do you have a good recipe for baked beans from scratch?

Question

would like to make organic baked beans since they are loaded with protein-what kind of beans would I use and how would I cook them?

Answer 1

1 lb. organic Great Northern beans
1/2 tsp. baking soda
1 large organic sweet onion, diced
1/2 c. organic molasses
1/4 c. Wild Oats Organic Maple Syrup
2 tbsp. Wild Oats Organic Dijon Mustard
2 cloves garlic, minced
1 tsp. thyme
2 tsp. (each) sea salt and cracked black pepper
4 slices Wild Oats bacon, cooked and chopped

Soak beans in cool water overnight. Preheat oven to 300° F. Drain and place in a large saucepan. Cover with water and add baking soda. Bring to a boil and simmer for 30 minutes. Drain and place in a ceramic baking dish. Stir in onions, molasses, maple syrup, mustard, garlic, thyme, salt and pepper. Add just enough water to cover the beans. Cover and bake 6 to 8 hours, adding water as needed. The last hour of baking, remove lid, sprinkle with bacon and cook until done.

Answer 2

Buy fresh navy ( white) beans, and cover them in water overnight, at least 24 hours to seperate little rocks and sediment. After soaking rinse one more time, and put into pan of water and fill with water Add 2 cups fresh ham in bone, hamhock, or even bacon,1 onion, 3 celerys cut into cubes, salt and pepper to taste, and if desirable, add 3 carrotts. Cook beans around 4 hours, or when beans are soft. Take bean mixture, add 1/4 cup brown sugar, and if desired 1 cup pre made b-b-q sause, and sliced white onion top. Add into a baking dish. Bake around 45 min on a 350 over. Its a killer recipe. Reminder, if you want alote of sauce add all bean juice, or you can poor a certain amount to your liking before you add to your baking dish. Try adding cooked crumbled hamburger meat, or sliced hot dogs lat 1/2/ of baking. Also if you dont like brown sugar try 1/4 cup brown syrup. Sorgum. Its a little strong in tastr, so beware, but dark brown sugar is the best.

Answer 3

2 pounds beans, either kidney or navy pea variety
8 (1-inch) cubes salt pork
1 Spanish onion, sliced
1 quart Bean Goop, recipe follows


Preheat oven to 250 degrees F.
Fill a stockpot with the beans and enough cold water to cover them. Bring the water to a boil and parboil the beans for approximately 20 minutes. Drain the water and reserve for later use. Place 4 salt pork cubes and half of the onion on the bottom of the bean pot. Fill the pot 3/4 full with beans. Add the Bean Goop. Fill the rest of the pot with the reserved water. Place the remaining cubes of salt pork and onion on top of the beans. Cover first with a layer of plastic wrap, then a layer of aluminum foil. Bake in the oven for 10 hours. Check beans at that time, blowing on them to see if the skin peels back. If so, they are finished. Time will vary depending on your oven and how long the beans were parboiled in the beginning. Cooking time could increase to as long as 12 hours total.



Bean Goop:
2 1/2 cups very hot water
1/2 cup light brown sugar
1/4 cup dark brown sugar
1/2 cup molasses
1/2 cup ketchup
1/4 cup cider vinegar
1/4 cup pure maple syrup (recommended: Parker's Maple Barn Pure Maple Syrup)
1 1/2 teaspoons dry mustard
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper


In a large bowl or medium-size saucepan, mix the hot water with the sugars and molasses to dissolve the sugars. Then mix in all remaining ingredients. Set aside for use in the Baked Beans.

Answer 4

Baked Beans -- 8 Servings

1 lb bacon, diced (I like to use a maple flavored bacon)
1 large vidalia onions, diced
1 tablespoon garlic, minced
1 lb dried navy beans, soaked overnight and drained
1/2 cup cane syrup
1/2 cup light brown sugar
2 1/2 cups ketchup
1/4 cup yellow mustard
4 quarts chicken broth
salt and fresh coarse ground black pepper, to taste

Heat bacon in a large pot over medium heat until crispy.
Add the onions and saute for 3 to 4 minutes. Season with salt and pepper.
Add the garlic and beans to the pot and cook for 1 minute.
Add the cane syrup, brown sugar, ketchup and mustard. Season with salt and pepper.
Add chicken broth. Bring the liquid to a boil and reduce to a simmer.
Cook the beans for about 4 hours, or until tender, stirring occasionally. Add water if needed to prevent the beans from burning.

Answer 5

Baked Beans
8 slices bacon, chopped
1 medium onion, chopped
3/4 cup ketchup
3/4 cup tomato puree
1/2 cup firmly packed dark brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/4 teaspoon cayenne pepper
2 twenty-eight ounce cans red beans, drained and rinsed

Preheat the oven to 325 degrees F.
Put a heavy-bottomed pot (with a lid) over medium-high heat. Add the bacon and cook, stirring often, until the fat renders and bacon begins to crisp, about 6-8 minutes. Add the onion and cook until softened, about 5 minutes more. Stir in the ketchup, tomato puree, brown sugar, vinegar, Worcestershire, salt, pepper, and cayenne and mix well. Bring to a simmer and cook for 5 minutes. Stir in the beans until well coated, cover, and bake in the oven for 1 hour. Remove the lid and continue baking until sauce thickens and the beans begin to brown, about 15 minutes more. Remove from the oven and allow to cool at least 15 minutes before serving.
Serve warm or at room temperature.

OR these Baked Beans
1 pound bacon, diced
2 cups diced onions
1 tablespoon chopped garlic
1 pound dried navy white beans, soaked overnight and drained
1/2 cup Steen's 100 percent Pure Cane Syrup
1/2 cup light brown sugar
2 1/2 cups ketchup
1/4 cup yellow mustard
Salt and black pepper
1 gallon chicken stock
2 bay leaves

In a large pot, over medium heat, add the bacon and render until crispy, about 4 to 6 minutes. Add the onions and continue to saute for 3 to 4 minutes. Season with salt and pepper. Stir in the garlic and beans and cook for 1 minute. Stir in the cane syrup, brown sugar, ketchup and mustard. Season with salt and pepper. Mix thoroughly. Stir in the chicken stock. Bring the liquid to a boil and reduce to a simmer. Cook the beans for about 4 hours, or until tender, stirring occasionally. From time to time, one might need to add a little water at a time if the beans need some to prevent burning.