Time 8h10m Yield 10 servings. Number Of Ingredients 11 Steps:
Sort beans and rinse in cold water. Place beans in a 3- or 4-qt. slow cooker; add 4 cups water. Cover and let stand overnight., Drain and rinse beans, discarding liquid. Return beans to slow cooker; add salt pork., In a small bowl, combine the onion, brown sugar, molasses, sugar, mustard, salt, cloves, pepper and remaining water. Pour mixture over beans; stir to combine., Cover and cook on low for 10-12 hours or until beans are tender.
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 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.
Number Of Ingredients 11 Steps:
Soak beans in cold water to cover overnight in a large bowl. Drain in a colander. Heat oven to 300 degrees. Arrange onions in the bottom of a bean pot or Dutch oven. Top, working in order, beginning with tomatoes, and continuing with bay leaves, dry mustard, cloves, brown sugar, and salt and pepper. Add soaked beans and pour over molasses. Top evenly with salt pork. Add 5 cups water and cover. Transfer to oven and bake, without stirring, until the beans are tender and the liquid has thickened, about 6 hours. Check the beans every 45 minutes, adding hot water, if necessary, to keep beans slightly soupy at all times. Remove from oven, and adjust seasoning with salt and pepper, if necessary, before serving.
Time 10h45m Yield 6 Number Of Ingredients 11 Steps:
Soak navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid. Preheat oven to 300 degrees F (150 degrees C). Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir. Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to oven and continue baking until beans are tender and almost all the liquid has been absorbed, about 1 hour. Raise oven heat to 350; bake beans uncovered in oven until top develops a flavorful crust, 20 to 30 more minutes.
Time 6h10m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Combine all ingredients in baking dish or casserole. Add just enough water to cover beans. Cover with lid or foil, and bake at 250 degrees for 5 hours. Remove lid or foil and bake for 1 hour more.
Time 4h Yield 8 to 10 servings Number Of Ingredients 13 Steps:
Pick through the beans for stones, rinse them thoroughly and soak in water overnight. (Leave soaking until ready to cook; you’ll need the water.) Heat oven to 300 degrees. Place a Dutch oven, 5-quart size or larger, over low heat. Add the salt pork or bacon and fry until crisp, 12 to 15 minutes. Raise heat to medium and stir in the onion. Cook until onion is translucent, stirring occasionally, 5 to 8 minutes. Add the beans to the pan along with enough of the soaking liquid to cover them by 1/2 inch, adding fresh water if needed. Add the garlic cloves, molasses or maple syrup, ketchup, mustard powder, Worcestershire sauce, 1 teaspoon pepper and the thyme branch and bay leaf, if using. Stir well and bring to a boil. Cover the pot and put in oven. Check the liquid level in the pot every hour or so, and add hot water as needed to barely cover the beans. Cook until beans are very soft but not falling apart, 2 to 3 hours. Remove from oven. Stir in 1 teaspoon salt and 1 tablespoon vinegar; let sit at room temperature for 30 minutes, then taste a bean and some liquid, adding more salt, pepper or vinegar, if you like. Serve, or cool completely and reheat.
Time 35m Yield 5 cups, 5 serving(s) Number Of Ingredients 12 Steps:
Heat oil in a deep non-stick frying pan over medium heat. Add bacon and cook for 4 to 5 minutes or until crisp. Remove bacon from pan using a slotted spoon and set aside. Add onion to frying pan, cook stirring for 3 minutes or until onion is tender and light golden, add garlic and paprika continue to cook stirring for 1 minute. Return bacon to frying pan and add the tomatoes, sugar, tomato paste and beans. Cook stirring often for 5 minutes or until heated through. Season with salt and pepper. Split muffins and toast. Spread with butter. Place on serving plates and spoon baked beans over the muffins and sprinkle with parsley.
Number Of Ingredients 11 Steps:
Soak the beans in cold water overnight in a large container. Drain in a colander. Heat oven to 300 degrees. In a small saucepan, combine molasses, mustard, brown sugar, tomatoes, bay leaves, salt, pepper, and 5 cups water. Bring to a boil, and whisk until the sugar has dissolved. Stud the onion halves with the cloves, and place in the bottom of a terra-cotta bean pot or Dutch oven. Score the salt pork 1/4 inch deep 1 inch apart, and slice into two even pieces. Transfer to the bean pot. Add the soaked beans. Pour the molasses mixture over beans, stir, and cover. The liquid should cover the beans by 1/2 inch. Add more water if necessary. Transfer to oven to bake, without stirring, until the beans are tender and the liquid has thickened, about 6 hours. Check the beans every 45 minutes, adding more hot water if necessary to keep beans slightly soupy at all times. For the last 50 to 60 minutes of cooking, uncover beans, and, using tongs or a long fork, pull the pork to the surface. Remove from oven, and adjust the seasoning with salt and pepper, if necessary. Serve.
Time 7h Number Of Ingredients 10 Steps:
Soak the beans in a large bowl of cold water for at least 4 hrs or overnight. Heat oven to 180C/160C fan/gas 4. Drain and rinse the beans and put in a large flameproof casserole with 1.5 litres water. Boil for 10 mins, skimming off any scum that appears on the surface. Add the onion, celery, carrot, Dijon mustard, sugar, treacle or molasses and tomato purée. Stir until everything is well mixed, then bury the piece of pork in among the beans. Cover tightly and cook in the oven for 2-2½ hrs until the beans and pork are very tender. Check halfway through the cooking time and top up with hot water from the kettle if necessary. Take the pork out of the pot. Cut into large chunks and serve with the beans, sprinkled with parsley.
