BS: Baked beans

Subject: BS:Home style baked beans
From: Ed T
Date: 03 May 08 - 09:35 AM

I love homemade baked beans. They are good ahd healthy.
Aearch did not show this topic before, and I am looking for new recipe's. Anyone got any to share. (Sorry, if I've missed recipes posted before).

Here is one I worked out from my taste and other recipes for Black Turtle Beans.

Baked turtle beans
Cover and soak beans in slow cooker (or water for 4 to 6 hours, drain off water.
I pound uncooked turtle beans (black beans)
1/4 to 1/2 cup ketchup
1/4 cup Demerara sugar (or, brown sugar, if you don't have)
2 tablespoon molassess (more if you like them sweeter)
1 large onion chopped
2 slices of partly cooked bacon (pork, or cooked bacon bits)
1 tablespoon mustard
1 tsp worchester sauce (Lea snd Perrins)
1 good size bay leaf
1/4 tsp crushed garlic (optional or vary to taste)
1 tablespoon chicken seasoning powder (I use OXO)
1 tsp olive oil
1/4 tsp cumin (optional, or vary to taste)
1/4 tsp pepper
Dash hot pepper to taste
2 tablespoon balsamic vinegar
2 tablespoon (or more) black bean sauce
enough water to cover beans with water/mixture
Bake beans (oven or slow cookewr) for six hours or until tender(if you overcook, they go mushy, but still good).

Subject: RE: BS: Baked beans
From: Ed T
Date: 03 May 08 - 09:37 AM

Sorry, I will have to do a better job at proofing typos, before posting.

Subject: RE: BS: Baked beans
From: CarolC
Date: 03 May 08 - 01:35 PM

My mother grew up in a couple of towns not too far outside of Boston. Here is her recipe for Boston Baked Beans...

1 lb. pea (navy) beans
1/2 lb. salt pork
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons brown sugar
1/2 cup dark molasses
1 teaspoon dry mustard
4 tablespoons ketchup
1 minced onion
2 to 2 1/2 cups boiling water
2 tablespoons pickle relish
vegetable oil

Wash beans. Take out any bad beans, put good beans in a dish of water, cover, and soak overnight. (To ensure there is room for the beans to rehydrate, use a large bowl and cover the beans with an extra 2 or 3 inches of water.) Next day, take out any remaining bad beans. Parboil beans until skins begin to burst. Drain the water. Add all other ingredients to beans except salt pork. Cut salt pork into 1/4 inch cubes. Put beans and salt pork in baking dish or bean pot (bean pot is best), alternating beans and salt pork in layers, with salt pork on bottom and top. Put in cold oven. Turn oven on to 350 degrees Fahrenheit and cook approximately 5 hours, adding water and vegetable oil as necessary to keep beans from drying.

Subject: RE: BS: Baked beans
From: Big Al Whittle
Date: 03 May 08 - 02:21 PM

well I love ordinary baked beans from a tin. At boarding school, they used to make a sort of shepherds pie, with a mixture of spam and baked beans under a crust of mash potatoes. I always liked that. the thing is to get the pork luncheon meat to infuse into te bean mixture!

If you are doing the slimmers world green day diet - you can make the batchelors pasta n sauce go further by putting a can of butter beans.

Dried butter beans I always find cook pretty well in a chicken or beef casserole if you give the mixture just enough moisture and say a couple of hours to cook.

I tried making weight watchers baked beans out of soya beans and some tomato stuff, but it was vile.

Sorry if I seem abit of a yob after those gourmet contributions.

Subject: RE: BS: Baked beans
From: Q (Frank Staplin)
Date: 03 May 08 - 03:01 PM

Boston Baked Beans were prepared for the Puritan sabbath, which lasted from sundown on Saturday to Sundown on Sunday. The pot could be kept at slow heat for Saturday supper, and Sunday breakfast.

