# Baked beans recipes wanted **URL:** \ **Category:** Cafe Society\ **Created:** [February 15, 2009, 12:23am UTC](https://boards.straightdope.com/t/baked-beans-recipes-wanted/485888 "2009-02-15T00:23:20Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![HongKongFooey](https://avatars.discourse-cdn.com/v4/letter/h/c4cdca/32.png) [@HongKongFooey](https://boards.straightdope.com/u/HongKongFooey)\ **Post date:** [February 15, 2009, 5:45am UTC](https://boards.straightdope.com/t/baked-beans-recipes-wanted/485888/21 "2009-02-15T05:45:08Z")
> [@Cisco](#): > > \always try to jazz up the ones in the can This reminds me of how disappointed I was the first time I searched online to find some good baked bean recipes. They all used canned beans. Canned stuff has it’s place of course but for a great meal on a cold Sunday afternoon they just aren’t right. A question for everyone (if **Johnny L.A.** will forgive me for highjacking his thread for a bit) do you always soak your beans? Have you tried them without soaking? Several chefs’ books have indicated there isn’t any great benefit in soaking them but I haven’t tried it myself. ---
**Author:** ![Cisco](https://avatars.discourse-cdn.com/v4/letter/c/ccd318/32.png) [@Cisco](https://boards.straightdope.com/u/Cisco)\ **Post date:** [February 15, 2009, 5:47am UTC](https://boards.straightdope.com/t/baked-beans-recipes-wanted/485888/22 "2009-02-15T05:47:23Z")
> [@HongKongFooey](#): > > This reminds me of how disappointed I was the first time I searched online to find some good baked bean recipes. They all used canned beans. Canned stuff has it’s place of course but for a great meal on a cold Sunday afternoon they just aren’t right. Even though I make a lot of things from scratch, including some bean dishes, for some reason it just never occurred to me to make my own baked beans. I can’t wait now. ---
**Author:** ![HongKongFooey](https://avatars.discourse-cdn.com/v4/letter/h/c4cdca/32.png) [@HongKongFooey](https://boards.straightdope.com/u/HongKongFooey)\ **Post date:** [February 15, 2009, 5:52am UTC](https://boards.straightdope.com/t/baked-beans-recipes-wanted/485888/23 "2009-02-15T05:52:09Z")
I can see that but I thought more of the food-related sites out there would use dried beans rather than canned, maybe the whole soaking process is what they think people need to avoid. ---
**Author:** ![Cisco](https://avatars.discourse-cdn.com/v4/letter/c/ccd318/32.png) [@Cisco](https://boards.straightdope.com/u/Cisco)\ **Post date:** [February 15, 2009, 5:57am UTC](https://boards.straightdope.com/t/baked-beans-recipes-wanted/485888/24 "2009-02-15T05:57:40Z")
I always find 10 dumbed-down recipes before I find a good one. Most people just don’t want to cook I guess. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [February 15, 2009, 6:00am UTC](https://boards.straightdope.com/t/baked-beans-recipes-wanted/485888/25 "2009-02-15T06:00:39Z")
> [@HongKongFooey](#): > > A question for everyone (if **Johnny L.A.** will forgive me for highjacking his thread for a bit) do you always soak your beans? Have you tried them without soaking? Several chefs’ books have indicated there isn’t any great benefit in soaking them but I haven’t tried it myself. I always soak my beans and then cook them in the crock pot or slow cooker. I’ve never used the ‘fast’ method. Mostly I season with ham hock, and I like the way it tastes after six or eight hours of slow cooking. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [February 15, 2009, 4:55pm UTC](https://boards.straightdope.com/t/baked-beans-recipes-wanted/485888/26 "2009-02-15T16:55:24Z")
> [@Cisco](#): > > Even though I make a lot of things from scratch, including some bean dishes, for some reason it just never occurred to me to make my own baked beans. I can’t wait now. For some reason baked beans are a ton of fun to make from scratch. They make your house smell great, and people’s jaws hit the floor when they find out they’re eating baked beans that aren’t from a can. I’ve only done it 2 or 3 times, but it’s one of those dishes that always seems to be on the to-do list. They will not disappoint. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [February 15, 2009, 5:22pm UTC](https://boards.straightdope.com/t/baked-beans-recipes-wanted/485888/27 "2009-02-15T17:22:52Z")
> [@Johnny\_L.A](#): > > Touché. > > But seriously, what’s the difference between slow-cooking them in the oven and slow-cooking them in the crock pot? The oven cooking will remove some moisture. Slow cooking will probably produce a wetter product. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [February 15, 2009, 5:25pm UTC](https://boards.straightdope.com/t/baked-beans-recipes-wanted/485888/28 "2009-02-15T17:25:02Z")
