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Recipe ingredients and directions:

Bean Dish

1 can butter beans

1 can lima beans

1 can pork and beans

1 can kidney beans

1/2 lb hamburger

1/2 lb bacon

1/2 cup ketchup

1/2 cup brown sugar

1/4 cup white sugar

1 tsp salt

2 tsp vinegar

1 sm onion

Brown hamburger, bacon and onion, drain. Mix ketchup, sugar, salt

and vinegar. Add to beans cook in crock pot for at least 1 hour.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

BASQUE BEANS

1 lb. small white beans

1 bay leaf

4 cloves garlic, minced

3 tbsp. chopped parsley

1 can (28 oz.) stewed tomatoes

1 lg. onion, chopped

1 tsp. oregano

1 to 2 large Italian sausages

Salt

Soak beans overnight. Drain and cover with cold water; add bay

leaf, garlic and parsley. Simmer until beans are tender, about 1

1/2 hours. Remove bay leaf and salt to taste. Drain off 1 cup of

liquid from beans and reserve. Cook onions and chorizo sausages in

oil. When meat is brown, drain off fat and add tomatoes and oregano.

Combine meat and onion mixture with beans. Pour into large covered

casserole an bake in 350 degree oven for 1 1/2 hours. Remove cover

during last half hour of baking. Add some of the reserved bean

liquid if beans become dry. Makes 10 to 12 servings.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

BARLEY PILAF

3 cups water

1 bouillon cube

1 cup quick pearled barley

2 Tablespoons vegetable oil

1/2 cup chopped onion

10-oz pkg frozen peas

In large saucepan, bring water and bouillon cube to a boil. Stir

in barley; reduce heat. Cover; simmer 10 to 12 minutes or until

tender, stirring occasionally. Drain.

In large skillet, heat oil. Cook onion and frozen peas in oil

about 5 minutes; reduce heat. Add cooked barley; mix well. Continue

cooking over low heat until heated through, stirring occasionally.

Serves 6.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

BARBECUE LIMAS

3 cans (15 oz) lima beans or butter beans

3/4 pound pork sausage

1 medium onion, chopped

1 clove garlic, crushed

2 16 oz cans tomato sauce

1 teaspoon prepared mustard

3 tablespoons brown sugar

Brown the sausage, onion and garlic. Add tomato sauce, mustard

and brown sugar. Cook for a few minutes. Add lima beans, cover

and bake in oven for 45 minutes at 350 degrees.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Barbecue Beans

1 can butter beans, drained and rinsed

1 can baked beans

1 can kidney beans

1 chopped onion

2 – 3 slices of bacon cut in one inch segments

1/4 cup ketchup

1/4 cup Barbecue sauce

2 Tbsp molasses

2 Tbsp teriyaki sauce

2 Tbsp red wine vinegar

Simmer in sauce pan or bake on low for several hours. Taste and

adjust seasonings if needed. Simmer another half hour or so.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Boston Baked Whole Wheat

4 cup whole kernel wheat

1 lb. bacon, cut in fourths

1/4 cup molasses

1/3 cup catsup

1/2 tsp. dry mustard

10 cup water

1 large onion, diced

1/3 tsp. pepper

2 tsp. salt

In a large roaster or Dutch oven, combine wheat, water, bacon, and

onion. Combine remaining ingredients in bowl and pour into pan

with wheat. Cover and bake at 200 degrees F. for 6 hours. Remove

cover the last 1/2 hour of baking. Add a little boiling water if

mixture becomes a little dry. Serve hot with bread. Makes 14 cups.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Baked Lentils with Cheese

