Baked Bean recipe needed

[Jenise]

How's this for a dinner party idea: on Thursday, a friend and I are going to host a "Movable Feast". In this case, the movability refers to the big RV that someone's going to use to collect all the invitees and move them to the State Park around the other side of the Bay we live on, where we'll prepare and serve a campfire feast consisting of Bangers and Mash (the 'Bangers' to be cooked on coat hangers held over the open fire, of course), baked beans and a number of salads. I'm so excited!

I need a great baked beans recipe. I've actually never made baked beans before (it's not difficult, it's just something that every time it's been needed for an event, someone else provided) in my life but I remember some discussion about them here and a recipe or two that looked like what I'd want to make. Dang if I can find the posts, though.

I need a great baked beans recipe. I've actually never made baked beans before (it's not difficult, it's just something that every time it's been needed for an event, someone else provided) in my life but I remember some discussion about them here and a recipe or two that looked like what I'd want to make. Dang if I can find the posts, though.

Jenise, this is not per se a baked bean recipe (I am sure you will get some though). It is something I did years ago, and have continued to do once or so per year. I suppose that I am more throwing this out rather than suggesting that you do it. So here goes. I take a large 28oz can of "pork and beans" empty them into a skillet with sauteed onions cooked in some bacon fat. I also crumble the bacon into the beans, and add a bit of tomato juice or chicken stock, stir in a half cup or so of bbq sauce. (I have used Chef Joseph's recipe). I cook this down to a thick mixture and then stir in a little hot mustard (to taste) I don't like them sweet, and these aren't.

RCP: Chipotle Baked Beans
Serves 10
4 ounces chorizo, thinly sliced
2 1/2 cups chopped onion
4 to 6 cloves garlic, peeled and chopped
1 cup chicken stock
1/3 cup packed brown sugar
1/3 cup cider vinegar
1/3 cup bottled chili sauce
1/3 cup dark molasses
2 tsp. dry mustard
2 tsp. chipotle chile powder
1/4 tsp. salt
1/4 tsp. gr. cloves
1/4 tsp. gr. allspice
1 (15 ounce) can kidney beans,rinsed and drained
1(15-ounce) can black beans, rinsed and drained
15-ounce) can pinto beans, rinsed and drained
Preheat oven to 325°
Heat a Dutch oven over med.-high heat. Add chorizo, sauté 2 minutes. Add onion, garlic and sauté 5 minutes, stirring occasionally. Stir in broth and remaining ingredients. Bake uncovered at 325° for 1 hour.
Note - I've used low - fat turkey sausage with this, with good results. You could also add a couple of the Hatch roasted chile peppers. A jigger of rum is also nice.
If you need to reheat, ask the RV owners to turn on their generator for a few minutes and reheat on the stove or pop into the oven until heated through.

This is our favorite recipe:

1 lb Dry Jacob’s Cattle Beans
!/4 lb Salt pork
1 Medium onion
½ T Dry mustard
¼ C Light brown sugar
1/3 C Medium or dark amber Maple syrup
!/2 tsp Black pepper

Pressure cooker
Bean pot or 3-4 covered casserole

Wash and soak beans overnight. Drain and put in pressure cooker with six cups of water; bring to full pressure, turn off, and let pressure fall naturally. Drain, saving 1 ¾ cup liquid. Peel onion and put in bottom of bean pot; add beans. Mix bean liquid, mustard, sugar, syrup, and pepper together. Pour onto beans. Make deep gashes in the salt pork, and place on beans, rind side up. Bake in 300 degree F oven covered for 5-7 hours. Add additional liquid if necessary. Uncover last 30 minutes to brown pork.

Karen,

That recipe looks ultra-yummy! Gotta try it out.

Thanks,

-Paul W.

