Dried Beans, Lentils, Chickpeas

**Mischka** · March 22, 2009

I've been trying to find different baked bean recipes to try, but most seem to start with premade canned baked beans. I am looking for "from scratch" recipes that call for soaking and baking for hours in a "slow" (low temps) oven.

If any of you have a favorite baked bean recipe, I'd be forever grateful if you'd share it with the rest of us.

Thanks!

hill60 · March 22, 2009

Mischka

This is the way I make baked beans it's a very simple recipe.

1 lbs. navy beans or dry beans of your choice
1 48 oz can of tomato juice
1/2 cooking molasses
2 tsp. dry mustard
1/2 lbs of ham (preferably nicely smoked)
1/4 un-sweetened apple juice.

Soak the beans overnight in cold water. After soaking the beans discard that water. Combine all the ingredients into baking pan cover and slow cook three to four hours or until beans are tender. If you need to add more liquid during baking add more tomato juice.

These measurement are approximate because I've never used a recipe to make them. It's one of those things I picked up from watching my mother when I was a kid. She never used a recipe to cook anything.

Hill60

**Mischka** · March 30, 2009

Quote:

Originally Posted by hill60

Mischka

This is the way I make baked beans it's a very simple recipe.

1 lbs. navy beans or dry beans of your choice
1 48 oz can of tomato juice
1/2 cooking molasses
2 tsp. dry mustard
1/2 lbs of ham (preferably nicely smoked)
1/4 un-sweetened apple juice.

Soak the beans overnight in cold water. After soaking the beans discard that water. Combine all the ingredients into baking pan cover and slow cook three to four hours or until beans are tender. If you need to add more liquid during baking add more tomato juice.

These measurement are approximate because I've never used a recipe to make them. It's one of those things I picked up from watching my mother when I was a kid. She never used a recipe to cook anything.

Hill60

I'm trying this one tonight. Sounds like another winner. Look out Jay Bush!

robin303 · March 22, 2009

Yes my friend, I came from a restaurant family. They made me to start cooking at age 8.
1/3 Slab of bacon and get it half cooked in a large pot. Then add about a cup of water and then add ½ of a medium onion.. Then bring to a boil and simmer for 10 minutes. And add salt and pepper. I add maybe two garlic cloves smashed up and some chili powder and add about 4 slices of jalapeño. Mean while the beans have soaked for 4 to 12 hrs. The smell is going to kick in. Ok now after you added all the ingredients add hot water to about a inch below the rim of the pot and bring to a boil. Then bring to a simmer for close to 2 hrs.. Trick is you got to stir and maybe add more water. If you do add hot water Check every 5 minutes and stir. Taste it every 15 min for your taste and add accordingly
Hope this helps
Robin

amideutch · March 22, 2009

Robin, from the looks of your recipe and you being from Texas I'll bet the beans you use are Pinto's. Had a coworker when I was In the Air Force who was from Lockhart, Texas and his wife would make up a pot of beans and bring to the shop parties. They didn't last long. She always insisted on using Gebhardt's chili powder. Ami

PS. Don't forget the cornbread.

ricklynchcore · March 22, 2009

1 pound navy beans, pea beans, or yellow eye; cleaned and soaked
1/2 cup onion; chopped
1/2 cup molasses
1/2 teaspoon dry mustard
1/4 cup light brown sugar; packed
1 teaspoon Salt
1/4 pounds Salt pork; diced

Rinse beans and pick over. Place in a large bowl;add water to more than cover. Let beans soak overnight. Drain beans. Combine beans and onion in a large saucepan; add water to cover and heat to boiling. Cover, lower heat to a simmer 45 minutes, or until skins begin to burst when you scoop a few out in a spoon and blow on them. Drain liquid and reserve.

