cook (low or high) until beans soften and cook. Dump off water and rinse beans a couple times. Put beans back in crockpot.

Add:

1 large can of tomato sauce
2 Tbsp. dried garlic
1/4 cup ketchup
1 Tbsp. mustard
1/2 cup brown sugar (more or less to taste)
1-2 Tbsp. molasses if desired
1/2 cup dried onion
1/2 lb diced bacon fried (drain grease as desired)

Cook in crockpot on low 3-4 hours until flavors are well blended.

 

[peachfuzz]

Western Beans

4 bacon strips
1 large onion
1/3 c. dry lentils
1 1/3 c. water
2 T. ketchup
1 t. garlic powder
3/4 t. chili powder
1/2 t. ground cumin
16 oz. kidney beans
1/4 t. dried red pepper flakes
1 bay leaf
16 oz. chopped tomatoes
15 oz pinto beans


Fry bacon in 3 qt saucepan.
Add onion, cook til transparent.
Stir in rest of ingredients.
Cook over medium heat for 45 min or til lentils are tender, stirring once or twice.
Remove bay leaf before serving.

8-10 servings

 

[almost ready]

western beans - yumm

thanks, saved the recipe!

 

[MissTina]

Mine are about the basic pork and beans - fat, molases, brown sugar, worstershire, dry mustard, onion, bacon, the only difference is that I add diced green bell pepper.

 

[LilRose8]

Well, I am FROM Boston and you all have it a bit skewed.

First of all, you can use either white beans like Navy OR kidney beans which I prefer.
Second, the traditional meat is salt pork but my personal favorite is a smoked ham hock.

The traditional recipe is as follows.

1 lb navy beans soaked overnight then drained.
1/2 lb either smokey bacon, salt pork or a smoked ham hock
1 med. onion chopped
1/2 c dark molasses
1/2 c brown sugar
1/4 c ketchup
1 TBS dry mustard
2 tsp salt
one shake of ground cloves, be careful not to over do it

Cook the beans in large pot covered with 5 " water, bring to boil, lower heat and simmer about 40 minutes till tender. Save the cooking water but drain the beans and place in a dutch oven or large covered casserole dish ( or a bean pot). Heat oven to 250 degrees, yes, 250.
If using bacon, chop coarsely and frytill crisp, add onion till browned. Add beans and 4 cups of reserved cooking liquid. Stir in molasses, sugar, salt, ketchup, mustard and cloves. Stir. Place in baking pot. If using a ham hock instead of bacon, push it into the beans to cover it.Place in oven covered, and bake for about 3 hours or until done. If they are too thick, add a little of the reserved bean liquid.
Now for a great variation, you can use kidney beans and replace 1 cup of cooking liquid with orange juice. YUM!
Sometimes I use a bag of the 13 bean variation for a change.
ENJOY!

 

[Dennis Olson]

Oooh, ham hock! Yummmmmmm!

 

[LilRose8]

Yup, I have to admit, adding a ham hock to pretty much anything improves it. Mah Momma came from Gafnee Sow Cahlinah, so y'all KNOW I appurshiate them smoked hocks. And grits.....dang I LOVE grits. And green beans cooked a LONG time with fatback.
Oh Lordie! Now I am hungry.

 

[Anjou]

If you're gonna make them youself, really worth it to get salt pork (aka white bacon). A little package of this stuff lasts absolutely eons in the fridge unopened. Kind of weird to cook with but adds that 'pork 'n' flavor to beans.

Also, make sure brown sugar is somewhere in the recipe.