Best Cooks Country Baked Beans Ala Tina Recipes

QUICKER BOSTON BAKED BEANS(COOK'S COUNTRY)

Quicker Boston Baked Beans(Cook's Country) image

Liquids evaporate faster in the oven in heavy cast-iron Dutch ovens than in lighter pots. If you're using a heavy pot, increase the water in step 2 to 4 1/2 cups.

Provided by Coppercloud

Categories Beans

Time 2h50m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb dried navy beans, picked over and rinsed (about 2 cups)
1 tablespoon baking soda
6 ounces salt pork, rind removed and cut into 1/4-inch pieces
1 onion, chopped fine
3 cups water
5 tablespoons dark brown sugar, packed
1/4 cup plus 1 tablespoon molasses
2 tablespoons Worcestershire sauce
4 teaspoons Dijon mustard
2 teaspoons cider vinegar
salt and pepper

Steps:

1. Adjust oven rack to middle position and heat oven to 350 degrees. Bring 3 quarts water, beans, and baking soda to boil in Dutch oven over high heat. Reduce heat to medium-high and simmer briskly for 20 minutes. Drain beans in colander. Rinse beans and pot.
2. Cook salt pork in now-empty pot over medium heat, stirring occasionally, until browned, about 10 minutes. Add onion and cook until softened, about 5 minutes. Stir in water, beans, sugar, 1/4 cup molasses, Worcestershire, 1 tablespoon mustard, vinegar, and 1/4 teaspoon pepper and bring to boil. Cover, transfer to oven, and cook until beans are nearly tender, about 1 1/2 hours.
3. Remove lid and continue to bake until beans are completely tender, about 30 minutes. Stir in remaining 1 tablespoon molasses and remaining 1 teaspoon mustard. Season with salt and pepper to taste. Serve. (Beans can be refrigerated for up to 4 days.).

Nutrition Facts : Calories 849.3, Fat 36.2, SaturatedFat 12.7, Cholesterol 36.6, Sodium 1710.8, Carbohydrate 106.1, Fiber 28.3, Sugar 34.9, Protein 28

QUICKER BOSTON BAKED BEANS (COOK'S COUNTRY) RECIPE - (4.2/5)

Quicker Boston Baked Beans (Cook's Country) Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 11

Ingredients

1 pound dried navy beans (about 2 cups), picked over and rinsed
1 tablespoon baking soda
6 ounces salt pork , rind removed and cut into 1/4-inch pieces
1 onion, chopped fine
3 cups water
5 tablespoons packed dark brown sugar
1/4 cup plus 1 tablespoon molasses
2 tablespoons Worcestershire sauce
4 teaspoons Dijon mustard
2 teaspoons cider vinegar
Salt and pepper

Steps:

*Liquids evaporate faster in the oven in heavy cast-iron Dutch ovens than in lighter pots. If you're using a heavy pot, increase the water to 4 1/2 cups. Adjust oven rack to middle position and heat oven to 350 degrees. Bring 3 quarts water, beans, and baking soda to boil in Dutch oven over high heat. Reduce heat to medium-high and simmer briskly for 20 minutes. Drain beans in colander. Rinse beans and pot. Cook salt pork in now-empty pot over medium heat, stirring occasionally, until browned, about 10 minutes. Add onion and cook until softened, about 5 minutes. Stir in water*, beans, sugar, 1/4 cup molasses, Worcestershire, 1 tablespoon mustard, vinegar, and 1/4 teaspoon pepper and bring to boil. Cover, transfer to oven, and cook until beans are nearly tender, about 1 1/2 hours. Remove lid and continue to bake until beans are completely tender, about 30 minutes. Stir in remaining 1 tablespoon molasses and remaining 1 teaspoon mustard. Season with salt and pepper to taste. Serve. (Beans can be refrigerated for up to 4 days.) TASTING NOTES: I have a personal preference for more sweet, than savory, when I eat Boston Baked Beans. I added about 1/4 cup honey and 1/4 cup brown sugar to the baked beans. That did it for me!

COUNTRY BAKED BEANS

Country Baked Beans image

Make and share this Country Baked Beans recipe from Food.com.

Provided by weekend cooker

Categories One Dish Meal

Time 1h5m

Yield 1 dish, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

5 (15 ounce) cans baked beans
12 ounces bottled chili sauce
1 1/2 chopped onions
3/4 lb cooked crumbled bacon
1/4 cup k.c. masterpiece barbecue sauce
2 1/4 cups packed brown sugar

Steps:

Combine all the ingredients in a large bowl.
Stir well , until blended .
Bake uncovered for 1 hour, at 350 degrees, or until bubbly around the edges.

COOK'S COUNTRY BAKED BEANS ALA TINA

Cook's Country Baked Beans ala Tina image

I bought two old bean pots from an antique store and a resale shop. Since I am now retired and there seems to be a lot of potlucks in our lives, I thought I needed to perfect a bean recipe. America's Test Kitchen has a quick way to soften the beans. Science has the Baking Soda magically softening the beans in the 20 minute...

Provided by Tina Swain

Categories Casseroles

Time 2h30m

Number Of Ingredients 11

Ingredients

1 lb navy beans
1 Tbsp baking soda
6 oz salt pork in 1/4 inch pieces rind removed
1 onion diced
3 c water
6 Tbsp dark brown sugar packed
1/3 c molasses
3 Tbsp worcestershire sauce
1 Tbsp dijon mustard (rounded)
1 Tbsp apple cider vinegar
salt and pepper

Steps:

1. Sort Beans and place in large pot. Cover with water, add Baking Soda and bring to a boil, reduce heat and continue at a healthy simmer for 20 minutes.
2. Drain the beans, rinse beans and pot and set beans aside. Meanwhile, in same pot sauté salt pork until browned and crisp. Remove pork, add to beans. In same pot, add onion and sauté until translucent
3. Return beans and pork to pot. Add 3 cups water, Brown sugar, molasses, Worcestershire, Dijon, vinegar, 1/4 teaspoon black pepper and bring to a boil.
4. Remove from heat, cover and place in a 350 degree oven. Bake 1 1/2 hours ( if your lid is not very tight, you may have to add a bit more water if it looks dry after an hour or so. ) Uncover and bake an additional 1/2 hour. Taste for seasonings. You may want to add a bit more dark brown sugar, mustard or vinegar, salt and pepper....depending on your family's preference.