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Baked Bean Help
November 3, 2008
5:13 pm
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CATRAY44
By a lake in S. Michigan
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My grandma used to make baked beans that I have never had anywhere other than by her. She never wrote the recipe down and I have never been able to replicate it. I know she used alot of white sugar and there was bacon in it. It was almost like eating candy. Do any of you happen to know of a recipe like that? They beans baked up more of a pink color- no molasses, etc.

November 3, 2008
10:20 pm
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Jayne
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I don't use white sugar, but I use brown sugar, bacon, and dry mustard. 

November 4, 2008
5:22 am
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wkf
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Do you open a can? Afriend and I went round anround on how to make them from scratch and what kind of beans to use. She kept telling me you start by Opening a can! I never did figure out how to do without a can.
I never liked Baked beans until I had my Mother in laws. They are like candy to me. But not pink.

1st Open a can( I use Bushes vegetarian baked beans)
Add chopped onion( I grate mine. a little goes along way)
Ketchup
mustard dry or wet
brown sugar
vinegar
I add a little worchestshire
mix it up
taste it
and Then you adjust what you need
After you have it right smooth out the top
then lay a couple of slices of bacon on it.
Then you bake at 350f until the bacon is brown and crispy.

I like mine kinda gloppy. so I bake it longer and slower, so it stick to the spoon a little.

November 4, 2008
5:25 am
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wkf
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Oh, and does anyone know how to do it with out a can. Even my great grandmother's cook book says open a can!

November 4, 2008
7:15 am
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CindyP
Hart, MI
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I use leftover bean soup, add in brown sugar (maybe about a cup), ketchup (or your favorite BBQ sauce), little mustard, onion, mix all together, put bacon on top, pop in oven on 350 unitl bacon is done.

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

November 4, 2008
9:26 am
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Jayne
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I use canned!  I buy the cheapest canned beans I can find.  Okay usually 4 cans.

I add

1 C brown Sugar

1 onion chopped

1/2 package of bacon, cooked and crumbled

1 t dry mustard

1/2 t garlic

1 t.  worchestshire

a touch of tabasco

I let that cook most of the day in a slow 300 degree oven.  It would probably work in the crock pot too!

For extra pizazz I add a pound or so of ground beef, cooked and crumbled. 

We eat it like Nachos.

November 4, 2008
9:45 am
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beeyourself
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CATRAY44 said:

My grandma used to make baked beans that I have never had anywhere other than by her. She never wrote the recipe down and I have never been able to replicate it. I know she used alot of white sugar and there was bacon in it. It was almost like eating candy. Do any of you happen to know of a recipe like that? They beans baked up more of a pink color- no molasses, etc.


I don't think I've had baked beans made this way.  It sounds like she used a great northern bean (cooked on the stove) and used sugar and tomatoes or ketchup - bacon for seasoning...  I may have to work on this one...it sounds interesting to me.

November 4, 2008
12:40 pm
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IowaDeb
Quad City Area
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Jayne said:

I use canned!  I buy the cheapest canned beans I can find.  Okay usually 4 cans.

I add

1 C brown Sugar

1 onion chopped

1/2 package of bacon, cooked and crumbled

1 t dry mustard

1/2 t garlic

1 t.  worchestshire

a touch of tabasco

I let that cook most of the day in a slow 300 degree oven.  It would probably work in the crock pot too!

For extra pizazz I add a pound or so of ground beef, cooked and crumbled. 

We eat it like Nachos.


My recipe is just like your Jayne , only I don't use the worchestshire and add 1/2 C of ketchup

Sometimes,I live in my own little world, but it's okay because they know me here.

November 4, 2008
1:19 pm
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Salamander
Charleston, WV
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Great Northem Baked Beans

Ingredients:

1 package (1-pound size) Great Northern beans
1 cup sugar
1 teaspoon dry mustard
1 can (10 3/4-ounce size) tomato soup
bacon, sliced
1/4 cup margarine

Directions:
Soak beans in water 4 to 5 hours. Cook in water until almost tender. Drain.

