Best 4 Baked Beans For Saturdays Supper Recipes
In the realm of comforting and hearty meals, baked beans stand tall as a classic dish enjoyed across cultures. Originating in Native American cuisine, baked beans were traditionally prepared in earthenware pots over smoldering coals, infusing them with a smoky flavor. Over time, this delectable dish evolved, finding its way into kitchens worldwide, with variations influenced by regional ingredients and culinary traditions. From the tangy sweetness of maple syrup in New England to the smoky spiciness of chipotle peppers in the Southwest, baked beans have become a versatile dish that caters to diverse palates. This article presents a delightful collection of baked bean recipes, each offering a unique twist on this timeless classic. Whether you prefer a traditional version simmered to perfection in a Dutch oven or a modern take featuring unexpected ingredients like bacon and brown sugar, there's a recipe here to satisfy every craving. So, gather your ingredients, fire up your oven, and embark on a culinary journey that celebrates the irresistible flavors of baked beans.
Here are our top 4 tried and tested recipes!
PAULA DEEN BAKED BEANS (SOUTHERN-STYLE RECIPE)
Steps:
- Preheat the oven to 325 degrees Fahrenheit.
- In a skillet over medium heat, fry the bacon until crispy.
- Add the chopped onion and saute in the bacon grease until translucent. Add the beans, mustard, maple syrup, and ketchup. Mix to combine.
- Transfer the beans into a shallow baking dish or casserole. Cover the dish with foil and bake for 45 to 60 minutes, or until bubbly. Serve and enjoy!
Nutrition Facts :
BAKED BEANS FOR SATURDAY'S SUPPER
Saturday supper in this neck of the woods meant baked beans, potato salad, coleslaw and rolls for many years. A tradition that is almost gone.
Provided by Aroostook
Categories Beans
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cover beans w/ water and soak overnight.
- Drain and add all ingredients to covered beanpot/roaster or pressure cooker.
- Cover beans with warm water.
- Oven Method :.
- Place bean in a large pan and cover w/ boiling water. Parboil on medium stovetop heat 20-25 minutes. Drain.
- Place bean in a roaster/bean pot and bake the beans covered at 325F for 5+ hours then uncovered for 1-2.
- Occasionally add more hot/boiling water as needed.
- Pressure Cooker method: When you add water to cooker, make sure it is under half full.
- Following your pressure cooker instructions, cook for 45 min at 5 lbs pressure or gauge gently rocking.
- Transfer beans into a bean pot or small roasting pan and bake uncovered until beans are browned and tender (1-2 hrs at 325F degrees).
- Add more hot boiling water as needed.
OLD FASHIONED BAKED BEANS
Deliciously thick, sweet, smoky and savory, these from-scratch Old Fashioned Baked Beans are sure to be a hit at your next BBQ, picnic, potluck or family dinner!
Provided by Kimberly Killebrew
Categories Side Dish
Time 12h15m
Number Of Ingredients 14
Steps:
- Place the dried beans in a pot of water covered by a few inches of water and let soak overnight. Drain the beans, place them back in the pot with fresh water and bring to a boil. Simmer for one hour, then drain, reserving the liquid. See NOTE.
- In a Dutch oven or other oven-proof pot fry the bacon until crispy then add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.Stir in the tomato sauce, molasses, brown sugar, apple cider vinegar, mustard, Worcestershire sauce, smoked paprika, salt, pepper and bay leaf.Add 1 1/2 cups of the reserved bean water and the beans.Bring everything to a simmer for a minute or two to heat it up. In the meantime preheat the oven to 325 degrees F.
- Transfer the Dutch oven with the lid on to the middle rack of the oven. Bake for 2 to 3 hours or until the beans are tender and the sauce has thickened, removing the lid during the last 20-30 minutes to help the sauce thicken. NOTE: If at any point during the cooking process too much liquid evaporates and the beans get dry, add a little more of the reserved bean water. The beans themselves can vary from batch to batch and you may end up either needing to add more liquid if the beans are too dry or you may need to bake the beans longer with the lid off if there is too much liquid. Adjust as needed.Add more salt the pepper to taste.Serve immediately or let cool completely and refrigerate until ready to serve. Can be reheated on the stovetop or in the microwave.
- SLOW COOKER METHOD: Follow steps 1 and 2 and then pour everything into the slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours or until the beans are tender. Open the lid for the last 30 minutes or longer until the sauce has thickened. If the beans are too thick at any point and too much liquid has evaporated, stir in a little extra water.
Nutrition Facts : Calories 537 kcal, Carbohydrate 78 g, Protein 22 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 1196 mg, Fiber 19 g, Sugar 33 g, ServingSize 1 serving
NEW ENGLAND SATURDAY NIGHT BAKED BEANS
My father always made the baked beans in our house. He never wrote the recipe down so this is how I've adapted it to make in a crockpot. We used to have them with Hot dogs and brown bread on Saturday nights in the winter, If there was any left overs we would have them for breakfast Sunday morning with our eggs. Sometimes I have skipped the soaking overnight and just boiled the beans a little longer to make sure they soften. I discovered by adding the baking soda and vinegar, it had helped lessen the need for "Beano"...
Provided by Clara Maud
Categories Beans
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Pick over beans making sure there's no rocks or bad beans in the bag. Soak them overnight in just enough cold water to cover them. Drain water and fill pot with clean water to about an inch above beans. Bring to boil, simmer for about 10 minutes. Drain and pour beans into a crockpot. Put in the onion and salt pork. Put in the other ingredients, finish by pouring in enough water to just cover the beans. Stir and let cook slow at least 5 hours, until beans are tender. Add water if needed. If the water hasn't cooked down you can take the lid off to allow thickening.
- I love to put on a pot of these on a Saturday morning and smell them cooking all day.
Nutrition Facts : Calories 203.6, Fat 0.7, SaturatedFat 0.1, Sodium 616.5, Carbohydrate 45.5, Fiber 6.3, Sugar 25.9, Protein 5
Tips:
- Choose the right beans: Navy beans, pinto beans, kidney beans, and black beans are all good choices for baked beans. You can also use a mix of different beans.
- Soak the beans overnight: Soaking the beans overnight will help them cook more evenly and reduce the cooking time. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them soak for 1 hour.
- Use a variety of seasonings: Baked beans are a great way to use up leftover vegetables and herbs. Some good additions include diced onion, celery, green pepper, carrots, garlic, thyme, rosemary, and bay leaves.
- Don't overcook the beans: Overcooked beans will be mushy and bland. Cook the beans until they are tender but still hold their shape.
- Serve the beans hot: Baked beans are best served hot, with a side of cornbread or biscuits.
Conclusion:
Baked beans are a classic comfort food that is perfect for a hearty weekend supper. With a few simple ingredients and a little bit of time, you can make a delicious pot of baked beans that the whole family will love. So next time you're looking for an easy and satisfying meal, give baked beans a try.
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