Supermarket Serenade

Baked Beans Recipe Canned Beans
Can black eyed peas be substituted for yellow eye beans, navy,or soldier in baked bean recipes?

I am a former chef and I say “Yes”, Navy beans are peas, and the others are fine to, I actually prefer them, they are meatier and have a richer flavour, the only thing is they take longer to cook in some ways, so you best to soak them first, overnight in water, and limit the salt, if your using bacon, fatback or salt pork then leave the final seasoning until they are cooked.

I do the same as with Navy beans or other, I cook some onions and brown the meat just for flavour, add my beans and onions and meat product, then my ketchup, brown sugar, spices (I use bay leafs, thyme cinnimon, cloves and allspice), mustard, tomato juice and water, I like molasses to but that is a personal preference, bring the mix to the boil or simmer on the stove and then into a 300-325 d F oven for 4-6 hours, a crockpot is good for this to (then your looking at 6-8 hours), do them in the morning and there ready when you come home, but just mixing it and popping in the oven is fine, just add aextra hour to hour and a half.

Taste them when cooked take them out do your final seasoning, then allow the to rest and either serve or there better the next day if you can wait,

Modifying this baked bean recipe?

Here is a recipe I found online. Could I substitute canned Bush’s Baked Beans for the Navy Beans? If so, how many cans would yield the equivalent of 2 cups dry navy beans?? Thanks.

Sometimes I’m in too much of a hurry to make baked beans from dry beans. As you know you must first wash, soak and cook the beans and that takes TIME. What I often do is start with canned pork n beans (and the el-cheapo brand works fine here) instead of using the dried beans. Open the cans of beans and drain them into a colander, then rinse away all the reddish goo they’re swimming in – this is why I use the cheap brand….no sense in paying a lot for stuff you wash down the drain. Then mix all the other ingredients in, bake, and viola! Home-made baked beans in a lot less time.

For the recipe you’ve posted, I would use 3 to 4 regular sized cans of pork n beans in place of the 2 cups dried navy beans.

Another way to go is to buy canned or bottled navy or northern beans. They’re usually sold in a large glass jar in the beans section. I would think 1 jar would be a good amount to substitute in your recipe.

Also, there is an ingredient I swear by in my baked beans that is missing in your recipe (just my opinion): Liquid Smoke. In case you’re not familiar with this item, it is sold with the Worcestershire Sauce, hot sauce and those types of things in the supermarket. It’s basically a smoke flavoring and a little goes a loooooooong way. I generally use a teaspoon for a batch of baked beans. Just open the bottle and take a whiff, you’ll immediately know why I use it. It smells like an outdoor barbeque, and it imparts that flavor and aroma into your foods.

Baked Beans Recipe Canned Beans
Redneck Beans recipe by the BBQ Pit Boys

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