ONLINE EXTRA: Best Bean Soups

Michigan Baked Beans

1 pound dried navy beans, rinsed

½ pound salt pork, in one piece

1 large onion, stuck with two cloves

¼ teaspoon baking soda

2 tablespoons coarse brown mustard, such as Zatarain’s Creole

¼ cup cider vinegar

½ cup packed brown sugar

½ teaspoon salt

Freshly ground pepper

Place the beans in a large saucepan. Cover with cold water by a depth of 2 inches; soak at room temperature overnight. Drain; rinse. Drain; return the beans to the pan. Cover with cold water to a depth of 2 inches.

Add the salt pork, onion and baking soda to the beans. Cook over medium heat until the skins on the beans burst when you blow gently on one, about 1 hour. Drain the beans. Discard the onion; reserve the salt pork. (Reserve the broth if you like as a soup base.)

Heat the oven to 300 degrees. Place the beans in a large heavy casserole with a close-fitting lid. Combine mustard, vinegar and brown sugar; blend into beans. Season with salt and pepper to taste. Cross-hatch the rind of the salt pork by making ¼-inch deep slashes in two directions. Nestle the salt pork in the casserole. Cover; cook, stirring occasionally, until the beans are very tender, 2 to 3 hours.

Yield: Serves 6.

Approximate nutritional analysis per serving: 606 calories, 46 percent of calories from fat, 31 grams fat (11 grams saturated), 32 milligrams cholesterol, 65 grams carbohydrates, 16 grams protein, 858 milligrams sodium, 18 grams fiber.

Best Baked Beans Yet

Canola oil

1 small onion, finely chopped

1/3 pound bacon, chopped into pieces about 1/4-inch square

1 8-ounce can tomato sauce

¾ cup light brown sugar

1 teaspoon yellow mustard

½ teaspoon chili powder

Dash dried pepper flakes (25 to 50 flakes total)

¾ cup hickory smoke flavor barbecue sauce

1 16-ounce can butter beans, drained (others undrained)

1 16-ounce can pinto beans, undrained

1 16-ounce can Great Northern beans, undrained

1 16-ounce can light red kidney beans, undrained

1 16-ounce can dark red kidney beans, undrained

1 16-ounce can black beans, undrained

In a 10-inch skillet, add enough canola oil to cover the bottom. Add onion and bacon, and brown.

In a saucepan, combine tomato sauce, brown sugar, mustard, chili powder, pepper flakes and barbecue sauce. Add browned onion-bacon mixture and stir.

Pour all the beans into a 3-quart casserole, add tomato sauce mixture, and stir together. Bake in a preheated 325-degree oven for 2 hours, stirring occasionally. These are even better if cooled in the refrigerator overnight and baked for another hour the second day before serving, so most of the preparation can be done the day before.

Diane’s Favorite Baked Beans

2 16-ounce cans pork and beans

1 tablespoon mustard

2 tablespoons ketchup

¼ cup finely chopped onion

¼ cup (or more if sweeter taste is desired) brown sugar

1½ tablespoons chili powder

Combine all ingredients together in a large mixing bowl. Pour into an ovenproof baking dish. Bake in a 350-degree oven for 45 minutes.

Berries ‘n’ Beans

1 16-ounce can cranberry sauce

1 16-ounce can pork and beans

Preheat oven to 350 degrees. Combine cranberry sauce and beans, pour into an 8-inch by 8-inch pan and bake for 1 hour.

Cowboy Berries ‘n’ Beans

½ cup green pepper, diced

½ cup onion, diced

3 tablespoons bacon drippings

1 15-ounce can cranberry sauce (jellied type)

2 31-ounce cans pork and beans, drained

¼ pound country ham pieces, or 6 slices cooked bacon

1 tablespoon Herb’n cowboy seasoning

Preheat oven to 325 degrees. In a large skillet, saute peppers and onions in bacon drippings until tender.

In a large bowl, combine remaining ingredients, and add peppers and onions to the mixture. Pour into a 2-quart casserole dish. Bake for 1 hour, or until desired consistency. Stir occasionally during baking.

Boston Baked Beans

2 pounds Great Northern beans

2 quarts cold water

1 medium onion, sliced

½ cup Brer Rabbit dark molasses

½ teaspoon powdered mustard

½ cup sugar

1 tablespoon vinegar

¼ pound salt pork or ham hocks

Wash, sort and soak beans. Place in a slow cooker, add water and boil, uncovered. Reduce heat, and simmer 30 minutes. Drain beans. Place onion slices in the bottom of the cooker, and add beans.

Combine molasses, mustard, sugar and vinegar. Pour over beans. Arrange salt pork on top; cover with water. Cook 24 to 36 hours on low heat. Do not stir.

