BAKED BEANS RECIPE IN OVEN RECIPES

REAL OLD FASHION OVEN BAKED BEANS RECIPE - FOOD.COM

Real Old Fashion Oven Baked Beans Recipe - Food.com image

Doctored-up "canned beans" are OK if you're in a hurry...I've done it more than once, but for REAL Baked Beans, give these a try! The aroma of them baking in the oven is heavenly!!! A stoneware bean pot is preferred, but you can use a small covered roaster or casserole if need be. My Dad always used lean salt pork, but I prefer to use a good smoked bacon.

Total Time 3

Prep Time 24 hours

Cook Time 6 hours

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

1 lb navy beans
2 teaspoons baking soda
water
1/2 cup light molasses
1/2 cup catsup
1/2 cup light brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons seasoning salt, Lawry's preferred
1 teaspoon dry mustard
1 teaspoon black pepper
1/2 cup onion, chopped
1/2 lb thick slab bacon, diced (thick sliced is OK)

Steps:

THE NIGHT BEFORE:.
Wash & sort beans for any small stones.
Place in a large kettle & cover with water, about 3 inches above the beans.
Cover & soak overnight.
THE NEXT MORNING:.
Drain & add 6 cups fresh cold water.
Stir in the baking soda (this helps remove the "music" afterwards, but no guarantees. LOL!).
Cover & bring to a boil -- WATCH CAREFULLY so as to not boil over!
Reduce heat & simmer for 10 minutes.
Drain & reserve the bean water.
Preheat oven to 300°.
Add remaing ingredients plus 2 cups of the reserved bean water.
Place everything into the bean pot (or whatever you're using) & cover.
(Use double-thick aluminum foil to cover if need to.).
Bake for 3 to 4 hours.
IMPORTANT: Check every couple of hours, adding more bean water if needed, so the beans don't cook dry.

Nutrition Facts : Calories 275.4, FatContent 10.6, SaturatedFatContent 3.5, CholesterolContent 15.4, SodiumContent 702.6, CarbohydrateContent 39.5, FiberContent 5, SugarContent 23.4, ProteinContent 6.8

MAPLE BAKED BEANS RECIPE | INA GARTEN | FOOD NETWORK

Maple Baked Beans Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories side-dish

Total Time 7 hours 20 minutes

Prep Time 20 minutes

Cook Time 7 hours 0 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 pound dry red kidney beans
2 quarts water
1 large yellow onion, cut in eighths
1 bay leaf
6 whole black peppercorns
3/4 cup medium amber pure maple syrup
1/2 cup light brown sugar, lightly packed
1/2 cup ketchup
1 tablespoon Chinese chili paste
1 tablespoon grated fresh ginger
1 teaspoon kosher salt
5 ounces thick-cut smoked bacon, cubed

Steps:

Place the beans in a large bowl and cover with cold water by 1-inch and cover with plastic wrap. Refrigerate overnight. Drain and rinse the beans and then drain again.
Place the beans in large pot with 2 quarts water, the onion, bay leaf, and peppercorns. Bring to a boil, then lower the heat and simmer for about 50 minutes, or until tender. A good test is to scoop up several beans in a spoon and blow on them: if the skin starts to peel off, they're done. Drain the beans, reserving the cooking liquid.
Preheat the oven to 225 degrees F.
In a small saucepan, whisk together the maple syrup, brown sugar, ketchup, chili paste, ginger, salt, and 1 1/2 cups of the cooking liquid, still reserving the remaining liquid. Bring to a simmer and cook over medium heat for 6 minutes.
Transfer the beans to a medium Dutch oven or a bean pot. Push half the bacon into the beans and place the rest on the top. Pour the maple syrup sauce over the beans. Place the lid on top and bake for 6 to 8 hours. Check occasionally; if the beans are too dry, add 1/2 cup more of the cooking liquid. If you like, you can remove the lid for the last 30 minutes to thicken the sauce. Discard the bay leaf. Serve hot.

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REAL OLD FASHION OVEN BAKED BEANS RECIPE - FOOD.COM

Doctored-up "canned beans" are OK if you're in a hurry...I've done it more than once, but for REAL Baked Beans, give these a try! The aroma of them baking in the oven is heavenly!!! A stoneware bean pot is preferred, but you can use a small covered roaster or casserole if need be. My Dad always used lean salt pork, but I prefer to use a good smoked bacon.
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