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Easy and Expert Recipes For Stovetop "Baked" Beans

Stovetop Beans Two Ways — Beginner and Expert

Although these legumes were traditionally cooked low and slow in the oven, today's baked beans, as they're often called, are actually cooked on top of a stove for a faster preparation that doesn't compromise flavor. Shed even more cooking time by using canned beans — or save cash by rehydrating dry beans instead. Regardless of how you prepare this dish, bacon plays a crucial part in achieving a pronounced smokiness, while molasses and dark brown sugar add a sweet flavor and pleasing caramel color. Be enticed by both recipes.

Beginner Stovetop Beans

Beginner Stovetop Beans

Fast & Easy Recipe For Beginner Stovetop "Baked" Beans

Ingredients

1 16-oz. can pork and beans in tomato sauce
1 15-oz. can navy or Great Northern beans, rinsed and drained
1/4 cup ketchup
2 Tbsp. maple syrup or packed brown sugar
2 tsp. dry mustard
2 slices bacon, crisp-cooked and crumbled

Directions

  1. In a medium saucepan, combine pork and beans, navy beans, ketchup, maple syrup, and dry mustard.
  2. Bring mixture to boiling on grill side burner over medium heat; reduce heat.
  3. Simmer, uncovered, about 10 minutes or until mixture reaches desired consistency, stirring frequently. Top with bacon.

Makes 6 servings.

Nutritional information per serving: Calories 198, Total Fat (g) 2, Sodium (mg) 906, Total Sugar (g) 11, Fiber (g) 7, Protein (g) 12

Expert Stovetop Beans

Expert Stovetop Beans

Recipe For Expert Stovetop Beans

Ingredients

1 pound dried navy beans, or great Northern beans
4 ounces salt pork, or thick-cut bacon
1 large onion, cut into 1/4-inch dice (about 1 1/4 cups)
1 clove garlic, minced
3 cups tomato juice
1/4 cup tomato paste
3 tablespoons unsulfured molasses
3/4 cup packed dark-brown sugar
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons prepared yellow or Dijon mustard
3/4 teaspoon ground turmeric
10 dashes hot sauce, such as Tabasco
Coarse salt and freshly ground pepper

Directions

  1. Put beans in a large bowl; cover with cold water by 2 inches. Loosely cover beans with plastic wrap, and let soak at room temperature 7 to 10 hours.
  2. Drain beans; transfer to a large saucepan. Cover with cold water by 2 inches. Bring to a boil. Reduce heat to medium-low; simmer, covered, until beans are very tender, about 1 hour. Drain beans, reserving cooking liquid; set beans and liquid aside.
  3. If using salt pork, trim meat from the rind, and cut meat into 1/4-inch dice. Score rind with a knife. If using bacon, cut into 1/4-inch dice. Transfer salt pork (meat and rind) or bacon to a large Dutch oven or stockpot.
  4. Cook over medium heat, stirring occasionally, until fat is rendered and meat is browned and cooked through, 8 to 10 minutes. Transfer meat to a large bowl using a slotted spoon, leaving rind and rendered fat in the Dutch oven. Add onion and garlic to the Dutch oven. Cook, stirring occasionally, until onion is translucent, 4 to 5 minutes.
  5. Stir in tomato juice, tomato paste, molasses, sugar, vinegar, Worcestershire sauce, mustard, turmeric, hot sauce, 1 teaspoon salt, the beans, and 4 cups reserved cooking liquid. Bring to a boil. Reduce heat. Cover, and cook at a bare simmer, stirring occasionally, until slightly thickened, about 1 hour. Uncover, and cook, stirring occasionally, until thickened, about 2 hours and 45 minutes.
  6. Season with salt and pepper. If not serving immediately, let cool completely, and refrigerate in an airtight container, up to 2 days. Reheat beans over medium-low heat before serving.

Makes about 7 cups.

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