Blend soup, margarine, sugar and dry mustard over low heat. Mix with beans in baking dish. Top with bacon slices. Bake at 350 degrees for 45 to 60 minutes.

I have used 1 cup catsup when out of tomato soup.

The person who upsets you the most is your best teacher, because they bring you face to face with who you are.

November 5, 2008
1:22 pm
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Jayne
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IowaDeb said:

Jayne said:

I use canned!  I buy the cheapest canned beans I can find.  Okay usually 4 cans.

I add

1 C brown Sugar

1 onion chopped

1/2 package of bacon, cooked and crumbled

1 t dry mustard

1/2 t garlic

1 t.  worchestshire

a touch of tabasco

I let that cook most of the day in a slow 300 degree oven.  It would probably work in the crock pot too!

For extra pizazz I add a pound or so of ground beef, cooked and crumbled. 

We eat it like Nachos.


My recipe is just like your Jayne , only I don't use the worchestshire and add 1/2 C of ketchup


I didn't use to put it worchestershire in, but hubby likes his that way.  Sometimes I do add ketchup, and sometimes I don't.  Depends on the bean sauce. 

:J

November 8, 2008
12:11 pm
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WV_Hills
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I'm doing my computer stuff with the TV on in the background for company. I flipped by the Foodnetwork channel and one of Paula Dean's recipes for today is baked beans! Here is the link to the recipe.

http://www.foodnetwork.com/recipes/paula-deen/baked-beans-recipe/index.html

Today's show is called “Fireplace Cooking” and features recipes that would have been cooked over a wood fire on a hearth before kitchens even had wood burning stoves.

“Jim Gay, food historian from Colonial Williamsburg, Va., shares some fireplace recipes with Paula including classic Apple Charlotte, Steak and Ale and Fireplace Biscuits with Campfire Pinto Beans.”

I personally think their name for the recipe “Campfire Pinto Beans” is misleading. The recipe does call for pinto beans as one ingredient, but it also calls for canned pork and beans, bacon, onions, brown sugar… You could certainly cook this in a crockpot or a cast iron dutch oven, but I bet the wood fire tang would make it just that much better. You could definitely make these recipes over a campfire.

I want to try the other recipes from this show, too. All the recipes were cooked in dutch ovens over the hearth fire. I'm HUNGRY just watching the show!

November 8, 2008
4:43 pm
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Belladonna
Bossier City, Louisiana
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My mother used to make the best baked beans and when my husband would take them to work parties, they devoured them. She just used the Campbell's baked beans and added a chopped onion (med) and small bell pepper chopped...put in some brown sugar, ketsup and little mustard (I think) and then put them in a 13x9 pan and put bacon sllices on top and baked them for an hour on 350.

November 10, 2008
9:03 pm
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CATRAY44
By a lake in S. Michigan
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beeyourself said:

CATRAY44 said:


My grandma used to make baked beans that I have never had anywhere other than by her. She never wrote the recipe down and I have never been able to replicate it. I know she used alot of white sugar and there was bacon in it. It was almost like eating candy. Do any of you happen to know of a recipe like that? They beans baked up more of a pink color- no molasses, etc.



I don't think I've had baked beans made this way.  It sounds like she used a great northern bean (cooked on the stove) and used sugar and tomatoes or ketchup - bacon for seasoning…  I may have to work on this one…it sounds interesting to me.


My Grandma's lost recipe is really frustrating, lol. She didn't put any kind of tomato or mustard, etc. in it. Lots of white sugar (she said.)

