Baked Beans Pennsylvania Style Recipes

Steps:

• Preheat oven to 325°. In a large bowl, mix all ingredients. Transfer to a greased 3-qt. baking dish. Bake, uncovered, 1-1/4 to 1-1/2 hours or until bubbly.

Steps:

• Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
• Place the beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour.
• Preheat an oven to 375 degrees F (190 degrees C). Stir the ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside.
• Once the beans have simmered for 1 hour, drain, and reserve the cooking liquid. Pour the beans into a 1 1/2 quart casserole dish and stir in the chopped onion and the molasses sauce. Stir in enough of the reserved cooking liquid so the sauce covers the beans by 1/4 inch.
• Cover, and bake in the preheated oven for 10 minutes, then reduce the heat to 200 degrees F (95 degrees C), and cook 6 hours longer. Stir the beans after they have cooked for 3 hours. Once the beans are tender and the sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.

Steps:

• Preheat oven to 350 Degrees Farenheit.
• Brown and drain the ground beef, bacon and onion in large skillet.
• Grease a 9 x 13 baking pan
• Add all remaining ingredients, stirring to mix well.
• Pour bean/meat mixture into baking pan.
• Bake at 350 Degrees Farenheit for 1 Hour 15 Minutes.

Steps:

• Fry or microwave bacon until crisp.
• Drain and crumble when cool.
• Preheat oven to 350 degrees.
• Drain and rinse beans.
• Combine beans and the rest of ingredients in a baking dish.
• Bake for 1 to 1 1/2 hours until bubbly.

Steps:

• Soak beans over night in cold water.
• Drain,and add 1 1/2 quarts fresh water,and the onion and cook slowly until the skins on the beans burst.
• Drain and save the liquid.
• Mix molasses, sasoning and catsup with 1 cup of the liquid.
• Put half the salt pork or bacon in bottom of bean pot or baking dish.
• Add the beans and top with remainder of pork or bacon.
• Pour molasses mixture over beans, and add more liquid just to cover the beans.
• Bake covered for 5 hours in slow oven(300 degrees). Uncover for the last 30 minutes. Add water if necessary while cooking.

Steps:

• Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.
• Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.
• Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.