Here's my "recipe":

>Just made another batch of my baked beans too! Sorry, no exact recipe,
just wing it by rinsing and soaking overnight 3.5 bags of black beans,
chick peas, and kidney beans, then cooking for an hour or so in water,
throw out the cook water and add water to cover beans, 4 or 5 bouillon
cubes, 12oz of tomato paste, some brown sugar, cayenne, paprika,
molasses, bay leaves, and 2 huge chopped red onions and 5 or 6 garlics
sweated in 5 thick strips of bacon's grease, then the bacon too! YUM!

The molasses did the trick, I think! I've been making them for a while
but just got molasses recently and put a good dollop in my latest
batch of baked beans!

Bush's, eat your heart out! HA!

John Kuthe...

On Jun 17, 8:31*am, John Kuthe > wrote:
> Here's my "recipe":
>
> >Just made another batch of my baked beans too! Sorry, no exact recipe,
>
> just wing it by rinsing and soaking overnight 3.5 bags of black beans,
> chick peas, and kidney beans, then cooking for an hour or so in water,
> throw out the cook water and add water to cover beans, 4 or 5 bouillon
> cubes, 12oz of tomato paste, some brown sugar, cayenne, paprika,
> molasses, bay leaves, and 2 huge chopped red onions and 5 or 6 garlics
> sweated in 5 thick strips of bacon's grease, then the bacon too! YUM!
>
> The molasses did the trick, I think! I've been making them for a while
> but just got molasses recently and put a good dollop in my latest
> batch of baked beans!
>
> Bush's, eat your heart out! HA!
>
> John Kuthe...

How long did you bake em and at what temp? Did you get a lot of nice
'sauce'? Were the beans all tender? My big goal is life is to turn
out decent baked beans.

"Kalmia" > wrote in message
...
On Jun 17, 8:31 am, John Kuthe > wrote:
> Here's my "recipe":
>
> >Just made another batch of my baked beans too! Sorry, no exact recipe,
>
> just wing it by rinsing and soaking overnight 3.5 bags of black beans,
> chick peas, and kidney beans, then cooking for an hour or so in water,
> throw out the cook water and add water to cover beans, 4 or 5 bouillon
> cubes, 12oz of tomato paste, some brown sugar, cayenne, paprika,
> molasses, bay leaves, and 2 huge chopped red onions and 5 or 6 garlics
> sweated in 5 thick strips of bacon's grease, then the bacon too! YUM!
>
> The molasses did the trick, I think! I've been making them for a while
> but just got molasses recently and put a good dollop in my latest
> batch of baked beans!
>
> Bush's, eat your heart out! HA!
>
> John Kuthe...

How long did you bake em and at what temp? Did you get a lot of nice
'sauce'? Were the beans all tender? My big goal is life is to turn
out decent baked beans.

He never said he baked them... he indicated by his directions that he more
likely cooked them on the stovetop... commercially canned baked beans never
saw an oven, they're cooked in huge batches in steam jacketed kettles that
can hold 100 gallons and more. I supposed they can circumvent any truths
because "Baked Beans" is the name of a recipe, does not necessarily
indicate a cooking method... actually canned baked beans are finished
cooking in the can as are most all canned foods. In large commissarys the
baked beans are usually prepared well in advance on the stove top and them
put into large roasting pans, covered with foil and placed into the fridge.
An hour or so before serving time they are reheated in an oven, that does
indeed make them "baked".

On Wed, 17 Jun 2009 05:31:48 -0700 (PDT), John Kuthe
> wrote:

>Here's my "recipe":

snip

>
>John Kuthe...

Hey, john!

It is said that the chicken is the palette of the food
artist. If that is true, surely beans are the artist's
staple. Beans are amazing food!

Welcome aboard....

Alex

On Jun 17, 3:50*pm, Chemiker > wrote:
> On Wed, 17 Jun 2009 05:31:48 -0700 (PDT), John Kuthe
>
> > wrote:
> >Here's my "recipe":
>
> snip
>
>
>
> >John Kuthe...
>
> Hey, john!
>
> It is said that the chicken is the palette of the food
> artist. If that is true, surely beans are the artist's
> staple. Beans are amazing food!
>
> Welcome aboard....

