OLD-FASHIONED BAKED BEANS RECIPE: HOW TO MAKE IT
These hearty beans are a super side dish for a casual meal. The ingredients blend perfectly for a wonderful from-scratch taste. The old-fashioned flavor will have people standing in line for more. -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Side Dishes
Total Time 04 hours 50 minutes
Prep Time 01 hours 50 minutes
Cook Time 03 hours 00 minutes
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan or Dutch oven, bring beans, salt and 2 qt. water to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Drain, reserving liquid. In a greased 2-1/2 qt. baking dish, combine beans, 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper. Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired thickness, stirring occasionally. Add more of the reserved cooking liquid if needed.
Nutrition Facts : Calories 154 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 269mg sodium, CarbohydrateContent 29g carbohydrate (12g sugars, FiberContent 7g fiber), ProteinContent 7g protein.
HOME-CURED PORK TENDERLOIN ‘HAM’ RECIPE - NYT COOKING
Provided by David Tanis
Total Time 1 hours 30 minutes
Yield 4 pounds cured pork tenderloin, about 24 servings
Number Of Ingredients 14
Steps:
- Put salt and sugar in a large nonreactive bowl (stainless steel or glass). Add boiling water and stir well to dissolve salt and sugar. Add peppercorns, mustard seeds, allspice berries, cloves, thyme and bay leaves. Leave to cool completely.
- Add curing salt and 1 cup white wine to cooled brine. Submerge pork tenderloins in brine. Place plate directly on top of pork to keep it submerged if necessary. Cover container and refrigerate for 5 days.
- Remove pork from brine and pat dry. Discard brine. Spread onions and thyme sprigs on bottom of a large shallow baking dish. Add brined tenderloins in one layer, then add 1/2 cup wine. Heat oven to 350 degrees; as it heats, bring meat to room temperature. Cover dish and bake for 45 minutes or until pork registers 135 degrees with an instant-read thermometer. Remove from oven (meat will continue to cook and reach 140 degrees as it rests). Let cool before cutting into thin slices. Serve with buttermilk biscuits. May be refrigerated, well wrapped, for up to 1 week.
Nutrition Facts : @context http//schema.org, Calories 131, UnsaturatedFatContent 1 gram, CarbohydrateContent 10 grams, FatContent 3 grams, FiberContent 0 grams, ProteinContent 15 grams, SaturatedFatContent 1 gram, SodiumContent 516 milligrams, SugarContent 9 grams, TransFatContent 0 grams
More about "jesse pound recipes"
HOME-CURED PORK TENDERLOIN ‘HAM’ RECIPE - NYT COOKING
Reviews 4
Total Time 1 hours 30 minutes
Calories 131 per serving
- Remove pork from brine and pat dry. Discard brine. Spread onions and thyme sprigs on bottom of a large shallow baking dish. Add brined tenderloins in one layer, then add 1/2 cup wine. Heat oven to 350 degrees; as it heats, bring meat to room temperature. Cover dish and bake for 45 minutes or until pork registers 135 degrees with an instant-read thermometer. Remove from oven (meat will continue to cook and reach 140 degrees as it rests). Let cool before cutting into thin slices. Serve with buttermilk biscuits. May be refrigerated, well wrapped, for up to 1 week.
ESCARGOT, IN THE SHELL WITH HERB BUTTER RECIPE | FOOD NETWORK
Reviews 5
Total Time 45 minutes
Cuisine french
- Serve snails, in shells, on top of toasted pieces of baguette, or in a fresh tomato-based sauce.
OLD-FASHIONED BAKED BEANS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 04 hours 50 minutes
Category Side Dishes
Calories 154 calories per serving
- In a large saucepan or Dutch oven, bring beans, salt and 2 qt. water to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Drain, reserving liquid. In a greased 2-1/2 qt. baking dish, combine beans, 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper. Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired thickness, stirring occasionally. Add more of the reserved cooking liquid if needed.
HOME-CURED PORK TENDERLOIN ‘HAM’ RECIPE - NYT COOKING
Reviews 4
Total Time 1 hours 30 minutes
Calories 131 per serving
- Remove pork from brine and pat dry. Discard brine. Spread onions and thyme sprigs on bottom of a large shallow baking dish. Add brined tenderloins in one layer, then add 1/2 cup wine. Heat oven to 350 degrees; as it heats, bring meat to room temperature. Cover dish and bake for 45 minutes or until pork registers 135 degrees with an instant-read thermometer. Remove from oven (meat will continue to cook and reach 140 degrees as it rests). Let cool before cutting into thin slices. Serve with buttermilk biscuits. May be refrigerated, well wrapped, for up to 1 week.
ESCARGOT, IN THE SHELL WITH HERB BUTTER RECIPE | FOOD NETWORK
Reviews 5
Total Time 45 minutes
Cuisine french
- Serve snails, in shells, on top of toasted pieces of baguette, or in a fresh tomato-based sauce.
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