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How to "Fancy Up" Canned.Baked Beans

10 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
10 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
amck2
Original Author
10 years ago
Thanks, Malna!
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This is a quote from Penn State Extension that seems more apropos re. baking in jars. If breads or cakes are baked in canning jars, seal them after they are completely cooled so that a vacuum seal is not created. This will prevent the growth of Clostridium botulinum. Also, immediately refrigerate. Refrigeration temperatures will prevent the growth of other harmful bacteria that can grow at the water activity and pH typically found in these types of products. The shelf-life in the refrigerator is several weeks. Additionally, there is always the risk of having the jar break in the oven or upon removal from the oven. Also, the jars can be very hot so use oven mitts to prevent burns. Ã¢ÂÂ¨Ã¢ÂÂ¨from: Dr. Angie Fraser, Food Safety Specialist, North Carolina State University. Some of that is clearly stating the obvious, but I do know there have been a number of complaints about the quality of the finished product (i.e. insufficiently baked at the center and over-baked at the edges), especially if the jar is a quart, rather than a half-pint or pint. But it seems if someone wants to bake in jars and is willing to risk the possibility of reduced consistency/quality and perhaps breakage, that's up to them. I can guess that cupcakes or mini-yeast loaves (like little brioche) baked in half-pints would be cute. However, I wouldn't do it because I don't want to stress the glass, risking future breakage during canning, and because I have certain pans I know produce really reliable results for me. For gifting I often use the paper baking pans. Carol Here is a link that might be useful: King Arthur Flour Paper Baking Pans
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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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I put about a gallon of them I had leftover from a potluck in the freezer after refridging them. I hope they'll be okay when reheated next week. They'll have been frozen almost a month. I have no tips on the canning, but I'm guessing pressure cooked if they can be done at home.
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The recipe I use is very similar to the first one Annie posted. The small changes in my recipe (handed down from my mother) make it so easy! My recipe calls for one bag of navy/pea beans (800 grams or about 1.5 lbs). After you soak and simmer the beans, dump the water. Recover with fresh water, add the sliced onion and all of the other ingredients (molasses, bacon, ketchup etc.) into the beans and water. Just dump and stir. I use a huge heavy enamelled cast iron pot as I double or triple the recipe as it freezes wonderfully. Cover tightly with foil and then the lid, and bake at 250 for 6-8 + hours. Stir occasionally and add water if getting dry. It is very forgiving, which is why I am not quibbling with Annie's recipe- the precise amounts don't seem to matter. These are THE best beans and my whole extended family loves them and I won't make them any other way. They are the art of simplicity and delicious! Do try!
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User
10 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
10 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
10 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
10 years ago
I add bourbon. But we like white baked beans, not the tomato-based canned beans.
arlocat
10 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
10 years ago
I use Bobby Dean recipe..Using two cans of bake beans,ketchup,molasses and brown sugar..

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