> [@Chefguy](#): > > The oven cooking will remove some moisture. Slow cooking will probably produce a wetter product. Even though the oven method requires adding water as needed? ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [February 15, 2009, 7:38pm UTC](https://boards.straightdope.com/t/baked-beans-recipes-wanted/485888/29 "2009-02-15T19:38:59Z")
> [@Johnny\_L.A](#): > > Even though the oven method requires adding water as needed? I’m just noodling an answer. Most recipes call for uncovering it in the oven and letting it brown, which won’t happen with a crockpot. It just seems that a crockpot would produce bean soup, rather than baked bean texture. I’m not a real fan of baked beans and have never made them in the oven. I make a version on the stovetop, but I guess one couldn’t properly call them “baked” beans, since they don’t go in the oven. ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [February 15, 2009, 8:10pm UTC](https://boards.straightdope.com/t/baked-beans-recipes-wanted/485888/30 "2009-02-15T20:10:46Z")
> [@HongKongFooey](#): > > This reminds me of how disappointed I was the first time I searched online to find some good baked bean recipes. They all used canned beans. Canned stuff has it’s place of course but for a great meal on a cold Sunday afternoon they just aren’t right. > > A question for everyone (if **Johnny L.A.** will forgive me for highjacking his thread for a bit) do you always soak your beans? Have you tried them without soaking? Several chefs’ books have indicated there isn’t any great benefit in soaking them but I haven’t tried it myself. Because of this thread, I am making ham’n’beans\* today. And yes, I soaked them for several hours before I started them in the slow cooker. And then I rinsed them. The reason is because I was always told that soaking and then draining and rinsing the beans would help lessen the gas problems. If you’d ever smelled my husband’s toots, with or without beans to inspire him, you would urge me to soak and drain and rinse my beans, for the good of all humankind. \*Yes, of course I’m making cornbread too. Cornbread is just about mandatory for a ham’n’bean dinner. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [February 15, 2009, 8:43pm UTC](https://boards.straightdope.com/t/baked-beans-recipes-wanted/485888/31 "2009-02-15T20:43:34Z")
> [@Lynn\_Bodoni](#): > > Because of this thread, I am making ham’n’beans\* today. And yes, I soaked them for several hours before I started them in the slow cooker. And then I rinsed them. The reason is because I was always told that soaking and then draining and rinsing the beans would help lessen the gas problems. If you’d ever smelled my husband’s toots, with or without beans to inspire him, you would urge me to soak and drain and rinse my beans, for the good of all humankind. > > \*Yes, of course I’m making cornbread too. Cornbread is just about mandatory for a ham’n’bean dinner. If it’s hamhocks instead of ham, I’m comin’ over. ---
**Author:** ![Hunter\_Hawk](https://avatars.discourse-cdn.com/v4/letter/h/50afbb/32.png) [@Hunter\_Hawk](https://boards.straightdope.com/u/Hunter_Hawk)\ **Post date:** [February 15, 2009, 8:47pm UTC](https://boards.straightdope.com/t/baked-beans-recipes-wanted/485888/32 "2009-02-15T20:47:34Z")
FWIW, ISTR (IIRC) that John Thorne had a good section about baked beans in one of his books–I think it was _Serious Pig_. If you have a copy handy, you might want to check it out. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [February 15, 2009, 8:55pm UTC](https://boards.straightdope.com/t/baked-beans-recipes-wanted/485888/33 "2009-02-15T20:55:05Z")
John Thorne’s Up-North Baked Beans 1 lb. Jacob’s cattle beans 1/4 lb. thick-sliced bacon 1/3 cup maple syrup 1/3 cup apple-cider jelly 1 tsp. mustard powder salt and pepper to taste John Thorne’s Down-East Baked Beans 1 lb. Great Northern beans 1/4 lb. salt pork 1/2 cup dark molasses 2 tblsps. dark rum 1 tsp. mustard powder salt and pepper to taste Why, yes, I did have my copy of _Serious Pig_ within reach. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [February 16, 2009, 1:40am UTC](https://boards.straightdope.com/t/baked-beans-recipes-wanted/485888/34 "2009-02-16T01:40:05Z")
> [@silenus](#): > > Boston Baked Beans > 2 lbs. dried white pea beans, rinsed > 1 tsp. baking soda > 1 lb. salt pork, diced into 1" cubes > 1 medium onion, chopped > 1/2 cup sugar > 1/2 cup dark molasses > 2 teaspoons dry mustard > 2 teaspoons salt Oh, crap. I forgot the salt pork. Bacon OK? ---
