New-Fashioned Baked Beans

Recipes for baked beans can vary from state to state and from family to family--the types of beans called for, the amount of bacon or salt pork used, maple syrup or no maple syrup. But whatever the recipe, the cooking time will range from six hours to overnight. That might be a nice tradition, but it’s not very practical.

That’s why we developed two shorter versions. One has the soaking, bean cooking and final cooking sped up by the microwave so that the total process, from beginning to end, takes only three to 3 1/2 hours. The other is a one-step microwave version made up of typical pantry-shelf ingredients.

ORIGINAL-STYLE BAKED BEANS

1 1/2 cups soaked kidney, Great Northern or pinto beans

6 cups water

1/4 pound salt pork or bacon, cut into 1/2-inch pieces, or 1 tablespoon olive oil

1 onion, finely chopped

1/4 cup molasses

1/4 cup catsup

1 teaspoon dry mustard

1/2 teaspoon salt

Soak beans overnight in 3 cups water and drain, or speed-soak.

To speed-soak, combine beans with 3 cups water in 3-quart microwave-proof casserole. Cover with lid or plastic wrap, turned back slightly, and microwave on HIGH (100% power) until boiling, about 8 to 10 minutes. Stir. Then microwave on MEDIUM (50% power) 2 minutes. Let stand, covered, 1 hour. Drain.

Combine soaked beans and 3 cups water in 3-quart microwave-proof casserole. Cover with lid or plastic wrap, turned back slightly on 1 side, and microwave on HIGH (100% power) until boiling, about 10 to 12 minutes. Stir.

Cover again and microwave on MEDIUM (50% power) 35 to 40 minutes, or until beans are tender, stirring after 15 minutes. Drain and reserve liquid.

Combine beans, 1 1/2 cups reserved cooking liquid from beans (with water added if necessary to make 1 1/2 cups), salt pork, onion, molasses, catsup, mustard and salt in water-soaked 3-quart clay pot or casserole with lid. Cover tightly with lid or plastic wrap, turned back slightly, and microwave on HIGH (100% power) 10 to 15 minutes or until boiling. Stir.

Cover again and microwave on MEDIUM (50% power) 40 to 60 minutes or until tender, stirring once or twice, adding 1/4 cup to 1/2 cup water, if beans become too dry. Let stand, covered, 10 minutes. Makes 6 servings.

Note: Add 1/2 to 1 cup leftover cooked and cubed or shredded turkey, ham or smoked sausage when power is turned down to MEDIUM.

PANTRY-SHELF BAKED BEANS

1 tablespoon olive or canola oil

1 small onion, chopped

1 clove garlic, minced

1 jalapeno chile, seeded and chopped, or 1/3 teaspoon red pepper flakes, optional

1 teaspoon cumin seeds or 1/2 teaspoon ground cumin

1 (15-ounce) can red kidney beans, drained

1 (15-ounce) can Great Northern or pinto beans, drained

1 (8-ounce) can tomato sauce

2 tablespoons molasses or brown sugar, packed

1 tablespoon cider vinegar

1/2 teaspoon dry mustard or 1 teaspoon prepared mustard

1/2 teaspoon black pepper

1/2 teaspoon dried crushed thyme leaves

Combine oil, onion, garlic, jalapeno chile and cumin in 1 1/2- to 1-quart microwave-proof casserole. Microwave on HIGH (100% power) 2 minutes or until onion is slightly tender.

Stir in beans, tomato sauce, molasses, vinegar, mustard, pepper and thyme. Cover with wax paper. Microwave on HIGH (100% power) 5 minutes. Stir. Cover again and microwave on MEDIUM (50% power) 15 to 20 minutes or until flavors are developed. Makes 4 servings.