BOSTON BAKED BEANS
6 cups pea or navy beans
1 pound salt pork
1 tablespoon dry mustard
1 tablespoon salt
1 teaspoon black pepper
1 cup molasses
1 onion (optional)

Soak beans overnight. In the morning, cover with fresh water, bring to a boil slowly, then simmer till the skins burst. Drain beans. Scald the salt pork, which should be well-streaked with lean, by letting it stand in boiling water for 5-10 minutes. Cut off one-two slices to place in the bottom of the pot, and cut the rest into bits. Score rind of remaining piece with a sharp knife.
Mix dry mustard, salt, pepper and molasses.
Alternate the layers of beans in the pot with the molasses mixture and the pieces of pork. Bury the onion in the middle. When the bean pot is full, push the large piece of pork into the beans with the rind sticking up.
Add boiling water to cover, put the lid on, and bake all day (minimum 6-8 hours) in a 250 F. oven. Check periodically and add boiling water if needed. Uncover the pot during the last hour of baking so the rind can brown and crisp.
Purists use an earthenware bean pot. (Any deep casserole that has a cover is suitable.

p. 527, The American Heritage Cookbook, vol. 2, recipe editor Helen McCully. Simon and Schuster.

Subject: RE: BS: Baked beans
From: Dave'sWife
Date: 03 May 08 - 04:03 PM

The best baked beans I ever had were made by an actor, R.A. Mihailoff who played Leahterface in TCM3! His first big role if you can call it big) was as an orderly in the original PBS production of Lathe of Heaven. Back when he lived in the foothillls of the San Gabriel Mts on the very edge of Glendale, he lent his house & garden to Dave and me for our Los Angeles wedding. A few weeks before the wedding, he had some kind of biker party and I saw him make his baked beans.

His recipe was more of "semi-homemade" variety but they sure were good.

He took various cans of beans (black beans, pinto beans, white kidney beans, red kidney beans0 and rinsed them, added them to a pot with a healthy amount of carmelized onions, tomato paste, brown sugar, molasses, dry mustard, some stone ground pub mustard, some chopped cooked bacon, one can of Heniz Chili beans with the sauce from the can, and his secret ingredient - a can of Hormel all-meat chili. He may have added some pickle relish too, I can't be sure. he let them simmer for a couple of hours before serving.

They were amazingly good beans and easy to fix too. You could do them in a crockpot easily.

Subject: RE: BS: Baked beans
From: Q (Frank Staplin)
Date: 03 May 08 - 06:06 PM

Since canned 'organic' beans became common at the supermarket, we seldom use dry beans anymore, except Tepary, which are available only by mail order here. Some people recommend the 'California pea bean' for baked beans, not seen canned here, a small white bean, but any canned small white works.

Pinto, black, red, navy, etc., and the 'peas' as well, are very good in the organic canned brands sold here- and cost little more than the generic canned beans.
We use the crock pot a lot so the stew, chili, beans, or whatever can be put together in the morning and be ready for dinner after slow-cooking all day. We don't religiously follow any recipe for these throw-togethers. Don't think we ever made one that wasn't tasty.

Bostonians would blanch at the thought of using tomatoes with baked beans, but it is quite good.

Here is a recipe from a neighbor-

BAKED BEANS WITH TOMATO SAUCE

1 pound small white dry beans
1 large onion
2 tablespoons olive oil
1-2 teaspoons dry mustard
2 tablespoon dark molasses
Liquid from a can of tomatoes *
1 small can tomato sauce
1 tablespoon brown sugar
2 cups (or as needed) stock (do not add salt if you use salted)
Salt and pepper to taste
Cook beans until almost tender

*Use the tomatoes as a side dish, or toss in with the beans (Cut down on the stock if you do).
Slice onion into oil in a thick casserole and brown. Add rest of ingredients and bring to a boil. Cover casserole and cook at low heat for about 4 hours.

Subject: RE: BS: Baked beans
From: GUEST,HiLo
Date: 03 May 08 - 06:47 PM

IMHO baked beans neither require nor should have tomatoesm paste , ketchup ot, God Forbid, Oxo. But they need salt pork , molasses and RUM. that is my family recipe.. no modern stuff at all, just the palin thing, done slowly.

