Cousin Ellens Baked Beans Recipes

Steps:

• Preheat oven to 350°F.
• Spray 9x12 baking dish w/ nonstick spray.
• Slice the uncooked bacon into 1 to 2" pieces.
• Fry lightly over medium heat , stirring occasionally, until it begins to crisp up around the edges.
• Scoop out the bacon and set aside in a bowl. Do NOT drain.
• SAVE the bacon grease that is in the skillet. (optional, see step below).
• Throw the onions into the skillet with the bacon grease and cook long enough to wilt them a bit. Stirring them around in the hot grease a couple of minutes or so.
• NOTE: You have 2 options here: 1) remove the cooked onions and reserve them for the recipe or 2) add both the onions & bacon grease to the recipe. I found no difference, one way or the other, so I toss it.
• Combine the first 5 ingredients into a large bowl: beans, water, dark brown sugar, corn syrup and ketchup. Stir.
• Add the onions AND the grease from the bacon pan. Stir gently until mixed with bean mixture. Add 1/2 of bacon to the beans, stir to combine.
• Pour mixture into a 9x 12 prepared baking dish or any oven safe serving dish.
• Top with the remaining bacon pieces.
• Bake UNCOVERED for approximately 3 hours at 350°F . Watch so that it doesn't dry out. It will be thick and look very dark and almost caramelized when it is done.
• NOTE: You can stretch the recipe by adding an additional can or 2 of beans without compromising the end result. No need to add any other ingredients.
• I DO NOT recommend making this in the crock pot.

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:

• Preheat oven to 350 degrees F.
• In large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, 1/4 of the bacon, and 1/4 of the onions. Add some salt and pepper, to taste. Pour beans in 9- by 13-inch casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans brown and bubble. Serve warm.

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.