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Old 09-16-2018, 10:08 AM   #1
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Baked beans but no white beans available?

I have always made baked beans with white beans but am having trouble finding them. The thought of using another kind seems almost sacrilegious! Are there other beans that will still endure the crockpot and turn out favorable with brown sugar and molasses?

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Old 09-16-2018, 10:59 AM   #2
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Try pinto beans.
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Old 09-16-2018, 11:46 PM   #3
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I would have thought that any pale beans would do. Black beans may give your dish a rather sinister colour but there are various varieties of white beans - cannellini, haricot, great northern beans to name but three. And as GG says, pinto beans would be fine.

There may be a shortage at the moment because last year's batch is running down and this year's crop is probably still in the processing stage. I keep a few cans of cannellini beans in the cupboard as they bulk out a stew if unexpected guests arrive on the doorstep expecting to be fed just before you are about to dish up.
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Old 09-17-2018, 02:07 PM   #4
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There's a lot more interest using a mixed variety of beans. Have fun and go wild Pen!
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Old 09-17-2018, 10:48 PM   #5
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These beans varieties all have the right flavor and texture for great baked beans/

Black beans
Red beans (not kidney beans)
Pinto Beans
Great Northern
Navy, or pea beans
Black eyed peas

And like Kayelle said, mix them up to make the bean dish more interesting. Here, just in case anyone wants it, is my best baked bean recipe.

2 cups dried beans of choice
4 cups water
2 tsp. salt
1/2 cup dark brown sugar
1 large yellow onion
1 tbs. tomato paste
2 tbs. blackstrap molasses
1 tbs. prepared yellow mustard
1 lb. diced ham, ham hock, ground beef, pork sausage links, or polish sausage
1 tbs. black pepper

Sort and rinse beans. place in large sauce pan or dutch oven with the water and salt. Bring to a boil. Remove from heat, cover, and let sit for 30 minutes.

Before I continue, I have to set straight a bit of bean wisdom. Adding salt to the cooking water will not keep the beans from cooking through. It will keep them from becoming mushy and will improve both the final texture and flavor.

Add 4 cups more water to the pot and bring the beans to a boil. Add 2 tsp. more salt, cover, and simmer for an hour. Test the beans to see if they are done. If needed, simmer another 20 minutes and retest.

When the beans are done, transfer to a covered casserole dish, or slow cooker, add the brown sugar, meat, and other ingredients. Stir to mix all ingredients. As the mustard is acidic, it will stop the beans from becoming more tender, so make sure they are soft enough before adding the mustard.

Cook in a slow oven of 300 degrees F., or low heat in the slow cooker for 2 to 3 hours. This will allow all of the flavors to balance, and the onion to tenderize and release its flavor into the beans.

For a slightly different take, replace the brown sugar and molasses with maple syrup. Or (and this is my favorite, absolutely heavenly) add 2 tbs. chili powder to your baked beans. Your really need to make this using Kielbasas or polish sausage, at least once. You won't be disappointing.

Seeeeeeya; Chief Longwind of the North
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Old 09-18-2018, 08:47 AM   #6
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Dried lima beans aka butter beans would be good.
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Old 04-16-2019, 07:24 AM   #7
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Pressure cooker baked beans Indian Ocean Creole style.


Creole sauce is based on tomato, onion, garlic, ginger, cumin, chilli and thyme.


So
Fry some bacon or other smoked meat in oil until beginning to crisp.
Add chopped onions, fry until soft.
Add garlic, ginger, cumin and chilli. Fry for a few seconds.
Put in a cup of dried beans, three cups of water and a stock cube. Lock on lid and bring to pressure.
Simmer 35-40 minutes.
After cooker has depressurized add a tin of chopped tomatoes and fresh thyme. Simmer on low for 15 minutes or so.
If it needs thickening, dredge out a few beans and puree in a blender.
Salt to taste.


Use other spices and herbs as the spirit moves you.
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Old 04-16-2019, 07:38 AM   #8
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I always use a variety of Beans for Baked Beans ; Pintos, Black Beans, Small Red Beans and sometimes even kidneys ...


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Old 04-16-2019, 05:44 PM   #9
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I have always made baked beans with white beans but am having trouble finding them. The thought of using another kind seems almost sacrilegious! Are there other beans that will still endure the crockpot and turn out favorable with brown sugar and molasses?
For years as my kids were growing up I made baked beans for every Saturday night supper with salt pork, dark brown sugar and molasses. It is a New England tradition. I always used what we refer to as Navy beans. Some folks call them dried pea beans. I once made them with red kidney beans. They were all right, but my kids asked that I not make them again with those beans. I had substituted Northern Beans a couple of times and my kids ate them without any complaints. They are white, just larger than pea beans.