Subject: RE: BS: Baked beans
From: Ed T
Date: 03 May 08 - 07:23 PM

GUEST,HiLo.

Interesting.
How much rum?
White, dark, Demmera?

Subject: RE: BS: Baked beans
From: Q (Frank Staplin)
Date: 03 May 08 - 09:44 PM

Rum in baked beans is Caribbean, not Boston.

Here is a Trinidad recipe we tried once, from a Caribbean cookbook.

BAKED BEANS WITH RUM/b>

1 pound navy white beans, soaked overnight
1 large onion, chopped
1/4 cup olive oil
1/4 pound salt pork, well-streaked
1 1/2 teaspoons grated fresh ginger
Six garlic cloves, chopped, or to taste
1/2 cup chili sauce (be sparing if the sauce is strong)
1/2 cup dark molasses
1/3 cup rum
1 tablespoon dry mustard
salt and pepper, to taste
8 cups water or stock

Slightly heat garlic and onion in olive oil (do not brown).
Put drained beans and water in a large pan and bring to a boil. Lower heat and simmer about 2 hours.
Drain beans and reserve liquids.
Transfer beans to casserole or bean pot.
Slightly cook salt pork (or bacon) in a saucepan and mix in onion and garlic. Simmer over medium heat.
Stir onion, pork, etc. into beans, add cooking liquids, chili sauce, molasses, sugar, rum, mustard, etc.
Cook covered casserole slowly until hot, adding a little more liquid if necessary.

Not to my taste, a little too sweet. As my wife says, it's a little fussy, and "too much sugar for a dime." She tried it once as I remember. We like the pork browned Boston style, and don't know why it can't be made all in the casserole.

We modify the Boston recipe to use a casserole, and just use good streaky bacon, simplifying that old recipe as well. We use a good grade of molasses, seldom having dark heavy molasses on hand.

Subject: RE: BS: Baked beans
From: Q (Frank Staplin)
Date: 03 May 08 - 09:45 PM

If rum is used, use dark rum.

Subject: RE: BS: Baked beans
From: Doug Chadwick
Date: 04 May 08 - 03:47 AM

1. Open can
2. Empty into pan
3. Heat
4. Eat


DC

Subject: RE: BS: Baked beans
From: Mr Happy
Date: 04 May 08 - 05:24 AM

FRANKLIN. c   Stanley Accrington 1993

Twas homeward bound one night on the deep
Swinging in my hammock I fell asleep
Dream'd a dream, and I thought it true
Concerning Franklin and his gallant crew

From Baffin Bay where the whale fishes play
Across the frozen ocean in the month of May
To seek a North west passage his course was fixed
That's the North West of Canada and not up the M6

The sponsors of the expedition had limited means
The only food they gave to Franklin was cans of beans
Even the Eskimo in his skin canoe
Had not only baked beans but frozen fish fingers too

With all those beans the winds began to blow
The fate of Franklin no man doth know
The fate of Franklin no man can tell
All that was left of him was a funny smell

Now in those days cans were made out of lead
They should have been made out of aluminium instead
The crew grew sick and wished they'd never started
And as for Franklin ....... he simply departed

But now my story it gives me pain
I'll not be able to listen to that song again
Without thinking of that blunder alimentary
Whcih I heard about in a BBC2 documentary

I was down at a folk club where the admission's cheap
Someone sang Lord Franklin and I fell asleep
Dream'd £10000 was freely given
By Lady Franklin, who'd not seen the television

But I don't think that Lord Franklin died from the effects of lead
I think that the baked beans did for him instead
I think he exploded in the thin arctic air
And punched a great big hole in the ozone layer

Subject: RE: BS: Baked beans
From: GUEST,.gargoyle
Date: 04 May 08 - 08:33 AM

You are destroying the natural nutritional values by adding sugar/mole-asses and fat.

Keep it simple.