I posted this on the old FLDG back in 2004: http://www.myspeakerscorner.com/forum/index.phtml?fn=2&tid=49485&mid=418506.
Grandpa LeMay's Baked Beans
Grandpa LeMay was my maternal grandfather, an old time French-Canadian. He actually used to bake these beans in an earthenware pot, overnight, in his coal furnace. This simple recipe makes beans that are absolutely wonderful. (Incidentally, the addition of the baking soda supposedly eliminates the gas!)

1 lb. dried Pea Beans (or Navy beans)
1 small onion (peeled whole)
1 large piece salt pork (approx. ½ lb.)
1 tbsp. salt
1 cup molasses
½ tsp. baking soda

Soak beans overnight, changing water several times. Add baking soda. Cook on stove top until beans are tender. Drain. Preheat oven to 300deg. Put onion, salt pork, salt, molasses and beans in heavy pot with lid. Add water to cover beans. Bake for 6 - 8 hours with lid on. Remove lid for last hour.
Note: the onion disappears into the beans.
Shortcut: to avoid the time of soaking and cooking the beans, my mother will sometimes buy cheap beans in tomato sauce, put them in a strainer and rinse off the sauce.

This is the best...a little complicated but the best!
Drew


Bourbon BBQ Baked Beans
Yield. About 1 quart, about 8 servings of 1/2 cup each
Preparation time. 20 minutes
Cooking time. 45 minutes or more
Ingredients
6 strips of thick cut bacon
2 medium or 1 large onion, coarsely chopped
1 red bell pepper, coarsely chopped
Pickled jalapeno, more or less to your taste, coarsely chopped
1 can (15 ounces) red kidney beans, drained and rinsed with cold water
1 can (15 ounces) white kidney beans, drained and rinsed with cold water
1 can (15 ounces) black beans, drained and rinsed with cold water
1 can (16 ounces) Bush's Original Baked Beans
1/2 cup raisins (optional)
1 cup Kansas City style BBQ sauce
4 tablespoons molasses, any grade
1/4 cup Kentucky Bourbon or Tennessee whiskey
2 teaspoons dry mustard
1/4 teaspoon salt
1 bay leaf (try not to leave this out)


Do this
1) Assemble all your ingredients and measure them.
2) Make sure you are using a 2 quart or larger pot or Dutch oven. Cook the bacon over a medium heat. When it begins to brown, flip it, brown the other side, but remove it before it renders all its fat and gets hard. We want bacon that we can cut, not crumble. You will probably need to do the bacon in two batches.
3) Add the onions and peppers and cook them until they wilt.
4) Pour off the bacon fat into a coffee cup leaving behind about 2 tablespoons and most of the brown bits dissolved in the fat.
5) Add everything else. There are two good ways to cook these beans:
In your oven. Put the pot in your oven uncovered for 2 hours at 250F. Stir every 30 minutes to make sure they don't burn.

On the stovetop. Bring to a gentle boil over medium heat and then turn it back to simmer for 30 minutes without a lid. Stir and scrape the bottom with a wooden spoon every 10 minutes to prevent burning and sticking. Try to keep the bay leaf submerged.
5) Remove the bay leaf. Taste and adjust the flavors as you see fit. If you like it spicier, add hot sauce. Add more molasses if you like it sweeter or salt if you think it needs it. Cook it longer if you want it thicker, or add water if you want it thinner.

Here's our version, which is a bit boring compared to the rest!

It's also less sweet, and has tomato, which is how my boys like it. I wrote it up on my blog here:

http://figjamandlimecordial.com/2010/01 ... ked-beans/

Karen, do you use Spanish chorizo (cooked like salami) Or Mexican chorizo, which is raw meat? TIA.

and has tomato

Celia, doesn't the tomato slow down or ever retard the bean cooking?

Karen, do you use Spanish chorizo (cooked like salami) Or Mexican chorizo, which is raw meat? TIA.

Right now I am using Peragrino Cooking Chorizo, I bought it from LaTienda. Prior to this I have used the chorizo I buy at Raley's, a local supermarket. It is single, long chorizo, sealed in a plastic wrapping. I'm not very familiar with chorizo types and thought they all had to be cooked. I believe this is the type I used. The dish can be very hot depending on what you use. Instead of the chipotle chile powder I have also used one chipotle pepper in adobo.