Cowboy Baked Beans

3 slices bacon

1 pound ground beef

½ cup diced onion

½ cup chopped green pepper

2 16-ounce cans pork and beans

1 15-ounce can red hot chili beans

1 16-ounce can red kidney beans

1 teaspoon chili powder

2 tablespoons prepared mustard

¼ cup ketchup

¼ cup packed brown sugar

Dash Worcestershire sauce

Salt and pepper to taste

In a large skillet, cook bacon until crisp. Add ground beef, onion and green pepper, and cook until beef is browned. Drain. In a large bowl, combine remaining ingredients. Pour into a slow cooker along with the ground beef mixture. Cook on low for 3 to 4 hours.

Elaine’s Baked Beans

2 16-ounce cans pork and beans

¾ cup brown sugar

1 teaspoon dry mustard

6 slices bacon, cut in pieces

½ cup ketchup

Pour 1 can pork and beans into bottom of a greased casserole dish. Combine brown sugar and mustard; sprinkle half of mixture over beans. Top with remaining beans. Sprinkle remaining mustard mixture on top. Put chopped bacon and ketchup over beans. Bake, uncovered, in a 325-degree oven for 2½ hours.

Yield: Serves 8.

Lucky Barbecue Beans

2 3-ounce jars bacon bits

1½ pounds ground beef, cooked and drained

½ teaspoon salt

2 15.5-ounce cans butter beans, drained

2 15.5-ounce cans dark red kidney beans, drained

1 64-ounce can B&M baked beans

1 cup ketchup

1 cup KC Masterpiece barbecue sauce

½ cup light brown sugar

1 teaspoon dry mustard

½ cup dried onion

Combine all ingredients in a slow cooker, and cook on high for about 2 hours.

Savory Baked Beans

½ onion, chopped fine

½ bell pepper, chopped

1/3 cup sweet pickle relish

4 tablespoons vinegar

½ cup chili sauce

¼ cup molasses

½ tablespoon prepared mustard

1/8 teaspoon hot sauce

2 16-ounce cans baked beans

½ onion, sliced in rings

In a large skillet, combine all ingredients except beans and onion rings. Simmer 10 minutes. Place onion rings in a large casserole dish. Add beans. Pour sauce mixture over beans, and bake at 375 degrees for 30 minutes.

Helene’s Baked Beans

2 small cans baked beans

½ onion, diced

1 tablespoon mustard

3 tablespoons ketchup

½ cup Grandma’s dark molasses

8 slices bacon, cooked but not crisp, divided

In a large bowl, combine beans, onion, mustard, ketchup and molasses. Chop 4 slices of bacon, and add to beans. Pour mixture into an ovenproof casserole dish. Top with 4 whole slices of bacon. Bake uncovered on 350 degrees until bubbly, about 30 minutes.

Janice’s Chili Beans

1 pound ground beef

1 to 2 onions, diced

1 to 2 stalks celery, diced

½ cup Kraft hot barbecue sauce

1/3 cup chili sauce

1 teaspoon Worcestershire sauce

¼ teaspoon red hot sauce

¼ cup tomato ketchup

¼ cup brown sugar

¼ teaspoon salt, or to taste

1 tablespoon Dijon mustard

Dash black pepper

½ tablespoon barbecue seasoning

1/8 teaspoon celery salt

1/8 teaspoon onion salt

1/8 teaspoon garlic salt

1 64-ounce can Van Camp’s pork and beans

Dash white pepper, parsley flakes, sweet basil, red pepper, cumin, oregano and paprika

In a large saucepan, cook ground beef, and drain. Add onions and celery to meat, and cook until soft. Add remaining ingredients, and simmer over medium heat until flavors are blended.

Picnic Beans

2 slices (1 ounce each) Canadian bacon, chopped

2/3 cup chopped onion

1 16-ounce can black beans, rinsed and drained

1 16-ounce can light red beans, rinsed and drained

1 (16-ounce can pinto beans, rinsed and drained

1 16-ounce can Great Northern beans, rinsed and drained

2 8-ounce cans no-salt-added tomato sauce

¼ cup cider vinegar

3 tablespoons molasses

¼ cup brown sugar

1 teaspoon chili powder

Place Canadian bacon and onion in a nonstick skillet. Cook over medium-low heat, stirring frequently, until onions are tender and edges of bacon are lightly browned.

Place beans in mixing bowl. Add Canadian bacon-onion mixture. Combine remaining ingredients and pour over beans; stir to blend. Spoon into 2-quart baking dish.

Bake, uncovered, at 350 degrees, 45 to 60 minutes.

Yield: Serves 12.

Approximate nutritional analysis per serving: 185 calories, 5 percent of calories from fat, 1 gram total fat (trace saturated), 2 milligrams cholesterol, 34 grams carbohydrates, 10 grams protein, 322 milligrams sodium, 8 grams dietary fiber.

Barbecued Mixed Beans

¼ pound pulled pork or 4 slices bacon, diced

½ small onion, diced

1 teaspoon chili powder

2½ cups prepared barbecue sauce

1 14-ounce can each, drained: pork and beans, lima beans, garbanzo beans, northern beans

Heat a large Dutch oven over medium-low heat. Add pork or bacon; cook, stirring occasionally, until some fat has rendered and bacon is unevenly browned, about 5 minutes. Add the onion; cook, stirring occasionally, until the onion is translucent, about 4 minutes. Stir in chili powder; cook 1 minute.

