EASY HAM AND BEANS RECIPE WITH CANNED BEANS RECIPES

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GRANDMA'S BAKED BEANS - EASY BAKED BEANS RECIPE



Grandma's Baked Beans - Easy Baked Beans Recipe image

My Grandma's Easy Baked Beans (Pork 'n Beans) made in your slow cooker or in your oven. Savory thick bacon with a little sweetness from the brown sugar. The only baked beans recipe I have ever really liked!

Provided by Michaela Kenkel

Total Time 3 hours 5 minutes

Prep Time 5 minutes

Cook Time 3 hours

Yield 12

Number Of Ingredients 5

3 (15 ounce) cans Van Kamp's Pork 'n Beans
1/2 cup ketchup
1/3 cup brown sugar
2 Tablespoons mustard
6 slices of bacon, partially cooked and crumbled (OR 1/2 cup real bacon pieces)

Steps:

  • Combine all ingredients in your crockpot, cook on low 4 hours. It can be cooked in the oven in a casserole dish with a lid for 30 minutes at 350 degrees.

Nutrition Facts : Calories 94 calories, CarbohydrateContent 12 grams carbohydrates, CholesterolContent 12 milligrams cholesterol, FatContent 3 grams fat, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 1, SodiumContent 294 grams sodium, SugarContent 9 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 2 grams unsaturated fat

BAKED BEANS RECIPE - NYT COOKING



Baked Beans Recipe - NYT Cooking image

Proper Boston baked beans would have salt pork instead of the bacon. James Beard cooked them with ribs. The key is to use the little white pea beans known as navy beans, and to allow time to do most of the work. (Or to cheat: Canned white beans make fantastic baked beans in about an hour. If you use them, you'll need four 15-ounce cans. Drain and then follow the directions from step 2 on to the end. Please understand that you’ll need much less water and much less time to get them where you want them to be.) The combination of molasses and dry mustard is a taste as old as America itself, and takes well to both ham and soft brown bread.

Provided by Sam Sifton

Total Time 6 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 7

2 cups navy beans
Salt
1/2 pound slab bacon, cut into cubes
1 medium onion, peeled and chopped
1/3 cup molasses
2 teaspoons dry mustard
1 teaspoon ground black pepper

Steps:

  • Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.
  • Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.
  • Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.

Nutrition Facts : @context http//schema.org, Calories 343, UnsaturatedFatContent 7 grams, CarbohydrateContent 44 grams, FatContent 12 grams, FiberContent 8 grams, ProteinContent 16 grams, SaturatedFatContent 4 grams, SodiumContent 253 milligrams, SugarContent 13 grams, TransFatContent 0 grams

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