Post by wilderness on Jan 17, 2017 10:06:05 GMT -5
Just Enough Baked Beans
wellenuffalone.blogspot.com/2009_01_01_archive.html
This recipe is a good amount for 2-3 servings as a side dish, but here in New England baked beans are also eaten as a main along with some good bread. A smaller amount would be pointless for all the energy that goes into it. There are as many versions of baked beans as there are mothers in the world, so feel free to fiddle, but the percentage of sugars are necessary to keep the beans from turning to mush. And of course it can be made with nearly any bean: red kidney, cannelli, navy pea, great northern, pinto, Jacob's Cattle.
This fits in a 1½-2 quart casserole or dutch oven, but I have put it into a 9" x 4" loaf pan. There's no reason you can't use loaf pan as a casserole for some dishes. You just have to adjust the time down, since the walls are thin and the dish will cook faster.
BAKED BEANS
2 (15 ounce) cans great northern beans or pea beans, drained
If using dry beans, set half a pound (1 generous cup) in about a quart of water the night before.
1 very small onion
[1 rasher of bacon]
3 tablespoons molasses
1 tablespoon brown sugar
3 tablespoons ketchup
1 tablespoon dry mustard
1½ cup of water
Preheat oven 350°
Slice onion, and dice bacon
Put onion, bacon and beans in baking container.
Mix ketchup, molasses and mustard with beans.
Stir in water.
OVEN BAKE for at least 1 hour.
SLOW COOK at least 8-9 on low, 5-6 on high
These get better every time they are reheated.
They can be frozen, but get mushier when defrosted.
wellenuffalone.blogspot.com/2009_01_01_archive.html
This recipe is a good amount for 2-3 servings as a side dish, but here in New England baked beans are also eaten as a main along with some good bread. A smaller amount would be pointless for all the energy that goes into it. There are as many versions of baked beans as there are mothers in the world, so feel free to fiddle, but the percentage of sugars are necessary to keep the beans from turning to mush. And of course it can be made with nearly any bean: red kidney, cannelli, navy pea, great northern, pinto, Jacob's Cattle.
This fits in a 1½-2 quart casserole or dutch oven, but I have put it into a 9" x 4" loaf pan. There's no reason you can't use loaf pan as a casserole for some dishes. You just have to adjust the time down, since the walls are thin and the dish will cook faster.
BAKED BEANS
2 (15 ounce) cans great northern beans or pea beans, drained
If using dry beans, set half a pound (1 generous cup) in about a quart of water the night before.
1 very small onion
[1 rasher of bacon]
3 tablespoons molasses
1 tablespoon brown sugar
3 tablespoons ketchup
1 tablespoon dry mustard
1½ cup of water
Preheat oven 350°
Slice onion, and dice bacon
Put onion, bacon and beans in baking container.
Mix ketchup, molasses and mustard with beans.
Stir in water.
OVEN BAKE for at least 1 hour.
SLOW COOK at least 8-9 on low, 5-6 on high
These get better every time they are reheated.
They can be frozen, but get mushier when defrosted.
