Best Summer Baked Beans Recipes

OLD-FASHIONED BAKED BEANS

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.

SUMMER BAKED BEANS

Steps:

• Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight.
• Drain beans.
• Combine beans and crushed red pepper in pan; add water.
• Bring to a boil; reduce heat and let simmer 1 1/4 hours or until beans are tender.
• Drain in colander over a bowl, reserving 1 cup cooking liquid; discard remaining liquid.
• Return beans and cooking liquid to pan. Stir in 1 teaspoon salt.
• Remove from heat and keep warm.
• Preheat oven to 325 degrees.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion and 3/4 teaspoon salt; cover and cook 15 minutes or until golden brown, stirring occasionally.
• Add bell pepper and garlic; cook 1 1/2 minutes or until pepper is crisp-tender, stirring frequently.
• Add tomato; cook 1 1/2 minutes, stirring frequently.
• Remove from heat. Stir in sugar, mint, paprika and black pepper. Add onion mixture and 1/2 teaspoon salt to bean mixture, stir well to combine.
• Cover and bake at 325 degrees for 1 hour.
• Stir in vinegar.
• Serve.