Allotment Gardening Advice Help Chat

Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Ruth Cross on October 25, 2007, 10:13

Title: Baked Beans
Post by: Ruth Cross on October 25, 2007, 10:13

Just wondering if anyone had any tips/hints/experience of making your own 'baked beans' and storing them. My husband and 11yr old brother love them and I'd really like to be able to make my own with less salt!!

Title: Baked Beans
Post by: muntjac on October 25, 2007, 10:20

cookys recipe

1 lb.Dry haricot Beans

1-1/2 TBS Vinegar

1 TBS Chopped Onions

2 TBS Catsup

1/2 tsp. Dry Mustard

2-3 lbs. Bacon Ends - cubed

1/4 tsp. Pepper

1 TBS Molasses

3/4 TBS Salt

1 TBS Butter

2 TBS Brown Sugar

1 cup Ham Juice (if available)
Soak beans overnight, drain and place in slow
cooker, roaster or crock.

Title: Baked Beans
Post by: mushroom on October 25, 2007, 10:23

I'm pretty sure baked beans are haricot beans.

Not to pour cold water on your idea (it's an interesting idea!!!), but do you reckon you can do this economically? Unless you can get the acidity to pH 4 or less, you'll run the risk of them going 'off' if you 'can' them (this normally means storing in a sterilized airtight jar). you'd need canning equipment to do this, the right jars etc.

of course you could just stew them up in a nice tomato sauce then freeze them, but you may have problems with the thawed consistency if the beans disintegrate on thawing.

..then again if it was me after low-salt baked beans, I'd probably pop over the road and buy a tin :lol: but if you do manage any success, please let us know! The problem isn't really in the making of them, that's reasonably straightforward... it's the storage that is the problem.

Title: Baked Beans
Post by: WG. on October 25, 2007, 13:20

Dry them.  Cook as required for use.  Munty's recipe looks American so a cup is 8fl oz.  Catsup is Tomato Ketchup.

Title: Baked Beans
Post by: Selkie on October 25, 2007, 13:22

i've got a recipe for a vegetarian version of munty's beans

Title: Baked Beans
Post by: muntjac on October 25, 2007, 13:57

its american lol ,,,,, tennesee baked beans lol :wink:

Title: Baked Beans
Post by: Selkie on October 25, 2007, 14:04

mine's from boston!

Title: Baked Beans
Post by: muntjac on October 25, 2007, 14:16

mines betterer we swap the bacon rinds fer squirrel when tha hogs done  :wink:

Title: Baked Beans
Post by: Sadgit on October 25, 2007, 14:17

Quote from: "rosemarycallsthegoddess"

i've got a recipe for a vegetarian version of munty's beans

Oooo any chance of posting it? me being a veggie and all that :D

Cheers
SG

Title: Baked Beans
Post by: Ruth Cross on October 25, 2007, 15:22

Thanks for your help guys. I reckon I'll probably dry them and cook as needed. Not so sure about the squirrel :?

Title: Baked Beans
Post by: Selkie on October 25, 2007, 15:33

munty how can you say yours is betterer when you haven't had the chance to try mine?

Title: Baked Beans
Post by: Sadgit on October 25, 2007, 15:42

Quote from: "rosemarycallsthegoddess"

munty how can you say yours is betterer when you haven't had the chance to try mine?

because he is never wrong.. allegedly :)

Title: ROSEMARY'S BAKED BEAN RECIPE -- NO BACON/SQUIRRELS INCLUDED
Post by: Selkie on October 25, 2007, 15:47

ta da!! my first recipe on here!!! :D

350g dried black-eye beans - soaked overnight (or 700g pre-cooked)
1 tbsp olive oil
1 medium onion - chopped
3 garlic cloves - crushed
1 tsp cumin seeds
1 tsp ground coriander
1 large apple - peeled, cored and grated
1 large carrot - peeled and grated
1 + 1/2 tins tomatoes
1 tbsp black molasses
2tsp cider vinegar (we use cider)
2-3 tbsp tomato puree
150ml water (or we use cider!)
salt and pepper

(sometimes i would add whatever herbs i had or even marmite for a slight variation on the flavour; you might want to use less beans)


drain the beans, rinse and boil in a saucepan for 10 mins (in double their volume of water), lower heat and simmer for 30 mins (slightly softened). drain.

preheat oven to 200C/400F/gas mark 6

heat oil in large flameproof casserole (or saucepan) and cook onion, garlic, cumin and coriander til onion is softened. add apple and carrot and fry for another 5 mins.

add the beans, tomatoes, molasses, etc etc etc and season to taste, stir well.

pour into casserole and cover with tight fitting lid.

bake for approx 40 mins

the flavour improves when reheated

Title: Baked Beans
Post by: gobs on October 25, 2007, 15:53

Or, you can just leave the bacon and the catsoup out, SG. :wink:  :lol:  :lol:

Title: Baked Beans
Post by: Contadino on October 25, 2007, 16:06

I'm fairly certain that Tondini beans are used for Baked Beans by the tin.

Whenever the wife makes them, they're eaten.  As in, the beans are dried and stored, but baked beans once made should not be bottled and stored, as it's risky (something to do with botulism.)  I think that if you have a canner, you may be less at risk, but they're all a bit space-age for us.

Title: Baked Beans
Post by: muntjac on October 25, 2007, 16:18

cos we adds the hog rind or squirrel lol :lol:

Title: Baked Beans
Post by: chrissie B on October 26, 2007, 15:44

ive done beans a few times cos they are my all time favourite food and i refuse to pay over a evro a tin but now we have found a suply of the large tins but can only get them in tourist season, macro do them but they are a greek brand and just dont do it for me , any way we freeze them up in portion size and they are ok for ages .
chrissie b