Good luck and do let us know how you make out.
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Old 04-16-2019, 07:03 PM   #10
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I wonder how many people actually like traditional baked beans. I'm one who does not.
Not that anyone cares, but that icky sticky sweetness just isn't my idea of good eating. I barely tolerate beans in general, so there's that.
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Old 04-16-2019, 07:58 PM   #11
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Quote:
Originally Posted by Kayelle View Post
I wonder how many people actually like traditional baked beans. I'm one who does not.
Not that anyone cares, but that icky sticky sweetness just isn't my idea of good eating. I barely tolerate beans in general, so there's that.
I love them Mine aren't extremely sweet, though. I cook bacon, then sauté onions and garlic in the bacon fat. Then add a couple cans of pork & beans, molasses, yellow mustard, the crumbled bacon and a bit of Worcestershire sauce and bake till bubbly. Sweet, savory, smoky, yummy
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Old 04-16-2019, 08:57 PM   #12
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Kayelle, While I would eat them when served elsewhere, I haven't once cooked them myself - far too many other beans and legume dishes I prefer to make, and most are much faster and easier.
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Old 04-17-2019, 01:13 AM   #13
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Quote:
Originally Posted by Kayelle View Post
I wonder how many people actually like traditional baked beans. I'm one who does not.
Not that anyone cares, but that icky sticky sweetness just isn't my idea of good eating. I barely tolerate beans in general, so there's that.
Same here. Well, I do like fresh or frozen green beans. I did enjoy some pork and beans a friend made. They were barely sweet and she made them with fresh beans out of her garden.
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Old 04-17-2019, 04:43 AM   #14
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Quote:
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I wonder how many people actually like traditional baked beans. I'm one who does not.
Not that anyone cares, but that icky sticky sweetness just isn't my idea of good eating. I barely tolerate beans in general, so there's that.
They are a staple in New England. When someone says they are too sweet, it is mainly because the cook added too much sugar. The molasses is what give them their color. Two to three tablespoons of molasses is more than enough for the coloring. Served with Brown Bread and you leave the table feeling very full.
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Old 04-17-2019, 12:38 PM   #15
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They are a staple in New England. When someone says they are too sweet, it is mainly because the cook added too much sugar. The molasses is what give them their color. Two to three tablespoons of molasses is more than enough for the coloring. Served with Brown Bread and you leave the table feeling very full.

Addie, most people know they are a staple in New England. So what? I don't like baked beans any more than you like my taste in Mexican food and it's a staple in the Southwest.
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Old 04-17-2019, 03:16 PM   #16
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Addie, most people know they are a staple in New England. So what? I don't like baked beans any more than you like my taste in Mexican food and it's a staple in the Southwest.
I am well aware of what the rest of this nation knows regarding New England food and specialties. But not all our members live in the United States. It never hurts to pass along a little knowledge to those that don't know.

Not every post in this forum is meant for only the citizens of this country to read.
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Old 05-07-2019, 04:28 AM   #17
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Quote:
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They are a staple in New England. When someone says they are too sweet, it is mainly because the cook added too much sugar. The molasses is what give them their color. Two to three tablespoons of molasses is more than enough for the coloring. Served with Brown Bread and you leave the table feeling very full.

Yes...should add just enough brown sugar to counter the tartness of the worchestershire sauce and yellow mustard. Too much and you lose the balance.
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Old 05-08-2019, 08:22 PM   #18
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I always assumed they were Navy beans?
I must admit I cheat. I buy canned "Bushes" baked beans and kick them up with some onions and bell peppers. A bit of my homemade BBQ sauce and they are pretty good.

Baked beans really are a necessity IMO when having a BBQ. Like this weekend weather permitting. Something very good about baked beans next to homemade potato salad.
Some deviled eggs and BAM!

Oh.....Plenty cold cheap beer to round it off.
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Old 05-09-2019, 07:05 AM   #19
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There are many recipes for baked beans, some from scratch and others using canned. My choice is for canned beans and my recipe is almost the same as GG's, but I usually slip some pulled pork in and let them cook in the smoker.
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Old 05-16-2019, 08:47 AM   #20
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I would eat baked beans every night if my family were willing to deal with the side effects :)
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