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Three Bean Baked Beans

Three Bean Baked Beans

EASY baked beans recipe with kidney, black, and cannellini beans, baked with bacon in a molasses-based sauce

Photography Credit:Elise Bauer

When it comes to baked beans, you can go the full monty starting with dry beans and cook them completely from scratch (like Boston Baked Beans), which takes all day. Or you can start with already cooked canned beans or pressure-cooked beans, which reduces the cooking time to a little over an hour.

This recipe is for canned beans, a “quick” version of baked beans using three different types of beans—kidney beans, black beans, and cannellini beans. My father adapted this recipe from one in an old issue of Bon Appétit magazine years ago.

It has a tangy, rich flavor from the vinegar, molasses, and bacon and is a cinch to put together. A great side for pork or steak.

Three Bean Baked Beans Recipe

Ingredients

  • 1/4 pound sliced bacon
  • 2 cups chopped onion
  • 1 Tbsp dry mustard
  • 1 teaspoon minced fresh thyme (or 1/2 teaspoons dry thyme)
  • 3/4 cup ketchup
  • 3 tablespoons apple cider vinegar
  • 1/4 cup dark molasses
  • 1/3 cup water
  • 1 bay leaf
  • 1 15-ounce can red kidney beans, rinsed, drained
  • 1 15-ounce can black beans, rinsed, drained
  • 1 15-ounce can cannellini (white kidney beans), rinsed, drained
  • 1 teaspoon Tabasco
  • Salt
  • Freshly ground black pepper

Method

1 Preheat oven to 350°F.

2 Cook and crumble the bacon: Cook the bacon in a large Dutch oven over medium heat until browned and crisp. Remove bacon and place on paper towels to soak up excess fat. Crumble up the bacon and set aside.

3 Sauté the onions: Remove all but a tablespoon of the bacon drippings from the pot. Add the chopped onions and cook on medium high heat until translucent, about 5 minutes.

4 Add the rest of the ingredients: Sprinkle the onions with dry mustard and thyme. Stir in the ketchup, vinegar, molasses, bay leaf, beans, Tabasco, and water. Add salt and pepper to taste.

5 Cover and bake: Cover the pot and put into a 350°F oven. Bake for 1 hour, checking every 15 minutes to stir and add more water if needed. Stir in the bacon the last 15 minutes of cooking.

Alternatively, cook in a slow cooker 4 hours on high, or 8 on low.

Discard bay leaf before serving.

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Recipe Summary

  • ½ pound bacon
  • 1 pound ground beef
  • 1 onion, chopped
  • ½ cup ketchup
  • ¾ cup brown sugar
  • 1 tablespoon vinegar
  • 1 teaspoon dry mustard
  • 1 (16 ounce) can baked beans
  • 1 (15.25 ounce) can kidney beans
  • 1 (15 ounce) can butter beans

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, break into medium pieces and set aside. In same skillet, brown beef and onion. Drain fat.

Preheat oven to 350 degrees F (175 degrees C).

Place bacon/beef mixture in a large bowl and stir in the ketchup, sugar, vinegar, mustard, baked beans, kidney beans (with liquid) and butter beans (with liquid). Mix well.

Spoon casserole mixture into a 9x13 inch baking dish and bake in the preheated oven for 1 hour, uncovered.


Recipe Summary

  • 3 tablespoons vegetable oil
  • 5 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 1 medium onion, coarsely chopped
  • 1 tablespoon minced fresh ginger
  • Kosher salt
  • 2 cups Sweet and Sticky Barbecue Sauce mixed with 1/2 cup water
  • Two 15 1/2-ounce cans baked beans
  • One 19-ounce can red kidney beans, drained and rinsed
  • One 19-ounce can pinto beans, drained and rinsed
  • 6 slices lean bacon

Preheat the oven to 375°. Heat the oil in a large saucepan. Add the garlic, green pepper, onion, ginger and 1 teaspoon of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the diluted Sweet and Sticky Barbecue Sauce and all of the beans and simmer over low heat for 30 minutes, stirring occasionally.

Transfer the beans to a 9-by-13-inch baking dish and arrange the bacon strips on top. Bake the beans for 45 minutes, or until bubbling and the bacon is crisp. Let cool for 15 minutes before serving.


Recipe Summary

  • 1 (15 ounce) can green beans, drained
  • 1 (14.5 ounce) can wax beans, drained
  • 1 (15.5 ounce) can butter beans, drained
  • 1 (15 ounce) can kidney beans, drained
  • 1 (16 ounce) can baked beans with pork
  • 1 tablespoon mustard powder
  • ¾ cup packed brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon Worcestershire sauce
  • 1 (15 ounce) can tomato sauce
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 (16 ounce) package ground pork breakfast sausage
  • 2 medium onions, chopped
  • 2 cloves garlic, crushed

Preheat the oven to 300 degrees F (150 degrees C).

In a small roaster or Dutch oven, mix together the green beans, wax beans, butter beans, kidney beans, and baked beans. Mix in the dry mustard, brown sugar, chili powder, Worcestershire sauce, tomato sauce, and tomato soup.