1 pkg. (12 oz.) lentils, rinsed

2 cups water

1 bay leaf

2 teaspoons salt

1/4 teaspoon each Pepper, Marjoram, Sage, and Thyme leaves

2 large onions, chopped

2 cloves garlic minced

1 can (about 1 lb.) tomatoes

2 large carrots, cut in 1/8-inch-thick slices

1 stalk celery, thinly sliced

1 green pepper, seeded and chopped

2 tablespoons chopped parsley

1 1/2 cups (6 oz.) shredded sharp cheddar cheese

Place lentils in a shallow 3-quart casserole or 9 by 13-inch baking

dish along with the water, bay leaf, salt, pepper, marjoram, sage,

thyme, onions, garlic, and tomatoes and their liquid. Bake, covered,

in a 375 Degree oven for 30 minutes. Remove from oven and stir in

carrots and celery. Cover and bake for about 40 minutes more.. Or

until vegetables are tender. Remove from oven and stir in green

pepper and parsley. Sprinkle cheese on top. Return to oven and

bake, uncovered, for 5 more minutes or until cheese is melted.

Makes 6 servings. Enjoy!

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Bourbon Baked Beans

( Yield 12 servings or more )

4 large (28-oz) cans favorite brand baked beans (not in tomato sauce)

4 large onions thin sliced

1 cup molasses

1 cup brown sugar

3/4 cup Worcestershire sauce

1/2 cup instant coffee crystals

2 cups bourbon

1/2 cup dry mustard

6 tins Vienna sausage drained (or other small favorite cooked sausages)

In a large bowl, combine beans, onions, mustard, molasses, brown

sugar and Worcestershire sauce. Sprinkle coffee (undissolved over

top). Add bourbon and combine all well. Cover and refrigerate

overnight . Bring to room temperature, stir and mix well again.

Place in a large casserole dish or pan. Top with the sausages. Bake

in a 400 F oven about 30 minutes or well heated.

Note: recipe may be halved or quartered if desired.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Baked Beans

7 pounds dry beans; marrow, pinto, navy, pea, cranberry or a mixture

2 gallons water (can be stock)

3-5 pounds pork shoulder or butt (could be fat back, sausage, bacon)

2 cups molasses

1 cup sugar or to taste

1 can tomatoes (28oz)

1-2 pounds onions

bay leaf

garlic

cayenne

herbs

soy sauce

salt

mustard (dry or wet)

pepper

liquid smoke (just a little!)

Start with a really large oven pan. A full depth 16×22 SS counter

pan with a cover is about right.

Cover tightly and leave overnight in a very slow oven. (250). In

the morning, allow the beans to cool, take out the meat, bone it,

and cut it up appropriately. Put the beans and meat back in the

oven uncovered until hot through and the top is colored.

Correct the seasonings -If beans are too wet, throw in a handful

of rice to tighten them up. Bread crumbs will do the same thing

but quicker. Don’t worry about the quantity as this keeps well in

the fridge and indeed improves with a few days storage. If you

become bored with them after a few days, add some marmalade or

candied ginger.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Home Style Baked Beans

2 28-ounce cans baked beans with tangy sauce bacon and brown sugar

1 sweet onion quartered

1 cup ketchup

1/2 to 3/4 cup prepared mustard

2 tablespoons light brown sugar

4 bacon slices

Stir together first beans,onions, ketchup, mustard and sugar.. Pour

in to a lightly greased 11 by 7 inch baking dish. Top with bacon.

Bake at 400 degrees for 45 minutes. Broil 5 inches from heat with

electric oven door partially open 1 minute to brown bacon. Yield

6 to 8 servings.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Baked Beans

2 jars Boston Bake Bean (not the beans in a can)

1 medium onion, chopped

1 1/2 c ketchup

2 tbsp worchestershire sauce

3 tablespoons dark molasses

1/2 c brown sugar

3 to 4 bacon strips

Discard the chunk of lard that comes with the beans, mix all

ingredients except the bacon. Place into a baking dish and lay the

bacon on top. Cover with tin foil and bake for 1 1/2 hour at 250F,

uncover beans and cook for 30 minutes more.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Kentucky-Style Baked Beans

