Best 5 Ballpark Baked Beans Recipes
Welcome to the ultimate guide to creating the perfect ballpark baked beans! Whether you're a seasoned cook or a culinary novice, this article will provide you with the expertise and insights you need to whip up a batch of baked beans that will tantalize your taste buds and transport you to the heart of the ballpark. Get ready to embark on a journey of flavor as we explore the secrets behind this iconic dish, uncovering the perfect balance of sweet, savory, and smoky goodness.
Let's cook with our recipes!
BALLPARK BAKED BEANS
You'll taste a sweet hint of pineapple in every bite of this easy bean casserole. I asked my sister-in-law's mom for her recipe after she brought these delicious beans to a family gathering. They're always a big hit with the kids.-Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the beans, brown sugar, ketchup and mustard. Transfer to a 2-qt. baking dish. Bake, uncovered, at 350° for 30 minutes. Stir in the pineapple; bake 30 minutes longer or until bubbly.
Nutrition Facts : Calories 93 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 239mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 3g fiber), Protein 3g protein.
GRAMMY CARL'S RULE FOR BAKED BEANS
Provided by Nancy Fuller
Categories side-dish
Time 16h
Yield 12 to 14 servings
Number Of Ingredients 7
Steps:
- Put the beans in a large bowl or pot with water to cover and soak at room temperature overnight.
- The next day, dice half the salt pork and leave the other half in 1 piece. Drain the beans and put them in a large Dutch oven with the whole piece of salt pork and enough water to cover, about 1 quart. Bring to a boil over medium heat, cover, and simmer until soft, about 1 1/2 hours. Drain the beans, reserving 2 cups cooking liquid.
- Preheat the oven to 325 degrees F. Put the diced salt pork in another large Dutch oven (or clean the first one) and cook over medium-high heat, stirring occasionally, until translucent and slightly crispy, 3 to 5 minutes. Add the onion, molasses, ketchup, dry mustard, cooked beans and enough of the reserved cooking liquid to cover the beans. If necessary, add more water to cover the beans.
- Bake, covered, until the beans are soft to the tooth and most of the liquid has been absorbed, about 2 hours. When finished, season with some salt and pepper and serve hot.
DURGIN PARK BAKED BEANS
Back in the 80's I was in Boston and decided to eat at a restaurant called Durgin Park. Not knowing it was a legend and that the wait staff was noted for their unusual service. I loved the baked beans so much that I planned several trips later on just to eat at Durgin Park. Several years ago I stumbled across this recipe on CopyKat Recipes and have been using it ever since. No need to travel to Boston anymore. The original recipe is baked in the oven, I adapted mine to do in a crock pot (cut the ingredients in half). I have included directions for both. The result is not the traditional baked bean with a thick sauce, but Durgin Park is not a traditional restaurant. The sauce is very thin, but oh so good. Hope you enjoy.
Provided by Debby H
Categories Beans
Time 6h25m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- FOR BOTH VERSIONS, soak the beans overnight in water.
- Drain, rinse and put beans in a large stockpot.
- Add enough water to cover beans along with the baking soda.
- Bring to boil.
- Reduce heat and simmer for 10 minutes.
- Drain beans and rinse.
- OVEN VERSION, preheat the oven to 300 degrees.
- Place the onion in the bottom of a 3 quart ovenproof casserole.
- Add half the bacon, add the beans and top with remaining bacon.
- Mix the sugar, molasses, mustard, salt and pepper together.
- Pour over the beans.
- Add just enough water to barely cover.
- DO NOT stir.
- Cover and bake for six hours (you may need to add a little water but be careful not to get the beans too wet).
- CROCKPOT VERSION, to fit into a 2 1/2 quart Crockpot cut ingredients in half.
- Place the onion in the bottom of the Crockpot.
- Follow with half the bacon, all the beans and the remaining bacon.
- Mix the sugar, molasses, mustard, salt and pepper together.
- Pour over the beans.
- Add just enough water to barely cover.
- DO NOT stir.
- Cover and bake for 7- 8 hours (you may need to add a little water but be careful not to get the beans too wet).
BEST EVER FANCY PARTY BAKED BEANS
This is a much shared recipe served most often at parties and potlucks but it can be easily cut down. It is simply delicious and I gaurantee you will love these beans. Downside? A little expensive but oh so worth it. Make the whole recipe and freeze some-you'll be glad you did!
Provided by Larkabug
Categories Beans
Time 2h15m
Yield 20-30 serving(s)
Number Of Ingredients 12
Steps:
- Fry first three ingredients; drain fat.
- Mix ALL ingredients.
- Bake 1 1/2 to 2 hours in 325 degree oven.
- Very easy to alter to taste; you may leave one type of bean out and add another instead!
Nutrition Facts : Calories 357.1, Fat 12.1, SaturatedFat 4, Cholesterol 21.8, Sodium 987.2, Carbohydrate 53.4, Fiber 9.4, Sugar 19.6, Protein 12.2
BETTER THAN ICE CREAM BAKED BEANS
Four varieties of beans, crispy bacon, and Parmesan cheese are baked into a deliciously simple side dish everyone will enjoy.
Provided by CARISHERIDAN
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 1h25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
- Mix bacon, baked beans, kidney beans, pinto beans, chili beans, brown sugar, ketchup, and Worcestershire sauce together in a bowl. Pour into a large baking dish; top with Parmesan cheese.
- Bake in the preheated oven until bubbling and cheese is melted, about 45 minutes. Set aside to cool for 20 minutes before serving.
Nutrition Facts : Calories 357.5 calories, Carbohydrate 62 g, Cholesterol 15.3 mg, Fat 7 g, Fiber 12 g, Protein 18.5 g, SaturatedFat 2.2 g, Sodium 1309.6 mg, Sugar 24.5 g
Tips:
- Soak the Beans: To ensure even cooking and a tender texture, soak the dried beans overnight in cold water. This step helps rehydrate the beans and reduces the cooking time.
- Use a Variety of Beans: Don't limit yourself to just one type of bean. Experiment with different varieties such as kidney beans, black beans, pinto beans, or a mix of all three. This adds depth of flavor and texture to the dish.
- Choose the Right Meat: Whether you prefer bacon, ham, or ground beef, make sure it's of good quality and has a smoky flavor. This will enhance the overall taste of the baked beans.
- Simmer for Flavor: The longer you simmer the baked beans, the more time the flavors will develop. Aim for a minimum of 2 hours, but you can go up to 4 hours for an even richer flavor.
- Don't Forget the Spices: A blend of spices is essential for creating a well-rounded flavor profile. Use a combination of sweet, savory, and smoky spices such as brown sugar, molasses, ketchup, mustard, paprika, and chili powder.
- Add Some Sweetness: Balance the savory flavors with a touch of sweetness. Brown sugar, molasses, or maple syrup are all great options for adding depth and complexity to the baked beans.
- Garnish Before Serving: Before serving, garnish the baked beans with fresh herbs like parsley, cilantro, or chives. This adds a pop of color and freshness to the dish.
Conclusion:
Baked beans are a quintessential summer cookout dish that combines smoky, sweet, and savory flavors. Whether you prefer a classic recipe or one with a unique twist, there's a baked beans recipe out there for everyone. Experiment with different ingredients, spices, and cooking methods to create your own signature dish. Just remember, the key to great baked beans is to simmer them low and slow, allowing the flavors to meld and develop. So fire up the grill, gather your friends and family, and enjoy a delicious plate of homemade baked beans. Happy grilling!
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