Thread: My home made "Baked" Beans!

On Jul 22, 10:29*am, John Kuthe <johnku...@gmail.com> wrote:
> I'm making a batch, the beans are almost done!
>
> And I think I have developed an actual recipe:
>
> "Baked" Beans:
>
> Rinse 3 1/2 bags of dry beans (black, garbanzo, kidney, red, black-eye
> peas, whatever), soak 12+ hours in cold water, rinse, cover in water
> and bring to boil for 1/2 hour, or until beans are tender.
>
> Dice 3 large red onions, 6 to 10 cloves garlic (pressed)
>
> Cook 5 strips thick bacon
>
> Sweat onions/garlic in bacon grease.
>
> When beans are tender, drain beans, discard boil water, cover in water
> and add:
>
> 5 bouillon cubes
> 12 oz can tomato paste
> 1/3ish cup brown sugar
> 2 to 3 tbs ground black pepper
> 1 to 3 tbs cayenne (how spicy you like em?)
> 3 to 4 tbs paprika
> 1 to 1.5 tbs molasses
> 6 bay leaves
> Sweated onion/garlic mixture
> Crumbled bacon (don't eat it all!)
>
> Simmer for 1/2 hour...DONE
>
> John Kuthe...

Can you please clarify the "3 1/2 bags dried beans", what weight are
the bags?

JB

On Jul 21, 7:29*pm, John Kuthe <johnku...@gmail.com> wrote:
> I'm making a batch, the beans are almost done!
>
> And I think I have developed an actual recipe:
>
> "Baked" Beans:
>
> Rinse 3 1/2 bags of dry beans (black, garbanzo, kidney, red, black-eye
> peas, whatever), soak 12+ hours in cold water, rinse, cover in water
> and bring to boil for 1/2 hour, or until beans are tender.
> [snip]
> When beans are tender, drain beans, discard boil water, cover in water
> and add:
> [snip]
> Simmer for 1/2 hour...DONE

Interesting, but I think I'd prefer the mellowness that actual baking
achieves. -aem

On Jul 21, 9:47*pm, Golden One <jpbu...@westnet.com.au> wrote:
> On Jul 22, 10:29*am, John Kuthe <johnku...@gmail.com> wrote:
>
>
>
> > I'm making a batch, the beans are almost done!
>
> > And I think I have developed an actual recipe:
>
> > "Baked" Beans:
>
> > Rinse 3 1/2 bags of dry beans (black, garbanzo, kidney, red, black-eye
> > peas, whatever), soak 12+ hours in cold water, rinse, cover in water
> > and bring to boil for 1/2 hour, or until beans are tender.
>
> > Dice 3 large red onions, 6 to 10 cloves garlic (pressed)
>
> > Cook 5 strips thick bacon
>
> > Sweat onions/garlic in bacon grease.
>
> > When beans are tender, drain beans, discard boil water, cover in water
> > and add:
>
> > 5 bouillon cubes
> > 12 oz can tomato paste
> > 1/3ish cup brown sugar
> > 2 to 3 tbs ground black pepper
> > 1 to 3 tbs cayenne (how spicy you like em?)
> > 3 to 4 tbs paprika
> > 1 to 1.5 tbs molasses
> > 6 bay leaves
> > Sweated onion/garlic mixture
> > Crumbled bacon (don't eat it all!)
>
> > Simmer for 1/2 hour...DONE
>
> > John Kuthe...
>
> Can you please clarify the "3 1/2 bags dried beans", what weight are
> the bags?
>
> JB

1 bag = 1 lb.

John Kuthe...

On Jul 21, 10:05*pm, aem <aem_ag...@yahoo.com> wrote:
> On Jul 21, 7:29*pm, John Kuthe <johnku...@gmail.com> wrote:
>
> > I'm making a batch, the beans are almost done!
>
> > And I think I have developed an actual recipe:
>
> > "Baked" Beans:
>
> > Rinse 3 1/2 bags of dry beans (black, garbanzo, kidney, red, black-eye
> > peas, whatever), soak 12+ hours in cold water, rinse, cover in water
> > and bring to boil for 1/2 hour, or until beans are tender.
> > [snip]
> > When beans are tender, drain beans, discard boil water, cover in water
> > and add:
> > [snip]
> > Simmer for 1/2 hour...DONE
>
> Interesting, but I think I'd prefer the mellowness that actual baking
> achieves. * * -aem

Whatever works for ya! :-)

John Kuthe...

