Homemade Baked Beans

Homemade Baked Beans Find more on: http://ift.tt/1Qfw8v0

Homemade Baked Beans

My youngest loves homemade baked beans and cornbread, possibly even more than he loves sloppy Joes.  He’ll eat them for three meals a day if I let him.  I like this recipe because of the earthy molasses, bacon (can’t go wrong with bacon) onions and garlic (don’t skimp on the onions, and use fresh garlic if you can).  It’s a simple recipe but really tasty.

Homemade Baked Beans

Ingredients

1 lb. dried pinto or navy beans
½ lb. bacon (about 12 slices)
1 large onion, finely diced
3 tablespoons molasses
½ cup brown sugar
1 cup ketchup
1 teaspoon dry mustard
½ cup apple cider vinegar
1 teaspoon salt
1 ½ teaspoons ground black pepper
1 ½ tablespoons minced garlic or 1 teaspoon garlic powder

Directions

Place dried beans in a large bowl and add enough water to cover by 2-3 inches (about 8 cups). Let the beans soak overnight.  (I put them in my 8 qt stockpot). Often I’ll use a mix of dried beans from the garden for a blend of different textures.

Drain and rinse the beans. Simmer beans in a heavy bottomed stockpot or Dutch oven with 8 cups of water and 1/4 cup of apple cider vinegar until tender, about 1 to 2 hours (longer is fine, especially if your beans are older).  Don’t boil, as this may make your beans tougher.

Drain and set aside, reserving 2 cups of the cooking liquid.

Preheat oven to 350° F. Using a large, heavy pot or Dutch oven, cook the bacon until crisp, 7 or 8 minutes. Add the beans and all other remaining ingredients and bring to a simmer. Add some of the cooking liquid if the mixture is too thick.

Note:  If I’ve got the beans already in one pot on top of the stove, I’ll cook the bacon and onions separately and then add them and everything else to the bean pot.

Transfer pot to oven. Bake uncovered for 2-3 hours (or to desired thickness) until the beans are tender, stirring occasionally.

Makes 6-8 servings.

Homemade Baked Beans

2015-06-10 14:20:06

Serves 6

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310 calories

55 g

14 g

6 g

12 g

2 g

206 g

1487 g

34 g

0 g

3 g

Nutrition Facts

Serving Size

206g

Servings

6

Amount Per Serving

Calories 310

Calories from Fat 50

% Daily Value *

Total Fat 6g

9%

Saturated Fat 2g

9%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 14mg

5%

Sodium 1487mg

62%

Total Carbohydrates 55g

18%

Dietary Fiber 5g

19%

Sugars 34g

Protein 12g

Vitamin A

8%

Vitamin C

15%

Calcium

10%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 lb. dried pinto or navy beans
2. ½ lb. bacon (about 12 slices)
3. 1 large onion, finely diced
4. 3 tablespoons molasses
5. ½ cup brown sugar
6. 1 cup ketchup
7. 1 teaspoon dry mustard
8. ½ cup apple cider vinegar
9. 1 teaspoon salt
10. 1 ½ teaspoons ground black pepper
11. 1 ½ tablespoons minced garlic or 1 teaspoon garlic powder

Instructions

1. Place dried beans in a large bowl and add enough water to cover by 2-3 inches (about 8 cups).
2. Let the beans soak overnight. (I put them in my 8 qt stockpot).
3. Drain and rinse the beans.
4. Simmer beans in a heavy bottomed stockpot or Dutch oven with 8 cups of water and 1/4 cup of apple cider vinegar until tender, about 1 to 2 hours (longer is fine, especially if your beans are older). Don't boil, as this may make your beans tougher.
5. Drain and set aside, reserving 2 cups of the cooking liquid.
6. Preheat oven to 350° F.
7. Using a large, heavy pot or Dutch oven, cook the bacon until crisp, 7 or 8 minutes.
8. Add the beans and all other remaining ingredients and bring to a simmer.
9. Add some of the cooking liquid if the mixture is too thick.
10. (Note - If I've got the beans already in one pot on top of the stove, I'll cook the bacon and onions separately and then add them and everything else to the bean pot.)
11. Transfer pot to oven.
12. Bake uncovered for 2-3 hours (or to desired thickness) until the beans are tender, stirring occasionally.

beta

calories

310

protein

12g

more

Common Sense Homesteading http://ift.tt/1zQyHsW

We’ve got a bake oven in the top of our masonry stove, so during the heating season I bake the beans in there in aR & M Bean Pot – 4½ qt stoneware pot.  It gives them extra smokey goodness.  When it’s not heating season, I bake them in the regular stove in my Food Network 5-qt. Tri-Ply Stainless Steel Dutch OvenFood Network 5 Qt Dutch oven.  I tried a thinner enameled pot, but a thicker pot works better because there is less risk of scorching.  I like to cook them until they’re nice and mushy, but they don’t look as pretty in the photos.

Our masonry stove. The bake oven is that smaller door toward the top of the stove. The lower door is the main fire box.

I hope you and your family enjoy a little beans and corn bread, too.

Homemade Baked Beans

2015-04-18 08:41:44

Yields 6

Mouth watering baked beans slow cooked with bacon and molasses.

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Save Recipe

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310 calories

55 g

14 g

6 g

12 g

2 g

206 g

1487 g

34 g

0 g

3 g

Nutrition Facts

Serving Size

206g

Amount Per Serving

Calories 310

Calories from Fat 50

% Daily Value *

Total Fat 6g

9%

Saturated Fat 2g

9%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 14mg

5%

Sodium 1487mg

62%

Total Carbohydrates 55g

18%

Dietary Fiber 5g

19%

Sugars 34g

Protein 12g

Vitamin A

8%

Vitamin C

15%

Calcium

10%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 1 lb. dried pinto or navy beans
2. ½ lb. bacon (about 12 slices)
3. 1 large onion, finely diced
4. 3 tablespoons molasses
5. ½ cup brown sugar
6. 1 cup ketchup
7. 1 teaspoon dry mustard
8. ½ cup apple cider vinegar
9. 1 teaspoon salt
10. 1 ½ teaspoons ground black pepper
11. 1 ½ tablespoons minced garlic or 1 teaspoon garlic powder

Instructions

1. Place dried beans in a large bowl and add enough water to cover by 2-3 inches (about 8 cups). Let the beans soak overnight. (I put them in my 8 qt stockpot).
2. Drain and rinse the beans. Simmer beans in a heavy bottomed stockpot or Dutch oven with 8 cups of water and 1/4 cup of apple cider vinegar until tender, about 1 to 2 hours (longer is fine, especially if your beans are older). Don’t boil, as this may make your beans tougher.
3. Drain and set aside, reserving 2 cups of the cooking liquid.
4. Preheat oven to 350° F. Using a large, heavy pot or Dutch oven, cook the bacon until crisp, 7 or 8 minutes. Add the beans and all other remaining ingredients and bring to a simmer. Add some of the cooking liquid if the mixture is too thick.
5. Note: If I’ve got the beans already in one pot on top of the stove, I’ll cook the bacon and onions separately and then add them and everything else to the bean pot.
6. Transfer pot to oven. Bake uncovered for 2-3 hours (or to desired thickness) until the beans are tender, stirring occasionally.

beta

calories

310

protein

12g

more

Common Sense Homesteading http://ift.tt/1zQyHsW

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Originally publish in 2012, updated January 2016.

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