baked beans

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scratz
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2005/04/03 13:52:39 (permalink)

baked beans

when i was growing up in syracuse, ny, my friday duty was to go the Peninses' for a slab of fried fish, cole slaw and baked beans.
i have not seen these baked beans anywhere else in my travels.
they were very thick, you ate them cold. the closest i find is mexican refried beans, way to runny. there may have been a hint of maple sugar, hard to remember exactly, been 40 years....
these may have been produced by 'genes' beans'. they were also at most clambakes so they were a big item.
#1

38 Replies Related Threads

    berndog
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    RE: baked beans 2005/04/03 14:52:20 (permalink)
    Sounds similar to the cold baked beans served at Nick Tahoes with the Garbage Plate. Personally, I never cared for cold beans. I like my baked beans hot, or at least very warm.
    #2
    carlton pierre
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    RE: baked beans 2005/04/03 15:56:13 (permalink)
    I like Bush's baked beans and they are good cold right from the can but that's not my preferred way to eat them.
    #3
    howard8
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    RE: baked beans 2005/04/03 15:58:09 (permalink)
    Carlton
    I did not know you were a cowboy.
    #4
    BrianAsh
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    RE: baked beans 2005/04/03 16:00:01 (permalink)
    I like baked beans cold in the summer with potato salad and a grilled burger. There good hot too.
    #5
    dreamzpainter
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    RE: baked beans 2005/04/05 15:50:10 (permalink)
    Any canned baked beans works for me altough I prefer heinz or bush's they all get "additions" while cooking. Some of the best baked beans come from a local "Q" chain (bono's)it's filled with all the cutting board detrius so you get little bits of chicken, turkey, pork and beef with every bite. When I make them at home I start with baby lima's, rinsed well then soaked and simmered in redwine when almost tender the majority of the fluid is drained off, onions, bbq sauce, garlic, honey, brown sugar and salsa is added, topped with bacon strips then in the oven at 300 for a couple hrs..
    #6
    Michael Hoffman
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    RE: baked beans 2005/04/05 15:51:39 (permalink)
    When it comes to store-boughten baked beans my choice is a jar of B&M baked beans.
    #7
    halfday
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    RE: baked beans 2005/04/05 16:09:29 (permalink)
    Bush beans all the way. Hot or cold but rather hot. You don't have to add anything to them. "Roll that beautiful bean footage"!
    #8
    Rick F.
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    RE: baked beans 2005/04/05 16:47:38 (permalink)
    quote:
    Originally posted by carlton pierre

    I like Bush's baked beans and they are good cold right from the can but that's not my preferred way to eat them.
    I'm with Carlton, though we usually use the "with onions" variety. And we doctor them up (if eating hot) with any (or all!) of the following:
    • mustard, dry or regular;
    • sauteed onions
    • maple syrup, sorghum; or (my preference) molasses;
    • a dab of real butter; and/or
    • sauteed bacon.
    #9
    lleechef
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    RE: baked beans 2005/04/05 18:32:38 (permalink)
    Paging Bushie, Paging Bushie, Bushie please come to the white courtesy phone and post your recipe for Bushie's beans.
    Seriously, folks, I've been cooking a LOOOOONG time but I NEVER ate a plate of beans as good as Bushie's!
    #10
    Bushie
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    RE: baked beans 2005/04/05 18:58:36 (permalink)
    quote:
    Originally posted by lleechef

    Paging Bushie, Paging Bushie, Bushie please come to the white courtesy phone and post your recipe for Bushie's beans.
    Seriously, folks, I've been cooking a LOOOOONG time but I NEVER ate a plate of beans as good as Bushie's!

    Miss Alaska 2005 is just trying to get in my good graces. Since my "non-recipe" is for redneck beans and not baked beans, I'll defer posting it here.

    HOWEVER, I would LOVE for Mz. Lisa to post HER recipe for baked beans (also her version of Bushie's Beans).
    #11
    lleechef
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    RE: baked beans 2005/04/05 19:09:13 (permalink)
    Now that's just PLAIN NOT FAIR! Mr. Bushie, you gave me the recipe for those fabulous beans (even though they're not "baked beans") but I think you have a moral obligation to share with the rest of the Roadfooders.
    How did you know I was elected Miss Alaska 2005........Oh, I get it.....the SMILE.
    #12
    Bushie
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    RE: baked beans 2005/04/05 19:21:33 (permalink)
    quote:
    Originally posted by lleechef

    How did you know I was elected Miss Alaska 2005........Oh, I get it.....the SMILE.




