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Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by 2468Chickensrgr8, Dec 9, 2007.
Does anyone have a baked beans recipe they would like to share? Right from scratch....Thanks
MY secret BUSH'S pick a flavour and put it in a pan warm it up and you are done, if you want really sweet add sprinke with brown sugar
Here's my mama's recipe
Bootlegger Baked Beans
Dice 3 strips of Bacon and fry. When half done add small chopped onion. When onion is slightly brown pour off most of the grease and add one can of pork and beans in tomato sauce, 1 Tablespoon of brown sugar, 2 tablespoons of vinegar, 2 tablespoons of ketchup, stir well. Bake in a 350 oven for 30 min. Double recipe as needed.
Here is a scratch recipe from my favorite cookbook. A lot of work, but truly homemade:
Boston Baked Beans
4 cups pea beans, pick over and take out imperfect beans. Rinse well in a colander. Place beans in a bowl, cover with plenty of cold water and allow to soak overnight. (They will swell markedly) Drain, cover with water, bring to a boil, reduce heat and slow simmer until skins of beans split when taken up with a spoon and blown upon. (about 1-1 1/2 hours) Drain beans and pour into a beanpot.
Stir the following ingredients together with some boiling water and pour over beans:
2 teaspoons salt, 1 teaspoon dry mustard (makes beans more digestible), 1/2 teaspoon ginger (optional), 1/4 cup molasses, 1/4 cup brown sugar, 1/4-1/2 cup maple syrup (depending upon how sweet you like your beans)
WARNING: beans that are over sweetened get tough, not tender, as they cook.
1 onion, peeled, and pushed into center of beanpot.
1/2 pound of salt pork- cut away rind and cut into small cubes. Top the beans with this. AAdd enough more hot water so beans are submerged.
Cover the beanpot and bake for 8 hous in a 250 degree oven. Add hot water now and then to keep beans covered with liquid. The last hour of cooking, remove cover so that salt pork cubes brown and the water cooks down. You may want to turn oven to 300 degrees for better browning. Beans should be moderately runny but not swimming around the plate. Serve directly from pot.
Recipe from: Bentley Farm Cookbook by Virginia Williams Bentley
I made this once and it was good. It takes a lot of time. I wonder if it could be done in a slow cooker? How hot is the low setting on them? My favorite part was the onion- Delicious!!
y,all makin me hungry.
I fry bulk sausage and crumble it in the beans and add brown sugar. Bush beans are by far the best imo...
[/b..Thanks so much...Keep them coming....BEANS BEANS BEANS THE MORE YOU ........
This to me is a leftover meal. I will collect up meat leftovers (ham, hamburger, sausage, bacon I have even added stew meat just whatever sounds good like a good combo to you) over a period of time and stick it in a collective baggie that is kept in the freezer. When its time (when I have just enough leftover spaghetti sauce) I defrost. Not one for measuring as you can tell I figure its all to taste anyway....
In a large pot I will mix:
at least 3 different kinds of beans (again whatever suits my fancy or whats on hand) pinto & Kidney are my 2 standbys.
1 can stewed tomatoes
1 can tomatoe sauce or 1 can of paste (may need to add h20 with paste or maybe not)
1 package of bacon cooked I may add 1 canned ham - cubed, if I do not like how much meat I have collected) My parents grew up during the depression can you tell....
1 can of chunked pineapple this can be omitted but I like mine SPICEY HOT and the pineapple can take the edge off when it starts to build a burn, everyone in my family likes it, I know it sounds weird but its yummy.
Spaghetti Sauce home made recipe to follow
To Taste Add: (really whatever floats your boat)
Salt & Pepper I love pepper so I will add black & white....
Herbs whatever floats your boat I do not think you can have enough herbs in your diet its never the same dish twice cause of the way I like to mix & match.
Some Substitions for the above maybe:
In whatever combination you choose, whatever amounts you like, sauté the following (probably have to do in patches)....
Onions I like so I will use at least 2 different kinds
Tofu - I like the firm kind and tend to sauté with some onion & garlic to give it some taste (I try not to cook with bacon grease but for the tofu having some taste I will use some for it)
Mushrooms - I like so I will use at least 2 different kinds
Peppers - I like so I will use red, green & yellow
Extra lean ground......beef, pork whatever
Then in a large pot add stewed tomatoes with brown sugar (about 1-2 T/can helps with the acidity) then add tomatoes sauce , grated carrots and all of the above then reduce to the point of thickness you like, then SEASON to TASTE.
I make a large batch:
1st eaten patch is Spaghetti (largest amount used)
2nd is used in Spinach Lasagna can be frozen for later use. (THIRD largest amount used)
3rd is used for meat loaf leftover meatloaf can go in beans.....and the loaf doesnt take much spaghetti sauce.....(least amount used)
4th is used for beans......(2nd most amount used)
Except for the sauté the veggies & bacon part this can all be done in a crock pot, with a piece of toast or a nice bun its a great winter meal that can be as good or bad for you as you make it........
This is the LONGEST post I have ever typed
I use a very large can of Porknbeans and one large onion chopped. 1/2 cup dark brown sugar. 1 Tlbsp Wochestershire sauce. 1/2 cup Karo syrup. salt and pepper to taste. Put in large oblong baking dish and place four strips of bacon one top. Bake at 400 for 1 hour.
This is one I wanted to share that is a favorite at our house:
3 cans pork and beans
1 small chopped onion
1/3 cup brown sugar
1 teaspoon prepared mustard
3 Tablespoons molasses
1/2 cup ketchup
2 Tablespoons chili powder(yes, chili powder)
Mix all together and place in a casserole dish. Cover with 3 slices raw bacon. Bake uncovered at 350 for 45 minutes till bubbly and browned on top.