New England Apple Bean Bake Recipes

Steps:

• Sort beans and rinse with cold water. Place beans in a Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour or until beans are softened., Drain and rinse beans, discarding liquid. Return beans to Dutch oven; add 6 cups water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are almost tender., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onions in drippings until tender. Add garlic; cook 1 minute longer. Stir in the ketchup, brown sugar, molasses, syrup, Worcestershire sauce, salt and pepper., Drain beans, reserving cooking liquid; place in an ungreased 3-qt. baking dish. Stir in onion mixture and bacon. Cover and bake at 300° for 2-1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes. Add reserved cooking liquid as needed.

Steps:

• Place a sauté pan over medium-high heat. Add the bacon and cook, turning, until crispy. Transfer to paper towels to drain, and chop.
• Place the beans in the slow cooker and add the bacon, water, cider, onion, molasses, maple syrup, ginger, mustard, and cloves. Cover and cook on low for 6 to 8 hours, until the beans are tender. Season to taste with salt.
• Place a large sauté pan over medium-high heat and add the butter. Add the apples and pears and cook for about 10 minutes, until they begin to brown. Sprinkle with the brown sugar and cinnamon and sauté for about 5 minutes.
• When the liquid is almost evaporated from the slow cooker, place the fruit mixture on top of the beans and continue cooking for about 40 minutes, until the flavors are melded.
• Divide evenly among bowls and serve at once.

Steps:

• Check the beans for any stones or dirt and discard. Put the beans in a large bowl; cover with cold water by about 3 inches. Cover, and set aside in a cool spot or the refrigerator to soak for 6 hours or overnight.
• Drain the beans. Put the beans in a large saucepan with 5 cups of water and bring to a boil over high heat. Reduce the heat so the beans simmer and cook for 30 minutes. Drain, but reserve the cooking water.
• Preheat the oven to 250 degrees F.
• Put the beans in a 2 to 2 1/2-quart ceramic bean pot or covered casserole with the salt pork and the onion. In a medium bowl combine the molasses, mustard, and salt with 2 cups of the cooking liquid and pour over the beans. (If the beans are not covered by the liquid add more.) Cover the pot, and bake for 3 hours. Check the beans periodically to make sure they are covered with liquid and if needed add more of the reserved cooking liquid. Gently stir in the tomatoes and vinegar, taking care not to break up the beans, continue to bake for 3 more hours. Remove from the oven and stir in the rum, if desired. Serve.

Steps:

• Melt the butter in a large skillet.
• Add the apples and onions.
• Cook, stirring occasionally, for 10 minutes, or until the apples are tender.
• Add brown sugar to skillet.
• Stir until dissolved.
• Stir in the catsup, cinnamon, salt and pepper.
• Place the randall great northern beans in a 2 quart casserole.
• Pour the apple mixture over the beans and mix well.
• Bake in a preheated 375 degree oven for 1 hour.

Steps:

• Preheat the oven to 350°F Coat a 1 1/2-quart baking dish with nonstick cooking spray.
• In a large bowl, combine all the ingredients except the bacon and mix well.
• Pour into the baking dish and lay the raw strips of bacon on top (I cut the bacon into pieces so it will mix in nicely later).
• Cover and bake for approximately 45 minutes, or until thick and bubbly.
• Uncover and bake for 5 more minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
• Cook sausage and onion in a large skillet over medium-high heat, until sausage is browned and crumbly and onions are translucent, 5 to 7 minutes. Drain and discard grease and remove from the heat.
• Stir apples, applesauce, brown sugar, mustard, cinnamon, nutmeg, and cayenne pepper together in a large bowl. Add baked beans and sausage mixture and mix until well combined. Pour into the prepared baking dish.
• Bake, uncovered, in the preheated oven for 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir pork and beans, bacon, apples, barbeque sauce, brown sugar, and raisins together in a 9x13-inch baking dish.
• Bake in preheated oven for 90 minutes.

Steps:

• Bring beans and 9 cups water to a boil; reduce heat. Simmer, covered, 1 1/2 hours.
• Drain beans; place in Crock Pot.
• Stir in remaining ingredients.
• Cover and cook on LOW for at least 8 hours.
• For Vegetarian omit the pork.

Steps:

• Preheat oven to 400°. In a Dutch oven, heat 2 tablespoons oil over medium heat. In batches, brown chicken thighs on both sides; remove from pan, reserving drippings. Add sausage; cook and stir until lightly browned. Remove from pan., In same pan, heat 1 tablespoon oil over medium heat. Add shallots, rosemary and thyme; cook and stir until shallots are tender, 1-2 minutes. Stir in tomatoes, beans, broth and cranberries. Return chicken and sausage to pan; bring to a boil. Bake, covered, until chicken is tender, 20-25 minutes., Toss croissant pieces with remaining 2 tablespoons oil; sprinkle with lemon pepper. Arrange over chicken mixture. Bake, uncovered, until croissants are golden brown, 12-15 minutes. Sprinkle with parsley.