Measure 1 cup of the bean liquid into a bowl; add molasses, mustard, brown sugar, and salt, stir well. In a 2 quart bean pot, layer half of the salt pork and all of the beans. Pour molasses mixture over the beans; add just enough bean liquid to cover. Top with remaining salt pork pressing pieces down into the liquid. Keep extra reserved liquid refrigerated for use during baking..

Bake covered at 300 for 4 hours, checking hourly, if beans seem to dry add more liquid. uncover and bake for about 1 hour longer or until beans are tender.

**Mischka** · March 30, 2009

Quote:

Originally Posted by ricklynchcore

1 pound navy beans, pea beans, or yellow eye; cleaned and soaked
1/2 cup onion; chopped
1/2 cup molasses
1/2 teaspoon dry mustard
1/4 cup light brown sugar; packed
1 teaspoon Salt
1/4 pounds Salt pork; diced

Rinse beans and pick over. Place in a large bowl;add water to more than cover. Let beans soak overnight. Drain beans. Combine beans and onion in a large saucepan; add water to cover and heat to boiling. Cover, lower heat to a simmer 45 minutes, or until skins begin to burst when you scoop a few out in a spoon and blow on them. Drain liquid and reserve.

Measure 1 cup of the bean liquid into a bowl; add molasses, mustard, brown sugar, and salt, stir well. In a 2 quart bean pot, layer half of the salt pork and all of the beans. Pour molasses mixture over the beans; add just enough bean liquid to cover. Top with remaining salt pork pressing pieces down into the liquid. Keep extra reserved liquid refrigerated for use during baking..

Bake covered at 300 for 4 hours, checking hourly, if beans seem to dry add more liquid. uncover and bake for about 1 hour longer or until beans are tender.

This recipe rocks!

I've tried many, many variations using the same ingredients but your proportions are right on the money.

Perfect!

Thanks for sharing it.

ricklynchcore · March 31, 2009

Quote:

Originally Posted by Mischka

This recipe rocks!

I've tried many, many variations using the same ingredients but your proportions are right on the money.

Perfect!

Thanks for sharing it.

I'm glad you like them. Takes a bit to cook but well worth it. For me, a slab of smoked ribs, these baked beans and fresh cole slaw and its a good day!!

Rick

robin303 · March 23, 2009

Quote:

Originally Posted by amideutch

Robin, from the looks of your recipe and you being from Texas I'll bet the beans you use are Pinto's. Had a coworker when I was In the Air Force who was from Lockhart, Texas and his wife would make up a pot of beans and bring to the shop parties. They didn't last long. She always insisted on using Gebhardt's chili powder. Ami

PS. Don't forget the cornbread.

Well Actually I was talking about Red Kidney beans my friend. I guess I left that part out. Silly beers. LOL. Funny I live 20 miles from Lockhart. Thanks for the helo pics.

Penny · March 25, 2009

Oh these are yummy!

celestina · March 31, 2009

I've never made baked beans! I want to try the one Mischka says rock. Do I really need a bean pot? Can I use a covered baking dish of some sort? How does a bean pot differ from other baking dishes?

ricklynchcore · March 31, 2009

Quote:

Originally Posted by celestina

I've never made baked beans! I want to try the one Michka says rock. Do I really need a bean pot? Can I use a covered baking dish of some sort? How does a bean pot differ from other baking dishes?

Sure, any pot will do. A bean pot is heavy ceramic. I also like enameled cast iron pots, or just straight cast iron. A heavy, lidded pot avoids excess evaporation. You might have to peek more often with a lighter pot. The thing to avoid is the water level dropping below the beans. The beans will quickly dry out and become hard and unappealing. Other than that, its really full proof. Enjoy

Rick

tessa · April 9, 2009

i have just tried the recipe that mischka liked too.
it totally rocks! thankyou!

i will also be trying the tomato and apple juice recipe as well.