One pound of dried beans.
Rinse/Sort/Soak over night / drain
One giant onion diced
One pound tomatoes cubed
One sliced hot pepper fresh jalipino 3 inches long Place in Dutch over with 3 quarts hot water
Bake in 250 oven for 8 hours Do NOT stir
The beans will naturally carmelize and do not need sugar.
Salt/Pepper after cooking to taste.

Sincerely,
Gargoyle

Subject: RE: BS: Baked beans
From: Rapparee
Date: 04 May 08 - 09:02 AM

Dig a trench with the open end to the wind. Build a fire in said trench, using whatever fuel is handy: sagebrush, cow chips, whatever the cowboys bring you. Let it burn down into a good hot bed of coals.

Put your cooking irons up so you can hang the pots over the coals.

Take the pot of beans that have been soaking in the dutch oven in the chuck wagon all day and sit them over the bed of coals. Add some salt and pepper and onion if you got any. Shovel some of the nice hot coals on top of the dutch oven.

When supper's ready, usually when the biscuits are done, send out the word.

Take the beans off the fire; use the head of the ax if you don't have a hook big enough. Brush the ashes back into the fire.

Open the bean and try not to get too many ashes in the food. Just stir in whatever does fall in; they add flavor and a certain je ne sais quoi.

Everything will get et.

Subject: RE: BS: Baked beans
From: GUEST,HiLo
Date: 04 May 08 - 09:56 AM

I use half a cup of good dark rum if I am making a full pot of beans. I put half in at the start and the rest in about halfway through.

Subject: RE: BS: Baked beans
From: ranger1
Date: 04 May 08 - 11:47 AM

Tomato anything in baked beans is blasphemy. My grampa used to make the best baked beans and my dad was no slouch, either. Wish I'd thought to ask him to show me how to make them before he died.

Subject: RE: BS: Baked beans
From: CarolC
Date: 04 May 08 - 02:04 PM

I also disagree with the use of any kind of tomato in baked beans. I was very surprised when I saw even the little bit of ketchup in the recipe of my mother's that I posted. Fortunately, the amount she used was so small, I never even noticed it. If I was making that recipe, I think I would leave out the ketchup.

My own version of Boston Baked beans is meatless, and is done on the stove top instead of in the oven, so I don't really consider it "baked" beans. This is how I make it...

Fry up some chopped onions (one very large, or two medium) until they're caramelized

In a saucepan, put two cans of navy beans (or two cups of navy beans cooked in a pressure cooker)

Add the caramelized onions, a lot of molasses, some salt, and some margarine

Simmer on the stove top until the beans have absorbed the flavors and the liquid has reduced to the proper baked beans consistency

Serve with pickle relish


When I was growing up, we always had our baked beans with B & M Brown Bread in a Can (with raisins)

Subject: RE: BS: Baked beans
From: Q (Frank Staplin)
Date: 04 May 08 - 04:44 PM

More of a soup recipe (or do it thick if you wish). Beans and ham hocks used to be a favorite in the south before the ------- diet police showed up, and before ham hocks moved into gourmet cuisine. Still popular in rural areas. This one doesn't have the sophistication of New Orleans black beans and rice, but is almost as satisfying.

Brenda's Black Bean Soup

3 cups of dried black beans
2 ham hocks
1 chopped bell pepper
1 chopped onion
1 sour orange
1 stick oleo
2 tablespoons flour
Salt and pepper to taste

In a soup pot, cover beans with water. Boil, take off the fire and let sit til cool. Cook onion and bell pepper in 1/2 the oleo until limp. Add them, orange and the ham hocks to the cooled beans; cover with water. Simmer until the beans is soft (1-2 hours). Fish out the orange before it gets tore up. With the rest of the oleo, brown the flour in a frying pan, then stir it into the beans.
Ernest Matthew Mickler, 1986 and many reprints, "White Trash Cooking." (New York Times in their review called this classic cookbook "one of the few unvarnished regional cookbooks around").

