Comfy Baked Beans Recipes

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:

• Rinse beans and sort, discarding any blemished ones and any grit.
• In a large Dutch oven or stockpot, cover the beans with 3 times their volume of water.
• Bring to a boil; boil gently for 2 minutes.
• Remove from heat; cover and let stand for 1 hour.
• Drain, discarding liquid.
• Return soaked beans to the pot along with 3 times their volume of fresh water.
• Bring to a boil; reduce heat and simmer, covered, for 30 to 45 minutes or until tender.
• Drain, reserving 2 cups of the cooking liquid.
• Meanwhile, dice the bacon and set aside.
• In a bean pot or 16-cup casserole, combine the beans, reserved cooking liquid, bacon, tomatoes, onions, ketchup, molasses, sugar, mustard, salt and pepper.
• Bake, covered, in a 300 degree F.
• oven for 2-1/2 hours.
• Uncover and bake for 1 to 1-1/2 hours longer or until the sauce is thickened and coats the beans well.

Steps:

• Cook first three ingredients in frying pan until bacon is lightly browned and vegetables are tender.
• Drain.
• Combine bacon mixture and remaining ingredients in a lightly greased 12x8x2" baking dish.
• Bake uncovered at 425°F for 30-45 minutes.

Steps:

• Mix all but bacon together and pour into a 9" x 13" casserole dish, (sprayed with PAM).
• Lay bacon strips on top.
• Cover with aluminum foil.
• Bake in a pre-heated 400-degree F. oven for 45 minutes.
• Reduce heat to 350-degrees F. and bake UNCOVERED until beans are bubbly and bacon crisps up a bit (about 45 minutes).

Steps:

• Rinse and sort beans. In a large Dutch oven or stockpot, cover beans with three times their volume of water (about 9 cups). Bring to a boil for 2 minutes. Remove from heat, cover and stand for 1 hour. Drain, discarding liquid.
• Return soaked beans to pot along with three times their volume of fresh water. Bring to a boil, then reduce heat and simmer while covered; about 30 to 45 minutes or until tender. Drain, reserving 1 cup (250 mL) cooking liquid.
• Place cooked beans and remaining ingredients into crock pot. Cover and cook on low for 8 to 10 hours.