Old Fashioned Baked Beans With Smoked Bacon Recipes

Steps:

• In a large saucepan or Dutch oven, bring beans, salt and 2 qt. water to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. Return beans to pan. Cover with remaining water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Drain, reserving liquid. In a greased 2-1/2 qt. baking dish, combine beans, 1 cup liquid, onion, molasses, bacon, brown sugar, mustard and pepper. Cover and bake at 325° for 3 to 3-1/2 hours or until beans are as thick as desired thickness, stirring occasionally. Add more of the reserved cooking liquid if needed.

Steps:

• Adjust the oven rack to the lower-middle position and preheat the oven to 325 degrees F.
• Fry the regular chopped bacon in a large, deep skillet until the bacon has partially cooked and released about 1/4 cup drippings. Add the onions, peppers and jalapenos, and saute until tender, about 5 minutes. Add the beans, barbecue sauce, brown sugar, vinegar, ketchup, mustard and chipotles, and bring to a simmer. (If the skillet is not large enough, add the beans and heat to a simmer and then transfer to a large bowl and stir in the remaining ingredients). Pour the flavored beans into an aluminum pan. Top with the uncooked slices of bacon (you can halve the slices if you like). Then bake until the beans are bubbly and the sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Steps:

• Soak beans overnight, well covered with cold water.
• Pour off soaking water and pick over beans to remove any bad ones, or debris.
• Put beans in a pot.
• Cover with fresh cold water and add 1 tsp. baking soda.
• Bring to a boil and cook until skins of beans crack when you take one out on a spoon and blow on it.
• Cut onion in quarters and put in bottom of a bean crock or large casserole.
• Add the partially cooked beans.
• Put cut up salt pork on top.
• (Some people use the salt pork fat. I don't like fat, so I prefer to use the salt pork meat.) Combine brown sugar, molasses, mustard and salt with 1 1/2 cups boiling water.
• Pour over the beans.
• Add more boiling water, if needed, to come just to the top of the beans.
• Also, if needed during baking tme, add more boiling water.
• Bake, covered, at 300 degrees F for 6 hours, or until beans are tender.

Steps:

• Cover beans with water and soak overnight.
• Rinse beans then bring to a boil in approximately 1 quart of water, bay leaf and garlic - simmer for 30 minutes.
• Turn off heat and let beans stand for approximately 1 1/2 hours until soft. Drain and reserve the bean liquid. Discard bay leaf and garlic.
• Mix together remaining ingredients (excluding beans and bacon).
• Add beans to bean pot (or any covered dish).
• Stir in molasses mixture to beans. Top off with some of the reserved bean liquid.
• Arrange bacon on top.
• Cover and bake at 300 degrees for 7 hours. For the final hour of cooking, remove cover to let bean brown up nicely.
• Note: check occasionally and keep beans covered with reserved bean liquid during cooking.

Steps:

• Preheat the oven to 400°F.
• In a medium bowl, combine the tomato paste, sorghum, dry mustard, vinegar, brown sugar, and 1 teaspoon salt. Slowly stir in the beer. Add the beans plus enough of their reserved cooking liquid to create a slightly soupy texture. Combine, and taste for salt, adding a bit more if necessary. Reserve the remaining bean cooking liquid. Transfer the mixture to a shallow baking dish and top with the bacon. Bake for 30 to 40 minutes, until the bacon is golden brown and the beans are very hot, checking several times and adding a little more liquid or water if necessary so that the beans don't dry out; they should remain a bit saucy.