Baked beans from scratch?

[HankB]

Good morning,
I made a couple quarts of pork stock (from smoked pork neck bones) and have a pound of dry navy beans and I'm looking for a recipe to make baked beans. Most of my searches turn up recipes that are based on canned baked beans. I'm looking for something that starts closer to the beginning. (Carl Sagan said "If you wish to make an apple pie from scratch you must first invent the universe." OK, not that far back. )

I found this one Cowboy Beans - Kent Rollins that's in the spirit of what I'm looking for, but doesn't actually use navy beans. I do have dry pinto beans and could use those and substitute the navy beans for Kidneys. I thought I'd ask if anyone has any other suggestions.

I suspect that these are like a lot of recipes in that exact proportions or ingredients are not important, but I'm interested in some ideas.

(Pinto beans go from dry to creamy in 40 minutes in an Instant Pot w/out heating up the kitchen. I don't sell Instant Pots but am a fan of their usefulness.)

Thanks!

 

[Maylar]

See my reply to your question in the beans and mac salad thread.

 

[HankB]

See my reply to your question in the beans and mac salad thread.

Thank you! I'll copy the URL here in case someone searching lands on this thread first. Boston Baked Beans in Bean Pot - Durgin-Park Recipe - Food.com (And anyone interested in the referenced thread can view it at Brisket, beans, and MACARONI SALAD?!?!? Please help

best,

Edit: I love a recipe that starts out with the actual recipe and not page after page of blah blah blah...

 

[seattlepitboss]

My go-to baked beans recipe started as the Boston Baked Beans recipe in "Joy Of Cooking". I used to add the 1/4 cup of brown sugar but I don't now just because I'm getting older and my tastes are changing. You have to cook the beans until the liquid has thickened. I've served that recipe to hundreds of people and everyone loves it. Here's my version:




Boston Baked Beans

2 pounds small white or navy beans or 1 #10 can, drained (NOT G. Northern)
1 pound smoked pork shoulder, chopped (or 12 ounces thick-cut bacon, diced)
2 onions, diced (4 cups)
1 cup molasses
1/4 cup brown sugar
1 tablespoon salt
2/3 teaspoon ground black pepper
1/4 teaspoon ground cloves


Pressure Cooker (Instant Pot) Method

Put two pound of beans in the pressure cooker and add 10 cups of water. Add a bay leaf. If desired, add some epazote also. Press "Beans/Chili" and set the time to 35 minutes if it isn't already. When the 35 minutes are up, unplug the appliance and let it cool naturally. Check the beans for doneness and if necessary cook another 5 minutes. When the beans are cooked, put a colander in a large bowl and dump the beans and liquid in. Let the beans drain, reserving the liquid.

Regular Method

Soak the beans overnight, then put in large pot. Adjust the liquid to cover the beans by at least 2". Add some epazote as it has a positive antiflatulence effect. Bring to a boil, then simmer 4 to 4-1/4 hours until the beans are soft and creamy but still intact. If you undercook the beans the dish won't be very good, so make sure all the beans are cooked, even the ones at the bottom. It helps to stir the pot every hour or so. A sprig of rosemary in with the cooking beans smells good. When the beans are done, put a colander in a large bowl and fill with beans/liquid, then stop pouring. Remove the beans and reserve the liquid.

Turn on the oven to 250F and adjust the racks. In a #9 Dutch oven, add
molasses, brown sugar, cloves, salt & pepper, then gently fold in the beans,
onion & meat. Add liquid to just barely cover, then cover and put in the oven.

Bake the beans until the liquid has thickened, 4 to 5 hours.

Makes 25-36 servings.

The beans freeze well if you have leftovers.

Use the bean water in the recipe rather than fully draining the beans. It
adds flavor and body.

 

[Big George's BBQ]

Do a search for Wampus Award Winning Peach Burbon Bake Beans. You will not be sorry

 

[Negolien]

Use half navy half pinto... roll the same recipes just with those beans. Hey grill hey has a couple and I think meat church has one

 

[markwford]

This is a fresh-tasting recipe for beans that go very well with bbq. They taste nothing like canned beans. The seasoning is influenced by Texas and California Santa Maria bbq styles. Most any kind of dry beans work fine.

Soak in water overnight (8” of water over beans):​

• 2 cups/1 lb/.45 kg dried pinto beans

Cook in frying pan until crispy:​

• 3 strips of bacon

Sauté in the bacon fat:​

• 1 medium onion
• 2 cloves garlic

Add to pan and cook 1 minute:​

• 1 tablespoon rub

Add to pot, bring to boil and simmer until done:​

• 2 ⅓ quarts/liters of home-made broth
• Drained pinto beans
• 2 bay leaves
• Salt
• Pepper
• Crispy bacon
• 1 medium tomato (2 cups, 1/2 L)
• 2 – 4 jalapenos
• 1 1/2 tablespoons oregano
• ¼ cup chopped fresh cilantro

 

[1MoreFord]

Two more good bean recipes that start with canned beans are Keri's Hog Apple Beans and Dutch's Wicked Beans. Google should find both of them for ya.

I'm generally lazy and start with canned beans. My favorite beans to start with are B&M Baked Beans. They are different than all others I've tried and I like them because most other folks don't use them. They tweak up pretty easy with some combo of molasses, maple syrup, cane syrup, and/or brown sugar. Don't forget some well sauteed onions and bacon, ham, pulled pork, etc.

For yet another, from scratch, not BBQ or Baked Bean recipe that goes well with BBQ here's BigWheel's Beans.

Bigwheel’s World Famous Top Secret Prize-Winnin' Pintos

2 lbs. washed pintos
at least 1/3 lb. salt pork..or few strips bacon..or pork hock
1 onion
2 split and seeded japs or serrano peppers
3-4 garlic cloves
1 Tbsp. dry mustard
1 Tbsp. wooster sauce
3 Tbsp. chili powder (Try mix and match Ancho, Gebhardts, Chimayo, etc)
1 can extra Hot Rotel Tomatoes with Habs
salt and pepper to taste

Cover beans with 2" of water and soak 1 hr. Drain and refill to same level. Add the salt pork and bring to a rapid boil. Reduce heat and put on the lid. Simmer till nearly done but not quite then add the other stuff and cook another 20-30 mins. Once you add the tomatoes they don't tender up any more. Add water anywhere along the way if they get too dry. Veggies can be chopped..purreed or floated depending if your comp cooking or eating at home. If you feeding wimmen, chillin, or yankees you can use only half a can of the maters. If you want them smokey, stick them in the smoke in the coolest part of the pit with the lid off for at least a coupla hours.

I typically soak overnight like normal and don't use the Rotel with Habs. I don't like the flavor of Hab's and they are a bit hot for me. If I need more heat I'll add more Jap's, Serrano's, or some Chipotles. I also like more than 1 can of Rotel.

 

[Negolien]

makes me wanna do beans again LOL. I love doin baked beans in the slow cooker with canned pintos.

Recipes are very easy and very basic.
Canned pinto beans, brown sugar, bbq sauce, onions, bacon, bag of little smokies cut into quarters, maybe a bell pepper... 6-7 hours and bam.. Slamming baked beans