Wednesday, February 15, 2017

Question: Baked Beans

A reader sent me the following request.

I am looking for a special recipe of baked beans that are baked for hours in a stoneware crock. I lost my mother's recipe. Would you have one by any chance? - Gloria

I have tried making baked beans several times, but have never been entirely pleased with my recipe. Can any of you help out me and Gloria? They don't have to be baked in a stoneware crock, but I am looking for baked beans that don't come from a can. :)

Thanks.

16 comments :

  1. Mine starts with a can but you can make it with dried beans as well. I cook my pinto beans just until done, not mushy. I sauté seasoning blend (bell peppers and onions) until caramelized. Add those to the beans (after draining the beans). Add bbq sauce (whatever kind you prefer), cooked ground sausage or hamburger meat, (drained), prepared mustard, Worcestershire sauce, garlic powder or salt. (I don't have exact measurements, I just stir and taste until I get the flavor we like). Bake in a 350 degree oven until bubbly and thick, usually about 45 minutes.

    I don't know if this will help, but it's the way we eat them here at my house!

    ReplyDelete
    Replies
    1. oops.... I forgot the brown sugar!!!! I have also done these with other types of beans and they work just fine. It's just what your family prefers.

      Delete
  2. http://www.simplyrecipes.com/recipes/slow_cooked_boston_baked_beans/ This is a favorite of ours. I usually adding some salsa or tomato soup to the beans as well.

    ReplyDelete
  3. Gina, here is my recipe. I think it's short and simple enough to leave in a comment.

    HOMEMADE BAKED BEANS

    1 pound dry navy beans or small white beans
    1 onion, peeled and quartered or chunked
    1/2 cup sugar
    1 Tblsp. salt
    1 tsp. prepared mustard (any kind)
    1/2 tsp. pepper
    --------------------------------
    1/3 cup molasses

    The night before you want to serve the baked beans, empty the dry beans into a container about double their bulk. Cover the beans with cold water and let stand overnight.

    Next morning, heat the oven to 350º. Then drain the beans and place them in a 2- or 3-quart bean pot. (A casserole dish of the same capacity works as well, if you don't have a bean pot.) Add the onion, the sugar, salt, mustard and pepper to the bean pot. Now add cold water to cover the beans and stir it all up. Cover the bean pot and bake for 1 hour at 350º.

    Turn the oven temperature down to 300º. Stir the molasses into the bean mixture. Cover the pot again and return it to the oven. Bake the beans until they are thoroughly tender, about 6 more hours. Check the beans every hour and add water as needed to keep them covered. It is important that they not dry out on top.

    Serve hot. Makes 8 servings.

    ReplyDelete
    Replies
    1. Mrs. T, this is very much our recipe that came from my father's side. My Grandma Trudi would bake them in the bean pot...the pot now belongs to one of my cousins and is still in use. I bake mine in a large covered casserole. We use dry mustard instead of the prepared. My grandma always added a large chunk of salt pork to the pot when baking.

      Delete
  4. A lady from my home church always made THE best baked beans! Her recipe: 4 slices bacon, cooked and diced; 2 large, or 4 small cans Pork n Beans; 1 cup brown sugar; 2 T ketchup; 1 tsp mustard; 1 T Worcestershire Sauce; 1 T liquid smoke; sprinkle of parsley flakes, oregano, salt and pepper.

    Cook bacon and onion. Add remaining ingredients, mix. Bake uncovered @350 for 2 hours.

    Delicious!

    ReplyDelete
  5. I have made this recipe several times and we really like it. I usually double it and bake in my roaster and then freeze some. I also use fresh water after soaking the beans overnight.
    http://allrecipes.com/recipe/18255/boston-baked-beans/

    ReplyDelete
  6. this is an old recipe baked in a bean pot.... http://www.mennonitegirlscancook.ca/2014/11/flashback-friday-tante-suzies-pork-and.html

    ReplyDelete
  7. these are really terrific:

    http://octoberfarm.blogspot.com/2014/11/baked-beans.html

    ReplyDelete
  8. Here's what I do. I start with a pound of beans..usually Navy or northern..if they aren't cooked, at least soften them. I layer them in a pot or roaster with sliced or diced onions. Don't drain your beans! Add some ketchup, a little mustard, salt to taste, and sweetener to taste. I use some brown sugar and maple syrup.I then put a few slices of bacon on top. I bake for at least 4 hours in a slow oven..the longer they bake,the better..just don't let them get dry. Add a little water as needed. I'm sorry I don't have exact measurements, but I just eyeball it and taste as I go. I don't think you can mess it up as longer they don't dry out. I hope this helps, and good luck!

    ReplyDelete
  9. I use your recipe!!! And we all love it! The only change I make is to use all the same kind of beans, and to never put green beans in baked beans (I don't even use green beans in Calico Beans). One of my daughters doesn't like hot dogs in beans, so I use a pound of bacon instead.
    Often, I do the beans from dry, just because that's how I do it.
    Your Baked Three Bean recipe is the best there is!!!! (Minus the green beans, of course 😆)
    Since getting my instant pot, I've come to love beans more and more......did you get one yet?

    ReplyDelete
    Replies
    1. Do you use the Three-Bean recipe without the bought can of baked beans and it still works? I need to try that.

      I didn't get an instant pot - still considering it.
      Gina

      Delete
    2. Yep, I just don't ever think to buy store-bought baked beans. 🙄

      Delete
  10. I soak my 1 cup beans in water for 24-48 hours, just water. Then I drain and rinse. In a covered stockpot (tall, not wide), I put the beans, 3/4 teaspoon salt, 1/8 teaspoon garlic powder, and about 4 drops of liquid sweetdrops (stevia), optional. Cover with water or bone broth (I always use broth) about an 1/2 inch over the beans (more than 1 cup would take a full inch). I cook on the stove top on a med low simmer for several hours until most of the liquid is gone. In a separate pan I saute 1 tablespoon butter or tallow, 1/2 cup diced onion, 2 garlic cloves chopped fine. When sauteed, I add 1 teaspoon each of salt, cumin, oregano, lemon juice, and 1/2 teaspoon black pepper. Mix and Stir into the beans. Best when reheated the next day.

    The biggest factor in getting good beans is your water. Hard water v soft water gets very different results! I've tried baking soda, vinegar and no salt/lots of salt, but they all flop. Good, soft water is the only thing that works.

    ReplyDelete
  11. Thanks for all your ideas! I can't wait to try some of these recipes.
    Gina

    ReplyDelete
  12. Sounds like everyone has a recipe for baked beans. This is the one my Maine family sent me. "Grammie Millett's Baked Beans". Quite easy and there's probably a reason for that. I understand it was a family staple (as with most families from Maine), and the whole family would come. My mom served baked beans with brown bread which also has many recipes.

    1 bag of Jacob Cattle beans
    parboil till wrinkly, drain and rinse
    place beans in ovenproof crockery pot along with 1 cup sugar, "handful" of salt and pepper score a piece of salt pork and place on top. Bake in the oven for several (8) hours or until tender. Don't let the beans go dry. These are mouthwatering! Another recipe that my Maine relatives made was molasses cookies make with Crosby's molasses. My mom called these "boot heels" because they rather resembled them in size and shape. Happy eating ya'll.

    ReplyDelete

I'm still learning how to be a joyful homemaker and I'd love to hear from you!

LinkWithin

Related Posts with Thumbnails