November 11, 2008
5:12 am
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CindyP
Hart, MI
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Catray44:  The mustard is only a flavor, it can be left out.  I got my recipe from my mother, who got the recipe from her mother.  I talked to her on her recipe.........the mustard was added later after she married dad when they actually had mustard in the house, so the original recipe didn't have it and she remembered her mother just using white sugar.  It's all a matter of how you like it.  I use BBQ sauce because that is my preference.  You can add anything you like.  I've used the canned white beans to make it when I didn't have left over bean soup.  Or you can start it like Amanda did with the northern white beans, then add the white sugar - maybe like a cup, then a little ketchup to give the pinkish coloring you talked about.  I don't think bacon would give a pink color.  Then add the bacon and bake until the bacon is done.  My suggestion would be to get the canned white beans then experiment with smaller batches!!  Then write it down when you get it right!!  Good luck!!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

November 11, 2008
4:02 pm
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Salamander
Charleston, WV
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40 oz. jar Northern beans
1 3/4 c. granulated sugar
1 lg. onion
1/2 lb. bacon

 

Chop onion. Add onion and sugar to beans.

Cut bacon into fourths and layer on top.

Bake at 250 degrees for 5 to 6 hours. Add water if beans become too dry.

I found this recipe in a church cookbook. I have never tried it but it sounds close to the recipe you are looking for.

The person who upsets you the most is your best teacher, because they bring you face to face with who you are.

November 12, 2008
7:43 am
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CATRAY44
By a lake in S. Michigan
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Amanda said:

40 oz. jar Northern beans
1 3/4 c. granulated sugar
1 lg. onion
1/2 lb. bacon


 


Chop onion. Add onion and sugar to beans.


Cut bacon into fourths and layer on top.


Bake at 250 degrees for 5 to 6 hours. Add water if beans become too dry.


I found this recipe in a church cookbook. I have never tried it but it sounds close to the recipe you are looking for.


Thank you, Thank you, Thank you!!!!! I am going to test it out! I bet it is or at least a good starting point for how much sugar!

November 12, 2008
7:47 am
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CATRAY44
By a lake in S. Michigan
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Thank you all for your help! I am bake bean challanged for sure (not sure why but they intimidate me, lol.) THe few times I tried to figure out her measurments, etc., they came out horrid. I think this recipe from Amanda will really help. Thanks for you help, too, Cindy. (All the recipes for beans posted here sound really good!)

November 12, 2008
10:42 am
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Salamander
Charleston, WV
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I hope they taste like you remember!  I know how frustrating it is not knowing the recipe for something you want.

The person who upsets you the most is your best teacher, because they bring you face to face with who you are.

November 15, 2008
2:18 pm
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CATRAY44
By a lake in S. Michigan
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Grandmother's Blond Baked Beans

FYI...I found this recipe by accident (of course!) I was looking up cooking temp. and there was a recipe for "blond baked beans" I am trying both Amanda's and the one below to see which one is closest.

http://www.post-gazette.com/food/19990701texas3d.asp

Patrick O'Connell of the Inn at Little Washington grew up eating these beans at family picnics. He was shocked when he learned the amount of sugar in them and thought it must be a mistake. "Think of them as caramelized baked beans," he says. "You'll be amazed at how deliciously old-timey they taste, either hot or at room temperature." The beans can be made days in advance, giving them time to mellow. Reheat them slowly with the brisket.

1 pound dried Great Northern beans
1 tablespoon salt
1 cup sugar
3 strips bacon, cut into 1/2-inch pieces
2 tablespoons butter

Place the beans in a 2-quart saucepan and cover with cool water. Soak overnight.

Drain the beans, cover with fresh salted water and cook over medium heat 2 hours or until just barely tender. Stir the sugar and bacon into the beans and place, along with the cooking water, in an oven-proof earthenware crock or bean pot. Top with the butter and bake, uncovered, in a preheated 300-degree oven for 5 or 6 hours, the first 2 or 3 hours uncovered.

Cooking time is elastic. Don't let the top layer of beans dry out. Check after two hours and periodically thereafter, adding water as needed and stirring.. If juices are not thickened or caramelized enough to suit you, turn up the heat to 325 degrees, cover and check after an hour. If too thick, add a little water. Makes about 6 cups. They disappear fast, so increase quantities to serve more than 8.

"The Inn at Little Washington Cookbook"

January 9, 2011
10:49 pm
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Ross
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I like the Ball Blue Book recipe for Boston Baked Beans.

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