1 small onion, chopped

1 small green bell pepper, chopped

2 cloves garlic , chopped

4 Tbsp olive oil

1 cup packed light brown sugar

3/4 cup BBQ Sauce (KC Masterpiece, or Ozark Original)

2 Tbsp Worcestershire sauce

4 Tbsp Lousianna hot sauce

1 Tbsp salt

4 cans Pork N’ Beans

In a non stick pan saute onion, bell pepper, and garlic in oil till

tender. In a 9 x 12 pan, mix sugar, bbq sauce, Worcestershire

sauce, hot sauce and salt and combine well. Add to this sauteed

ingrediants, and mix well.

Add pork n’ beans, mix well and bake in a 400 degree oven till dark

brown on top. Serve.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Baked Beans

4 slices bacon

3 Tbsp drippings

1/2 cup chopped onion

2 16-ounce cans pork and beans in tomato sauce

2 Tbsp brown sugar

2 Tbsp catsup

1 Tbsp Worcestershire sauce

1 Tbsp prepared mustard.

Cook bacon until crisp. Remove bacon, reserving about three

tablespoons drippings in skillet. Drain and crumble bacon; set

aside. Cook chopped onion in reserved drippings till tender. Stir

in two cans pork and beans in tomato sauce, brown sugar, catsup,

Worcestershire sauce,and prepared mustard. Turn into a 1 1/2 quart

casserole. Bake, uncovered, in a 350 degree oven for 1 1/2 to 1

3/4 hours.

Microwave instructions: Cook in the microwave oven on HI for 10 to

12 minutes. Stir 1/2 way through cooking time, top with bacon.

Let stand a few minutes before serving.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Rum Baked Beans

3 cups navy beans, cooked

1/4 cup molasses

1-2 Tbsp. soy sauce, to taste

1 onion

1 Tbsp prepared mustard

2 Tbsp. rum

Chop onion and saute until soft. Combine with all the other

ingredients, including a little of the water from cooking the beans.

Bake, covered at 350 degrees for 45 minutes to 1 hour.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Baked Beans

3/4 cup dry soybeans

1 cup dry pinto beans

1 cup chopped onion

10 Tablespoons apple juice

(or 1/2 cup dark beer plus 2 Tablespoons apple juice)

1/3 cup catsup

1 Tablespoon dry mustard

1 teaspoon cumin

1/2 cup black strap molasses

Soak beans overnight in separate containers; soybeans fare better

if soaked in the refrigerator. Drain soybeans, cover with fresh

water, and simmer for 1-1/2 hours. Add drained pinto beans and

additional water and continue simmering for 45 minutes or until

beans are tender but not mushy; add additional water if necessary.

Combine with remaining ingredients in a covered baking dish. Bake

1 hour at 350 degrees. (If time allows, bake 2-3 hours at 250

degrees to enhance flavor.) On a chilly day, serve with hot brown

bread and steamed cabbage. In picnic weather, serve with tofu dogs

and vegetable salad. Leftovers are great over toasted wheat bread.

Makes 8 servings.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Baked Beans

1 1/2 Tbsp yellow mustard

1/3 cup ketchup or barbecue sauce

1/4 cup dark brown sugar

1/2 tsp. onion powder

2 16-oz cans baked beans

1 package hot dogs, sliced

Mix all ingredients together in an oven-proof, 2 quart casserole

dish. Bake at 350 degrees for 20-25 minutes.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Baked Beans

1 gallon can pork and beans

1 large chopped onion

1 cup chopped celery

1 cup Worcestershire sauce

1 cup prepared mustard

1 cup sorghum molasses

1 Tablespoon black pepper

1 chopped jalapeno pepper

1/2 pound cooked bacon

3 handfuls brown sugar

3 handfuls flour

bacon drippings

Pour beans and the next seven ingredients into an extra large baking

dish. Cover with the bacon mixture. Cook in heated oven for 2 1/2

hours.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Baked Beans

1 lb great northern or navy beans, soaked overnight in cold water

1 cup chopped onions

4 slices bacon, diced

2 Tbsp sugar

1 Tbsp dry mustard

1/2 tsp cayenne pepper

2/3 cup molasses

2 Tbsp cider vinegar

1 1/2 cups tomato juice

salt, to taste

Drain the beans and place them in a large saucepan. Add fresh

water to cover the beans. Bring to a boil over medium heat. Reduce

the heat and simmer, uncovered, until the beans are almost tender,

45 minutes to an hour. Drain. Meanwhile, preheat oven to 250F.

