Use canned beans to chop down on time, whereas nonetheless making party-worthy baked beans on the stovetop. Richly flavored with molasses and brown sugar, these beans received’t disappoint.
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As an early experimental cook dinner, I made a decision to make baked beans from scratch, a challenge that entails soaking dry beans in a single day after which cooking them in a candy, sticky broth for six to eight hours.
Nearly as good as they have been (they usually have been actually good!), I don’t need to activate the oven for eight hours and dangle round to stir them each every now and then. (Possibly subsequent time I’ll strive cooking the beans in a strain cooker!)
That’s what makes this stovetop recipe utilizing canned beans so interesting. It tastes like they have been made utterly from scratch, however they’re prepared in forty minutes or much less with little or no hands-on time.
BEST BEANS FOR BAKED BEANS
Navy beans are the bean of selection for New England-style baked beans. They’re small and thus take in quite a lot of candy molasses goodness that’s the hallmark of baked beans. You possibly can additionally use Nice Northern beans or one other number of small beans if you happen to can’t discover them, however the small pea beans (navy beans) are probably the most genuine for Boston-style baked beans.
MAKE AHEAD: STORING AND FREEZING
As soon as cooked, stovetop beans will hold for a minimum of 4 days within the fridge. You should definitely tuck them away, well-covered with a lid, inside two hours of cooking.
They are often frozen for as much as six months, however the texture can turn out to be a bit mushy. If forward of time you’ll freeze the beans, scale back the cooking time by about 10 minutes so the beans usually are not too gentle. Allow them to cool on the counter after which chill totally within the fridge earlier than transferring to freezer-safe containers and freezing. Defrost within the fridge earlier than reheating.
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Up to date August 31, 2019 : We completely re-worked this recipe to make it EVEN BETTER. Apologies to these of you who beloved the unique, however give this new one a attempt to tell us what you assume. Take pleasure in!
Stovetop Baked Beans Recipe
- half pound thick-cut bacon, lower crosswise into 1/Four-inch broad strips
- half peeled onion, stem intact
- Four (15-ounce) cans navy beans, rinsed and drained
- 1 (Eight-ounce) can tomato sauce
- three tablespoons molasses
- 2 tablespoons brown sugar
- 2 teaspoons dry mustard powder
- 1 bay leaf
- 1 teaspoon salt
- 1 cup water
1 Prepare dinner the bacon: In a big soup pot over medium warmth, cook dinner the bacon, turning usually, for five minutes, or till browned. Pour off and discard about half the surplus fats. Put aside about 1/Four cup bacon for garnish.
2 Prepare dinner the beans: Add the onion half, drained beans, tomato sauce, molasses, brown sugar, mustard powder, bay leaf, salt, and water to the pot. Carry to a simmer over medium warmth.
Cowl the pot and simmer for 25 to 30 minutes, or till the sauce is thick. In case your sauce doesn’t appear to be thickening to your liking, take away the lid for the ultimate 5 minutes of cooking. Take away the onion half and bay leaf.
three To serve: Serve the beans from the pot, or switch them to a bowl, and sprinkle the reserved bacon on high.
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