Best 7 Country Baked Beans Recipes

COUNTRY BAKED BEANS

Steps:

• In a large bowl, combine all ingredients. Pour into a 4-1/2-qt. bean pot or two ungreased 2-qt. baking dishes. , Bake, uncovered, at 350° for 45-60 minutes or until heated through.

COUNTRY STYLE BAKED BEANS

Steps:

• Soak the beans in cold water over night for best results.
• Cook the bacon or ham until done and drain off the fat.
• Drain the beans place in large casserole dish add 6 cups of cold water.
• Mix in the remaining ingredients and stir till everything is mixed well.
• Bake in oven at 350 covered for 4-5 hours, checking every hour.
• When the beans begin to look like they absorbed most of the liquids add the 2 more cups of water and continue baking until most of the added liquid is absorbed and beans are soft.
• Enjoy!

QUICKER BOSTON BAKED BEANS(COOK'S COUNTRY)

Steps:

• 1. Adjust oven rack to middle position and heat oven to 350 degrees. Bring 3 quarts water, beans, and baking soda to boil in Dutch oven over high heat. Reduce heat to medium-high and simmer briskly for 20 minutes. Drain beans in colander. Rinse beans and pot.
• 2. Cook salt pork in now-empty pot over medium heat, stirring occasionally, until browned, about 10 minutes. Add onion and cook until softened, about 5 minutes. Stir in water, beans, sugar, 1/4 cup molasses, Worcestershire, 1 tablespoon mustard, vinegar, and 1/4 teaspoon pepper and bring to boil. Cover, transfer to oven, and cook until beans are nearly tender, about 1 1/2 hours.
• 3. Remove lid and continue to bake until beans are completely tender, about 30 minutes. Stir in remaining 1 tablespoon molasses and remaining 1 teaspoon mustard. Season with salt and pepper to taste. Serve. (Beans can be refrigerated for up to 4 days.).

COUNTRY BAKED BEANS

Steps:

• Combine all the ingredients in a large bowl.
• Stir well , until blended .
• Bake uncovered for 1 hour, at 350 degrees, or until bubbly around the edges.

COOK'S COUNTRY BAKED BEANS ALA TINA

Steps:

• 1. Sort Beans and place in large pot. Cover with water, add Baking Soda and bring to a boil, reduce heat and continue at a healthy simmer for 20 minutes.
• 2. Drain the beans, rinse beans and pot and set beans aside. Meanwhile, in same pot sauté salt pork until browned and crisp. Remove pork, add to beans. In same pot, add onion and sauté until translucent
• 3. Return beans and pork to pot. Add 3 cups water, Brown sugar, molasses, Worcestershire, Dijon, vinegar, 1/4 teaspoon black pepper and bring to a boil.
• 4. Remove from heat, cover and place in a 350 degree oven. Bake 1 1/2 hours ( if your lid is not very tight, you may have to add a bit more water if it looks dry after an hour or so. ) Uncover and bake an additional 1/2 hour. Taste for seasonings. You may want to add a bit more dark brown sugar, mustard or vinegar, salt and pepper....depending on your family's preference.

COUNTRY STYLE BAKED BEANS

Steps:

• 1. In a medium saucepan over medium heat add the 3 tbsp. of butter. Let it melt and add the chopped onion. Sautee the onion in the butter. The chopped onions should appear soft and clear. Add your sugar and mix well in the sauce pan.
• 2. Add the drained cans of pork and beans to the butter, chopped onions, and sugar mixture. Stir well mixing all ingredients together over the medium heat. Add the ketchup next and stir well. Then at last add your bacon grease. I always save my bacon grease and use it in lots of dishes. So when I have it on hand it is good to use to flavor soup beans, green beans, baked beans, and corn bread.
• 3. Turn the heat down on low and let simmer 5 to 10 minutes. (You can use bar b que instead of ketchup if you are having a bar b que dinner) Serve hot as a side. This is not a healthy side but we all do like to eat what tastes good and not what is good for you. Come on. Admit it. Once you try these you will not fix them no other way. Enjoy!
• 4. Just double the recipe if you are cooking for a large group.

QUICKER BOSTON BAKED BEANS (COOK'S COUNTRY) RECIPE - (4.2/5)

Steps:

• *Liquids evaporate faster in the oven in heavy cast-iron Dutch ovens than in lighter pots. If you're using a heavy pot, increase the water to 4 1/2 cups. Adjust oven rack to middle position and heat oven to 350 degrees. Bring 3 quarts water, beans, and baking soda to boil in Dutch oven over high heat. Reduce heat to medium-high and simmer briskly for 20 minutes. Drain beans in colander. Rinse beans and pot. Cook salt pork in now-empty pot over medium heat, stirring occasionally, until browned, about 10 minutes. Add onion and cook until softened, about 5 minutes. Stir in water*, beans, sugar, 1/4 cup molasses, Worcestershire, 1 tablespoon mustard, vinegar, and 1/4 teaspoon pepper and bring to boil. Cover, transfer to oven, and cook until beans are nearly tender, about 1 1/2 hours. Remove lid and continue to bake until beans are completely tender, about 30 minutes. Stir in remaining 1 tablespoon molasses and remaining 1 teaspoon mustard. Season with salt and pepper to taste. Serve. (Beans can be refrigerated for up to 4 days.) TASTING NOTES: I have a personal preference for more sweet, than savory, when I eat Boston Baked Beans. I added about 1/4 cup honey and 1/4 cup brown sugar to the baked beans. That did it for me!