I adore baked beans ~ hot or cold. I can even tolerate Bush’s vegetarian canned ones if I have to ~ like when Hurricane Ike’s leftover wind sheers came through our area and our power was out for 2 1/2 weeks! I love to try baked beans at potlucks, but my favorite ones are my own recipe…which can be different every time since I rarely follow a specific recipe. I like them plenty sweet and full of onions; best served with potato salad in the summer or cornbread in the winter. Usually, my beans come out juicier than pictured, but I baked them a little too long while I was away. The time-bake feature is great…usually.
I have to thank my daughter, K, for getting this written down. I have never measured before when making them. She wanted my recipe, though, so I held a measuring cup under the different things I poured in to catch what I would normally have drizzled over the beans until it “felt right.” Then I actually poured it over the beans and checked to see if it was really enough. It felt very strange, but it worked! lol Now K has a recipe and my blog has a new entry. Nice. Thanks, dear.
- 4 cans of pinto beans, drained (or 6-8 cups of home cooked pinto beans)
- 1 can of butter beans, drained (1 3/4 – 2 c. home cooked butter beans, or add more pintos)
- 1-2 large onions, depending on taste (I err on the side of plenty, because they cook down so much)
- 1/2 c. ketchup (or more)
- 4-6 T. maple syrup
- 1/2 c. BBQ sauce (I use Trader’s Joe’s Bold and Smokey Kansas City Style)
- 1 1/2 – 2 T. nutritional yeast flakes (optional, but adds depth)
- 1/2 – 1 tsp. garlic powder or 1-2 garlic cloves, minced
Preheat oven to 325-400° (depending on how quickly you want to bake them; add extra liquid if you will be baking them for a long time.) Mix all ingredients together in a 3-4 qt. casserole dish. Cover with foil. Bake until onion is soft and translucent. This will take 1-2 hours, depending on the temperature you use. Pull the foil back to check on the onion’s condition, or use a glass casserole so you can peek through the side.
These also work very well in a crock-pot! Since everyone’s crock-pot is different, I can only suggest that longer is better to make sure you don’t have crunchy onions. I’d opt for 8-10 hours.
Variations: Replace ketchup and BBQ sauce with tomato sauce and extra maple syrup and more of the other seasonings. Or replace BBQ sauce with 1/4 c. ketchup and add 1-2 T. mustard and 2 T. more maple syrup.
These are also mighty tasty if you toss in some chopped up veggie hot dogs or Bacos before you bake them.