Zana · May 20, 2012

Multilayered Dip

1 14 oz. can refried beans
1 1/4 cups sour cream
1/4 tsp. cumin, ground
hot pepper sauce
1/3 cup onion, finely chopped
1 tsp. lime juice
1/4 tsp. hot pepper flakes
1/3 cup green onions
1/2 cup olives, black sliced
2 tomatoes, chopped
2 cups cheddar, shredded

In bowl, blend together beans, 1/4 cup of sour cream, cumin and hot pepper sauce. Spread evenly on try 12" in diameter and at least 1 1/2" deep.

In bowl, mix remaining sour cream, chopped onion, lime juice and red pepper flakes; spread over refried bean layer.

Garnish with concentric rings of green onions on outside, black olives, tomatoes and cheese in centre.

Cover and refrigerate till serving time. ]

Tortilla wedges may be used as dippers.

Zana · November 17, 2012

Black Bean Hummus with Tahini

1 (15 ounce) can black beans, rinsed and drained
1/4 cup tahini paste
1/4 cup plain yogurt
1 tablespoon minced garlic
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon olive oil, for drizzling

• Combine the black beans, tahini, yogurt, garlic, lemon juice, 1 tablespoon olive oil, and salt in the bowl of a blender or food processor; blend until smooth.
• Chill 1 hour before serving.
• Drizzle with 1 teaspoon olive oil to garnish.

March 22, 2009	#1
Mischka Tomatoville® Administrator Join Date: Jan 2006 Location: The Bay State Posts: 3,207	Dried Beans, Lentils, Chickpeas I've been trying to find different baked bean recipes to try, but most seem to start with premade canned baked beans. I am looking for "from scratch" recipes that call for soaking and baking for hours in a "slow" (low temps) oven. If any of you have a favorite baked bean recipe, I'd be forever grateful if you'd share it with the rest of us. Thanks! __________________ Mischka One last word of farewell, Dear Master and Mistress. Whenever you visit my grave, say to yourselves with regret but also with happiness in your hearts at the remembrance of my long happy life with you: "Here lies one who loved us and whom we loved." No matter how deep my sleep I shall hear you, and not all the power of death can keep my spirit from wagging a grateful tail.

March 22, 2009	#5
amideutch Tomatovillian™ Join Date: Feb 2006 Location: Germany 49°26"N 07°36"E Posts: 5,041	Robin, from the looks of your recipe and you being from Texas I'll bet the beans you use are Pinto's. Had a coworker when I was In the Air Force who was from Lockhart, Texas and his wife would make up a pot of beans and bring to the shop parties. They didn't last long. She always insisted on using Gebhardt's chili powder. Ami PS. Don't forget the cornbread. __________________ Life's journey is not to arrive at the grave safely in a well preserved body, but rather to skid in sideways, totally worn out, shouting ‘...Holy Crap .....What a ride!'

March 22, 2009	#6
ricklynchcore Tomatovillian™ Join Date: Mar 2009 Location: Chicago zone 5a Posts: 32	My baked beans 1 pound navy beans, pea beans, or yellow eye; cleaned and soaked 1/2 cup onion; chopped 1/2 cup molasses 1/2 teaspoon dry mustard 1/4 cup light brown sugar; packed 1 teaspoon Salt 1/4 pounds Salt pork; diced Rinse beans and pick over. Place in a large bowl;add water to more than cover. Let beans soak overnight. Drain beans. Combine beans and onion in a large saucepan; add water to cover and heat to boiling. Cover, lower heat to a simmer 45 minutes, or until skins begin to burst when you scoop a few out in a spoon and blow on them. Drain liquid and reserve. Measure 1 cup of the bean liquid into a bowl; add molasses, mustard, brown sugar, and salt, stir well. In a 2 quart bean pot, layer half of the salt pork and all of the beans. Pour molasses mixture over the beans; add just enough bean liquid to cover. Top with remaining salt pork pressing pieces down into the liquid. Keep extra reserved liquid refrigerated for use during baking.. Bake covered at 300 for 4 hours, checking hourly, if beans seem to dry add more liquid. uncover and bake for about 1 hour longer or until beans are tender.