Ham hocks, also necessary for true New Orleans black beans and rice, have gone into gourmet recipes, hence have become expensive; a piece of good smoked ham is a fair substitute.
If oleo turns you off, use olive oil and butter. We like a touch of Lee & Perrins Worcester, rather than the orange.
Simplify by using organic black beans from the can. We simmer until the meat is loose on the hock bones.
Biscuits, corn bread or etc. and a salad make it a fine meal. We often use french or sourdough bread.

Subject: RE: BS: Baked beans
From: gnu
Date: 04 May 08 - 05:44 PM

Well, my Gramps used to make the best baked beans ever on every Saturday. Two different kinds. So, why my bro and SiL make baked beans THIS way is beyond me.... they don't soak em proper... they soak em in baking soda for three hours........ sick puppies! You can taste it! Yuk!

Subject: RE: BS: Baked beans
From: pdq
Date: 04 May 08 - 10:17 PM

Good old molasses can be cooked into cornbread, used to give barbeque sauce more taste (not just sweet, as sugar does), and it is essential in good baked beans. Bre'r Rabbit is a really old standard brand. The generic term for molasses that is all sugarcane-based is 'blackstrap'.

Tomato-based beans receipts should be confined to chili beans. And yes, many people, even in Texas, put a lot of beans in their chili. Often it is really chili-flavored beans.

Subject: RE: BS: Baked beans
From: CarolC
Date: 04 May 08 - 10:25 PM

Blackstrap is molasses that has had more of the sugar content removed than either light or dark molasses.

Subject: RE: BS: Baked beans
From: Q (Frank Staplin)
Date: 04 May 08 - 10:55 PM

CarolC is correct. Can't get blackstrap in western Canada. 'Crosby's' is the brand on our shelves; haven't seen "Brer Rabbit' here.

Tomatoes are used or not. I remember the old arguments about clam chowder; New England lacks them, Manhattan uses them.

Chili has to be defined to have meaning.
Chili (mostly refers to red)
Chile verde
Chili con carne
Chili con frijoles
etc.
In New Mexico, traditionally the frijoles are prepared separately from the chili. I think this has been the subject of a thread.
But so what? Everyone has their favorite way of making it, with or without; so long as it tastes good, and is filling as it is supposed to be, who cares?

Subject: RE: BS: Baked beans
From: GUEST,dianavan
Date: 05 May 08 - 12:12 AM

Not so, Q. I have been buying blackstrap molasses in Vancouver for the last 30 years. Molasses from Barbados is readily available.

I, too, love baked beans. My kids like any kind of beans. I always considered myself very lucky to have children who actually prefer beans and rice to other staples. One year they asked if we could have burritos instead of turkey on Thanksgiving. As adults, they often do not have the time to cook beans so when they come to visit I know if I put on the beans, it will be a big hit.

My current favorite is black bean soup with lime chili.

Subject: RE: BS: Baked beans
From: Q (Frank Staplin)
Date: 05 May 08 - 02:37 PM

Other recipes for beans, etc.in recent threads:
Chili, 60675- Chili
Winter, inc. tepary beans, 105165- Winter recipes
Baked beans, 110928, Baked beans

Burritos often served for breakfast in Albuquerque fast food places. Of course good any time.

We have to drive into downtown and to east Calgary to find many of the ethnic foods. There are Caribbean food stores there, and they would have blackstrap. Safeway, Sobey's, etc. in our area don't have it.

Subject: RE: BS: Baked beans
From: Q (Frank Staplin)
Date: 05 May 08 - 02:41 PM

Oops- the last link is to this one.

Subject: RE: BS: Baked beans
From: pdq
Date: 05 May 08 - 02:56 PM

Q,

As long as you are an expert in Southwest cooking, can you help out with a good formula for chili powder?

I keep trying various combinations of cumin. paprika, garlic powder, turmeric, ceyanne pepper, salt and fine grind pepper. Some combinations are better than other but none is really great.

I have learned to leave out coriander and Mexican oregano as they both taste a bit like dried powdered lawn clippings.

