Beans and Baked Beans Recipes - Re-Posted

[Linda]

These are recipes that were accidently deleted from the message board recently.

[Linda]

SPECIAL BAKED BEANS

1 onion
1/2 lb. bacon
1 can butter beans, drained
1 can kidney beans, drained
1 can B & M beans, undrained
1 can pork & beans, undrained
1 1/2 tsp. Worcestershire sauce
1/2 c. white sugar
1/3 c. brown sugar
1/4 lb. Velveeta cheese, cubed (don't substitute)

Cut onion and bacon in small pieces and brown. Drain off all grease. Combine all ingredients in casserole dish and bake 1 hour in 350 degree oven. This casserole may also be made in microwave on medium until cheese melts and ingredients have begun to cook. I also make it in a crockpot, cooking on high about 2 hours. The best exercise for the heart is when you reach down and pick someone up.

[Linda]

BAKED BEANS

1 lb. great northern beans
1/3 c. molasses
1/2 c. brown sugar
1 tsp. dry mustard
1 sm. onion
1 piece of salt pork approx. 2 x 2 x 1 inch thick

Soak beans overnight. Drain. Cover with fresh water and bring to boil. Shut stove off and let set about 20 minutes. Save liquid and put beans in crockpot. Use some of liquid to mix mustard, molasses and sugar. Pour over beans. Add pork and onion, salt and pepper to taste. Add enough reserved water to cover beans. Bake for about 7 to 10 minutes.

[Linda]

CALICO BAKED BEANS

1/2 lb. bacon
2 lg. onions
1 lb. hamburger
1 can pinto beans
1 can kidney beans
1 can garbanzo beans
2 c. or 1 can lima beans
3/4 c. brown sugar
3/4 c. catsup
3 tbsp. apple cider vinegar
Dash of hot sauce
1/4 tsp. garlic powder

Brown bacon, onion and hamburger. Drain beans of juice from can. Combine all ingredients in a crock pot, or in a bean pot. If using crockpot, cook for approximately 6 to 8 hours. If using bean pot, cook in a conventional oven at 250 degrees for approximately 6 to 8 hours.

[Linda]

CAJUN RED BEANS AND RICE

1 1/2 c. of diced ham or ham hocks
12 to 16 oz. Polish sausage, diced
1 stalk celery, diced
1/2 green pepper, diced
1 sm. onion, diced
2 1/2 tbsp. oregano (not powder)
2 1/2 tbsp. ground thyme (not powdered)
1 tsp. ground black pepper
Sm. dash red cayenne pepper (vary to taste)
1 3/4 c. chicken stock
2 tsp. garlic powder or 2 cloves minced garlic (not garlic salt)
2 cans red kidney beans
1 can dark red kidney beans
2 tsp. corn starch
1/4 c. water

Combine ham, sausage, celery, green pepper, onion, oregano, thyme, pepper, cayenne pepper, white pepper, chicken stock and garlic powder in a large pot or crockpot and simmer on low to medium heat for anywhere for 1 to 3 hours. Then rinse the beans in a strainer to remove the liquid they are packed in and add them to the other ingredients. I try to use a Teflon pot because the beans do not scorch as easily. Simmer another 30 minutes. Mix the cornstarch in water and add to the mixture. Continue simmering for 5 to 10 minutes to thicken. Serve over rice.

[Linda]

SLOW COOKER BAKED BEANS

1/2 lb. bacon, diced
1/4 c. cornstarch
1/2 c. molasses
4 (16 oz.) cans pork & beans
1 med. onion, chopped
1/2 c. firmly packed brown sugar
1 tsp. dry mustard
1 tbsp. vinegar

In medium skillet, fry bacon until crisp. Drain. In crockpot, combine bacon and remaining ingredients. Stir until well mixed. Cover crockpot and cook on low setting for 6 to 8 hours.

[Linda]

BEAN SOUP WITH CORNMEAL DUMPLINGS


1 (15 1/2 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can black beans or pinto beans, rinsed and drained
3 c. water
1 (14 1/2 oz.) can Mexican style stewed tomatoes
1 to 2 tsp. chili powder
2 cloves garlic, minced
1 (10 oz.) pkg. frozen whole kernel corn
2 med. carrots, sliced
1 lg. onion, chopped
1 (4 oz.) can chopped green chili peppers
2 tbsp. instant beef or chicken bouillon or 6 bouillon cubes

In a crockpot combine beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon, chili powder and garlic. Cover and cook on low 10 to 12 hours. Can be put in at night and let cook overnight or on high for 4 to 5 hours.

DUMPLINGS
1/3 c. all purpose flour
1/4 c. cornmeal
1 tsp. baking powder
Dash of salt
Dash of pepper
1 beaten egg white
2 tbsp. milk
1 tbsp. cooking oil

For dumplings, in a small bowl stir together flour, meal, baking powder, salt and pepper. In a medium bowl, combine egg white, milk, and oil. Add to flour mixture. Stir with a fork just until combined. Turn crock pot to high and drop the dumpling mixture from a rounded teaspoon to make about 8 mounds atop the soup. Cover; cook for 30 minutes (do not lift cover). Makes about 4 servings.