Spontaneous Baked Beans Recipes

SPONTANEOUS BAKED BEANS

I made these the night before a neighborhood picnic for which I had signed on to bring baked beans. I didn't feel like going to the market, so I pulled out what I had and (with a quick consult with my mom) pulled this together. It's sweet with a citrusy kick.

Provided by Special Ed

Categories Beans

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 12

Spontaneous Baked Beans image

Steps:

Rinse beans and pour into large casserole, or medium aluminum roasting pan.
Mix remaining ingredients in a bowl with a spatula, until you has a chocolatey looking mix. It will look like grainy dark chocolate.
Pour the sauce over the beans, and fold together gently until well combined.
Cover and let stand in refrigerator for a few hours (I let it sit for about 18 hours, mixing midway through, but 1-2 hours is probably plenty).
Cook at 350 degrees F., uncovered, for 1 hour, or until good and bubbly.

Nutrition Facts : Calories 217.7, Fat 1.7, SaturatedFat 0.3, Sodium 406.8, Carbohydrate 44.5, Fiber 7.5, Sugar 21, Protein 8.3

Ingredients

30 ounces great northern beans (2 cans)
30 ounces canned kidney beans (2 cans)
15 ounces canned black beans (1 can)
1 cup brown sugar (packed)
1/2 cup molasses
1/4 cup ketchup
1/4 cup yellow mustard or 1/4 cup brown mustard
2 tablespoons chili powder
1 tablespoon Old Bay Seasoning
10 ounces canned tomatoes and green chilies
1 tablespoon cocoa powder
1 tablespoon soy oil (actually GINGER oil, a soy oil flavored with ginger extract)

THE BEST SWEET & SOUR BAKED BEANS

This is my absolute favorite baked beans recipe - I didn't like them until I tasted this. It is my aunt's - a family favorite! When I can't find limas in a can, I use a frozen package. We also make this vegetarian by omitting the bacon.

Provided by Mary Anne

Categories Pork

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 10

The Best Sweet & Sour Baked Beans image

Steps:

Fry bacon until crisp. Remove and crumble.
Add onions to grease and add sugar, mustard, salt, and vinegar.
Cover and cook on stovetop for 20 minutes.
Drain all beans except pork and beans.
Add beans to cooked mixture and pour into a 3 quart casserole dish.
Bake at 350°F for one hour.
Remove from oven and top with crumbled bacon.

Ingredients

2 onions, chopped
8 slices bacon, fried & crumbled
1 cup brown sugar
1 teaspoon dry mustard
1 teaspoon salt
1 cup vinegar
2 (16 ounce) cans butter beans
1 (16 ounce) can lima beans
1 (16 ounce) can dark red kidney beans
1 (16 ounce) can pork and beans (use vegetarian baked beans if making vegetarian version of this recipe)

TOMATO BAKED BEANS

My inspiration for this recipe besides submitting it to RSC #9 was to make another vegetarian baked beans. I think I only found one vegetarian baked beans recipe on this site so I wanted to diversify by creating my own.

Provided by Studentchef

Categories Beans

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 12

Tomato Baked Beans image

Steps:

Soak the beans in 6 cups of water for 8 hours or overnight. Drain just before beginning to cook.
Finely chop white onion and tomatoes, separately, in a food processor (Make sure the juice has been take out of the tomatoes).
Saute onions in a large pot, with the olive oil until translucent, about 3 minutes. Add tomatoes and saute for 2 minutes longer, adding the salt and pepper in the process.
Add crushed fennel seeds, and peanut butter and let blend until peanut butter melts. Add beans and brown sugar and stir thoroughly.
Add 4 and a half cups of water, and bring it to a boil. Bring it to a simmer and slow cook for 3 hours, covered. Last hour of it can be uncovered to reduce water. Let it cool before serving.

Nutrition Facts : Calories 219.7, Fat 2.8, SaturatedFat 0.5, Sodium 33.8, Carbohydrate 40, Fiber 7.1, Sugar 12.8, Protein 10.7

Ingredients

2 cups dried white beans (your own favourite kind)
6 cups water (for soaking beans)
2 tablespoons peanut butter
2 tablespoons brown sugar
1 1/2 cups fresh tomatoes, seeds taken out (about 3)
1/2 large white onion
1 1/2 tablespoons fennel seeds, crushed
1/3 cup molasses
1 tablespoon honey
1 1/2 teaspoons olive oil
4 1/2 cups water
salt and pepper

UNCLE JOHN'S BAKED BEANS

I bring this to every cookout and it never fails that I'm asked for the recipe. I never have any to bring home.

