Best Southern Baked Beans Recipe! (2024)

FAQs

What does adding vinegar to baked beans do? ›

Cider vinegar added at the end balances the flavor profile. It's important not to add vinegar until the end so as to maintain the mixture's pH balance throughout the cooking process.

Drain one-third to one-half of the juice from the baked bean cans. Add baked beans, cooked bacon, chopped vidalia onion, yellow mustard, ketchup, brown sugar, molasses, and Worcestershire sauce to a large oven-safe dish. Stir & combine well.

In addition to the usual things like garlic, onion, celery and peppers, a few unexpected additions will add a bit of flavor. Seasonings, such as chili powder (I like ancho which adds flavor more than heat.) And as most always, salt is essential. Fresh pepper is always welcome.

If the beans are too dry, add some hot water—or leftover bean-cooking water, if you still have some—until they're just saucy enough.

The apple cider vinegar breaks down indigestible sugars to help digestion and also brightens the flavor of the beans without the need for excess salt.

Baking soda creates an alkaline environment which reduces soaking and cooking time and preserves the beans' skin. As a result, the old bean's color comes to life, keeping them vibrant instead of dull. Compared to the grainy texture offered by old beans, baking soda beans can yield a creamy and smooth texture.

While lard has been replaced with vegetable oil or shortening in many households, the distinct richness and velvety texture it imparts to a skillet of refried beans is hard to beat. The closest substitute for lard is bacon grease, which is another form of rendered pork fat that's arguably even more flavorful.

Herbs: A sprig of fresh rosemary or thyme, or sage, parsley, or cilantro leaves or stems. I often add frozen herbs to my home cooked beans. Spices: Black peppercorns, freshly ground black pepper, bay leaves, or dried chiles. Vegetable scraps: Onion ends, fennel fronds, scallion tops, celery leaves, and more!

There's a myth out regarding beans and salt — specifically, that you should never salt your beans before cooking because the salt keeps them from cooking through. That's just not true. You can add salt to your bean pot at the beginning of cooking, and your beans will be better seasoned for it.

Why put mustard in baked beans? ›

Steak sauce and yellow mustard: steak sauce and mustard add savory flavor and tang to balance out the sweetness of the pineapple and brown sugar. Bacon: bacon slices cover the top and permeate the beans with luscious, bacon flavor while the dish bakes.

If you have some instant mashed potatoes (in a resealable container), add a tablespoon or two of those to thicken your beans. Crank up the stove and cook them on hi and stir continuously until thickens turn it down to low.

You don't say how long you cooked them for, but if they're still tough, they most likely weren't cooked long enough. The older beans are, the longer they take to become tender.

"Gas production is normal, albeit for some people, uncomfortable." Bottom line: Adding baking soda or vinegar to your soaking beans might help reduce the oligosaccharide content and there are no negative side effects associated with doing so, so it could be worth trying.

I noticed that when I soak the beans for at least 12 hours with an acid medium (such as organic apple cider vinegar) that I experienced hardly any flatulence.

Ignore those rumors you heard about tangy ingredients like tomatoes and vinegar ruining your beans: Acid is not the enemy. Absolutely include them; just make sure to do so when the beans are almost finished cooking. If you add acid earlier, the bean skins may toughen.

Another suggested that when cooking dried beans to add a quarter cupful of apple cider vinegar to the water that they soak in overnight, then rinse them thoroughly before cooking. For those who have had issues, it may be worth a try, particularly if cooking for those who aren't heavy bean consumers.