Homemade Baked Beans
dandyrandylou
6 years ago
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sushipup1
6 years agosuzyqtexas
6 years agoRelated Discussions
That smells so good
Comments (13)Thanks for the warm welcome! There are only about 4,500 people that live here, I like hearing from people out in the "real world." =-) I grew up in Chicago & have never had luck growing a garden, but the conditions here are much better so I hope I left my brown thumb back in the states. Blue ocean, yes indeed. Lots of tropical plants. Lots of tourists on vacation too. I'm currently working in a shop & we never get a lot of traffic in here. I would have shared a photo of the ocean, but haven't been to it yet today, so here's a photo of the bananas that are growing in the yard of the house we're renting. I hope they ripen soon! We do have a kitty, well... now I guess I have to say we "share" a kitty. A little tabby started coming around & I started feeding it, and he started coming in the house, and I started buying him toys & now he stays a lot of the time. I thought he was a stray (there are many here), but we had dinner with the neighbors the other night & they were "missing" a kitty, and yup - that's the one. We all laughed. I guess he likes the food I serve better. So now we get him in the evenings, but make sure he's out during the day to visit his old folks....See MoreWhat beans to use for canning 'baked' beans?
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...See MoreThis Country is (was) Full of Beans!
Comments (58)Andrew, your photo's and comments are great! I applaud your success in growing these varieties and sharing your experiences with us. It was fun to look back thru this and recall what has happened in my garden over the last 4 seasons. I have not made any real commitment to growing dry beans. The farthest step was to growing soybean. I grew a half-dozen soy varieties in 2008 and finally narrowed that down to only 1 in 2011. It may be that others have a wider choice but it seems often that I'm stuck with taking shotgun approaches and ending up with 1 or 2 varieties of anything, that work well in my garden. Certainly, hoping for success with soybeans required that approach. Dry kidney beans would likely have been an easier road. However, I look back on what I remember about Soldier beans that I talked about in that 1st post - they were far and away the most productive for me back there in the 1970's. Actually, I think you are taking these area differences into account, Andrew, in your land-race experiments. I bet you feel that your expected success in growing melons almost depends on crosses. I'm not sure how readily beans will cross but trying a lot of varieties and measuring production makes sense. It also makes sense to figuring out what you can best do with the produce once it arrives in the kitchen. Adzuki, I talked a little about above. Fail! They didn't mature well. I suspect that I would have had very, very little germination from the seed that I harvested that year. Now, I'm going back and reviewing those ideas for chicken pot pie. There's no reason for me not to be honing those skills over the next few weeks and I'm looking forward to it! Steve...See Morebaked beans and other shortcut recipes
Comments (16)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!...See Morefawnridge (Ricky)
6 years agoRita / Bring Back Sophie 4 Real
6 years agolindac92
6 years agoci_lantro
6 years agosushipup1
6 years agoRita / Bring Back Sophie 4 Real
6 years agoritaweeda
6 years agoUser
6 years agodandyrandylou
6 years agomustangs81
6 years agoLouiseab
6 years ago
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