Subject: RE: BS: Baked beans
From: MMario
Date: 05 May 08 - 03:29 PM

I'd experiment with different powdered chile peppers rather then the paprika and cayenne. and ditch the turmeric.

see this site for an example - it uses 4 varieties of driec chile's

Subject: RE: BS: Baked beans
From: Q (Frank Staplin)
Date: 05 May 08 - 05:08 PM

We can buy pure New Mexico red chile powder at a couple of specialty stores here, and it is very good, but we get pure authentic Chimayo chile powder by mail order. We have never used any 'mix.' Added spices are oregano (we grow and dry our own, does well here in cold Alberta), and cumin.
Chimayo chile is only medium hot and has a good odor and flavor.

Good sources-
Galeria Ortega, P.O. Box 434, Chimayo, NM.
www.galeriarortega.com
12oz. Chimayo chile powder $5.95 US

Native Hispanic Institute
P. O. Box 5527
Santa Fe, NM 87502-5527
[e-mail]
Their website is interesting-
www.nativehispanic.com

Here is a simple chile with meat recipe from Erna Ferguson's classic "Mexican Cookbook" (Univ. New Mexico Press) which has mostly northern New Mexico recipes.

CHILE CON CARNE

2 pounds beef, cubed
1 pound fresh pork, cubed
4 cloves garlic, chopped
2 tablespoons dripping, lard, etc. (olive oil good)
3 bay leaves
Tomatoes, 1 large can
1 large onion, chopped
6 tablespoons chile powder
1 tablespoon oregano
1 tablespoon salt (we use less)
1 teaspoon cumin
1 pint ripe olives (optional)

Brown onion and garlic in oil. Mix chile powder with 1 tablespoon flour, and stir into the oil in which the onion and garlic were browned. Add meat (we brown the meat in the oil). Cover and steam* thoroughly. Rub tomatoes through a colander (we just chop), add to meat, stir in chile and cook for 20 minutes. Add seasonings and cook slowly for two hours.
(Optional) cut olives from the pits, add and cook for another 1/2 hour.
(*We don't 'Steam.' After the first 20 minutes of cooking we reduce the temperature and slow cook until the meat is tender.

Periodically the supermarkets here put high quality beef roasts on sale; we cut into pieces and freeze until we are ready to make stews, chile con carne, pot pies, etc.

Serve chile con carne with frijoles. We use pinto beans usually, slow cooked with cut-up cured ham and a pinch of oregano. Tepary beans are excellent with chile also.

Subject: RE: BS: Baked beans
From: Mrs.Duck
Date: 05 May 08 - 05:26 PM

I never realised they didn't just come in tins made by Heinz and served on 2 slices of buttered toast, possibly with a poached egg on top.

Subject: RE: BS: Baked beans
From: Uncle_DaveO
Date: 06 May 08 - 05:13 PM

Many, many, many years ago (read "about 40 to 42 years ago"), I got a wonderful baked beans recipe from Gourmet Magazine. It was not in the main part of the magazine, in an article, but was a family recipe submitted in a letter to the editor, from a couple whose last name was Allen. My Beautiful Wife and I made it a number of times, and loved it. We referred to it as (not surprisingly) "Baked Beans Allen". I don't recall that either the submitting couple or the magazine referred to it just that way.

Sad to say, over the years we've lost track of the recipe, and an inquiry of Gourmet Magazine (long after the original publication) resulted in what I'd call "blank looks" if we could have seen their faces.

The recipe started with some sort of dried beans, which variety I don't know. Tomato? I don't remember, but not a lot of tomato if any. It had cumin, I think coriander, and about three other spices or herbs. I think it had chunks of ham in it, although I'm not sure. It was slightly sweetened, I'm tempted to say with honey. It was somewhat spicy, although not "hot".

The recipe took about 24 hours to make, with perhaps 18 hours baking in a slow oven, is my recollection. Believe you me, it was wonderful, and well worth the time invested.

I've Googled forty ways from Sunday, trying to find this or similar online, but no such luck. To use my sainted grandmother's phrase, "I'd give a pretty" to have that recipe, or something like it.

