For Summer Barbecues, the Timing Can Be Flexible With Baked Beans : Add Snappy Ingredients for a Tasty Shortcut or, When Time Permits, Start From Scratch

L.A. Times Archives

June 27, 1985 12 AM PT

It’s hard to imagine a summer barbecue without a piping hot pot of baked beans. They go so well with just about anything that comes off the grill.

One of the nicest things about preparing baked beans is the flexibility in timing. You can begin from scratch with the dried varieties when there’s plenty of time, or just spend a few minutes “doctoring up” the commercial brands.

Old-Fashioned Baked Beans is a standard recipe that begins with dry navy beans. Likewise, Boston-Style Beans adds a few simple ingredients to canned pork and beans. From there the sky is the limit to what you can do.

Snappy Baked Beans adds crushed gingersnaps; Pork and Beans Luau uses green pepper, pineapple and water chestnuts to enhance the beans. Vary the types of beans used such as in Double Bean Bake or Alpine Pantry Bean Casserole.

OLD-FASHIONED BAKED BEANS

1 pound dry navy beans

6 cups water

1 1/2 teaspoons salt

1 teaspoon dry mustard

1/2 teaspoon black pepper

1/2 cup chopped onion

1/2 cup molasses

1/4 cup brown sugar, packed

1/4 pound salt pork, cubed

Wash and sort beans. Combine beans, water and salt and let stand overnight. Or combine beans, water and salt in large saucepan. Bring to boil and cook 2 minutes. Remove from heat, cover and let stand 1 hour.

After soaking, cook beans until tender 1 1/2 to 2 hours, adding water, if needed. Drain, reserving liquid.

Combine with mustard, pepper, onion, molasses, brown sugar and salt pork. Pour into 2-quart casserole with tightly fitting lid. Add enough bean liquid to cover beans.

Bake covered at 300 degrees about 3 1/2 to 4 hours, stirring occasionally. Add boiling water as needed during baking. Makes 6 to 8 servings.

BOSTON-STYLE BEANS

2 (1-pound) cans pork and beans

1/4 cup catsup

2 tablespoons brown sugar, packed

1 tablespoon minced onion

1 1/2 teaspoons prepared mustard

Combine pork and beans, catsup, brown sugar, onion and mustard. Place in lightly greased 1 1/2-quart casserole. Bake at 350 degrees 45 minutes. Makes 4 to 6 servings.

SNAPPY BAKED BEANS

1 tablespoon chopped onion

2 slices bacon, diced

1 (1-pound) can pork and beans

1 tablespoon catsup

1/4 cup finely crushed gingersnaps

1 tablespoon brown sugar, packed

Saute onion and bacon until cooked. Drain fat. Combine with pork and beans, catsup, gingersnaps and brown sugar in lightly greased 1-quart casserole. Bake at 350 degrees for 45 minutes. Makes 3 to 4 servings.

PORK AND BEANS LUAU

2 medium green peppers, cut in 1-inch squares

1/2 cup diagonally sliced green onions

2 cloves garlic, minced

1/4 cup butter or margarine

2 (1-pound) cans pork and beans

1 cup canned pineapple tidbits

1/2 cup sliced water chestnuts

2 teaspoons soy sauce

Saute peppers, green onions and garlic in butter until tender. Combine with pork and beans, pineapple, water chestnuts and soy sauce in lightly greased 1 1/2-quart casserole. Bake at 350 degrees 45 minutes. Makes 4 to 6 servings.

DOUBLE BEAN BAKE

3 slices bacon, cut into 1-inch pieces

1 medium onion, cut in half lengthwise and sliced

1 small green pepper, chopped

1/4 cup catsup

1 tablespoon brown sugar, packed

1/8 teaspoon dry mustard

1 (1-pound) can pork and beans

1 (15-ounce) can kidney beans, drained

Brown bacon and onion in large oven-proof skillet. Add green pepper and cook 3 minutes. Add catsup, brown sugar and mustard, stirring to combine.

Stir in pork and beans and kidney beans. Bake at 350 degrees 30 minutes. Uncover and bake 10 minutes longer. Makes 6 servings.

ALPINE PANTRY BEAN CASSEROLE