Best 2 Stephanie Alexanders Baked Beans Recipes

"Stephanie Alexander's Baked Beans" is a beloved Australian dish that has become a classic comfort food. It is a hearty and flavorsome casserole that is perfect for a family meal or a relaxed gathering with friends. The combination of juicy beans, tender vegetables, savory ham, and a rich tomato sauce creates a satisfying and comforting dish that is sure to become a favorite.

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OLD FASHIONED FRENCH CANADIAN BAKED BEANS

Old Fashioned French Canadian Baked Beans image

This was a staple for me growing up in Quebec and brings back many happy memories. A perfect winter comfort food!!! I have tweaked an original recipe and wanted to share it with you. Great at breakfast with fried egg and sausage. A hearty meal with crusty bread and salad. It takes some time but well worth the wait -- I hope you enjoy them. Special note: some people prefer using salt pork when preparing baked beans - I use sliced bacon instead.

Provided by Sues Kitchen

Categories One Dish Meal

Time 17h

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 -1 1/2 lb navy beans (2 1/2 to 3 cups measure)
bay leaf
2 garlic cloves
1/4 cup molasses
1/4 cup maple syrup
3/4 cup ketchup
1 medium onion, diced
2 teaspoons salt
2 teaspoons vinegar
1 1/2 teaspoons dry mustard (Keen's brand is what I use)
2 -3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
4 slices bacon (optional)
reserved bean liquid

Steps:

Cover beans with water and soak overnight.
Rinse beans then bring to a boil in approximately 1 quart of water, bay leaf and garlic - simmer for 30 minutes.
Turn off heat and let beans stand for approximately 1 1/2 hours until soft. Drain and reserve the bean liquid. Discard bay leaf and garlic.
Mix together remaining ingredients (excluding beans and bacon).
Add beans to bean pot (or any covered dish).
Stir in molasses mixture to beans. Top off with some of the reserved bean liquid.
Arrange bacon on top.
Cover and bake at 300 degrees for 7 hours. For the final hour of cooking, remove cover to let bean brown up nicely.
Note: check occasionally and keep beans covered with reserved bean liquid during cooking.

Nutrition Facts : Calories 243.3, Fat 0.8, SaturatedFat 0.1, Sodium 1353.1, Carbohydrate 54.3, Fiber 8.4, Sugar 28.7, Protein 7.2

STEPHANIE ALEXANDER'S BAKED BEANS

Stephanie Alexander's Baked Beans image

Make and share this Stephanie Alexander's Baked Beans recipe from Food.com.

Provided by CarBroker

Categories One Dish Meal

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

375 g dried roman beans or 375 g dried red kidney beans, soaked
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, chopped
2 carrots, diced
2 slices bacon, cut into 1cm wide strips (thick, streaky)
2 red peppers, cut into 2cm squares
1 green pepper, cut into 2cm squares
1 (400 g) can peeled tomatoes, don't drain
1 bay leaf
1 sprig thyme
1 teaspoon paprika
1/2 teaspoon crushed coriander seed
salt
fresh ground black pepper
3 tablespoons golden syrup or 3 tablespoons honey

Steps:

Preheat oven to 160⁰C.
Rinse soaked beans, then put into saucepan & cover with cold water. Bring to a boil, then strain & rinse with cold water.
Heat oil in a large enamelled cast-iron casserole & sauté onion, garlic, carrot & bacon. After 5 minutes, when onion has softened & bacon is sizzling, add red & green peppers.
Puree tomatoes & juice in a food processor & add to casserole with beans & remaining ingredients, except maple syrup. Mix well. Add sufficient cold water to cover beans by 4 cm.
Transfer casserole, tightly sealed, into oven & bake for at least 4 hours. Stir well after 2 hours, checking that it is still reasonably sloppy (if too dry, add a little water & reduce oven temp).
After 4 hours, stir in maple syrup, extra salt & plenty of freshly ground pepper.
The beans should now be in a rich sauce. If too thick, add a little water; if too runny & the beans are tender, increase oven temp & continue to cook.

Tips:

Use dried beans: Dried beans are more flavorful and economical than canned beans.
Soak the beans overnight: Soaking the beans overnight helps to reduce cooking time and makes them more digestible.
Use a variety of beans: Using a variety of beans, such as kidney beans, pinto beans, and navy beans, adds flavor and texture to the dish.
Cook the beans until they are tender but still hold their shape: Overcooked beans will become mushy.
Use a flavorful cooking liquid: The cooking liquid for the beans should be flavorful, such as chicken broth or vegetable broth.
Add flavorings to the beans: Add flavorings such as garlic, onion, celery, and carrots to the beans while they are cooking.
Simmer the beans for at least 30 minutes: Simmering the beans for at least 30 minutes helps to develop the flavors.
Serve the beans hot: Baked beans are best served hot, with a side of cornbread or mashed potatoes.

Conclusion:

Stephanie Alexander's baked beans are a delicious and comforting dish that is perfect for a casual meal. The beans are cooked in a flavorful sauce and then baked until they are tender and slightly caramelized. This dish is easy to make and can be tailored to your own taste preferences. Whether you like your baked beans sweet, savory, or somewhere in between, this recipe is sure to please.