Anyone have any ideas?

Dave Oesterreich

Subject: RE: BS: Baked beans
From: Q (Frank Staplin)
Date: 06 May 08 - 06:19 PM

Not enough detail to make a guess, Dave, but here is one with honey from Gourmet, 1992:

Honey Baked Beans

4 cups dried white beans, soaked overnight
8 cups water (or part chicken or ham broth)
1/2 pound bacon
2 cups chopped onion
1/2 cup honey
1 cup Ketchup, pref. Heinz
1/4 cup prepared mustard
2 tablespoons Worcester Sauce
Salt and pepper

Cook the beans until tender in the water or broth (about 1 hour). Chop bacon and fry until it starts to brown and release fat. Add chopped onion and cook until they soften.
Remove pot from heat and stir in Worcester, Ketchup, mustard and honey.
Drain beans, saving the water; put the beans in a big casserole, pour in the onion mixture, the cooking water, and salt and pepper to taste.
Bake in 325 F oven for two hours, until there is a nice crust on top, the liquid is absorbed, and the beans are tender (add more water if beans dry out too fast).

?Why separate the water and then put it back?
Some nice wild dark honeys. Worth a try?

Subject: RE: BS: Baked beans
From: Doug Chadwick
Date: 06 May 08 - 07:10 PM

Mrs. Duck,

See my recipe above for preparing a nutritious meal direct from the can. Your suggestion of adding toast sounds good. Can you provide the recipe?

DC

Subject: RE: BS: Baked beans
From: GUEST,Ed.T
Date: 06 May 08 - 07:35 PM

There seems to be quite a few variations on baked bean sandwitches on the web. Most sound different, and very interesting.

Subject: RE: BS: Baked beans
From: Sorcha
Date: 06 May 08 - 08:48 PM

I'm sorry...I use baked beans from a tin. I 'fix' them yes, but every attempt I've ever made at making 'scratch' ones was very bad...and yes, I can cook beans. I can also cook, but not Baked Beans it seems.

Subject: RE: BS: Baked beans
From: jacqui.c
Date: 06 May 08 - 09:04 PM

Kendall here

I used to bake beans but it is more trouble than it's worth, so I go to the super market and buy either Atlantic brand, or State of Maine Jacob's cattle, or soldier beans. They are both superior to any other brand I have ever tasted. Burnham & Morrell are ok, but just ok.I haven't eaten those for many a year.

Putting any kind of tomato stuff in baked beans is grounds for deportation in Maine.

Subject: RE: BS: Baked beans
From: Q (Frank Staplin)
Date: 06 May 08 - 10:09 PM

The overnight soak has become unnecessary since canned organic beans of several kinds are on the supermarket shelves. The brand I use has only the cooked beans and a little sea salt. No preservatives, no flavorings. Cans are only 398ml, so two are needed for most recipes.

The black beans we use are not organic, a brand called Primo (put up in Toronto), and have only salt added. Safeway black beans only have salt and a little calcium chloride added. Both come in 19oz (540ml) cans and are very good. I'm sure there are other good brands.

Over the years we have tried several brands of canned baked beans and found them all poor. Adding ham or bacon helps, but the seasonings are peculiar.
On camping trips, we have tried several brands of chile with beans and/or meat. OK in the camp but unacceptable at home.

Subject: RE: BS: Baked beans
From: Q (Frank Staplin)
Date: 07 May 08 - 12:06 AM

Red Kidney bean poisoning is esp. common in UK where kidney beans are more commonly used. Caused by the toxin phytohaemagglutnin which may be found in all beans but is much more common in the red kidney bean. Boiling in fresh water for 10 minutes after soaking for 5 hours-overnight eliminates most of it and one should have no symptoms. Slow cooking, or crockpot cooking at 80 C actually strengthens the toxicity of the poison.
Canned beans have been processed at high temperature, so no danger.

