If you live pure, you don't get gas from baked beans. Thinking pure thoughts is also important...Lol
Baked Beans
- Thread starter #juan
- Start date
Well I don't know about that, but I'll be trying your recipe tomorrow.
I'll be able to confirm or deny your theory on Monday!
Cabbage is actually a worse offender than bean, but they are both very healthy. :smile:
I followed the instructions to the letter and it's been in the crock pot now for almost 12 hours but it's like soup. Did I screw something up? :lol::lol:
My instinct is telling me I should have used 6 cups of water instead of 8.
My instinct is telling me I should have used 6 cups of water instead of 8.
The only thing I can think of is that you didn't have enough heat. When I make baked beans, I add water at least twice in addition to the 8 cups I started with. We talked about the stuff simmering. When I use our crock pot on low, there is a good bit of bubbling. In the bean pot in the oven at 225 degrees the beans are simmering pretty strongly. I've got a feeling all crock pots are not equal.
Are the beans still whole or are they mush. If the beans are still whole take the lid off and turn the heat up for a couple hours. If the beans are mush I don't know what to tell you. I wonder if Risus had the same problem.
Yep, that was more or less my conclusion, I've had the crock pot on high pretty well the whole time when I put it on low it wasn't quite to a simmer. I also have pulled the lid over a crack to let more steam escape. Anyway #Juan, it smells like a darn good recipe- next time I'll make a slight adjustment one way or the other. :smile:
P.S. the beans are still whole and I've removed the lid completely.
Well, I shut the beans off after 14 hours and siphoned off half a bowl of tasty bean soup. Beans look good and smell good. Next time I think I just start them with six cups of water. (or light a fire under the crock pot)
Sounds like what we have around here, except I'm sure Anna uses ham or bacon, garlic, and pepper in hers. I think maybe a little hickory smoke, too.
We made a double batch of beans with a view to freezing some of them. I set them back off the heat for about an hour and the put them in the fridge withe the stirring spoon still in them. Right now you can lift the whole pot of beans with the stirring spoon. That is how much they stiffen up when the cool. Reheat them for an hour and they will almost pour out of the pot.
Here is another, simpler recipe for your oven
Baked beans with pork
Ingredients
two cups navy beans
8 cups water
two pounds lean pork hocks
1/2 cup darl molasses
medium onion chopped
2 teaspoons dry mustard
1/2 teaspoon salt
1 tablespoon brown sugar
Wash beans and let stand overnight in four cups of the water
Drain
Combine all the ingredients in bean pot and stir well
Put covered bean pot in 300 degree oven for 7 hours adding water if required.
Stir gently
Remove lid and cook for one more hour and it is ready.
Baked beans with pork
Ingredients
two cups navy beans
8 cups water
two pounds lean pork hocks
1/2 cup darl molasses
medium onion chopped
2 teaspoons dry mustard
1/2 teaspoon salt
1 tablespoon brown sugar
Wash beans and let stand overnight in four cups of the water
Drain
Combine all the ingredients in bean pot and stir well
Put covered bean pot in 300 degree oven for 7 hours adding water if required.
Stir gently
Remove lid and cook for one more hour and it is ready.
for Cinco de Mayo dinner yesterday I braised pork and put it into my blender to get it nice & minced
served with navy beans, onions, mild-medium red pepper sauce & avocado
washed it down with guava juice
Mmm! Mmm!!
served with navy beans, onions, mild-medium red pepper sauce & avocado
washed it down with guava juice
Mmm! Mmm!!
My recipe is very close to yours
I use black stap molasses.....and put an equal amount of ketchup right in the pot before cooking.
Instead of pork hocks, I cover the top of the beans with sliced side pork, then one hour before the end I remove the cover remove the side pork take one cup of beans, run in the blender and stir back in for a thick gravy
Put the side pork back on top and put back in the oven to get the side pork a bit crispy
I made a batch of baked beans today using the recipe in the OP. They were in the crock pot for 10 1/2 hours on "Hi" and were nicely baked (not hard and not mushy) but there was WAY too much liquid. I ended up skimming off 2 cups of liquid after about 9 hours when I could see I had way too much. Still, what I have is more like a thick bean soup than baked beans.
The bay leaves also impart an unusual flavour. Not unpleasant, but very noticeable and not at all like the traditional "Grandma's" baked beans.
Thanks for the recipe though. It was interesting to try something different.
The bay leaves also impart an unusual flavour. Not unpleasant, but very noticeable and not at all like the traditional "Grandma's" baked beans.
Thanks for the recipe though. It was interesting to try something different.
Here is a recipe for beans in tomato sauce: Baked Beans in Tomato Sauce Recipe | Simply Recipes
I haven't used this recipe but it is from a usually reliable source. The recipe in the OP was a bit of a disaster that that I've finally sorted out. The recipe called for eight cups of water, four cups of which were to be used to soak the beans over night and drained away, leaving four cups of water for the recipe, which is the right amount. I apologise to those who were led astray by my error. The recipe works well using four cups of water.
This is not really a recipe because you can add ingredients at will...
Bushman's Beans:
Fry one or two chopped onions in a deep skillet....
add one or two pounds of ground beef....
once the beef is cooked....add one or two cans of white navy beans and one or two cans of tomato sauce
Warm everything up, adding your favorite seasoning and anything else you feel like throwing in..
Easy to do on a camp stove....or even in the house
Bushman's Beans:
Fry one or two chopped onions in a deep skillet....
add one or two pounds of ground beef....
once the beef is cooked....add one or two cans of white navy beans and one or two cans of tomato sauce
Warm everything up, adding your favorite seasoning and anything else you feel like throwing in..
Easy to do on a camp stove....or even in the house
that's the problem with recipes. If you don't know how to cook a certain dish to begin with, it's easy to be led astray.
The bean recipe that got passed down through my family doesn't tell you how much water to use. You 'soak beans overnight'. Then, when you make your beans up, you add water just to cover.
One trick I've learned is to collect a couple recipes for the same dish, compare ingredients, tips, and tricks, and go from there. That way, if something is off, you'll often catch it.
The bean recipe that got passed down through my family doesn't tell you how much water to use. You 'soak beans overnight'. Then, when you make your beans up, you add water just to cover.
One trick I've learned is to collect a couple recipes for the same dish, compare ingredients, tips, and tricks, and go from there. That way, if something is off, you'll often catch it.
You got that right. Most of the time I use a recipe only as a guide. After a while you get to know what works and what doesn't. My Mom was a great cook who rarely measured anything........never stewed about whether something was going to turn out or not.