Best Sweet Savory Gourmet Baked Beans Recipes

OLD FASHIONED BAKED BEANS

Steps:

• Place the dried beans in a pot of water covered by a few inches of water and let soak overnight. Drain the beans, place them back in the pot with fresh water and bring to a boil. Simmer for one hour, then drain, reserving the liquid. See NOTE.
• In a Dutch oven or other oven-proof pot fry the bacon until crispy then add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.Stir in the tomato sauce, molasses, brown sugar, apple cider vinegar, mustard, Worcestershire sauce, smoked paprika, salt, pepper and bay leaf.Add 1 1/2 cups of the reserved bean water and the beans.Bring everything to a simmer for a minute or two to heat it up. In the meantime preheat the oven to 325 degrees F.
• Transfer the Dutch oven with the lid on to the middle rack of the oven. Bake for 2 to 3 hours or until the beans are tender and the sauce has thickened, removing the lid during the last 20-30 minutes to help the sauce thicken. NOTE: If at any point during the cooking process too much liquid evaporates and the beans get dry, add a little more of the reserved bean water. The beans themselves can vary from batch to batch and you may end up either needing to add more liquid if the beans are too dry or you may need to bake the beans longer with the lid off if there is too much liquid. Adjust as needed.Add more salt the pepper to taste.Serve immediately or let cool completely and refrigerate until ready to serve. Can be reheated on the stovetop or in the microwave.
• SLOW COOKER METHOD: Follow steps 1 and 2 and then pour everything into the slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours or until the beans are tender. Open the lid for the last 30 minutes or longer until the sauce has thickened. If the beans are too thick at any point and too much liquid has evaporated, stir in a little extra water.

SWEET AND SPICY BAKED BEANS

Steps:

• In a large bowl, combine the first 7 ingredients. Stir in half the onions and bacon. Transfer to a greased 13x9-in. baking dish., Cover and bake at 350° for 45 minutes. Sprinkle with remaining onions and bacon. Bake, uncovered, 5-10 minutes longer or until bubbly.

SWEET AND SAVORY BAKED BEANS

Steps:

• preheat oven to 350.
• mix all ingredients in 9 X 13 glass baking dish.
• bake in oven for 50 minutes.

BAKED BEANS

Steps:

• Pick over and rinse 1 lb dried navy beans (2 1/4 cups). Soak in cold water to cover by 2 inches at least 8 hours. Alternatively, quick-soak beans (see cooks' note, below). Drain.
• Put oven rack in middle position and preheat oven to 350°F. Rinse and pat dry 1 (1/4-lb) piece salt pork (rind discarded), then cut into 3 pieces.
• Put beans and pork in an ovenproof 3-quart heavy pot with a lid. Add 4 1/2 cups water, 1 large onion (finely chopped; about 2 cups), 2 chopped garlic cloves, 1/2 cup Grade B maple syrup, 1 tablespoon dry English mustard (preferably Colman's), and 1 teaspoon freshly ground black pepper and stir to combine. Cover pot and bake until beans are just tender, 3 to 4 hours.
• Reduce oven temperature to 325°F. Remove lid. Bake beans, stirring occasionally, until most of liquid is absorbed but beans are still saucy, 1 to 1 1/2 hours more. Remove from oven. Stir in 1 tablespoon cider vinegar and 1 teaspoon salt or more to taste.