**Author:** ![Cisco](https://avatars.discourse-cdn.com/v4/letter/c/ccd318/32.png) [@Cisco](https://boards.straightdope.com/u/Cisco)\ **Post date:** [February 16, 2009, 1:48am UTC](https://boards.straightdope.com/t/baked-beans-recipes-wanted/485888/35 "2009-02-16T01:48:53Z")
Mine have been in the slow-cooker since earlier this afternoon. I, ahem, _noodled_ (were you using the blues term, Chefguy? I love that :)) a recipe, as I always do. I pretty much never follow recipe unless I’m baking. I did: Great northern beans half a red onion, diced a small green bell pepper, diced 2 slices of bacon, diced some bbq sauce salt and pepper garlic powder real maple syrup a little bit of Jim Beam They’re a little soupier than I expected so far; I’m gonna give them about 3 more hours and if they don’t look like they’re going to set up I’ll probably add a little corn starch. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [February 16, 2009, 1:52am UTC](https://boards.straightdope.com/t/baked-beans-recipes-wanted/485888/36 "2009-02-16T01:52:32Z")
> [@Johnny\_L.A](#): > > Oh, crap. I forgot the salt pork. > > Bacon OK? Purists say no, and there is a small difference. However, bacon will be just fine IMO. ---
**Author:** ![samclem](https://avatars.discourse-cdn.com/v4/letter/s/a9a28c/32.png) [@samclem](https://boards.straightdope.com/u/samclem)\ **Post date:** [February 16, 2009, 1:56am UTC](https://boards.straightdope.com/t/baked-beans-recipes-wanted/485888/37 "2009-02-16T01:56:42Z")
**Calico Beans** I’ve made these for 20 years now. Best I’ve ever eaten, and many people to whom I’ve served them say the same. 1 onion, diced 8 slices bacon Fry bacon, set aside and chop/dice. Fry diced onions in bacon fat until browned. Mix together following: can Butterbeans–drained can Baby Limas–drained can red kidney beans, rinsed and drained can pork and beans, not drained 3/4 cup brown sugar 1/3 cup vinegar 3/4 cup ketchup 1/2 tsp garlic salt 1/2 tsp dry mustard salt and pepper to taste Put all in a casserole, bake 1 hr at 350. The look of beans of different sizes and colors only enhance the final product. ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [February 16, 2009, 2:31am UTC](https://boards.straightdope.com/t/baked-beans-recipes-wanted/485888/38 "2009-02-16T02:31:37Z")
> [@](#): > > If it’s hamhocks instead of ham, I’m comin’ over. It’s ham steak, diced. It does have a small ring of bone in it, but it’s mostly meat. Around here, the grocers want as much per pound for ham hocks as they do for hamburger, and I’m not paying that kind of money for skin and bone and a teensy bit of flesh. 1 pound (pinto this time) beans, soaked, drained, and rinsed 1 pound ham steak, diced 1 large onion, diced Water to cover Put everything in slow cooker and turn on High for a couple hours, then on Low until we’re hungry. Serve with cornbread. My husband doesn’t like salt, and I cannot eat black pepper, so we season when we dish stuff out. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [February 16, 2009, 2:40am UTC](https://boards.straightdope.com/t/baked-beans-recipes-wanted/485888/39 "2009-02-16T02:40:17Z")
> [@Lynn\_Bodoni](#): > > It’s ham steak, diced. It does have a small ring of bone in it, but it’s mostly meat. Around here, the grocers want as much per pound for ham hocks as they do for hamburger, and I’m not paying that kind of money for skin and bone and a teensy bit of flesh. > > 1 pound (pinto this time) beans, soaked, drained, and rinsed > 1 pound ham steak, diced > 1 large onion, diced > Water to cover > > Put everything in slow cooker and turn on High for a couple hours, then on Low until we’re hungry. Serve with cornbread. > > My husband doesn’t like salt, and I cannot eat black pepper, so we season when we dish stuff out. Yeah, I don’t use hamhocks, either. Too much fat. I use smoked pork chops or even low-fat smoked sausage instead. ---
**Author:** ![kittenblue](https://avatars.discourse-cdn.com/v4/letter/k/ba8739/32.png) [@kittenblue](https://boards.straightdope.com/u/kittenblue)\ **Post date:** [February 16, 2009, 2:45am UTC](https://boards.straightdope.com/t/baked-beans-recipes-wanted/485888/40 "2009-02-16T02:45:14Z")
I always soak and rinse my dried beans, and I’ve never tried it in a crockpot. [Previous page](https://boards.straightdope.com/t/baked-beans-recipes-wanted/485888.md?page=1) [Next page](https://boards.straightdope.com/t/baked-beans-recipes-wanted/485888.md?page=3)