This thread inspired me to dust off a baked bean recipe from several
years ago. I had to go to Penzeys to get spices since my paprika was
old and mustard gone who knows where. I tried a new mustard, and
revised the recipe to include it. I also subbed Aleppo flakes for
some of the paprika. The other thing I changed was using tomato puree
instead of paste, as I was out of paste, so I had to cook down the
mixture. I kept the proportions except that the original had 4 T of
tomato paste.
I also used the pressure cooker, which I do to cook beans anyway, but
I used it for the final stage, instead of baking, and the beans got
too soft. It tasted great to both my wife and me--she tasted a
spoonful on her lunch hour--but it was not right for "baked" beans.
Still, I kept eating it and *ruined my dinner*. I made cappellini w/
meat sauce for the family, but I was too "full of beans" to share in
it.
--------------------------------------
Baked Beans

1 qt. pinto beans, cooked, but still very firm
4 oz. cut up pork butt, fried crispy in pork fat in an oven safe pan
large enough to bake the beans
1/4 cup chopped onion
2 t cracked mustard seed (Penzey's Crushed Brown)
2 t sweet paprika
1 t Penzey's Aleppo chile flakes*
1 t cracked black pepper
1 T salt (to taste)
1 T lemon juice, preferably fresh, but reconstituted will do
1/4 cup dark brown sugar
3/4 cup tomato puree
1/4 cup water to deglaze

Deglaze pork pan, adding all ingredients except sugar and tomato.
Bring to a boil then add the beans. In a separate pan combine tomato
puree and brown sugar and reduce stirring frequently. Stir in tomato
sauce and lemon juice to beans and slow simmer beans as necessary to
reduce liquid. Then place in a 300F oven for 1/2- 3/4 hour.

* or 1 more t paprika
---------------------------------------------------------------

Originally:

Baked Beans

1 qt. pinto beans, cooked, but still very firm
4 oz. cut up pork, fried in a little bacon grease
1/4 cup water
4 T tomato paste
1/4 cup chopped onion
2 t mustard seed
3 t sweet paprika
1 t cracked black pepper
1 T salt (to taste)
1 T lemon juice, preferably fresh, but RealLemon will do
1/4 cup dark brown sugar

>
> Alex

--Bryan

On Wed, 17 Jun 2009 15:04:08 -0700 (PDT), Bobo Bonobo®
> wrote:

>On Jun 17, 3:50*pm, Chemiker > wrote:
>> On Wed, 17 Jun 2009 05:31:48 -0700 (PDT), John Kuthe
>>
>> > wrote:
>> >Here's my "recipe":
>>
>> snip
>>
>>
>>
>> >John Kuthe...
>>
>> Hey, john!
>>
>> It is said that the chicken is the palette of the food
>> artist. If that is true, surely beans are the artist's
>> staple. Beans are amazing food!
>>
>> Welcome aboard....
>
>This thread inspired me to dust off a baked bean recipe from several
>years ago. I had to go to Penzeys to get spices since my paprika was
>old and mustard gone who knows where. I tried a new mustard, and
>revised the recipe to include it. I also subbed Aleppo flakes for
>some of the paprika. The other thing I changed was using tomato puree
>instead of paste, as I was out of paste, so I had to cook down the
>mixture. I kept the proportions except that the original had 4 T of
>tomato paste.
>I also used the pressure cooker, which I do to cook beans anyway, but
>I used it for the final stage, instead of baking, and the beans got
>too soft. It tasted great to both my wife and me--she tasted a
>spoonful on her lunch hour--but it was not right for "baked" beans.
>Still, I kept eating it and *ruined my dinner*. I made cappellini w/
>meat sauce for the family, but I was too "full of beans" to share in
>it.
So.

You was fulla beans, neh?

Musta been full of happy!

Alex, looking at your recipe...

