Bush’s baked beans

[naolav]

Does anyone have a copycat recipe for Bush’s baked beans where you DON’T use cans of other baked beans but use dried beans and cook them yourself?
Thanks,
Naola

[Virginia]

I do not have a clue if this is anything near the taste of Bush’s Baked Beans but here is a recipe for Baked Beans from Scratch.

Baked Beans from Scratch

Put 1 pound dry Navy beans into a large bowl. Cover beans with water. (the water level should be about 2 inches above the beans.) Sprinkle 1 Tablespoon of salt into the water.

Let beans soak overnight. Drain and rinse the beans. Put beans in a stock pot, cover with water and add 1/2 teaspoon baking soda.

Bring to a boil, lower heat and simmer for 10 minutes. Drain and rinse beans. Rinse the stock pot.

Return beans to the stock pot and pour 6 cups of beef broth and 6 cups of chicken broth over them. Bring to a boil, lower heat and simmer for 1 to 1 1/2 hours or until beans are tender. Drain beans (reserve the cooking liquid) and put beans in a large casserole dish (that has a lid) or a 9 x 11 inch baking pan (you will need to cover with aluminum foil).

Cook 1/4 pound of smoked bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon. Drain the bacon on paper towels, crumble it, and set aside.

Add 1 large chopped onion and 1 minced garlic clove to the bacon drippings and cook over medium heat, stirring constantly, for 2 minutes. The onion should still be a little crunchy.

In a bowl mix the onion, garlic and bacon crumbles with the following ingredients:

1/4 pound cooked Ham, diced into 1 inch squares
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Worcestershire Sauce
1 cup Tomato Sauce
1 teaspoon Chili Powder
1 teaspoon Powdered Mustard Seed
1/2 teaspoon Paprika
1/2 teaspoon Salt
1/2 teaspoon Sugar
1/4 teaspoon Pepper
1/4 teaspoon Cayenne Pepper
1/4 teaspoon ground Cumin

Mix well and pour this mixture over the beans. Add just enough of your reserved liquid to barely cover the beans; stir to incorperate and smooth out level. Cover and bake at 350 degrees for 3 hours.

Stir once every hour or so and add additional reserved liquid as needed to keep the beans moist.

In a sauce pan combine: 1/2 cup Honey or packed Brown Sugar, 1/2 cup pure Maple Syrup or packed Brown Sugar, and 1/2 cup Molasses, 1 cup of reserved liquid and 1/2 tomato sauce. Heat just enough to make syrup pourable.

Remove bean pan from the oven, uncover and pour syrup mixture over the beans; stir to incorporate. Cover and return pan to oven. Bake 1 hour.

Turn off heat (do not open the oven door). Let set several hours or at least until the beans (even at the bottom of the pan) are cooled. Enjoy!

Hope this helps. Thanks; Virginia

[FreebieQueen]

Here’s my copycat recipe for bushs beans:

* 1 package great northern bean
* 4 chicken bouillon cubes or beef bouillon cubes
* 1 1/4 cups dark brown sugar
* 1/4 cup molasses
* 1/4 cup cornstarch
* 1/4 cup onion
* 1/4 cup garlic powder
* 1 1/2 teaspoons mustard powder
* 4 tablespoons chili powder
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons black pepper
* 1/2 package hickory smoked thick cut bacon, cut into 1 1/2 inch strips

* 5 cups water, plus 5 cups for second bake

Directions
In a very large sauce pan cover the beans and bouillon cubes in 3 inches of water. Bring to a boil, cover, and let sit for 1 1/2 hours.

Preheat oven to 350 degrees F. Drain and pour beans into a 9’x11′ pan.

Combine the remaining ingredients, pour over beans, stir, and bake until all the water has evaporated, about 3 hours. Remove from oven, cover, and let sit overnight.

Next day, Add the next 5 cups of water to the beans, place in oven at 350F and bake until all the water has evaporated, about 3 hours.

[naolav]

Thanks a lot. I’m going to try it this weekend. I’ve been on the search for this for a long time!!

[mcnerd]

I would just befriend “Duke” and have him give me the recipe.

[hbby49]

did i read this right.you have to leave this overnight.not in thr refig

[Anita Sharp]

I will be giving this a try!! My husband and sons love Bush’s!

[mos]

Both recipes are excellent. I’ve made both for potlucks and everyone enjoyed ’em!

[Janet1]

Copycat Bush’s Baked Beans

1 lb Navy Beans
1/2 cup Leeks ( Chopped very fine)
2 tbsp Brown Sugar
1/2 cup Molasses
1 1/2 tsp Mustard Powder
1 tsp Kosher Salt
1 tsp Pepper
2 cups Ketchup
1 cup Maple Syrup
2 cups Water
1/2 cup Vinegar (white or cider)
Add dry beans to dutch oven and add 8 cups of water to cover, cook on high the beans come to a boil for about 2 minutes and turn off the heat, cover and let beans sit in the pot for 30-45 minutes. Once the beans have sat the will have absorbed most of the water. Drain the beans in a colander and then add 8 cups of fresh water and add the leeks, cook the beans for another 15 minutes at a full boil.
In another saucepan mix 2 cups of water,molasses,vinegar,salt,pepper,ketchup,maple syrup,mustard and brown sugar cook to get a slow boil.

It should be sweet tasting but not thick.

Prepare 6 pint jars. Using a slotted spoon fill the jars 3/4 full of the bean and leeks mixture. Once jars are filled ladle the sweet sauce into jars leaving 1″ head-space for expansion.

Process jars in pressure canner at 11 pounds of pressure for 75 minutes…… I make these all the time and my family loves them….

[Rondas]

a wonderful old-fashioned baked bean flavor.

ingredients

• 2 cups navy beans
• 1/2 pound bacon
• 1 onion, finely diced
• 3 tablespoons molasses
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dry mustard
• 1/2 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1/4 cup brown sugar

directions

1.
Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.

2.
Preheat oven to 325 degrees F (165 degrees C).

3.
Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.

4.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans.

Cover the dish with a lid or aluminum foil.

5.
Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

[Author]

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