John Kuthe <[email protected]> wrote in news:86e7a550-f0dd-4354-8483-
[email protected]:

> I'm making a batch, the beans are almost done!
>
> And I think I have developed an actual recipe:
>
>
> "Baked" Beans:


The funny thing is......... I've been sitting here at my desk off and on
for the past week or so, looking at a printout of a recipe for "Homestyle
baked beans with crisy bacon" and thinking........ "I have to get in and
make this sometime soon...."!!

http://www.taste.com.au/recipes/8858...with+crispy+ba
con

http://tinyurl.com/o68xjw


Ingredients (serves 4)

* 1 tablespoon olive oil
* 2 brown onions, finely chopped
* 6 cloves
* 2 x 400g cans cannellini beans, rinsed and drained
* 800g can Italian diced roma tomatoes
* 2 tablespoons molasses
* 2 tablespoons brown sugar
* 3 bay leaves
* 500g bacon bones
* 6 rashers of bacon, trimmed

Method

1. Preheat oven to 180°C. Heat oil in a large ovenproof casserole dish
over medium heat.

2. Add onions and cook, stirring, for 3 minutes or until tender. Add
cloves, beans, tomatoes, molasses, sugar and bay leaves. Season with salt
and pepper. Stir well, then bring to the boil. Reduce heat and simmer for
10 minutes.

3. Add bacon bones and cover with lid or foil. Bake for 45 minutes, or
until beans are tender and sauce is thick. Remove and discard bacon bones.

4. Cook bacon in a frying pan over medium-high heat for 2 to 3 minutes
on each side. Serve beans topped with crispy bacon and on toast, if
desired.

--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

John Kuthe wrote:

> "Baked" Beans:

I love baked beans because they give me really bad ass gas and squits.
My boyfriend loves nothing more than to stick his nose up my ass and
smell my gassy farts. He also loves it when I fart watery **** into his
face too!

"John Kuthe" <[email protected]> wrote in message
news:[email protected]...
> I'm making a batch, the beans are almost done!
>
> And I think I have developed an actual recipe:
>
>
> "Baked" Beans:
>
> Rinse 3 1/2 bags of dry beans (black, garbanzo, kidney, red, black-eye
> peas, whatever), soak 12+ hours in cold water, rinse, cover in water
> and bring to boil for 1/2 hour, or until beans are tender.


Have you actually tasted this yet? I've made baked beans using the mixed
bean bags (once!) and they were terrible, because the garbanzos, split
yellow peas, and split green peas turned to mush and tasted like crap.

YES GREG MORROW,YES...

"Gaye Boi" <[email protected]> a écrit dans le message de
news:[email protected]..
> John Kuthe wrote:
>
>> "Baked" Beans:
>
> I love baked beans because they give me really bad ass gas and squits.
> My boyfriend loves nothing more than to stick his nose up my ass and
> smell my gassy farts. He also loves it when I fart watery **** into his
> face too!
>

On Tue, 21 Jul 2009 20:05:07 -0700 (PDT), aem <[email protected]>
fired up random neurons and synapses to opine:

>Interesting, but I think I'd prefer the mellowness that actual baking
>achieves. -aem

This is my tried-and-true absolute favorite:

@@@@@ Now You're Cooking! Export Format

Best Boston Baked Beans

vegetables

2 pounds navy beans
12 bacon slices (about 8 ounces); cut into 1/2-inch pieces
5 - 6 cups water
1 1/3 cups chopped onion
1 cup ketchup
1/3 cup pure maple syrup
3 tablespoons apple cider vinegar
3 tablespoons dry mustard
2 tablespoons mild-flavored (light) molasses
2 bay leaves
1 1/2 tablespoons finely chopped garlic
1 teaspoon salt
1 teaspoon ground pepper
1/2 cup dark brown sugar
1 ham bone (or 2 smoked pork hocks)

The beans need to soak in water overnight amd then spend a day in the
crockpot, so start this recipe at least three days ahead (the extra
day is to allow the flavors to finish melding).

Place beans in large bowl. Add enough water to cover by 3 inches. Let
stand
overnight. Drain beans; set aside.

Put beans in crockpot with ham bone (or pork hocks) and 5 - 6 cups
water.
Let it cook all day on low.

Preheat oven to 350°F. Remove ham bone (or pork hocks) and discard.
Cook
bacon in heavy large pot until slightly cooked. Add beans and all
remaining
ingredients to pot. Bring to boil.

Transfer pot to oven. Bake uncovered until beans are tender and liquid
thickens, stirring occasionally, about 4 hours.

(Don't let the amount of liquid in the pot fool you - it will cook
down
perfectly.)

Contributor: Tweaked from Bon Appetit

Yield: 12 servings

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Jul 22, 7:33*am, "dejablues" <dejabl...@comcast.net> wrote:
> "John Kuthe" <johnku...@gmail.com> wrote in message
>
> news:[email protected]...
>
> > I'm making a batch, the beans are almost done!
>
> > And I think I have developed an actual recipe:
>
> > "Baked" Beans:
>
> > Rinse 3 1/2 bags of dry beans (black, garbanzo, kidney, red, black-eye
> > peas, whatever), soak 12+ hours in cold water, rinse, cover in water
> > and bring to boil for 1/2 hour, or until beans are tender.
>
> Have you actually tasted this yet? I've made baked beans using the mixed
> bean bags (once!) *and they were terrible, because the garbanzos, split
> yellow peas, and split green peas turned to mush and tasted like crap.

