|
|
 |
Reply
| | From:  Genie· (Original Message) | Sent: 8/5/2008 4:58 PM |
|
Reply
| | | From: Genie· | Sent: 8/6/2008 4:13 PM |
| STOVE TOP EASY BAKED BEANS | | | 2-3 cans pork & beans (depending how big dish)
1/2 c. chopped onion
4 slices bacon or chopped ham
1 bottle catsup
1 lb. brown sugar
1/2 c. green pepper, optional Fry bacon in skillet or chop ham. Cut bacon, leave enough grease from bacon to saute onion and green pepper. Pour in pork beans and stir to mix well and then add the 1 bottle of catsup and mix in the brown sugar a little at a time until sugar is or almost gone and let cook under low heat for about 2 hours until beans get thick. Every so often stir until real thick. | | |
|
Reply
| | | From: Genie· | Sent: 8/6/2008 4:14 PM |
| EASY OLD FASHIONED BEAN BAKE | | | 3 slices bacon, diced
1 med. onion, minced
4 frankfurters, cut into 1 inch pieces
2 cans (1 lb. each) baked beans
2 tbsp. brown sugar
1 tbsp. molasses
1 tsp. prepared mustard Saute bacon and onion stirring constantly until bacon is crisp. Add hot dogs, brown sides. Remove from heat. In 1 1/2 quart casserole, combine remaining ingredients and add bacon mixture. Stir to blend. Bake in a 375 degree oven for 30-35 minutes or until bubbly. Makes 4 servings. | | |
|
Reply
| | | From: Genie· | Sent: 8/7/2008 3:44 AM |
Wild Mushroom Baked Beans
1 3.5 ounce package shiitake mushrooms, sliced
1 8 ounce package baby bella mushrooms, sliced
1 cup chopped onion
2 teaspoons minced garlic
2 tablespoons olive oil
2 tablespoons flour
1 15 ounce can pinto beans, rinsed, drained
1 15 ounce can great northern beans, rinsed, drained
1 15 ounce can red kidney beans, rinsed, drained
1 1/2 cups dry white wine or vegetable broth
3/4 teaspoon dried thyme leaves
finely chopped parsley
Saute mushrooms, onion and garlic in olive oil in large skillet until tender, 8 to 10 minutes. Stir in flour; cook 1 to 2 minutes longer. Combine mushroom mixture and remaining ingredients, except parsley, in 2 quart casserole. Bake, uncovered, at 350F for 45 minutes; sprinkle with parsley before serving. Serves 12.
| |
|
Reply
| | | From: Genie· | Sent: 8/7/2008 3:45 AM |
Tropical Baked Beans
8 ounces turkey Italian sausage, casing removed, optional
1 1/2 cups cubed jicama
1 5 1/4 ounce can tropical fruit salad, drained
1 15 ounce can red beans or 1 1/2 cups cooked dry packaged red beans, rinsed, drained
1 15 ounce can black beans or 1 1/2 cups cooked dry packaged black beans, rinsed, drained
1 15 ounce can Navy or great northern beans or 1 1/2 cups cooked dry packaged Navy or great northern beans, rinsed, drained
1 14 ounce can diced tomatoes, undrained
1/2 cup coarsely chopped orange essence pitted prunes
1/2 cup mango chutney
3 tablespoons cider vinegar
1 1/2 to 2 teaspoons ground cumin
1/2 teaspoon ground allspice
1/4 to 1/2 teaspoon red pepper flakes
If using sausage, cook in small skillet over medium heat until browned, 5 to 7 minutes; drain sausage thoroughly on paper towels and crumble. Discard all but 1 teaspoon fat from skillet; add jicama to skillet and saute until beginning to brown, about 5 minutes. Mix all ingredients in 2 1/2 quart casserole. Bake, covered, at 350F for 30 minutes. Serves 12.
| |
|
Reply
| | | From: Genie· | Sent: 8/7/2008 3:46 AM |
Tangy Baked Beans
2 cups dry white beans
1 red bell pepper
1 medium onion
2 cups hot water
2 tablespoons beef bullion granules
1/2 cup catsup
1/4 cup dark molasses
1 tablespoon spicy brown style prepared mustard
1 tablespoon Worcestershire sauce
1 teaspoon sweet paprika
Heat oven to 300F. Lightly oil the inside of a 2 quart pot. Sort and wash beans, drain. Shred pepper and onion in food processor or mince fine. In a medium mixing bowl, pour hot water and dissolve beef bullion granules, then whisk in molasses. Whisk in catsup, mustard, salt, paprika and Worcestershire sauce. Stir in pepper and onion, then beans. Pour into pot and bake covered for approximately 6 hours. Check once each hour and stir. If needed, add more liquid such as a 6 ounce can of V8 type tomato based juice. Add hot pepper elements to this recipe, as desired.