On Jun 17, 5:28*pm, Chemiker > wrote:
> On Wed, 17 Jun 2009 15:04:08 -0700 (PDT), Bobo Bonobo®
>
>
>
>
>
> > wrote:
> >On Jun 17, 3:50*pm, Chemiker > wrote:
> >> On Wed, 17 Jun 2009 05:31:48 -0700 (PDT), John Kuthe
>
> >> > wrote:
> >> >Here's my "recipe":
>
> >> snip
>
> >> >John Kuthe...
>
> >> Hey, john!
>
> >> It is said that the chicken is the palette of the food
> >> artist. If that is true, surely beans are the artist's
> >> staple. Beans are amazing food!
>
> >> Welcome aboard....
>
> >This thread inspired me to dust off a baked bean recipe from several
> >years ago. *I had to go to Penzeys to get spices since my paprika was
> >old and mustard gone who knows where. *I tried a new mustard, and
> >revised the recipe to include it. *I also subbed Aleppo flakes for
> >some of the paprika. *The other thing I changed was using tomato puree
> >instead of paste, as I was out of paste, so I had to cook down the
> >mixture. *I kept the proportions except that the original had 4 T of
> >tomato paste.
> >I also used the pressure cooker, which I do to cook beans anyway, but
> >I used it for the final stage, instead of baking, and the beans got
> >too soft. *It tasted great to both my wife and me--she tasted a
> >spoonful on her lunch hour--but it was not right for "baked" beans.
> >Still, I kept eating it and *ruined my dinner*. *I made cappellini w/
> >meat sauce for the family, but I was too "full of beans" to share in
> >it.
>
> So.
>
> You was fulla beans, neh?
>
> Musta been full of happy!

I love beans, and they don't tend to make me flatulent. For breakfast
I'd had a bean burrito from Del Taco. If they do tend to make some
people farty, Beano works really well. I take it that you are also a
bean lover. Funny, but the food that I detest most, even more than
cruciferous veggies, is Great Northern beans. There is something in
those white beans that is not present in red kidneys that I find
really repulsive.

In John's post he wrote about discarding the water from the first
boil. I wholeheartedly agree.
>
> Alex, looking at your recipe

I seldom post recipes, and in fact seldom measure and record
quantities of ingredients, but every once in a while my dear wife
requests that I do so. She has dallied with the idea of learning how
to cook. Today she announced that our niece's husband, who is a
former chef, and now a teacher at a culinary school is going to teach
her basic sauces. She's a baker, not a cook, and sauces are a pretty
rote thing, requiring attention to detail. He's not only an
accomplished cook, but a really nice guy. It makes me so happy that
this niece whom I love so much has found such a great husband, but I
digress. One guy I know looked at the above recipe and suggested that
it was missing ground clove. I respectively disagreed, but that's
just me, and my own tastes.

--Bryan

On Jun 17, 9:13*am, Kalmia > wrote:
> On Jun 17, 8:31*am, John Kuthe > wrote:
>
>
>
> > Here's my "recipe":
>
> > >Just made another batch of my baked beans too! Sorry, no exact recipe,
>
> > just wing it by rinsing and soaking overnight 3.5 bags of black beans,
> > chick peas, and kidney beans, then cooking for an hour or so in water,
> > throw out the cook water and add water to cover beans, 4 or 5 bouillon
> > cubes, 12oz of tomato paste, some brown sugar, cayenne, paprika,
> > molasses, bay leaves, and 2 huge chopped red onions and 5 or 6 garlics
> > sweated in 5 thick strips of bacon's grease, then the bacon too! YUM!
>
> > The molasses did the trick, I think! I've been making them for a while
> > but just got molasses recently and put a good dollop in my latest
> > batch of baked beans!
>
> > Bush's, eat your heart out! HA!
>
> > John Kuthe...
>
> How long did you bake em and at what temp? *Did you get a lot of nice
> 'sauce'? *Were the beans all tender? *My big goal is life is to turn
> out decent baked beans.

Brooklyn1 is correct, I never baked them. Soak dry beans in cold water
(at room temp) for 6-12 hours, drain and rinse. Then cover +1 inch and
bring to boil for an hour or so (I test the beans and cook 'em to as
tender as I like). Then drain the cookwater, cover in hot water, and
add the stuff! I then simmer longer if I put too much water in, to
reduce the sauce down, else if the sauce is correct I cook for about
1/2 hour.

They are just called "baked beans", although I'll bet you could bake
them too!

John Kuthe...