Old Fashion Baked Beans 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:

• THE NIGHT BEFORE:.
• Wash & sort beans for any small stones.
• Place in a large kettle & cover with water, about 3 inches above the beans.
• Cover & soak overnight.
• THE NEXT MORNING:.
• Drain & add 6 cups fresh cold water.
• Stir in the baking soda (this helps remove the "music" afterwards, but no guarantees. LOL!).
• Cover & bring to a boil -- WATCH CAREFULLY so as to not boil over!
• Reduce heat & simmer for 10 minutes.
• Drain & reserve the bean water.
• Preheat oven to 300°.
• Add remaing ingredients plus 2 cups of the reserved bean water.
• Place everything into the bean pot (or whatever you're using) & cover.
• (Use double-thick aluminum foil to cover if need to.).
• Bake for 3 to 4 hours.
• IMPORTANT: Check every couple of hours, adding more bean water if needed, so the beans don't cook dry.

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:

• Bring 10 cups water and navy beans to a boil in a large pot; cook at a boil for 2 minutes. Stir bacon, onion, brown sugar, molasses, and salt into the water.
• Carefully pour the mixture into a slow cooker.
• Cook on High, stirring occasionally, for 4 hours.
• Stir 3 cups water into the mixture. Continue cooking until beans are tender, about 2 hours 15 minutes more.

Steps:

• Wash beans, place in medium bowl, cover with cold water and refigerate overnight.
• Drain beans, place in saucepan and cover with 6 cups hot water, bring to boil.
• Reduce heat, simmer covered 40 minutes or till tender.
• Preheat oven to 300°F.
• Drain beans, reserve 2 cups liquid.
• Place beans in 2 quart bean pot or casserole with tight fitting lid.
• Mix together all other ingredients (except pork), add bean liquid and stir to combine.
• Add pork to beans, mix in well.
• Pour liquid ingredients over beans and stir well, be sure liquid covers beans.
• Cover and bake 5 hours.
• Stir every hour, if bean dry out add small amounts of boiling water as needed.
• Note: preparation time doesn't include overnight refrigeration.

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:

• Place beans in a medium-size kettle, cover with water, and soak for 2 hours.
• Drain beans. Add enough fresh water to cover.
• Cover the kettle, bring to a boil; and then simmer until the beans are tender, about 45 minutes. Do not drain!
• Mix in the remaining ingredients.
• Place the entire contents of the kettle in oven-proof pot with a lid.
• Bake in a bean pot for 3 hours at 350°F oven, stir occasionally. If they look a little dry, add some water as needed.

Steps:

• sort and rinse beans. Soak beans overnight in cold water. Drain. Add 5 cups cold water, cover, heat to boiling, then simmer 30 minutes or until nearlu tender. Drain.
• Place onion slices on bottom of 6-cup flameproof bean crock.
• Mix together salt, vinegar, brown sugar, mustard, molasses, ketchup and pepper. Mix well. Add beans to mixture, and stir together. Pour this mixture over onions.
• Add enough water to cover mixture, then place sliced pork on top. Cover with lid and bake in oven at 250F for 7 hours.
• When beans are tender, remove 1 cup beans, mash, then stir back in pot carefully. Cover and continue to bake.
• Add water as needed to keep beans covered.
• One hour before serving, salt to taste.

Steps:

• Heat oven to 350°F.
• Heat 10 cups water and the beans to boiling in ovenproof Dutch oven. Boil uncovered 2 minutes. Stir in remaining ingredients except 3 cups water.
• Cover and bake 4 hours, stirring occasionally.
• Stir in 3 cups water. Bake uncovered 2 hours to 2 hours 15 minutes longer, stirring occasionally, until beans are tender and desired consistency.