HUNTINGTON -- Baked beans, pork and beans or Boston-style beans -- they are all the same legume, but when smothered with sweet and tangy sauces, they seem to be a year-round favorite. In July, however, we celebrate National Baked Bean Month and enjoy baked beans for the Fourth of July picnics and outings.
Although baked beans are good served with traditional foods, Americans love them as a side dish. In fact, surveys reveal that nine out of 10 Americans eat baked beans whether it's out of a bowl or off a plate.
Classic baked beans are made with navy beans, canned baked beans, kidney beans or other types. Traditional seasonings for the all-American dish include diced crispy bacon, onion, catsup or tomato paste, brown sugar or molasses, Worcestershire sauce, vinegar and prepared or dry mustard.
Baked beans are high in protein, calcium and iron. They are also low in fat and easy to prepare.
When it comes to making baked beans, everybody has a recipe. Some cooks like them sweet and spicy. Others prefer a tart taste with lots of mustard, while still others like ground beef or frankfurters stirred into the dish.
To help with a double celebration, this classic is taken from "Fully Involved in Cookin' " by Milton Volunteer Fire Department:
BAKED BEANS
2 cans pork and beans
1 chopped onion
6-8 slices bacon, diced and uncooked
3/4 cup brown sugar
3/4 bottle ketchup
Mix ingredients together. Bake at 400 degrees 1 hour.
A similar recipe is from "Home Away from Home: Recipes from Hospitality House of Huntington:"
BAKED BEANS
1 pound navy beans
Vegetable oil
1 cup ketchup
1 cup brown sugar
1 small onion, chopped
3 tablespoons mustard
Soak dry beans as directed on package. Cook in water and small amount of oil until almost done. Drain. Add ketchup, brown sugar, onion and mustard; combine. Pour into 13- by 9-inch baking dish. Bake at 350 degrees 45 minutes or until bubbly.
Not knowing beans about the side dish, this version is from "Bon Appetit: GFWC Pea Ridge Woman's Club:"
BAKED BEANS
2 (16-ounce) cans pork and beans
1 can kidney beans
1 small can butter beans (lima)
3/4 pound scrambled hamburger meat fried with onions
3/4 pound bacon, fried and crumbled
3/4 cup sugar
3/4 cup brown sugar
1/2 cup ketchup
1/2 cup barbecue sauce
Combine ingredients. Pour into 9-by-13-inch greased baking pan. Bake at 350 degrees 2 hours.
For those who've had a lifelong love affair with baked beans, these two are from "Fannin Family and Friends Favorite Foods: Often Fabulous! Always Fun! 2001:"
KENTUCKY BAKED BEANS
3 (21-ounce) cans pork and beans, drained some
1 large onion, finely chopped
1 (12-ounce) bottle ketchup
1 tablespoon plus mustard
11/8 cup light brown sugar
1/8 cup molasses
1/8 cup sweet pickle juice
1 teaspoon apple cider vinegar
Salt and seasoned black pepper to taste
1/4 pound thick sliced smoked bacon
Combine ingredients; pour in large casserole. Top with bacon slices. Cover with foil. Bake in preheated 350-degree oven 11/2 hours. Remove foil the last 30 minutes until thick and bubbly.
PRESBYTERIAN BAKED BUTTER BEANS
2 large cans butter beans
5 pieces bacon
1 medium onion
1 green pepper, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup barbecue sauce
Bacon drippings or all quantities to taste
Fry and crumble bacon. Separate onions into rings. Combine all ingredients; bake at 300 to 350 degrees 1 hour.
Note: May want to drain some juice from beans.
This recipe belongs to my mother:
BAKED BEANS
1 (24-ounce) can pork and beans
3/4 cup firmly packed light brown sugar
1 cup ketchup
1 large onion, diced
1 teaspoon prepared mustard
11/2 teaspoons Worcestershire sauce
3-4 slices bacon, uncooked
Combine ingredients except bacon in bowl. Pour into 2-quart casserole. Cover with uncooked bacon slices. Bake in preheated 350-degree oven 11/2 to 2 hours.
This tasty variation from the Historical Baked Bean Center in Tennessee is good with fried chicken, hot dogs, hamburgers or just about any other dish.
CHUCK WAGON BEANS
1 pound ground chuck
2 (21-ounce) cans baked beans
1 (16-ounce) can kidney beans, drained
1 envelope onion soup mix
2 tablespoons prepared or Dijon mustard
1 cup ketchup
2 teaspoons cider vinegar
1/2 cup water
Brown meat in large skillet; drain. Add other ingredients, stirring well or mix. Place in three-quart casserole; bake in 400-degree oven 30-40 minutes.
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