Stir in barbecue sauce and beans. Reduce heat to a simmer; cook, stirring occasionally, until flavors come together, about 20 minutes.

Yield: Serves 16.

Approximate nutritional analysis per serving: 141 calories, 14 percent of calories from fat, 2 grams fat (0.5 grams saturated), 3 milligrams cholesterol, 24 grams carbohydrates, 7 grams protein, 599 milligrams sodium, 5 grams fiber.

Boston Baked Beans

2 cups dried navy beans

¾ pound salt pork (not fatback), thinly sliced

½ cup molasses

2 teaspoons dry mustard

½ pound sliced lean bacon, chopped

1 small onion, finely chopped

1 teaspoon instant coffee

Rinse beans and pick over to remove any stones or dark beans. Combine beans with cold water to cover. Bring to a boil, cover, remove from heat and let stand 1 hour. Drain, reserving the cooking water, and rinse.

Preheat oven to 300 degrees. Layer a third of the salt pork over the bottom of a 1½-quart earthenware pot (a bean pot or a soaked clay cooker) or casserole.

Mix the molasses, dry mustard, bacon, onion and ½ cup of the reserved bean water and stir into the beans. Place the beans in the casserole and layer top with remaining salt pork.

Cover and bake for 6 hours, stirring occasionally and adding a little more bean water as needed to keep beans from getting dry. In the last hour, stir in the instant coffee. (The salt pork will shrink, allowing you to stir around it.) Leave the top off and bake until crusty on top.

Yield: Serves 8.

Barbecued Baked Beans

¼ pound bacon, diced

1 medium onion, diced

4 medium cloves garlic, minced

1 pound dried navy beans

1 cup strong black coffee

¼ cup lightly packed dark brown sugar

1 tablespoon molasses

1½ tablespoons brown mustard, such as Gulden’s

½ cup plus tablespoon barbecue sauce (the editors prefer Bull’s-Eye)

½ teaspoon hot pepper sauce, such as Tabasco

Salt, ground black pepper

Adust oven rack to lower-middle position and heat oven to 300 degrees. Rinse the beans in a strainer and remove any debris or dark-colored beans.

Heat a 6-quart Dutch oven over medium heat for 2 minutes, add the bacon and cook until lightly browned, 5 to 6 minutes. Stir in onion and cook until softened, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Stir in the rinsed beans and the coffee, brown sugar, molasses, mustard, ½ cup barbecue sauce, hot pepper sauce, 2 teaspoons salt and 8 cups water. Increase heat to high. When boiling, cover the pot and place it in the oven.

Bake, stirring about once an hour, until beans are soft, about 4 hours. Remove lid and continue to cook until liquid is syrupy, 1 to 1½ hours. Remove from oven and stir in the remaining tablespoon barbecue sauce. Add salt and pepper to taste. (Can be made several days in advance and refrigerated. Reheat over medium-low before serving.)

Yield: Serves 6.

Vegetarian Slow-Cooker Beans

1 pound navy or Great Northern beans

Cooking spray

1 large onion, sliced

1/3 cup packed light brown sugar

¼ cup molasses

¼ cup tomato paste

1 tablespoon miso (see note)

1 tablespoon dry mustard

1 teaspoon salt

½ to 1 teaspoon freshly ground black pepper

Pinch of ground cloves

2 tablespoons butter, vegetable margarine, peanut butter or tahini (optional)

About 4 cups boiling water or vegetable stock

2 to 4 ounces firm tofu, cut in large dice

Rinse beans and discard any debris or dark beans. Spray inside of slow cooker with cooking spray. Place onion slices over the bottom. Place beans on the onions.

Whisk together all remaining ingredients except tofu. Pour over the beans. Cover slow cooker and turn setting to high. Cook 7 hours, adding more vegetable stock after about 4 hours if needed.

Stir tofu into beans, pushing pieces down to resemble salt pork. Cover and cook 1 hour.

Note: Miso, a fermented soybean paste, is found in health-food and Asian stores. We used brown rice miso, although the original recipe called for golden, or shinshu, miso. If you don’t have it, you can omit it, but you may need to add more salt.

Yield: Serves 6.

Southern-Style Baked Beans

2 15-ounce cans pork and beans

1 cup light brown sugar, loosely packed

½ cup ketchup

½ cup Coca-Cola

1 small onion, diced

2 teaspoons dry mustard

4 to 6 slices bacon

Mix the beans, brown sugar, ketchup, cola, onion and mustard. Spread in an 11-by-2-inch baking dish. Lay bacon strips over the top.

Bake at 300 degrees, uncovered, for about 1½ hours, until bubbling and bacon is thoroughly cooked.

Yield: Serves 6.

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