Best 3 Aunt Nancys Baked Beans Recipes

**Aunt Nancy's Baked Beans: A Classic Side Dish with Endless Variations**

Baked beans, a quintessential dish of American cuisine, hold a special place in culinary history. This hearty and flavorful side dish is a staple at potlucks, picnics, and backyard barbecues, enjoyed by people of all ages. Aunt Nancy's Baked Beans, a beloved family recipe passed down through generations, takes this classic dish to new heights with its secret blend of spices and unique cooking method. Whether you prefer a sweet, savory, or smoky flavor profile, Aunt Nancy's Baked Beans offer endless variations to suit every palate. This article presents a collection of Aunt Nancy's Baked Beans recipes, each with its own distinct twist. From the traditional molasses-based version to innovative takes featuring chipotle peppers and bacon, these recipes guarantee a culinary journey that will leave you craving more. So, gather your ingredients, fire up the oven, and prepare to indulge in the ultimate baked bean experience with Aunt Nancy's cherished recipes.

Check out the recipes below so you can choose the best recipe for yourself!

GRAMMY CARL'S RULE FOR BAKED BEANS

Grammy Carl's Rule For Baked Beans image

Provided by Nancy Fuller

Categories side-dish

Time 16h

Yield 12 to 14 servings

Number Of Ingredients 7

Ingredients

1 pound dried navy beans
8 ounces salt pork
1 large onion, chopped
3/4 cup molasses
1/2 cup ketchup
1 teaspoon dry mustard
Kosher salt and freshly ground black pepper

Steps:

Put the beans in a large bowl or pot with water to cover and soak at room temperature overnight.
The next day, dice half the salt pork and leave the other half in 1 piece. Drain the beans and put them in a large Dutch oven with the whole piece of salt pork and enough water to cover, about 1 quart. Bring to a boil over medium heat, cover, and simmer until soft, about 1 1/2 hours. Drain the beans, reserving 2 cups cooking liquid.
Preheat the oven to 325 degrees F. Put the diced salt pork in another large Dutch oven (or clean the first one) and cook over medium-high heat, stirring occasionally, until translucent and slightly crispy, 3 to 5 minutes. Add the onion, molasses, ketchup, dry mustard, cooked beans and enough of the reserved cooking liquid to cover the beans. If necessary, add more water to cover the beans.
Bake, covered, until the beans are soft to the tooth and most of the liquid has been absorbed, about 2 hours. When finished, season with some salt and pepper and serve hot.

AUNT NANCY'S CAJUN RICE AND BEANS

Aunt Nancy's Cajun Rice and Beans image

I don't know where my aunt got this recipe- but all I can say is it's nourishing, quick and awfully good!

Provided by White Rose Child

Categories One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3 garlic cloves, minced
1 red onion, chopped
3/4 cup chopped tomato
1 small green peppers or 1 small red pepper, diced
3/4 cup frozen corn kernels
1 large bay leaf
1/4 cup fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4-1/2 teaspoon black pepper
1 cup water
1 (19 1/2 ounce) can kidney beans, drained and rinsed (2 cups)
1 1/2 cups brown rice
2 2/3 cups water or 2 2/3 cups vegetable broth
1/4 cup green onion, finely chopped (optional)

Steps:

Put the rice and 2 2/3 cups water or broth in a pot, and bring to a boil. Reduce heat to low, cover and simmer about 30 minutes.
Meanwhile, prepare the other ingredients. After rice has been cooking 15-20 minutes, continue as follows.
In a skillet, soften the onion and garlic in a little water.
Stir the next 8 ingredients into the skillet (tomato to pepper). Add the water and bring to a boil. Reduce heat and simmer 5 minutes.
When no water is left on the rice and it's just beginning to stick, remove from the heat and let it stand covered. This is important, to allow it to dry and fluff up a bit before serving.
Slightly mash half of the beans. Stir them all into the skillet. Cook partially covered, stirring often, for 10 minutes. Discard bay leaf.
Serve over rice, garnished with green onions if desired.

Nutrition Facts : Calories 283.7, Fat 2.2, SaturatedFat 0.4, Sodium 380.4, Carbohydrate 57.7, Fiber 6.9, Sugar 3.8, Protein 9.8

AUNT VERA'S BAKED BEANS

Aunt Vera's Baked Beans image

My GREAT GREAT Aunt Vera brought her "famous" baked beans to every family function we had for over 40 years. My whole family has adopted her recipe.

Provided by Sherrybeth

Categories Beans

Time 1h30m

Yield 12-15 serving(s)

Number Of Ingredients 7

Ingredients

3 (16 ounce) cans pork and beans
1 lb bacon
1/2 cup ketchup
1/4 cup yellow mustard
3 tablespoons Worcestershire sauce
1 cup onion, chopped
1 cup brown sugar

Steps:

Fry bacon until crisp; cool and crumble.
Sauté onion in the bacon drippings.
In a large bowl, combine the pork and beans, bacon, ketchup, mustard, Worcestershire sauce, sautéed onion and brown sugar and mix well.
Pour into a large casserole dish and bake for 1 hour at 300°F.

Nutrition Facts : Calories 395.8, Fat 19.1, SaturatedFat 6.4, Cholesterol 34.6, Sodium 1018.4, Carbohydrate 48.2, Fiber 7.2, Sugar 21, Protein 11.3

Tips:

Soak the beans overnight: This will help them cook more evenly and reduce the cooking time.
Use a variety of beans: This will give your baked beans a more complex flavor and texture.
Don't be afraid to experiment with different ingredients: You can add things like bacon, sausage, or vegetables to your baked beans to create a unique dish.
Cook the beans on low heat: This will help them cook evenly and prevent them from burning.
Let the beans rest before serving: This will allow the flavors to meld together and create a more delicious dish.

Conclusion:

Aunt Nancy's Baked Beans are a classic comfort food that is perfect for any occasion. They are easy to make and can be tailored to your own taste. Whether you like them sweet, savory, or somewhere in between, these baked beans are sure to be a hit. So next time you're looking for a delicious and satisfying dish, give Aunt Nancy's Baked Beans a try. You won't be disappointed!