March 22, 2009	#2
hill60 Tomatovillian™ Join Date: Aug 2008 Location: Vancouver Island BC Posts: 122	Mischka This is the way I make baked beans it's a very simple recipe. 1 lbs. navy beans or dry beans of your choice 1 48 oz can of tomato juice 1/2 cooking molasses 2 tsp. dry mustard 1/2 lbs of ham (preferably nicely smoked) 1/4 un-sweetened apple juice. Soak the beans overnight in cold water. After soaking the beans discard that water. Combine all the ingredients into baking pan cover and slow cook three to four hours or until beans are tender. If you need to add more liquid during baking add more tomato juice. These measurement are approximate because I've never used a recipe to make them. It's one of those things I picked up from watching my mother when I was a kid. She never used a recipe to cook anything. Hill60

March 22, 2009	#4
robin303 Tomatovillian™ Join Date: Jan 2008 Location: Austin, TX Zone 8b Posts: 531	Yes my friend, I came from a restaurant family. They made me to start cooking at age 8. 1/3 Slab of bacon and get it half cooked in a large pot. Then add about a cup of water and then add ½ of a medium onion.. Then bring to a boil and simmer for 10 minutes. And add salt and pepper. I add maybe two garlic cloves smashed up and some chili powder and add about 4 slices of jalapeño. Mean while the beans have soaked for 4 to 12 hrs. The smell is going to kick in. Ok now after you added all the ingredients add hot water to about a inch below the rim of the pot and bring to a boil. Then bring to a simmer for close to 2 hrs.. Trick is you got to stir and maybe add more water. If you do add hot water Check every 5 minutes and stir. Taste it every 15 min for your taste and add accordingly Hope this helps Robin

March 25, 2009	#10
Penny Tomatovillian™ Join Date: Jan 2009 Location: Ontario, Canada Posts: 948	Oh these are yummy!

March 31, 2009	#11
celestina Tomatovillian™ Join Date: Mar 2007 Location: New Mexico Posts: 153	I've never made baked beans! I want to try the one Mischka says rock. Do I really need a bean pot? Can I use a covered baking dish of some sort? How does a bean pot differ from other baking dishes?

April 9, 2009	#13
tessa Tomatovillian™ Join Date: Jan 2007 Location: perth, western australia Posts: 1,031	i have just tried the recipe that mischka liked too. it totally rocks! thankyou! i will also be trying the tomato and apple juice recipe as well.

May 20, 2012	#14
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Multilayered Dip 1 14 oz. can refried beans 1 1/4 cups sour cream 1/4 tsp. cumin, ground hot pepper sauce 1/3 cup onion, finely chopped 1 tsp. lime juice 1/4 tsp. hot pepper flakes 1/3 cup green onions 1/2 cup olives, black sliced 2 tomatoes, chopped 2 cups cheddar, shredded In bowl, blend together beans, 1/4 cup of sour cream, cumin and hot pepper sauce. Spread evenly on try 12" in diameter and at least 1 1/2" deep. In bowl, mix remaining sour cream, chopped onion, lime juice and red pepper flakes; spread over refried bean layer. Garnish with concentric rings of green onions on outside, black olives, tomatoes and cheese in centre. Cover and refrigerate till serving time. ] Tortilla wedges may be used as dippers.

November 17, 2012	#15
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Black Bean Hummus with Tahini 1 (15 ounce) can black beans, rinsed and drained 1/4 cup tahini paste 1/4 cup plain yogurt 1 tablespoon minced garlic 1 tablespoon lemon juice 1 tablespoon olive oil 1 teaspoon salt 1 teaspoon olive oil, for drizzling • Combine the black beans, tahini, yogurt, garlic, lemon juice, 1 tablespoon olive oil, and salt in the bowl of a blender or food processor; blend until smooth. • Chill 1 hour before serving. • Drizzle with 1 teaspoon olive oil to garnish.