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How to "Fancy Up" Canned.Baked Beans

12 years ago

The annual Beanpot hockey tournament in Boston begins tonight & a few family members will be coming over to watch at dinner time. This was a last-minute plan...

I don't often use canned baked beans and would lo like to know what brands you like (available in New England) and your favorite ways to prepare and serve them.

I hope I can find that brown bread in the can. Do they still make it?

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Comments (8)

malna
12 years ago
Take a look at this old thread for lots of ideas.

Here is a link that might be useful: Old Baked Beans Thread
User
Original Author
12 years ago
Thanks, Malna!
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Went with the baked beans... They ended up looking good, smelling good and apparently they tasted good, hubby ate them all... He didn't even notice that he only had about 2 oz of meat on his plate... LOL My biggest problem in cooking beans was that the skins always came off, you'd get a mouthful of skins and your next mouthful was mushy beans... Looks like just simmering them solved that problem... One of the things I learned today... You just can't hurry beans and have them come out right... When I replied to my post I said the skins where starting to split and the beans were still hard and not more than 10 minutes later the were soft... Guess it took longer to cook them because they were old... As I said, blowing on the beans, to check for doneness, didn't work for me but that might be because of my cigarette breath ( lol )... The other thing I learned today, you can not hurry old beans... LOL As for a recipe... I didn't really follow one, sorry Shambo... I just did a search for baked beans and added the things most recipes had, onions ( I used dried because hubby won't eat anything with fresh onions or any kind of garlic ), brown sugar, molasses and something with tomatoes... In fact the only thing I measured was the tomato puree, I used the Hunt's, which has 100 mg of sodium in a 1/4 cut so that's all I used... Oh, when I started cooking the beans I added about a cup and a half of pork stock... Last week I used the meat, minus the fat, from some country ribs, for something else, and made stock out of the bones and bits of meat with the fat, cooked it all down, picked the tiny bits of meat off and added it to the strained 'juice' and stuck it in the freezer... Just before adding it to the water, for the beans, I scraped off the hardened fat... Rita
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Comments (35)
There are still all those ingredients that came from a laboratory. Grandma used to tell me that if it wasn't food 50 years ago, it's not food now. So we still have the added chemical ingredients, which I dislike and avoid whenever I can. As I mentioned, that can of baked beans doesn't have anything in it that I can't pronounce. I love beans. Nearly all beans, any beans. I like them in soup or in burritos, I make a pot of pinto beans and cornbread and that can be a meal for me for a couple of days and I'm happy. I've been known to eat last night's cold baked beans in a sandwich for breakfast, love 'em. Maybe that's it, I love 'em all. I prefer homemade to canned, of course, but I don't find commercially canned beans to be any "mushier" than my homecanned ones. Of course, I come from Michigan, we grow a lot of beans and are the major supplier of dried beans to Europe. 90% of our cranberry beans go to Italy, and I think I eat a good portion of the remaining 10%, LOL. I don't think I've ever met a bean I didn't like except those big, dry and mealy Limas. Cake I can take or leave, even the homemade ones. Like cheesecake, it's OK, but I'm relatively apathetic. Cake mix cake, though, has that metallic flavor and feels like a sponge in my mouth, until it falls apart into those spongy little crumbs. As I've mentioned, Ashley actually likes that texture, Shaun mentioned that she did too, and I don't think that someone else using them indicates a moral deficiency of any kind. Just don't argue that they are cheaper or faster, because they aren't and the savings in time is only a few minutes over making a scratch cake. So, my cake baking will remain relegated to weddings and holidays, Ashley can make Duncan Hines cupcakes if she chooses to and frost them with Nutella. I'll take seconds on the baked beans, any way you can make them, although I prefer them with maple syrup and some nice smoky bacon. Annie
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Comments (21)
If we are talking canned beans, bushes vegetarian beans taste better than their orinal pork & beans To make my own I begin by baking a 12 or 15lb ham,, When the ham is baked I remove the skin and save it for my beans. After we have finished the ham I put the ham bone in the crock pot, then I take all the skin that I saved and cut it into 1" squares and put those in the crock pot. I then put two 1lb bags of dried navy or pinto beans in the pot (prefer one bag of each) and chop two or three large onions and toss them in. Add a 1/2tsp of chili powder, 1tsp of course black pepper and a cup of molassass. Turn the crock pot on high and cook for three to four hours (till the beans are done.) Sometimes I add a couple small cans of tomato paste too. Note: when the beans cook down all those pieces of the ham skin will soften and have the same flavor and texture as the chunks of meat in cambels pork & beans.
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Hi Mark - first, are you familiar with the instructions for canning dried beans? http://nchfp.uga.edu/how/can_04/beans_peas_shelled.html <My idea is to prepare maybe three or four kinds for canning by doing a long soak, simmering each kind in separate pots, then keeping them hot in the oven as I fill individual jars to get a full canner load. > No problem as long as you can make sure each jar gets enough liquid in it and you get the jars filled quickly. < I've had success with canning baked beans in a pressure canner. Has anyone done this before? What difficulties, problems or bad ideas am I overlooking?> Baked Beans are a little bit different. http://nchfp.uga.edu/how/can_04/beans_baked.html Hope this answers your questions. Dave
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User
12 years ago
I do the same as Mustangs, more or less.

1 lb bacon, cooked, placed whole on the top
2 tablespoon vinegar
1/2 C ketchup
1/2c molasses
1/2c brown sugar
1 medium onion, chopped and fried in bacon grease
1 3lb 7oz can B&M baked beans

Bake at 350 until hot and bubbly. Be careful that the bacon doesn't burn. If you want to bake for a while, put the bacon on uncooked.

This is what my mother - from Boston - used when she made her beans. It was always a hit at the potluck dinner. We ONLY use B&M baked beans - my dad grew up around the corner from the factory.

They are getting harder and harder to find.
annie1992
12 years ago
I just made some this weekend too, for Bud. He loves baked beans and isn't picky about being canned or homemade, so I used Chase's Cheater method.

A big can of Bush's brown sugar baked beans, some catsup, a squirt of mustard, extra brown sugar to taste, some molasses, into the crockpot for several hours or an hour or so in the oven.

I drain the liquid off the beans so they are thicker, or you have to cook them quite a lot longer and I was in a hurry.

Annie
User
12 years ago
What Annie describes is the methods I use but I don't use ketchup, I use chile sauce . I use my home made but a prepared one works well, just make sure it is a chunky one. I also use three types of canned beans, brown, lima and kidney...some times the three bean mix.
jakkom
12 years ago
I add bourbon. But we like white baked beans, not the tomato-based canned beans.
arlocat
12 years ago
This is an old favorite around here. My husband's family has made it for at least 40 years.

Baked Beans
3 ~ 18 oz. jars of baked beans (or equivalent)
1 pound boneless pork, cubed
1 medium onion
1 cup ketchup
2 T brown sugar

Brown pork in fry pan, Add onions and stew until meat is tender. Add beans, ketchup and brown sugar. Pour into casserole dish. Bake at 350 degrees for 30 minutes.
desert_cat_ca
12 years ago
I use Bobby Dean recipe..Using two cans of bake beans,ketchup,molasses and brown sugar..

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