STOVETOP BAKED BEANS
Molasses really comes through in this big batch of sweet baked beans shared by our Test Kitchen. The recipe cooks quickly on the stove and makes enough for a picnic or barbecue. Or save the leftovers to use in the next two recipes.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8-1/2 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute the onion in oil. Stir in the remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through.
Nutrition Facts :
SKILLET BAKED BEANS
Best quick and easy baked beans.
Provided by Michele Davis
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes.
- Stir pork and beans, onion, brown sugar, molasses, and mustard with the bacon in the skillet; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until thickened, 15 to 20 minutes.
Nutrition Facts : Calories 392.7 calories, Carbohydrate 74 g, Cholesterol 23.2 mg, Fat 6.2 g, Fiber 9.8 g, Protein 14.7 g, SaturatedFat 2.1 g, Sodium 931.8 mg, Sugar 41.7 g
STOVETOP BAKED BEANS
Country music group Little Big Town's Kimberly Schlapman shares her recipe for Southern-style baked beans that don't require baking.
Provided by Food Network
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the bacon in a heated cast-iron pan until the fat starts to render. Add the onion and green bell peppers. Cook until the vegetables are soft, about 5 minutes. Add the pork and beans, ketchup, molasses, vinegar, hot sauce, dry mustard and pepper. Stir to combine. Bring the beans to a simmer. Simmer over low heat for 30 to 40 minutes until thick. Add salt to taste.
- Serve hot, topped with chopped red onions.
TUSCAN STOVETOP BAKED BEANS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat a large Dutch oven over medium heat. Add the pancetta and cook, stirring, until crisp, about 15 minutes. Remove with a slotted spoon. Add the onion, celery and carrot to the drippings in the pot; sprinkle with the Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic and cook 30 more seconds.
- Deglaze the pan with the wine, scraping up any browned bits with a wooden spoon. Simmer until reduced by half, about 4 minutes. Add the beans, tomatoes and chicken broth and simmer until the beans are soft, about 20 minutes. Stir in the lemon zest and juice; adjust the seasoning, if necessary.
- Remove from the heat and stir in the pancetta; transfer to a serving dish. Top with the parmesan and cover to melt. Drizzle with balsamic glaze.
EASY STOVE TOP BAKED BEANS
This recipe comes from my aunt, and it's one I have always loved. It's so good I have even eaten it by itself for lunch once or twice. It's quick and easy and I have yet to find anything to rival it in flavor. A little bit of regular yellow mustard can be substituted if you don't have dry mustard on hand.
Provided by Culinary Creationist
Categories Beans
Time 33m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Bring to a simmer, and keep it at a simmer for half on hour, or until it is thickened to your liking. Stir occasionally to keep the beans from burning.
- Serve!
Nutrition Facts : Calories 153.9, Fat 1.5, SaturatedFat 0.6, Cholesterol 6.6, Sodium 464.5, Carbohydrate 32.7, Fiber 5.3, Sugar 11.6, Protein 5.1
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OLD FASHIONED BAKED BEANS - THE DARING GOURMET
From daringgourmet.com
5/5 (59)Total Time 12 hrs 15 minsCategory Side DishCalories 537 per serving
- Place the dried beans in a pot of water covered by a few inches of water and let soak overnight. Drain the beans, place them back in the pot with fresh water and bring to a boil. Simmer for one hour, then drain, reserving the liquid. See NOTE.
- In a Dutch oven or other oven-proof pot fry the bacon until crispy then add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.Stir in the tomato sauce, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, salt, pepper and bay leaf.Add 1 1/2 cups of the reserved bean water and the beans.Bring everything to a simmer for a minute or two to heat it up. In the meantime preheat the oven to 325 degrees F.
- Transfer the Dutch oven with the lid on to the middle rack of the oven. Bake for 2 to 3 hours or until the beans are tender and the sauce has thickened, removing the lid during the last 20-30 minutes to help the sauce thicken. NOTE: If at any point during the cooking process too much liquid evaporates and the beans get dry, add a little more of the reserved bean water. The beans themselves can vary from batch to batch and you may end up either needing to add more liquid if the beans are too dry or you may need to bake the beans longer with the lid off if there is too much liquid. Adjust as needed.Add more salt the pepper to taste.Serve immediately or let cool completely and refrigerate until ready to serve. Can be reheated on the stovetop or in the microwave.
- SLOW COOKER METHOD: Follow steps 1 and 2 and then pour everything into the slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours or until the beans are tender. Open the lid for the last 30 minutes or longer until the sauce has thickened. If the beans are too thick at any point and too much liquid has evaporated, stir in a little extra water.
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