Place the beans in a baking pot or casserole. Stir in the onions,

bacon, sugar, dry mustard, cayenne, molasses, vinegar, tomato juice

and 1 cup water.

Bake the beans, uncovered, until very tender, about 4 hours. Check

the beans occasionally, while baking and add more water, if necessary

to prevent the mixture from drying out. Season with salt to taste.

Serves 8

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Serving Size : 6

3 16-oz cans baked beans

14 oz can kidney beans

16 oz can butter beans

6 slices bacon

1 large onion, chopped

1/2 cup brown sugar

1 cup chili sauce

2 tablespoons prepared mustard

2 tablespoons cider vinegar

Drain kidney and butter beans; combine with baked beans. Fry cut-up

bacon with onion, and add entire contents of skillet to beans.

Bring remaining ingredients just to a simmer and add to beans.

Bake at 350F for one hour, stirring halfway through.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

2 cups (1/2 L) navy beans, small white beans, or Great Northern beans

1 tsp. (5 ml) salt

1/4 pound (115 g) salt pork

2 tsp. (10 ml) dry mustard

5 tbsp. (75 ml) dark-brown sugar

4 tbsp. (60 ml) molasses

Wash the beans. Soak overnight. Add salt, stir and drain, reserving

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

off a third of the salt pork and place the piece on the bottom of

a bean pot. Add the beans to the pot. blend the mustard, brown

sugar, and molasses with the reserved bean liquid and pour over

the beans. Cut several gashes in the remaining piece of salt pork

and place on top of the beans. Cover and bake for about 6 hours,

adding water as needed (do not let it dry out). Uncover for the

final hour of cooking so the pork will become brown and crisp.

Taste and correct seasoning.

My favorite variations:

2 cup Jacobs Cattle Beans

Lots of Garlic 1-2 tbsp. powder

1 pint pure Maple syrup

1/4 pound salt pork

or

2 cup Jacob’s Cattle Beans, or any you like

1 cup Lloyd’s barbecue sauce

1 tbsp. Colman’s mustard

1 tbsp. Garlic powder

1/2 cup maple syrup or molasses

1/4 pound salt pork or maple flavored bacon

Prepare same as Boston Baked Beans

Category: Bean Cereals Recipes

Recipe ingredients and directions:

2 lbs dried beans

1/2 lb salt pork

1 Tbsp granulated sugar

3 Tbsp brown sugar

1/3 cup molasses

1/3 cup maple syrup

2 tsp dry mustard

1/2 tsp pepper

1 1/2 tsp salt

1 medium onion, quartered (optional)

Pick over beans for miscellaneous objects, then soak them overnight

in cold water. The next day, parboil them (JB: in fresh water)

until their skins crack when blown upon. Put the onion in the

bottom of a bean pot. Add the beans. Cut through the salt pork

rind to the depth of one inch, and place it on top of the beans.

