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3-Bean Baked Beans

15 years ago

I'm looking for a good recipe for three bean baked beans like I had awhile back at a family gathering. I didn't get the recipe at the time and don't know where it came from.

I found a recipe online at Best Recipes and tried it tonight. It was horrible because it was so vinegar-y. I had to throw the whole thing out. I'm not happy about that because I'm on a fixed income and can't really afford that kind of waste.

Any suggestions?

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Comments (4)

glenda_al
15 years ago
I made Paula Deen's baked beans with pineapple for a travel group cookout and it was delicious. Will be glad to share if you want. Served 15. No one even guessed what the surprise ingredient was :o) Well received.
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cynic
15 years ago
Isn't there a way to track down the recipe from others attending? Someone should know who made (or bought) them.
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Malna, thanks for that link. It will be very useful. Dave, you helped clear some things up. Thank you very much. NCHFP on their Baked Beans recipe is very unclear and I think it is an especially bad one for those new to canning to use. Recipe with parts truncated: Ã¢ÂÂAn average of 5 pounds of beans is needed per canner load of 7 quarts; an average of 3ÃÂ¼ pounds is needed per canner load of 9 pints" an average of ÃÂ¾ pounds per quart.Ã¢ÂÂ Ã¢ÂÂPrepare molasses sauce as follows" Mix 4 cups water or cooking liquid from beans, 3 tablespoons dark molasses, 1 tablespoon vinegarÃ¢ÂÂ¦..Ã¢ÂÂ Ã¢ÂÂProcedure: Soak and boil beans as followsÃ¢ÂÂ¦.Ã¢ÂÂ Ã¢ÂÂPlace seven ÃÂ¾-inch pieces of pork, ham, or bacon in an earthenware crock, a large casserole, or a pan. Add beans and enough molasses sauce to cover beans.Ã¢ÂÂ Processing times there calls for pints 65 minutes & quarts 75 minutes. Nowhere does it state the weight or amount of the beans that the water, spices and seven pieces of meat are flavoring. 7 pieces of meat wouldnÃ¢ÂÂt do much to flavor the 4 pounds of beans I processed. Both BBB and Bernadine calls for 2 lbs. beans, a similar list of procedures, sugars and spices and 1/2 lb. salt pork. Process times for those two are: Pints - 80 minutes and quarts 95 minutes. This is what I used with bacon instead of salt pork.
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Comments (5)
Great Northern do well IMO - canned several pints using them and this recipe a couple of weeks back. But there are many varieties commonly used for "baked beans" including pinto, cranberry, red kidney, etc. It really is your choice depending on the flavor and texture you are after. You can even mix varieties. Navy gives you the texture you'd find in most commercial canned pork and beans and GN is more like commercial "baked beans". But really exceptional backed beans can be made using Cannellini or Arikara or Jacobs Cattle if you can find them. Dave
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Comments (0)
RUM-BAKED BLACK BEANS Serves: 6 (Makes 4 cups) Source: The New Family Cookbook for People with Diabetes INGREDIENTS - 1-1/4 cups dried black beans (1/2 pound) - 3/4 cup chopped onion - 1 cup finely chopped celery - 2/3 cup chopped carrot - 2 cloves garlic, minced - 1 small bay leaf - 2 tablespoons chopped fresh parsley - 3/4 teaspoon dried thyme - 1/4 teaspoon salt - 1/2 teaspoon freshly ground pepper - 1 tablespoon margarine - 2 tablespoons dark rum - 1 orange, cut into 6 wedges DIRECTIONS Rinse the beans. Cover with water and soak overnight; drain. Place the beans, 3 cups water, the onion, celery, carrot, garlic, bay leaf, parsley, thyme, salt, and pepper in a large pot. Bring to a boil; cover and simmer 1 hour. Preheat the oven to 325 degrees F. Transfer the beans and the liquid in the pot to a bean pot or a 1-1/2-quart casserole prepared with nonstick pan spray. Stir in the margarine and rum. Cover and bake for 2 hours. Remove the cover and bake 30 minutes longer. Serve topped with orange wedges. Nutritional Information Per Serving: (2/3 cup)Calories: 187, Fat: 3g, Cholesterol: 0mg, Sodium: 147mg, Carbohydrate: 33g, Dietary Fiber: 8g, Sugars: 6g, Protein: 10g ++++ Diabetic Exchanges: 2 Starch, 1 Vegetable
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What do you think of this basic baked bean recipe?
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Comments (22)
Here is the recipe I have used for many, many, many years. Oh, just saw you have already made them. Will post anyway. Boston Baked Beans I have used this recipe since the very early 1960s and have no recollection of where I got it although it may have been from a magazine that Ford used to publish. Everyone loves them, because they are delicious. People are always asking me to bring them to get togethers. 2 No. 2 cans pork and beans (each can 16 oz) 4 T brown sugar (1/4 cup) 1/2 cup catsup 2 T mustard 1 medium onion, minced (I grate the onion right over the beans) 1 T honey Mix all of the above together and place in a baking dish. Cover with two of three strips of bacon (honestly, after the first time of preparing these many, many years ago, we never wanted the bacon again – made it too greasy). Bake at 250 for about 2 hours. Serves 8
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LorifromUtah
15 years ago
I make what we call Picnic Beans

There is no recipe I follow. Just add indredients to your taste. The liquid from the beans cooks down to a wonderful sauce!

-Brown onions and diced bacon
-add hamburger and drain
-add ketchup
-dried mustard
-sugar
-salt and pepper
-one large can of each: Pinto Beans 0r Pork and beans
Black beans
Butter beans or white beans

You can use any mix of beans you'd like.
I also add a can of diced olives.

Simmer mixture on low until sauce is thick.

Lori
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paula_pa
15 years ago
This recipe from my blog is one that I first saw somewhere here on That Home Site but it's on allrecipes.com also (I can't seem to get to allrecipes.com this morning.)

I just made it last weekend for a cookout and it went over very well, it always does. It's my go-to baked bean recipe. I usually use the crockpot but I baked them this last time and they were even better. I just used precooked bacon chopped and mixed in with the beans. This time I used one can kidney beans, 1 can butter beans, 1 can pinto beans and 1 can navy beans but you can vary the beans anyway you like.

This recipe is not very sweet. I don't think it's overly vinegary either.
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