| |
|
Reply
| | | From: Genie· | Sent: 8/7/2008 3:47 AM |
Stovetop Baked Beans
1/2 cup dry kidney beans, cooked and drained or 1 15 ounce can kidney beans
2/3 cup dry Navy beans, cooked and drained or 1 15 1/2 ounce can drained and rinsed
1 15 ounce can pork and beans
1 tablespoon oil
1 large onion, chopped
1/2 cup catsup
4 tablespoons brown sugar
3 tablespoons prepared mustard
In a saucepan, cook chopped onion in the oil for 10 minutes or until tender. Add catsup, brown sugar, mustard and all the beans to the pan. Heat the mixture, stirring occasionally.
| |
|
Reply
| | | From: Genie· | Sent: 8/7/2008 3:48 AM |
Southern Baked Beans
1 large onion, diced
2 16 ounce cans pork and beans
3 tablespoons prepared yellow mustard
1/4 cup maple syrup
1/4 cup light brown sugar
4 tablespoons ketchup
1 tablespoon lemon juice
1/2 pound bacon strips, cut into 1/2 inch pieces
Preheat oven to 350F. In a Dutch oven, mix onion, pork and beans, mustard, maple syrup, light brown sugar, ketchup and lemon juice. Top with the bacon pieces. Bake, covered, for 45 to 60 minutes.
| |
|
Reply
| | | From: Genie· | Sent: 8/7/2008 3:50 AM |
Portuguese Style Baked Beans
1 pound Navy white pea beans
3/4 to 1 pound linguica; Portuguese sausage
1/4 pound bacon, cut up small
16 can can of tomatoes
2 large onions
1/2 teaspoon of baking powder
salt and pepper to taste
Soak beans overnight. Preboil them the next day for around 30 minutes. Chop onions and linguica into small pieces. Chop tomatoes. After the beans are preboiled drain and save the water. Mix in large bowl the beans, linguica, onions, tomatoes, salt, pepper and bacon. Save a couple of strips of bacon for the top later on. Put all this in a heavy metal pot or bean pot. Pour enough of the reserved bean water to cover the mixture. Bake in a 350F oven for 1 and 3/4 hours covered and then 1/2 hour uncovered. Add more bean water if beans dry out.
| |
|
Reply
| | | From: Genie· | Sent: 8/7/2008 3:50 AM |
Party Bourbon Baked Beans
4 28 ounce cans baked beans; not in tomato sauce
4 large onions thin sliced
1 cup molasses
1 cup brown sugar
3/4 cup Worcestershire sauce
1/2 cup instant coffee crystals
2 cups bourbon
1/2 cup dry mustard
6 tins Vienna sausage drained
In a large bowl, combine beans, onions, mustard, molasses, brown sugar and Worcestershire sauce. Sprinkle coffee over top. Add bourbon and combine all well. Cover and refrigerate overnight. Bring to room temperature, stir and mix well again. Place in a large casserole dish or pan. Top with the sausages. Bake in a 400F oven about 30 minutes or well heated. Recipe may be halved or quartered if desired. 12 servings.
| |
|
Reply
| | | From: Genie· | Sent: 8/7/2008 3:51 AM |
Orange Rosemary Beans
2 cups dry Navy beans
1/2 cup onion, chopped
1/2 cup orange marmalade
1/3 cup brown sugar, packed
1 teaspoon salt
1/4 teaspoon black pepper
Drain soaked beans. In a large stockpot, combine beans with enough fresh water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to low and simmer until beans are almost tender, about 40 minutes. Drain, reserving 2 cups of the cooking liquid. In a 3 1/2 quart slow cooker, combine beans, reserved liquid and remaining ingredients. Cover and slow cook until beans are tender, about 8 to 9 hours on low. During the last hour of cooking, increase the heat to high and uncover to evaporate the excess liquid.