I make this all the time. I guess the beans I use all cook about the
same rate. I always use black beans, and have used red beans, kidney
beans, black eyes peas, garbanzos and ??? Never had a mushy bean
problem. I buy the individual 1 lb bags, and use 1.5 backs black beans
(I love black beans!) and then 1 lb of each of two more. I mix it up.
This time used red and kidney beans because I overlooked garbanzos and
black eyed peas.

Beans are all firm yet yielding and not crunchy.

John Kuthe

On Jul 22, 11:13*am, John Kuthe <johnku...@gmail.com> wrote:
> On Jul 21, 9:47*pm, Golden One <jpbu...@westnet.com.au> wrote:
>
>
>
>
>
> > On Jul 22, 10:29*am, John Kuthe <johnku...@gmail.com> wrote:
>
> > > I'm making a batch, the beans are almost done!
>
> > > And I think I have developed an actual recipe:
>
> > > "Baked" Beans:
>
> > > Rinse 3 1/2 bags of dry beans (black, garbanzo, kidney, red, black-eye
> > > peas, whatever), soak 12+ hours in cold water, rinse, cover in water
> > > and bring to boil for 1/2 hour, or until beans are tender.
>
> > > Dice 3 large red onions, 6 to 10 cloves garlic (pressed)
>
> > > Cook 5 strips thick bacon
>
> > > Sweat onions/garlic in bacon grease.
>
> > > When beans are tender, drain beans, discard boil water, cover in water
> > > and add:
>
> > > 5 bouillon cubes
> > > 12 oz can tomato paste
> > > 1/3ish cup brown sugar
> > > 2 to 3 tbs ground black pepper
> > > 1 to 3 tbs cayenne (how spicy you like em?)
> > > 3 to 4 tbs paprika
> > > 1 to 1.5 tbs molasses
> > > 6 bay leaves
> > > Sweated onion/garlic mixture
> > > Crumbled bacon (don't eat it all!)
>
> > > Simmer for 1/2 hour...DONE
>
> > > John Kuthe...
>
> > Can you please clarify the "3 1/2 bags dried beans", what weight are
> > the bags?
>
> > JB
>
> 1 bag = 1 lb.
>
> John Kuthe...- Hide quoted text -
>
> - Show quoted text -

Thanks John

I will try this on the weekend. Also making pea & ham soup (with
yellow split peas), Mimi's sticky chicken and oxtail stew.

JB

On Jul 23, 9:37*pm, Golden One <jpbu...@westnet.com.au> wrote:
> On Jul 22, 11:13*am, John Kuthe <johnku...@gmail.com> wrote:
>
>
>
> > On Jul 21, 9:47*pm, Golden One <jpbu...@westnet.com.au> wrote:
>
> > > On Jul 22, 10:29*am, John Kuthe <johnku...@gmail.com> wrote:
>
> > > > I'm making a batch, the beans are almost done!
>
> > > > And I think I have developed an actual recipe:
>
> > > > "Baked" Beans:
>
> > > > Rinse 3 1/2 bags of dry beans (black, garbanzo, kidney, red, black-eye
> > > > peas, whatever), soak 12+ hours in cold water, rinse, cover in water
> > > > and bring to boil for 1/2 hour, or until beans are tender.
>
> > > > Dice 3 large red onions, 6 to 10 cloves garlic (pressed)
>
> > > > Cook 5 strips thick bacon
>
> > > > Sweat onions/garlic in bacon grease.
>
> > > > When beans are tender, drain beans, discard boil water, cover in water
> > > > and add:
>
> > > > 5 bouillon cubes
> > > > 12 oz can tomato paste
> > > > 1/3ish cup brown sugar
> > > > 2 to 3 tbs ground black pepper
> > > > 1 to 3 tbs cayenne (how spicy you like em?)
> > > > 3 to 4 tbs paprika
> > > > 1 to 1.5 tbs molasses
> > > > 6 bay leaves
> > > > Sweated onion/garlic mixture
> > > > Crumbled bacon (don't eat it all!)
>
> > > > Simmer for 1/2 hour...DONE
>
> > > > John Kuthe...
>
> > > Can you please clarify the "3 1/2 bags dried beans", what weight are
> > > the bags?
>
> > > JB
>
> > 1 bag = 1 lb.
>
> > John Kuthe...- Hide quoted text -
>
> > - Show quoted text -
>
> Thanks John
>
> I will try this on the weekend. Also making pea & ham soup (with
> yellow split peas), Mimi's sticky chicken and oxtail stew.
>
> JB

I might have specified a little too much black pepper and cayenne. I
think the others are about right.

I don't measure, I just douse them in and call it gud enuf!

;-)

John Kuthe...