    Ok, what I'll do is find the original thread and post the link here. I'll do that after the photo session tomorrow.
    #13
    carlton pierre
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    RE: baked beans 2005/04/05 20:54:28 (permalink)
    OK, already, would one of you post your recipes!!! You're not holding out on us are you, Bushie?
    #14
    GB944
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    RE: baked beans 2005/04/05 21:29:54 (permalink)
    Best bean recipe I ever made... Blatantly stolen from the Good Eats website...

    The Once and Future Beans
    Recipe courtesy Alton Brown


    Recipe Summary
    Prep Time: 30 minutes
    Cook Time: 8 hours
    Yield: 6 servings
    User Rating: 5 Stars


    1 pound dried Great Northern beans
    1 pound bacon, chopped
    1 onion, chopped
    2 jalapenos, chopped
    1/4 cup tomato paste
    1/4 cup dark brown sugar
    1/4 cup molasses
    Vegetable broth
    1/4 teaspoon cayenne pepper
    1 teaspoon black pepper
    2 teaspoons kosher salt

    Heat oven to 250 degrees F.

    Soak beans in a plastic container overnight in just enough cold water to submerge them completely.

    Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses.

    Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid. Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.
    #15
    lleechef
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    RE: baked beans 2005/04/06 00:10:00 (permalink)
    quote:
    Originally posted by Bushie

    quote:
    Originally posted by lleechef

    How did you know I was elected Miss Alaska 2005........Oh, I get it.....the SMILE.




    Ok, what I'll do is find the original thread and post the link here. I'll do that after the photo session tomorrow.

    If Lone Star is the photographer, I'm gonna be WICKED jealous!!!!
    #16
    Michael Hoffman
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    RE: baked beans 2005/04/06 00:12:42 (permalink)
    quote:
    Originally posted by lleechef

    quote:
    Originally posted by Bushie

    Originally posted by lleechef

    If Lone Star is the photographer, I'm gonna be WICKED jealous!!!!

    You're not allowed to say that anymore as you no longer live in New England.
    #17
    dreamzpainter
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    RE: baked beans 2005/04/06 00:19:58 (permalink)
    forget the recipe... post PICS OF MS ALASKA 2005!!!!!!
    #18
    lleechef
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    RE: baked beans 2005/04/06 00:24:43 (permalink)
    What? I can't be WICKED anything? Just cuz I'm not in New England? NOT FAIR!
    Ok, back to beans...
    #19
    Rick F.
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    RE: baked beans 2005/04/06 00:32:52 (permalink)
    quote:
    Originally posted by dreamzpainter

    forget the recipe... post PICS OF MS ALASKA 2005!!!!!!
    YES! YES! YES! YES! YES! YES!
    #20
    lleechef
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    RE: baked beans 2005/04/06 00:44:57 (permalink)
    Ok, Ok, here's my version of Bushie's Beans.


    Bushie uses a ham bone but I don't always have one so sometimes I start with diced bacon that I render in a large pot. Soak the pinto beans (2Cups) overnight and rinse. After the bacon is crispy I add a chopped onion and brown lightly. Add the beans, a can of chopped tomatoes, a chopped jalapeno. Add enough water just to cover. NO SALT! WOAH! I learned that in France......salt inhibits the cooking of beans for some crazy reason, but it's true. Stir those beans/bacon/tomatoes around and just let them cook. Don't want them to be "smooshy" nor do you want them to be "crunchy". Add salt towards the end. It's the perfect, simple, delicious way to cook pinto beans.
    Your turn, Bushie.
    And NO I am not posting any pics of Ms Alaska 2005 until I have a proper tan!
    #21
    CarolinaBill
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    RE: baked beans 2005/04/06 16:04:56 (permalink)
    Quick, easy, and everyone scarfs 'em down at picnic or potluck -

    Cheap, plain pork and beans (as much as you need)
    Doctor up with ketchup, mustard, and minced onion, plus honey or brown sugar to taste.

    Add equal portion of thinly sliced kielbasa or smoked sausage (I prefer kielbasa, of course, as it is Polish).

    Bake at low heat (300ish) for at least an hour.

    Yum.
    #22
    dreamzpainter
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    RE: baked beans 2005/04/06 16:11:56 (permalink)
    quote:
    Originally posted by lleechef

    And NO I am not posting any pics of Ms Alaska 2005 until I have a proper tan!
    tan is overrated!! everywhere you look in florida you see tan (except the tourists) lets SEE those pics!!
    #23
    tiki
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    RE: baked beans 2005/04/06 17:04:02 (permalink)
    This is a recipe from Gourmet published in 1946----take it from an old New Englander--it's good!!!

