Time 4h50m Yield 16 servings. Number Of Ingredients 9 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.
Time 15h30m Yield 10 Number Of Ingredients 11 Steps:
Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using. Place the beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour. Preheat an oven to 375 degrees F (190 degrees C). Stir the ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside. Once the beans have simmered for 1 hour, drain, and reserve the cooking liquid. Pour the beans into a 1 1/2 quart casserole dish and stir in the chopped onion and the molasses sauce. Stir in enough of the reserved cooking liquid so the sauce covers the beans by 1/4 inch. Cover, and bake in the preheated oven for 10 minutes, then reduce the heat to 200 degrees F (95 degrees C), and cook 6 hours longer. Stir the beans after they have cooked for 3 hours. Once the beans are tender and the sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.
Time 6h35m Yield 10 Number Of Ingredients 8 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.
Time 5h Yield 6 Number Of Ingredients 10 Steps:
Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid. Preheat oven to 325 degrees F (165 degrees C). Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion. In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil. Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
Time 3h15m Yield 10 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix baked beans with pork, molasses, onions, brown sugar and ketchup together and put in a greased casserole dish. Top with bacon, cover and bake for 3 hours or until thick.
Time 6h30m Yield 6 serving(s) Number Of Ingredients 9 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.
Time 18h Yield 4-6 serving(s) Number Of Ingredients 8 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.
Time 1h30m Yield 12 servings. Number Of Ingredients 7 Steps:
Preheat oven to 325°. In a large bowl, mix all ingredients. Transfer to a greased 3-qt. baking dish. Bake, uncovered, 1-1/4 to 1-1/2 hours or until bubbly.
Time 11h Yield 8 serving(s) Number Of Ingredients 11 Steps:
Soak beans overnight in 8 cups water. Next day drain water and add to pot with lots of water. Bring to boil reduce heat and simmer 1 to 1 1/2 hours. till tender. Drain and rinse with hot water. Place beans, onion, 1 cup hot water, cooked bacon, brown sugar, molasses,tomato paste, salt, dry mustard and pepper in a crock pot and mix throrougly. Simmer 10-12 hours on low setting.
Time 4h20m Yield 8 serving(s) Number Of Ingredients 10 Steps:
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.
