You gotta have beans with bbq, and this stovetop baked beans recipe is an easy one to pull off. But to do this recipe right, you need to have the right equipment.
What's required is a good sized cast iron dutch oven or braising pan. I've used both my dutch oven and my porcelain covered braising pan and found that the braising pan works a little better. The beans don't seem to stick to the bottom as bad it it. That may have something to do with it being larger in diameter, but that's just a guess.
Once the beans are heated to a simmer, the heat is turned down super low. On my electric range, I set the burner to below the "low" setting, almost to the point of turning the burner off. At this setting the beans barely simmer, and that's what you're looking for.
The nice thing about cooking this easy baked bean recipe on the stovetop instead of in the oven is it keeps the kitchen cooler. That single stove burner puts out a lot less heat than the oven. Another good thing is you save money, since less heat means less energy used, whether it's gas or electricity.
Combine all of the ingredients in your dutch oven or braising pan. Cover the pan, and over low heat, bring the baked beans to a simmer. Stir the beans again, making sure they're not sticking on the bottom of the pan.
Drop the heat setting as low as you can while maintaining a very gentle simmer. Keep the pan covered, and continue simmering for one hour, stirring occasionally to prevent the beans from sticking and burning.
Now your stovetop baked beans are ready to serve. They keep well in the refrigerator for three days, so eat 'em up before they go bad on you! I love these beans cold, too.
And have you ever tried a baked bean sandwich? Try it sometime. You might like it!
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