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Baked beans from scratch?

  • d
  • Dax Feb 25, 2005 12:23 PM

any favorite recipes out there? Crockpot directions encouraged. Another few inches of snow and I have a craving for soaking some beans and eating 'em this weekend.

thanks in advance,

Dax

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  1. I make these beans from Epicurious and they never fail. I use Negro Modelo beer and saute the onions in the bacon fat. Sorry, not crockpot recipe though.

    Link: http://www.epicurious.com/recipes/rec...

    1. Try Giadas recipe on Food Network.com

      1. To reiterate, looking for recipes using all fresh (ie dry beans, not canned) ingredients.

        2 Replies
        1. re: Dax

          If I'm not mistaken, you can use dry beans in any recipe that calls for canned beans as long as the beans have been soaked overnight.

          1. re: Jellybelly

            I have always made the Epicurious recipe I posted below with dry beans. I just soak and cook them first, and then proceed with the recipe. I do think they need to be cooked first, not just soaked, before substituting in for canned beans.

        2. Not sure about the proportions, though I'm sure you can work it out by looking at any basic baked bean recipe. Here's my favorite baked beans:
          Soak beans (whichever baking bean you prefer) overnight in beer. Add more beer, some onion, some chunks of kielbasa, a onion in pieces, a bit of molasses. Cook. Eat.

          7 Replies
          1. re: curiousbaker

            Any preference on beans? I have seen references to pintos, navy beans, etc.

            1. re: Dax

              I like Jacob's Cattle, which are traditional in Maine, but may not be available everywhere. My guy, who is the source for this recipe, just uses navy beans.

            2. re: curiousbaker

              What a great idea...Soaking the beans in beer! Hey, I have a question, too. Many years ago, in NYC, there was a great automat called Horn and Hardart. They had great baked beans and I got the recipe.

              I'd soak the beans overnight, but they never got tender enough no matter how I cooked them. The skins were tough, too. Any suggestions?

              1. re: Chuck

                Are you adding salt before cooking the beans? Salt will toughen the beans and should be added only after they've cooked to the consistency you like.

              2. re: curiousbaker

                I understand that precision isn't in the spirit of this kind of recipe, but:

                What kind of beer do you use?
                how long do you need to cook it?
                Do you fry the kielbasa and onions before adding the beans and beer, or just chuck them into the beans whilst they're cooking?
                Thanks!

                1. re: kate

                  Strangely, it's the soaking beer that really makes the flavor. I'm not a beer drinker myself, but something mid-grade is fine - Sam Adams, for instance. Nothing too dark, but you might experiment with different kinds of beer depending on what you like. Then you can switch over to really bad beer for the rest of the liquid. Buy a big can of Bud if you're feeling too cheap to use decent beer for the whole thing, the flavor will still be fine.

                  We've always just chucked in the kielbasa and potato, but I would bet browning the kielbasa beforehand would add flavor.

                  How long I guess depends on which beans you use and how old they are. I generally do this in the crockpot on low and leave them all day, at least eight hours. But I'm not sure how long if you were cooking them stovetop or in the oven; I assume the first would take less time and the latter about the same.

                  1. re: curiousbaker

                    Thanks, I might try those this weekend.