ANNE BURRELL’S ROCKIN’ BAKED BEANS, adapted

One of my favorite chefs is Anne Burrell, who currently teaches at the Culinary Institute of America in addition to hosting several Food Network shows.  On a recent episode of “Secrets of a Restaurant Chef,” Chef Burrell made her “Rockin’ Baked Beans.”  I increased the sugar in the recipe slightly and thought they were just right, but my hubby wanted them sweeter.  If you’re like my hubby and want your beans on the sweet side, add an additional 1/4 cup of brown sugar.  The original recipe calls for canned beans, but I opted for dried beans that I cooked first.  If you want to shorten your cooking time, use canned beans. 
I liked the complex flavors of this hearty dish.  The vegetables and meats with the sweet-hot tones were tasty and satisfying enough to be used as a main dish.
  

Anne Burrell’s Rockin’ Baked Beans, adapted Rating:  8.5 out of 10 Click for PRINTABLE PAGE

INGREDIENTS: 2 Tbsp. extra-virgin olive oil 1 medium-large onion, cut into 1/2” dice 1/2 of a large green pepper, cut into a 1/4” dice kosher salt, to taste 3 garlic cloves, grated on a microplane grater 2 links hot Italian sausage, casings removed 1/3 cup tomato paste 3/4 tsp. ground cumin 1-1/2 Tbsp. Dijon mustard 1-1/2 Tbsp. apple cider vinegar 4 Tbsp. molasses 1/4 cup brown sugar 5 cups cooked navy beans (1 lb. pkg.), or 3 15-oz. cans navy beans 2-1/2 cups bean liquid, or bean liquid and water to equal 2-1/2 cups, divided use 5 slices bacon Coat an oven-safe pot with 2 Tbsp. olive oil and put over medium-high heat. Add the onions and peppers.   Season with salt, to taste, and cook until the onions and peppers are soft and aromatic, about 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes. Preheat the oven to 375 degrees F. Add the sausage and use a spoon to help break it apart. When the sausage is brown, add the tomato paste and cumin and cook for 4 to 5 minutes. Stir in the Dijon, apple cider vinegar, and molasses, then add in the beans and 1 1/2 cups of water.  Taste and season with salt, if needed. Bring to boil, then reduce the heat and simmer the beans until they are nice and thick and taste really good, about 15 to 20 minutes. After 20 minutes, add the remaining cup of water. Top the beans with the bacon slices.  Bake until the beans are nice and thick and the bacon is crispy, about 25 to 30 minutes. Remove from the oven and serve.

You might also want to try Company Baked Beans.  They're mild and flavorful and downright good.

Maple Baked Beans for a Crowd have a nice kick with a little sweetness.

Baked Beans with Ground Beef are a real man pleaser, with ground beef and bacon and a nice tang from a little brown sugar and some apple cider vinegar.

COMPANY BAKED BEANS

Real Boston baked beans, made from scratch,  are good, but they have no “zing.”  This recipe, from The New England Cook Book published by the Culinary Arts Institute of Chicago, 1973, starts out like real Boston baked beans but adds ketchup.  I added onions and garlic.  The end result is a mildly flavorful bean casserole that’s quite pleasant.  I made 1/3 of  the original recipe and baked the beans in a 2-quart Pyrex casserole dish since I don’t have a bean pot.  Leftover beans were placed in 1-1/2 cup freezer containers.  This is a recipe that I’ll use again – it’s quite easy, freezes well, and goes well with hamburgers or barbecued ribs. 