[Jenise]

Karen, do you use Spanish chorizo (cooked like salami) Or Mexican chorizo, which is raw meat? TIA.

Right now I am using Peragrino Cooking Chorizo, I bought it from LaTienda. Prior to this I have used the chorizo I buy at Raley's, a local supermarket. It is single, long chorizo, sealed in a plastic wrapping. I'm not very familiar with chorizo types and thought they all had to be cooked. I believe this is the type I used. The dish can be very hot depending on what you use. Instead of the chipotle chile powder I have also used one chipotle pepper in adobo.

The instructions to cut that chorizo "thin" sounds like a cured (not cooked, Bob) Spanish style chorizo, which is closest to pepperoni of things you'd find in a typical supermarket. Mexican chorizo is a whole 'nother animal, and neither is interchangeable with the other in texture or flavor. Mexican chorizon is a loose, wet, highly fatty seasoned meat suited to crumbling, say, vs. slicing--let alone thin. However, all that said, in a preparation involving chipotle--we're talking southwestern--Mexican chorizo could/should be assumed to be what the original author had in mind.

The woman asks for a "baked beans" recipe and everybody except Howie provides Sandra Lee recipes - canned food. C'mon folks.

Celia

Your beans look delicious and like the 'baked bean's we recognise in the UK where canned baked beans are incredibly popular. Heinz, the most famous brand by miles, sells almost 500 million cans a year. You'll find them on breakfast menus in even the poshest hotels.

Beans come in a tomato sauce and never have any meat in their preparation. When I was in US closest I could find were cans labelled as vegetarian.

I found this in Wikipedia

there are substantial differences between the Heinz baked beans sold in the UK and the nearest equivalent American product (Heinz Premium Vegetarian Beans). The American product contains brown sugar where the British beans do not, and the US product contains 14g of sugar per tin compared to 7g for the British version (equating to 140 vs 90 calories). The US beans have a mushier texture and are darker in colour than their UK counterpart. For several years, the UK Heinz Baked Beans have been available in the US, either in different sized cans than those sold in the UK or in a 385 gram can (the same can as the 415 gram can in the UK) with an "export" label with American English spelling and the word "baked" dropped from the title on the label. These are sold in many US specialty stores.


I have not been able to duplicate the sensation of the commercial beans but I make a dish I call Greek Beans inspired by the bean stews you find on Greek islands and a recipe in an airline magazine.

Haricot or cannelini beans plus butter bean soaked over night and boiled for 10 -15 minutes next morning, then drained, then put back in large pan on hob.

Add
a little water
2 large mild onions halved and sliced very very thinly
2 carrots chopped to size of smallest bean
1 stick of celery ditto
2 cans chopped Italian plum tomatoes
lots and lots of olive oil

Bring to boil and reduce heat to lowest possible and cook all day, stirring frequently to prevent sticking and adding more olive oil

When ready the beans should be soft, the onion will have disappeared and the beans will be in a thick red/orange sauce like in your photograph.

The woman asks for a "baked beans" recipe and everybody except Howie provides Sandra Lee recipes - canned food. C'mon folks.

The woman asks for a "baked beans" recipe and everybody except Howie provides Sandra Lee recipes - canned food. C'mon folks.

Everyone here knows how to cook Chef and are smart enough to know that if they want and have the time to prepare the dried beans, they can make that choice. Geez!

The instructions to cut that chorizo "thin" sounds like a cured (not cooked, Bob) Spanish style chorizo, which is closest to pepperoni of things you'd find in a typical supermarket. Mexican chorizo is a whole 'nother animal, and neither is interchangeable with the other in texture or flavor. Mexican chorizon is a loose, wet, highly fatty seasoned meat suited to crumbling, say, vs. slicing--let alone thin. However, all that said, in a preparation involving chipotle--we're talking southwestern--Mexican chorizo could/should be assumed to be what the original author had in mind.