    Gourmet'S Boston Baked Beans
    Yield: 6 Servings

    Ingredients
    2 c Dried navy beans, picked over and rinsed
    3/4 lb Salt pork
    1/2 c Molasses
    1/2 ts Dry mustard (English style)
    1/4 ts Paprika
    1 ts Onion, grated

    1. In a bowl, combine the beans with 4 cups cold water and let them soak overnight. Drain, reserving any remaining liquid. Transfer them to a small heavy kettle, and add fresh water to cover. Simmer, covered, for 60 minutes. Drain in a colander, reserving the cooking liquid and combining it with the soaking liquid.

    2. To the kettle, add a quarter lb. piece of salt pork and the beans and bury the remaining piece of pork, well scored, in the center of the beans. In a small bowl, stir together the molasses, 1/2 cup of bean liquid, mustard, paprika, and onion. Pour the mixture over the beans and stir in.

    3. Bake the beans, covered, in the middle of a preheated 300f oven for 5 hours, stirring in some of the bean liquid at hourly intervals as necessary to keep the beans just barely covered. Remove lid and cook uncovered for 1 more hour.

    I use add larger onion chunks and use a clay bean pot that my mom used to use.

    try this with them for a killer breakfast!
    Old Fashioned Cod Fish Cakes

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories : Seafood/Fish

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 Lb. fresh cod fish or 1 lb.
    1 Box dried cod fish
    4 Medium white potatoes
    1 Medium onion
    2 eggs
    salt and pepper to taste

    Boil codfish until tender and flaky. Crumble in medium
    bowl; let cool. Boil potatoes and mash. Chop onion finely and
    add to cod fish. Add all other ingredients; mix thoroughly.
    Form into cakes and fry in hot oil until golden brown. Serve
    immediately. Makes 8 cakes.


    - - - - - - - - - - - - - - - - - -





    #24
    lleechef
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    RE: baked beans 2005/04/06 23:26:59 (permalink)
    Last night the phone call came in from our best friends, "John wanted to make ribs this weekend and we were, um, thinking, um, that you guys could come over and join us." Oh sure! "Well, I was wondering, um, if maybe, if you're not too busy, could you make a pot of those beans??" Bushie is now famous in Alaska........I get invited to dinner for the pot of beans. I will take some pics on Sat. WITH THE BEANS AND THE SMILE and send to Bushie who can post them because not only is he the Champion Bean Cooker (sorry Lone Star), but he knows how to post pictures here!
    #25
    Jennifer_4
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    RE: baked beans 2005/04/07 02:50:24 (permalink)
    I used to love Bush's beans.. then I discovered Van De Camp's baked.. although Heinz's vegetarian beans are excellent for my own doctoring up.. I like to mix in all sorts of things like cheese, garlic, mustard.. whatever.. and simmer those babies till they are fairly thick and mushy.

    As for cold beans.. I don't like too many foods hot... either lukewarm or cold.. We always chilled our pork and beans before serving.. I love cold chili beans..especially in a bean and mayonnaise sandwich.. and my father would eat cold beans in a bowl mixed with mayo and red onion... so the weirdness runs in the family..
    #26
    Rick F.
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    RE: baked beans 2005/04/07 09:27:30 (permalink)
    quote:
    Originally posted by Jennifer_4I like to mix in all sorts of things like cheese, garlic, mustard.. whatever.. and simmer those babies till they are fairly thick and mushy.
    Several new twists here. I'll have to try them. But first, what kind of cheese do you use? And do you heat the beans to melt the cheese, then recool them?
    #27
    Kaczmark
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    RE: baked beans 2005/04/07 10:19:32 (permalink)
    2.3 farts per bean from Bush's !!![|)]
    #28
    dreamzpainter
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    RE: baked beans 2005/04/07 18:48:19 (permalink)
    I sometimes throw cheddar or american cheese into the mix, especially when doctoring up canned beans, add some browned ground beef and serve over bread or rolls and its a one pan meal. Cold baked bean sandwichs are a late night treat but buttered bread works for me. I'm not so sure about the "mayo?" and baked beans thing..
    #29
    Michael Hoffman
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    RE: baked beans 2005/04/07 19:22:45 (permalink)
    This was a very interesting thread till it turned disgusting.
    #30
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