Mary Anns Hoosier Baked Beans Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Add the bacon to a large skillet and fry over medium heat until browned, 8 to 10 minutes. Remove the bacon to a paper towel-lined plate and remove all but 4 tablespoons bacon fat from the skillet.
• Add the beans, ketchup, molasses, brown sugar, dry mustard and onions to an 8-by-8-inch casserole dish. Add in the bacon fat from the skillet. Lay the reserved bacon strips on top of the bean mixture. Bake until heated through, 30 to 45 minutes.

Steps:

• Preheat oven to 275 degrees. Wash and clean the beans, then place them in a bowl and cover with water. Let soak overnight, adding more water if necessary. Drain the beans and wash again. Put beans in a saucepan, cover with fresh water, and bring to a boil. Boil until the beans are soft, then drain, reserving the broth. Layer the beans, onions, sugar, diced bacon square and all other ingredients in a bean pot or ovenproof dish, adding bean broth to bring beans to desired consistency. Bake uncovered for 5 to 8 hours, stirring occasionally. If beans seem to be getting too brown, put on cover while baking.

Steps:

• Soak the beans overnight in water in a large bowl.
• Preheat the oven to 375 degrees F.
• Saute the onions and pork over medium heat in a cast iron Dutch oven until the onions are tender, abut 10 minutes. Add the drained beans, pork, chicken stock, cayenne, molasses, ketchup, brown sugar, and salt and pepper to taste and bring to a boil.
• Cover the casserole and transfer to the oven. Bake to 3 1/2 to 4 hours, until the beans are tender.
• Serve topped with a sprinkle of brown sugar.

Steps:

• Fill a large pot 3/4 full with water. Use a sharp knife to cut 3 or 4 slits evenly spaced through skin on ham hocks. Add ham hocks, onion, celery, bay leaves, garlic, liquid smoke, basil, thyme, sage, salt, and pepper to the water and bring to a good boil for 1 hour.
• Add beans to the pot. Return to a boil and cook gently until beans are tender, 45 minutes to 1 hour. Check liquid level often and add more water if necessary.
• Preheat the oven to 400 degrees F (200 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Transfer bacon to a large bowl and add onion.
• Use a slotted spoon to dip beans and ham hocks out of the water and into a 9x13-inch baking pan. Reserve liquid from the beans. Clean all meat off of the ham hocks, discard bones, and add meat to the bowl with the bacon and onions.
• Mix in pineapple, brown sugar, and Worcestershire sauce. Stir in steak sauce, good steak sauce, and garlic. Add liquid smoke, salt, and black pepper; mix until completely incorporated. Fold in bacon mixture. Adjust seasonings if necessary. Pour bean mixture into the baking pan and add some reserved bean liquid over beans if necessary.
• Bake in the preheated oven until beans are hot and bubbly all around the edges, about 30 minutes.

Steps:

• Mix all together and put them in a crock pot.
• High to cook under 1-2 hours; Low to cook all day!

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.