Jenise, the fact that it is chipotle makes me think southwest fare, then the sliced thin caution, are exactly why I asked the question. Karen's reply that she buys at "La Tienda" tells me what I wanted to know. Yes, perhaps cured is a better descriptor than the word cooked as I used. I always appreciate your input.

The woman asks for a "baked beans" recipe and everybody except Howie provides Sandra Lee recipes - canned food. C'mon folks.

I BEG YOUR PARDON!!!

The instructions to cut that chorizo "thin" sounds like a cured (not cooked, Bob) Spanish style chorizo, which is closest to pepperoni of things you'd find in a typical supermarket. Mexican chorizo is a whole 'nother animal, and neither is interchangeable with the other in texture or flavor. Mexican chorizon is a loose, wet, highly fatty seasoned meat suited to crumbling, say, vs. slicing--let alone thin. However, all that said, in a preparation involving chipotle--we're talking southwestern--Mexican chorizo could/should be assumed to be what the original author had in mind.

Jenise, the fact that it is chipotle makes me think southwest fare, then the sliced thin caution, are exactly why I asked the question. Karen's reply that she buys at "La Tienda" tells me what I wanted to know. Yes, perhaps cured is a better descriptor than the word cooked as I used. I always appreciate your input.

The thin slice chorizo is also used because this is a recipe from Cooking Light, and calories are an issue. I tweak it with whatever I have on hand. Mr. Carey would be happy to know that I have also used dried beans; Anasazi, Black Valentine and Orca with this recipe.

[Jenise]

Listen, I really appreciate everyone's input and thank everyone who posted here. Chef guesses right, that I would be one to cook my own beans for this (the neatest thing to me about baked beans is the texture you get from a dried bean after a long baking, and I would not trust canned to that), but as it turns out I just (after I bought the groceries for it which is my fault, I misunderstood my tasks) learned that my partner in crime on this event is going to make the bean dish instead of me. She found a recipe on cooks.com she likes that starts with dried beans and cooks in a crock pot all day.

So what I'm going to do is lose my baked bean virginity with a dish I'll make for my Fourth of July party. I'll use Howie and Carl's recipes for the framework and add some embellishments--I like the idea of the maple syrup, and I like the idea of the smokey heat of some dried chipotles.

Again, everyone, thank you.

I was certain you would use dried beans, after all, they are the best texture. However, I also like canned beans, especially is cold salad which use red kidney and garbanzo. I tried dried garbanzo once and never had them again. Maybe I got a lousy batch of dried, but the canned ones are very tasty. Your picnic sounds great!

[Jenise]

I was certain you would use dried beans, after all, they are the best texture. However, I also like canned beans, especially is cold salad which use red kidney and garbanzo. I tried dried garbanzo once and never had them again. Maybe I got a lousy batch of dried, but the canned ones are very tasty. Your picnic sounds great!

Oh, my pantry's never without canned beans either. But they are pretty much something I use just for salads--canned beans and tomatoes are the only canned foods I buy. And I confess: canned kidney beans (S & W brand preferred), rinsed but otherwise unadorned and eaten straight out of the bowl with my fingers is a favorite snack.

The woman asks for a "baked beans" recipe and everybody except Howie provides Sandra Lee recipes - canned food. C'mon folks.

I BEG YOUR PARDON!!!

Oops! It's not that I don't think you're someone. I missed yours, Carl. Sorry!

[Jenise]

Here's our version, which is a bit boring compared to the rest!

It's also less sweet, and has tomato, which is how my boys like it. I wrote it up on my blog here:

http://figjamandlimecordial.com/2010/01 ... ked-beans/

Oh boy, I would just love those beans. They'd certainly be more authentic in the British style with Bangers and Mash--not that this dish as I'm going to make it will resemble what they eat in London either--but for the average American they're not Baked Beans without a fair bit of sweetener like molasses.