If you have never had Calico Beans, you’re missing out on something very tasty! There are a variety of beans in this recipe, along with ground beef and bacon for the meat lovers in your life! This recipe has a rich, baked bean-type flavor too, thanks to the ketchup, molasses, and brown sugar that are part of the saucy mixture.Continue reading
Even though it’s spring, we’re still having some chilly days. We’re having summer-like days too. Last weekend we actually got a light amount of snow and the temperature was Continue reading
With Labor Day weekend coming up, you may be planning a picnic. And perhaps you’re going to make some baked beans for that picnic. If you happen to have any baked beans left over, you may want to make some Baked Bean Sandwiches. I had no idea there even was such a thing as a Baked Bean Sandwich until several months ago, when I posted a recipe for Honey–Molasses Baked Beans. A reader commented on how much her husband like baked bean sandwiches, so I decided to find out a little more about them. Did you know that recipes for baked bean sandwiches go as far back as 1909? There was a cookbook called “Cooking For Two” by Janet Mckenzie Hill that had this recipe:
1909 BAKED BEAN SANDWICH: Butter two slices of Boston Brown Bread; on one of these dispose a heart leaf of lettuce holding one teaspoon of salad dressing; above the dressing set a generous tablespoon of cold, baked beans, then another lettuce leaf and dressing; finish with a second slice of bread, a tablespoon of beans, a floweret of cauliflower, and a teaspoon of dressing over the cauliflower.
I also came across a recipe for a 1943 Baked Bean Sandwich:
1943 BAKED BEAN SANDWICH: 1 cup baked beans, 1/4 cup chopped walnuts, 1/4 cup chopped celery, 2 teaspoons minced onion, 1/4 teaspoon salt, 1 teaspoon chopped pickle, 2 teaspoons catsup, buttered whole wheat bread…Combine all ingredients (except for the bread) and mix well. Spread on buttered bread.
And here’s a more recent recipe from the 1990’s that I modified slightly because the original directions weren’t that clear:
1990’s BACON, EGG & BAKED BEAN OPEN-FACE SANDWICH: 1 hard-cooked egg, sliced, 1 strip of cooked and crumbled bacon, 1 lettuce leaf, chopped (optional), 1 cup baked beans, hot or cold, 1 slice of toast…Toast bread, then top with baked beans. Sprinkle chopped lettuce, if using, and crumbled bacon over baked beans, then top with slices of hard-cooked egg.
These are some of the fancier versions of baked bean sandwiches I’ve come across. Most people make them simply by putting some baked beans (warm or cold) between two slices of bread, and many prefer white sandwich bread, like the Wonder Bread variety.
But I came up with another version…I guess you could call this the 2012 Baked Bean Sandwich. If you like baked beans, I’m sure you’ll like this!
2012 BAKED BEAN SANDWICH by NancyCreative
Makes 4 sandwiches
- 4 hamburger buns or sandwich rolls (I used wheat rolls), or 8 slices of your favorite bread
- 8 slices of cheddar or colby cheese
- 2 cups baked beans (homemade or from a can)
- 4 slices of sweet yellow onion, sliced as thick or thin as you want
- 4 Tablespoons bacon pieces from a jar (or cook up 4 slices of bacon and crumble)
- softened butter for spreading on bread
- lettuce leaves and tomato slices (optional)
Preheat oven to 300 degrees F. Spread softened butter lightly on bottom and top halves of 4 hamburger buns, rolls, or bread slices. Top each half with a slice of cheese. On the 4 bottom halves, over the cheese, add 1/2 cup baked beans, 1 slice of onion, and 1 Tablespoon bacon pieces or crumbled bacon.
Place top and bottom halves or slices on a baking sheet and heat in oven at 300 degrees F for 5 minutes, or until cheese is slightly melted. Remove from oven.
Add lettuce leaves and tomato slices, if desired and place top half of sandwich over bottom half. Serve immediately and enjoy! NOTE: Eating this can get a little messy, so be sure to have some forks handy…you’ll probably start out eating these sandwiches with your hands, but you’ll need to finish them off with a fork since those beans tend to slide out of the sandwich! You could try mashing the beans a little so they’ll stay in the sandwich better.
Have you ever had a baked bean sandwich? What do you like to put on yours?
There’s nothing like baked beans at a summer cookout! As much as I love baked beans, this was actually the first time I’ve ever made them (since opening a can of beans and reheating them doesn’t count 🙂 ). About 5 years ago, maybe even longer, I found a recipe for baked beans in an issue of Everyday Food, and last week I pulled it out of a stack of saved recipes and decided it was finally time to try this out! I ended up changing it a little and thought the end result was super–good!
This is a great recipe because there’s no sugar in it–many baked bean recipes call for brown sugar, but these beans are sweetened with unsulfured molasses, which is healthier (I also added a little honey). I’m a fan of both onion and bacon, so I was happy to see that these ingredients were part of the recipe, too. I decided to use turkey bacon to keep the recipe as healthy as I could, and that worked out (and tasted) great! If you are vegetarian, these beans would also be good without bacon.
So here’s my version of the recipe! It makes about 6 servings.
HONEY-MOLASSES BAKED BEANS WITH BACON & ONION by NancyCreative, adapted from Everyday Food
- 1/2 cup unsulfured molasses (you can use light or dark; I used dark)
- 1 Tablespoon honey
- 1/2 cup ketchup
- 1/4 cup honey mustard
- 3 cans (15 ounces each) navy beans, drained and rinsed
- salt and pepper, to taste (optional; I didn’t use any salt or pepper)
- 1 large onion, halved and sliced 1/4 inch thick
- 4 slices of bacon or turkey bacon, sliced crosswise in 1/2″ wide pieces (I used Oscar Mayer® Turkey Bacon)
Preheat oven to 375 degrees. In a medium bowl, combine molasses, honey, ketchup, and honey mustard. Add beans and season with salt and pepper, if desired. Mix ingredients to combine.
Transfer mixture to a 2 to 3–quart covered baking dish. Scatter onion slices over beans something like this…
…then lay cut pieces of bacon on top of the onion slices in a single layer, covering onion as completely as possible, like this…
Cover casserole dish and bake for 30 minutes at 375 degrees. Then uncover the dish and bake an additional 30 to 40 minutes, until bacon is crispy (I baked mine an additional 40 minutes). The baked beans will end up looking like this…
Let the beans sit in the casserole dish for about 5 minutes, then mix everything together well before serving. After mixing the beans, onion, and bacon together, the beans will look a little lighter in color (so don’t be alarmed if they seem a little dark when they come out of the oven)…
Serve beans immediately and enjoy! Makes 6 servings.
Are you a baked beans fan, too? Do you have a favorite way of making them?