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Baked bean recipes
The original baked bean recipes came from Boston, Massachusetts and the City is still famous for this dish.
Beans that are baked with all those sweet and spicy ingredients make a wonderful main dish to serve your family, to take to a picnic, or a potluck dinner. Baked bean recipes can be made with dried beans or, if time is limited, from pre-cooked canned beans.
SWEET AND SPICY BAKED BEANS
6 c. drained, cooked beans
2 c. chopped onions
2 t. minced garlic
2 t. prepared mustard
½ t. dry mustard
¼ t. ground allspice
2 t. salt
1 t. pepper
1/3 c. packed light brown sugar
1/3 c. molasses
3 c. water
Stir all ingredients together and put in a 3-quart baking dish that has been well coated with non-stick cooking spray. Bake at 250 degrees until beans are thickened, 4-6 hours, stirring every hour. (Add boiling water if beans begin to dry out.)
Baked bean recipes go well with brown bread and a crisp apple salad.
COUNTRY BAKED BEANS
4 lb. dried beans
4 qts. water
1 c. brown sugar
2 T. salt
31/2 t. prepared mustard
2 c. ketchup
1 c. molasses
11/2 c. chopped onion
Carefully sort through the beans, discarding any imperfect ones. Soak beans in large kettle overnight or bring them to a boil and boil 2 minutes. Remove from heat and let them stand, covered, 1 hour.
Return the beans to low heat and allow to simmer until almost tender, about 1 hour.
Combine sugar, salt, mustard, ketchup, molasses and onion. Add to beans; bring to a boil.
Pour beans into casserole dishes or bean pots that have been well coated with non-stick cooking spray.
Bake covered in a slow oven, 300 degrees for 5 hours. Add boiling water during the baking time if the beans begin to dry out. Recipe will make about 4 quarts. This and other baked bean recipes may be frozen up to 6 months.
MUSHROOM AND BEAN BAKE
¼ c. dried shiitake mushrooms
½ c. boiling water
1 T. olive oil
1 onion, finely chopped
3 carrots, thinly sliced
5 cloves garlic, crushed
2 19-ounce cans pinto beans rinsed and drained
1-1/2 c. diced tomatoes including juice
1 t. grated orange zest
1/3 c orange juice
3 T. firmly packed dark brown sugar
2 T. molasses
1 t. ground ginger
1 t. Dijon mustard
½ t. salt
Stir the mushrooms into the boiling water, remove from heat and let stand until softened.
Rinse and coarsely chop mushrooms, reserving the broth. Strain broth and set aside.
In a large skillet, heat the olive oil and add onions, carrots, and garlic, stirring until carrots are softened, about 7 minutes.
Mix the vegetables together with all other ingredients including the mushroom broth. Place the mixture in a 9-inch square baking dish, cover and bake about 20 minutes. Uncover and bake for 10 minutes or until bubbling hot.
Vegetarian baked bean recipes sometimes use flavorful mushrooms to replace the usual addition of pork.
