EASY BAKED BEANS
My family enjoys this easy baked beans recipe with cornbread, but it also rounds out any cookout. Canned pork and beans make meal prep quick. -Phyllis Schmalz, Kansas City, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 12 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 293 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 793mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 7g fiber), Protein 9g protein.
BIG-BATCH INSTANT POT WHITE BEANS
Large, creamy lima beans (sometimes sold as butter beans) are the perfect solution to any meal dilemma when you make a big batch in the Instant Pot and freeze them in their broth. Defrost to stir into soups and stews, bake into casseroles, sauté for dinner, marinate for salads, and more.
Provided by Anna Stockwell
Categories Bean Lima Bean Instant Pot Garlic Rosemary Soy Free Dairy Free Peanut Free Sunday Stash
Yield Makes about 10 cups
Number Of Ingredients 7
Steps:
- Place beans, garlic, oil, salt, and rosemary (if using) in Instant Pot. Cover with 10 cups cold water. Seal lid and cook at high pressure 14 minutes.
- Release pressure manually. If some beans are still slightly undercooked, stir, cover, and use the Keep Warm function until cooked through.
- Do Ahead: Beans can be cooked 5 days ahead. Chill in cooking liquid in airtight containers, or freeze in cooking liquid up to 3 months.
BIG-BATCH BLACK BEANS
This simple, large batch of seasoned black beans can be frozen, refrigerated, and repurposed in endless ways for easy, family-friendly meals.
Provided by The Epicurious Test Kitchen
Time 3h
Yield Makes about 12 cups
Number Of Ingredients 7
Steps:
- Place beans in a large heavy pot and cover with water by 2". Cover pot and bring to a boil over high heat, then remove from heat. Let sit 1 hour.
- Uncover and add more water if needed to cover by 2". Stir in onion, garlic, bay leaves, salt, oregano, and cumin. Cover and bring to a boil over medium heat. Uncover, reduce heat to low, and simmer, checking after 1 1/2 hours and adding more water if needed to keep beans submerged, until beans are tender and creamy, 1 1/2-2 hours total.
- Serve beans immediately or let cool completely, then transfer beans and cooking liquid to airtight containers.
- Do Ahead: Beans can be made 5 days ahead. Cover and chill, or freeze up to 3 months.
EASY BAKED BEANS
Provided by Trisha Yearwood
Categories side-dish
Time 1h20m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Fry the bacon in a large skillet over medium-high heat until crisp. Remove the bacon from the pan, leaving the drippings, and drain it on paper towels. Crumble and set aside.
- Add the onion to the pan with the bacon drippings and saute until softened, a couple minutes. Stir in the beans, molasses, brown sugar, mustard and crumbled bacon, and mix well.
- Pour the beans into a 3-quart casserole and bake, uncovered, for about 45 minutes.
More about "big batch baked beans recipes"
OLD FASHIONED BAKED BEANS - THE DARING GOURMET
From daringgourmet.com
5/5 (55)Total Time 12 hrs 15 minsCategory Side DishCalories 537 per serving
- Place the dried beans in a pot of water covered by a few inches of water and let soak overnight. Drain the beans, place them back in the pot with fresh water and bring to a boil. Simmer for one hour, then drain, reserving the liquid. See NOTE.
- In a Dutch oven or other oven-proof pot fry the bacon until crispy then add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.Stir in the tomato sauce, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, salt, pepper and bay leaf.Add 1 1/2 cups of the reserved bean water and the beans.Bring everything to a simmer for a minute or two to heat it up. In the meantime preheat the oven to 325 degrees F.
- Transfer the Dutch oven with the lid on to the middle rack of the oven. Bake for 2 to 3 hours or until the beans are tender and the sauce has thickened, removing the lid during the last 20-30 minutes to help the sauce thicken. NOTE: If at any point during the cooking process too much liquid evaporates and the beans get dry, add a little more of the reserved bean water. The beans themselves can vary from batch to batch and you may end up either needing to add more liquid if the beans are too dry or you may need to bake the beans longer with the lid off if there is too much liquid. Adjust as needed.Add more salt the pepper to taste.Serve immediately or let cool completely and refrigerate until ready to serve. Can be reheated on the stovetop or in the microwave.
- SLOW COOKER METHOD: Follow steps 1 and 2 and then pour everything into the slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours or until the beans are tender. Open the lid for the last 30 minutes or longer until the sauce has thickened. If the beans are too thick at any point and too much liquid has evaporated, stir in a little extra water.
HOW TO MAKE BAKED BEANS FROM SCRATCH | VALERIE'S KITCHEN
From fromvalerieskitchen.com
4.9/5 (43)Total Time 7 hrs 15 minsCategory Side DishCalories 363 per serving
- Rinse and pick through beans removing any small pebbles or debris. Transfer beans to a large pot and pour in enough water to cover by about 2". Cover the pot and let the beans soak overnight.
- Rinse beans; place in a large pot and add enough water to cover by about 2". Bring to a boil; reduce heat and simmer for 3 minutes. Remove from heat and let stand for 1 hour. Drain and rinse. Return beans to pot and add same amount of fresh water; bring to a boil. Reduce heat; simmer for 1 hour or until beans are tender. Drain, reserving cooking liquid.
- In a large oven safe pot, Dutch oven or baking dish, combine soaked beans, 1 cup cooking liquid, onion, ketchup, brown sugar, molasses, salt, mustard, pepper, bay leaf, and bacon (only add bacon if not using ham bone). Mix well. If using ham bone, tuck it into the beans. Cover and bake at 300 degrees for 4-1/2 to 5 hours or until beans are very tender and sauce has thickened to desired consistency. Stir occasionally and add more of the reserved cooking liquid if needed during cooking time.
BAKED BEANS FOR A CROWD - PLOWING THROUGH LIFE
From plowingthroughlife.com
5/5 (2)Total Time 4 hrs 30 minsCategory Side DishCalories 198 per serving
- Pour meat and beans into roaster. Add remaining ingredients on top and stir well with a long handled wooden spoon.
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