Mix the remaining ingredients with 1 pint of boiling water, and

pour this over the beans and salt pork. Add more boiling water if

necessary to cover the contents. Bake 6 (plus) hours at 300F,

adding more water as necessary as the beans cook.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

1 cup dried beans

1 onion, chopped

2 bacon strips, chopped

440 grams canned tomatoes, chopped

2 teaspoons brown sugar

1 tablespoon vinegar

1 teaspoon mustard

1 teaspoon salt

Cook beans. (Haricot, Lima or other). Saute onion and bacon (or

bacon flavoured chips) until onion is tender. Add all other

ingredients. Stir until boiling and simmer 20 minutes or place in

casserole and bake 45 minutes. Serve with rice, bread or vegetables,

or whatever you think of.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Category: Bean Cereals Recipes

Recipe ingredients and directions:

1 lb (500 g. dried great northern, navy, or pea beans

6 cups (1 1/2 L) water

2 crumbled bay leaves

2 teaspoons (10 mL) salt

6 tablespoons (90 mL) dark molasses

1/2 teaspoon (3 mL) dry powdered mustard

1 small onion, peeled

Optional: 1 lb. (450 g) moderately-fat beef

or 1/2 lb (225 g) salt pork

or 1 tablespoon (15 mL) vegetable oil

Soak beans at least overnight in the 6 cups of water (longer is

even better). Drain, cover with fresh water, add the bay leaves,

and simmer covered until *very* tender, about two hours. Drain,

place half in a bean pot or other casserole with a tight-fitting

top. Add all other ingredients. Place remaining beans in pot,

cover with boiling water, and bake tightly covered (use a sheet of

heavy aluminum foil tightly crimped around the top if your casserole

doesn’t have a cover) in a 325 degree F (160 degree C) oven for

about 7 hours. Remove top, pull piece of meat (if using) to top

of mixture so it can brown, and bake another hour uncovered. (Note:

it’s a good idea to check water level after about 5 hours, and add

more boiling water if necessary to keep the water level above beans

until it’s time to uncover.)

Serve (on Saturday night, of course) with ketchup or chili sauce,

and steamed brown bread. If you want to be quite traditional,

reheat leftovers and serve with codfish cakes or balls for Sunday

breakfast. Freezes well, so if your bean pot is large enough, do

two pounds at a time and stock up.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Yield: 6 to 8 servings

2 strips bacon, diced

1 small onion, diced

2 jars (18 ounces each) baked beans

1/2 cup root beer (do not use diet)

1/4 cup barbecue sauce

1/2 teaspoon dry mustard

Several drops hot pepper sauce

Freshly ground pepper to taste

Cook bacon with onion in a medium saucepan until bacon is brown

and crisp.

Add remaining ingredients. Heat to a boil; reduce heat and simmer,

stirring often, until slightly thickened, 20 minutes.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

1 cup dried kidney beans

1/2 cup dried cannelini beans

1/2 cup dried Great Northern beans

2 sprigs fresh thyme

4 T olive oil

1 large onion, chopped

1 carrot, chopped

1 jalapeno pepper, seeded and chopped

2 cloves garlic, minced

1 T cumin seeds, toasted

1/2 cup crushed canned tomatoes

4 ripe plum tomatoes

1/4 cup maple syrup

1/4 cup light brown sugar

1 bay leaf

grated rind of 1 orange

1/2 T crushed peppercorn

1/4 cup chopped fresh cilantro

2 cups water or vegetable stock

1/4 cup cider vinegar

salt

Place beans in a bowl. Cover with cold water by 2 inches, add thyme.

and let soak overnight, at least 4 hours.

Heat a heavy 2- to 3-quart casserole. Add olive oil. Sautee onion

and carrot for about 10 minutes, until onions are translucent and

carrot soft. Add pepper, garlic and cumin seeds and cook a few

minutes longer.

Preheat oven to 300 degrees. Drain beans, and add to the casserole,

together with tomatoes, maple syrup, brown sugar, bay, orange rind,

peppercorn, cilantro and water. Cover, and bring to a slow simmer.

Place casserole in oven, and cook for 1 hour.

Add cider vinegar and salt. Cook 1 hour longer, until liquid has

been absorbed, but the beans are still moist. Adjust seasoning –

salt and pepper, and up to 2 more T vinegar. Garnish with additional

cilantro.

Category: Bean Cereals Recipes