Provided by Bliss

Categories Beans

Time 2h10m

Yield 4-5 serving(s)

Number Of Ingredients 10

Uncle John's Baked Beans image

Steps:

Pour beans into casserole dish and stir in ketchup, onions, Worcestershire, brown sugar, cayenne, Tabasco, salt and pepper.
Cover top of beans with strips of bacon if desired.
Sprinkle additional brown sugar on top.
Bake at 350°F for 2 hours.
Serves 4-6.

Nutrition Facts : Calories 411.4, Fat 4.2, SaturatedFat 1.6, Cholesterol 17.7, Sodium 1362, Carbohydrate 86.8, Fiber 14.6, Sugar 33, Protein 13.9

Ingredients

4 cups pork and beans
1/3 cup ketchup
1/2 cup onion, chpd
1 teaspoon dry mustard
2 tablespoons Worcestershire sauce
1/4 teaspoon cayenne
1/2 cup brown sugar
Tabasco sauce
1 dash black pepper
salt

BRITISH BAKED BEANS

These beans are enjoyed everyday throughout Britain. Often they're part of a large traditional British breakfast, but other times, simply served over a slice of toast.

Provided by lutzflcat

Categories Baked Beans

Time 25m

Yield 2

Number Of Ingredients 12

British Baked Beans image

Steps:

Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, stirring occasionally, about 5 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.
Mix in tomato paste, vinegar, molasses, brown sugar, and Worcestershire sauce, stirring until well combined. Pour in beans and broth, and cook until beans are coated and the sauce starts to reduce, about 15 minutes. The beans still should be saucy, not too thick. Season with salt and pepper.
Sprinkle with parsley before serving.

Nutrition Facts : Calories 314.7 calories, Carbohydrate 50.6 g, Fat 7.9 g, Fiber 9.9 g, Protein 9.9 g, SaturatedFat 1 g, Sodium 814.9 mg

Ingredients

1 tablespoon olive oil
⅓ cup chopped onion
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
1 tablespoon molasses
½ tablespoon brown sugar
2 teaspoons Worcestershire sauce
1 (15.5 ounce) can cannellini (white kidney) beans, rinsed and drained
¾ cup vegetable broth
salt and freshly ground black pepper to taste
chopped fresh parsley for garnish (optional)

NOW THAT'S WHAT I'M TALKIN' ABOUT! BAKED BEANS

The sauerkraut may come as a surprise, but being of part German heritage with ancestry going back into Kentucky, everyone who can identify with that will taste these and say "That's what I'm talkin' about!" I have adapted the recipe for low carb/diabetic (part of my ancestry as well), but feel free to use regular versions of ketchup, molasses/honey, or brown sugar. I bought my sugar-free molasses syrup online (naturesflavors.com) I don't know where I'd be without it!

Provided by PalatablePastime

Categories Onions

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Now That's What I'm Talkin' About! Baked Beans image

Steps:

Mix all ingredients and place in a casserole dish.
Bake, uncovered at 375F for 25-35 minutes or until thick and hot.

Nutrition Facts : Calories 319.9, Fat 4.5, SaturatedFat 1.5, Cholesterol 5.4, Sodium 430.5, Carbohydrate 53.7, Fiber 13.5, Sugar 8.9, Protein 16.4

Ingredients

2 (15 1/2 ounce) cans great northern beans or 2 (15 1/2 ounce) cans pork & beans, rinsed and drained
4 slices bacon, cooked limp and chopped
1/2 cup minced onion
1/4 cup sauerkraut, drained and chopped
2 -3 garlic cloves, minced
8 ounces tomato sauce
2 tablespoons nature's flavors sugar-free molasses or 2 tablespoons honey tree's sugar-free honey
1/4 cup low-carb ketchup (Heinz 1-Carb)
1/4 cup Splenda brown sugar blend
1 tablespoon bourbon whiskey
1 teaspoon liquid smoke

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