| |
|
Reply
| | | From: Genie· | Sent: 8/7/2008 3:52 AM |
Old Fashioned Navy Baked Beans
1 pound Navy beans
1 quart cold water
1 medium onion, sliced
1/2 teaspoon salt
2 teaspoons cider or white vinegar
1/2 teaspoon prepared mustard
1 tablespoon brown sugar
1/4 cup mild flavor molasses
1/2 cup tomato ketchup
pinch of black pepper
hot water as needed
1/4 pound salt pork or bacon, sliced
Soak beans overnight in water. Cover and heat to boiling. Simmer for 30 minutes. Drain, keeping liquid. Place onion slices in bottom of 6 cup casserole. Mix seasonings and turn into pot. Add beans, hot liquid or water to cover. Arrange pork slices on top. Cover and bake in a 250F oven for seven hours. At end of 4 hours remove one cup of beans, mash, then stir back into remaining beans carefully. Cover and continue to bake. Add liquid several times to keep beans just covered. One hour before serving remove cover to allow salt pork to brown.
| |
|
Reply
| | | From: Genie· | Sent: 8/7/2008 3:52 AM |
New England Baked Beans
1 pound dry packaged Navy beans
8 ounces sliced bacon, cubed
2 cups chopped onions
2 teaspoons minced garlic
1/3 cup unsulphured molasses
1/3 cup packed light brown sugar
2 teaspoons prepared mustard
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
2 bay leaves
2 teaspoons salt
1 teaspoon pepper
Place beans in large saucepan with water to cover by 2 inches; heat to boiling and boil 2 minutes. Let stand, covered, 1 hour; drain. Return beans to pan and enough water to come to the top of the beans; heat to boiling. Reduce heat and simmer, covered, until tender but not soft, 30 to 40 minutes. Transfer beans and liquid to bean pot or 3 quart casserole. Stir bacon and remaining ingredients into beans. Bake, covered, at 250F for 1 hour; uncover and bake until desired thickness, 4 to 6 hours, stirring every hour. Serves 8.
| |
|
Reply
| | | From: Genie· | Sent: 8/7/2008 3:54 AM |
Maple Baked Beans
1 pound navy or pea beans
1/3 cup vegetable oil
1 cup chopped onions
1 green bell pepper, chopped
1 rib of celery, chopped
2 to 3 cloves of garlic, minced
1/2 cup pure maple syrup
1/2 cup tomato puree or crushed tomatoes
2 tablespoons blackstrap molasses
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1/4 cup chopped fresh parsley
Pick the beans over, removing any rubble such as sticks and pebbles. Rinse them well, then place in a large bowl with plenty of hot water. Let soak for at least 1 hour or as long as overnight. Drain, then combine the beans with about 4 quarts fresh hot water in a large pot. Bring to a boil and reduce the heat. Simmer, partially covered, just until tender, about 1 1/2 to 2 hours. Drain the beans, reserving the cooking water, into a large bowl. While the beans cook, heat the oil in a large skillet. Add the onion, pepper and celery and saute for several minutes, adding the garlic at the end. Remove from the heat. Set aside. Preheat oven to 325F. Whisk together 1 cup of the reserved cooking water, the maple syrup, tomato puree, molasses, vinegar, mustard, salt, pepper, bay leaf and parsley in a medium sized bowl. To the beans, add the sauteed vegetables and maple mixture; mix well. Pour the beans into a large, shallow casserole and cover tightly. Bake for 2 1/2 to 3 1/2 hours. Check periodically to make sure they have enough liquid, adding more of the reserved cooking water, if necessary. About 6 servings.
| |
|
Reply
| | | From: Genie· | Sent: 9/30/2008 8:20 PM |
Honey Chipotle Baked Beans
Cooking spray
1/2 cup minced shallots (about 5 ounces)
1 tablespoon ground cumin
1 tablespoon minced garlic
1/2 cup tomato puree
1 tablespoon canola oil
1/4 cup honey
1/4 cup cider vinegar
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
2 chipotle chiles, canned in adobo sauce, seeded and chopped
2 (28-ounce) cans baked beans
Preheat oven to 300°. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 4 minutes or until golden. Add cumin and garlic; sauté for 1 minute. Add tomato puree and oil, and cook for 2 minutes or until thick, stirring constantly. Add honey and the next 5 ingredients (through chiles). Reduce heat; simmer for 10 minutes, stirring occasionally.
Combine beans and shallot mixture in a 2-quart baking dish. Bake at 300° for 1 hour or until thick and bubbly.
Yield: 8 servings | |
|
|
|
Free Forum Hosting
Important Announcement
First
Return to Vegetables/Sides