11 traditional bean bake Recipes

pork and beans, canned, dark brown sugar, ketchup, onion, chopped, bacon, sliced thin

navy beans , soaked overnight and cooked till tender, brown sugar or 1/3 cup sorghum or 1/3 cup molasses, onion, chopped, fresh tomatoes or 1 cup stewed tomatoes, salt, dry mustard, garlic salt, oil

dried navy beans (or great northern beans), salt, bay leaf, dry mustard, brown sugar, onion, diced, ham bone, cooked ham, diced, tomato juice (may need more or less)

flour (high gluten is best), baking powder, salt, warm water (or more ), shortening or 1 -2 cup cooking oil, onions, chopped, shredded cheddar cheese, shredded lettuce, tomatoes, diced, fresh roasted chilies (chopped ), hot chili beans (or chili with or without beans), sour cream (optional)

yellow eye beans, dry mustard or 1 tsp prepared mustard, molasses, salt, water, onion, cut in half, salt pork (sliced ), boiling water, enough to cover

frozen green beans, cream of mushroom soup, cheddar cheese soup, milk, pepper, french-fried onions (french s)

white haricot beans, mixed beans (large white haricot beans, butter beans, brown and red kidney beans), pork belly, shin beef, carrot, peeled and diced, onion, peeled, fresh parsley and thyme (small bunch of each), salt and pepper

whole goat s milk (cow s milk will also work and is traditional in some countries, like cuba), fine granulated white sugar, vanilla bean , split in two or 1 tsp vanilla extract, baking soda (sodium bicarbonate) -- this is needed for a complete browning-- it lowers the ph and prevents milk proteins from coagulating (bunching up). the browning is not caramelization -- it is a maillard reaction which requires the addition of a base. if you do not add the sauce will still thicken and taste wonderful, but the full potential of the sauce will be lost.

whole milk, vanilla bean, short-grain rice, caster sugar, butter, cinnamon, nutmeg