Symptoms are stomach pain, nausea and vomiting, and diarrhea. Generally, the symptoms last only a few hours; the condition is not dangerous.
http://www.foodreference.com/html/artredkidneybeanpoisoning.html

Subject: RE: BS: Baked beans
From: The Fooles Troupe
Date: 07 May 08 - 07:03 AM

1. Open can
2. Empty into pan
3. Heat
4. Put on toast
5. Put sliced cheese under the beans or grated cheese on top
6. Eat

Subject: RE: BS: Baked beans
From: PoppaGator
Date: 07 May 08 - 01:31 PM

We cook New Orleans style red beans from scratch on a regular basis, but for baked beans (which we also like very much), we buy canned beans and dress 'em up. (I think that, years ago, my wife would occasionally buy dried white navy beans and try to produce Boston-style baked beans from scratch, but the results were never worth the extra effort.)

Here's our current approach, as followed for at least the last 20-25 years:

We dump a large can of the current-favorite brand of canned baked-beans into a deep casserole dish, stir in generous quantities of mustard and molasses, float a skillet-load of carmelized onions on top, and stick it in the oven for a while. Always a big hit.

Subject: RE: BS: Baked beans
From: GUEST,Ed.T
Date: 07 May 08 - 06:52 PM

Remember this:

http://www.youtube.com/watch?v=heKYNWFBkW8

Subject: RE: BS: Baked beans
From: GUEST,Ed T
Date: 07 May 08 - 06:55 PM

And a more modern version of a baked bveands advertisement:

http://www.youtube.com/watch?v=_Xe_wqMtUuY

Subject: RE: BS: Baked beans
From: GUEST,Ed.T
Date: 07 May 08 - 06:59 PM

And this:

http://www.youtube.com/watch?v=RYiO9imX95k

Subject: RE: BS: Baked beans
From: Doug Chadwick
Date: 08 May 08 - 02:29 AM

4. Put on toast
5. Put sliced cheese under the beans…………

I got very messy lifting each bean in turn to slide the cheese under,


DC

Subject: RE: BS: Baked beans
From: The Fooles Troupe
Date: 08 May 08 - 06:19 AM

Hint: decide BEFORE hand whether you want cheese UNDER the beans...

Subject: RE: BS: Baked beans
From: Q (Frank Staplin)
Date: 08 May 08 - 12:23 PM

Put beans on toast
Put on cheese slices
Put another slice of toast on top of cheese
Invert
Discard first slice of toast.

Subject: RE: BS: Baked beans
From: MMario
Date: 08 May 08 - 12:31 PM

An overnight soak has *always* been un-necessary. beans in cold water, brought to a boil and taken immediately off the heat, then let sit for an hour = 12 hours soaking.

Subject: RE: BS: Baked beans
From: PoppaGator
Date: 08 May 08 - 01:12 PM

My father introduced me to the baked bean sandwich, a culinary treat for which he had great enthusiasm but which my mother just didn't understand. I belive Dad was introduced to this delicacy during WWII, in various mess tents across the South Pacific.

No cheese and no toast in his version:

1. Place one slice untoasted white bread in left hand.
2. With right hand, spoon beans onto bread.
3. Fold bread in half around beans.
4. Eat.

Subject: RE: BS: Baked beans
From: pdq
Date: 08 May 08 - 01:21 PM

...sounds like that other WWII favorite:

"tender morsels of fine beef in a dilicate white sauce, lovingly served an a slice of fresh-baked bread"

Subject: RE: BS: Baked beans
From: autolycus
Date: 08 May 08 - 01:36 PM

Beans - yes

biscuits- yes

morsels - yes

But recipe's? Noooooooooooooooooooooo!!!!!!!!!!!!!!

Recipes. Re - ci -pies. Reeeeeciiiiiiipies. RECIPES!!!!!!


Doug C,

I had great problems with your recipe.

Opened a can of peas - first mistake.

The I emptied into the pan then thought,'Toilet, surely'.

Heated the can, but it proved difficult to begin to eat until it cooled down, so, didn't ssee the point of the heating really. kept cutting myself.

then I turned to the pan i'd heated, but then passed out.

    Ivor