Heat a large skillet over medium-high heat. Brown the pork sausage, crumble, and drain the excess fat from the pan. Saute the onion and garlic with the pork until tender, about 5 minutes. Stir the pork mixture into the bean mixture.

Bake, covered, for 3 to 5 hours in the preheated oven, removing the lid for the final 45 minutes.


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Baked Beans Made Easy

Use one of these hearty recipes to jazz up your next gathering.

Baked Bean Recipes:

Not every barbecue region considers beans an essential side dish. However, in states such as Texas, Alabama, and Missouri, a plate of &aposcue without beans in some shape or form--whether great Northern, black, pinto, or pork and beans--just wouldn&apost be proper.

Beans are prepared in a variety of styles and flavored with a wide assortment of seasonings. Whichever you choose, you&aposll love these recipes that showcase the best of the bean.

Try Baked Beans the Texas Way
Barbecue lovers in the middle and eastern South like baked beans (usually varieties that are the size of your pinkie fingernail or a bit smaller) seasoned with molasses and shades of ketchup, mustard, and spice. Texans, however, tend to see beans as a backdrop for sliced raw onions and jalapeños served alongside brisket. Most Lone Star barbecue plates sporting beans will offer pinto beans made from dried pintos slowly cooked with water, salt, pepper, and sometimes cumin or other Southwestern spices. This Texas Pinto Beans recipe highlights how Texans take their beans. Enjoy.


Ingredients

Pick over the beans, remove any bad ones and take out any pebbles, then wash beans. Soak beans overnight in plenty of water to cover. Meanwhile, dig a two-foot-wide bean hole to have it ready for the next day (be sure the hole is at least two feet deep). Collect eight to ten fist-size rocks, along with an ample supply of softwood, like pine or hemlock.

The next morning, add water to the beans to cover, and parboil them until the skins pop when you blow on them (about 20 minutes). In the meantime, fill the bean hole about ¾ full of wood and light a fire. Place the rocks on top, and add more wood.

Drain the beans. In a large iron pot that has a flared cover, put in a layer of salt pork, half the beans, the rest of the salt pork, and the rest of the beans. Mix the mustard, salt, and pepper into the molasses, and pour into the pot. Fill the pot with hot water, just to cover the beans. Place a brown paper shopping bag between the pot and its top to make a seal.

When the fire has burned down to red-hot coals and the rocks are red hot (after 1 to 1-½ hours), use a long-handled spade to push the rocks to one side of the hole. Carefully set the pot into the hole so it’s level. Nestle the rocks around the pot, and use one large hot rock to weight the top.

Cover the pot and hole with four to six inches of soil (checking first to make sure the lid is on tight so no dirt gets into the beans), and let it cook for 8 hours. Shovel off the dirt and remove the pot. If the beans seem dry, make a ½-inch indentation in the beans, add a little boiling water, and let it set in before eating.


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Fourth of July means party time, and these beans know how to throw down. Mixed with chopped ham, brown sugar, sauteed peppers and onions these beans will be the hit of the.

Method: stovetop
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If you haven't tried this bean bake yet, you've "bean" doing it wrong. Lima, kidney, and pinto beans baked with honey and cumin make a sweet and savory side dish that could.

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Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.

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Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.


Forgot to soak your beans?

Just put those beans in a pot, cover them with water, bring them up to a boil, and then cover the pot and turn off the heat.


Let them sit for at least half an hour in the hot water, drain them, and on with the recipe, they will take longer to softened and cook unless you use an instant pot and pressure cooker method.


Note: doing them quickly may need more liquid added when making this recipe as they will take longer to cook and liquid will boil away so cooking times will vary. Always test the beans for softness while cooking to ensure they are done.


How to Make the BEST Baked Beans

Soak the beans overnight in a pot of water. Make sure the beans are covered by at least a couple of inches of water. Drain the beans and put them in a pot of water. Bring to a boil and simmer for 1 hour. Drain and reserved the bean liquid.

In a large pot or Dutch oven fry the bacon until crispy then add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.

Stir in the tomato sauce, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, salt, pepper and bay leaf.

Add 1 1/2 cups of the reserved bean water and the beans.

Bring everything to a simmer for a minute or two to heat it up.

In the meantime preheat the oven to 325 degrees F.

Transfer the Dutch oven with the lid on to the middle rack of the oven. Bake for 2 to 3 hours or until the beans are tender and the sauce has thickened, removing the lid during the last 20-30 minutes to help the sauce thicken.

NOTE: If at any point during the cooking process too much liquid evaporates and the beans get dry, add a little more of the reserved bean water. The beans themselves can vary from batch to batch and you may end up either needing to add more liquid if the beans are too dry or you may need to bake the beans longer with the lid off if there is too much liquid. Adjust as needed.

Add more salt the pepper to taste.

Serve immediately or let cool completely and refrigerate until ready to serve. Can be reheated on the stovetop or in the microwave.


Watch the video: 3 bean garlic baked beans (December 2021).