Company Baked Beans Adapted from The New England Cookbook, 1973, Culinary Arts Institute of Chicago Rating:  9 out of 10 PRINTABLE PAGE

INGREDIENTS: 1 lb. pkg. dried navy beans 1-1/2 Tbsp. butter or vegetable oil 1 medium onion, chopped fine 1/3 lb. salt pork 1/2 cup brown sugar 1/2 cup ketchup 2 tsp. dry mustard 1 tsp. sea salt 1 garlic clove, grated Rinse and sort beans, discarding broken or blemished beans and stones.  Place in 2-quart heavy pot; cover with cold water and lid and soak overnight.  Drain beans, discarding water.  Return to pot with 1 quart clean cold water; cover and simmer 1 hour.  Skim off foam.  In the meantime, in a medium skillet, sauté onion in butter till transparent, about 5-6 minutes over medium heat.  Grease a 2-quart oven-proof casserole dish with a lid.  Cut the rind from the salt pork,  then cut into thin slices.  Drain beans, reserving liquid.  Layer in casserole as follows:  1/3 of the beans, 2 Tbsp. brown sugar, 1/3 of the salt pork.  Repeat 2x.  Pour 2/3 cup of the reserved bean liquid into a small bowl.  Stir in ketchup, mustard, salt, sautéed onions, and garlic.  Pour over casserole; cover; bake at 275F 5-6 hours, adding more liquid as needed.  Uncover during the last half hour to brown the beans slightly.  (Test the beans for doneness by taking one out and eating it.  If it’s tender, it’s done.)  Leftover beans may be frozen for future use.  Yield:  About 6-8 servings

MAPLE-BACON BAKED BEANS FOR A CROWD

For a casual gathering, nothing beats baked beans as a side dish.  These are a little spicy, a little sweet, a little tangy and just downright good.  If you don’t like the  bacon strips on top, just leave them out.  I’m even giving you the quantities for a smaller batch that will serve 5-7 people, so there’s no excuse not to make these.  And remember, you can freeze leftovers. 
QUESTION:  Do you have a favorite recipe for baked beans?

Baked Beans for a Crowd Source:  Judy’s Kitchen Rating:  10 out of 10 PRINTABLE RECIPE

INGREDIENTS:  3 (28-oz.) cans Bush’s Vegetarian beans (total of 84 oz.) 5 oz. chopped bacon, cooked till crisp and drained (reserve 2 Tbsp. bacon fat) 1 medium sweet onion, chopped 2 large garlic cloves, minced or grated 1/2 cup green pepper, diced 3 Tbsp. ketchup 1 Tbsp. spicy brown mustard 1 Tbsp. California hot sauce (or other hot sauce of choice) 1/2 cup pure maple syrup, Grade A Amber optional:  8-9 slices of bacon, cooked till barely crisp (about 5-6 oz.) Heat oven to 400F.  Open cans and remove 2 Tbsp. sauce from each (total of 6 Tbsp. sauce); discard.  Pour beans into a 10” x 14” x 2-1/2” Pyrex baking pan (or another pan of similar size).  In medium skillet, using medium heat, sauté onion, garlic and green pepper in reserved bacon fat (or in butter or oil, if preferred) for about 6-7 minutes, or till vegetables are wilted and beginning to brown.  Off heat.  Stir in ketchup, mustard, hot sauce, maple syrup and chopped cooked bacon.  Stir into beans.  Cover with foil; bake 1/2 hour.  Remove foil; stir beans.  Reduce heat to 350F.  Bake 20 minutes.  Stir beans again.  Optional:  top with cooked bacon strips.  Bake about 10 more minutes.  Let beans rest for 15 minutes before serving.  (These are good hot, warm or room temperature.)  Yield:  15-21 servings   1/3 Recipe, or Beans for 5-7 INGREDIENTS:  1 (28 oz.) can Bush’s Vegetarian Baked Beans 1.66 oz. chopped cooked bacon, drained (about 2 strips) 1/3 of a medium sweet onion, chopped 1 medium garlic clove, minced 3 Tbsp. diced green pepper 1 Tbsp. ketchup 1 tsp. California hot sauce 1 tsp. spicy brown mustard 3 Tbsp. pure maple syrup Optional:  3 bacon strips, cooked till barely crisp (reserve 2 tsp. fat) Follow directions above.  Bake in a 1-1/2 quart baking pan.