The recipe I use is very similar to the first one Annie posted. The small changes in my recipe (handed down from my mother) make it so easy! My recipe calls for one bag of navy/pea beans (800 grams or about 1.5 lbs). After you soak and simmer the beans, dump the water. Recover with fresh water, add the sliced onion and all of the other ingredients (molasses, bacon, ketchup etc.) into the beans and water. Just dump and stir. I use a huge heavy enamelled cast iron pot as I double or triple the recipe as it freezes wonderfully. Cover tightly with foil and then the lid, and bake at 250 for 6-8 + hours. Stir occasionally and add water if getting dry. It is very forgiving, which is why I am not quibbling with Annie's recipe- the precise amounts don't seem to matter. These are THE best beans and my whole extended family loves them and I won't make them any other way. They are the art of simplicity and delicious! Do try!

So many good recipes here! If we make it again I'll try them. I didn't have a chance to check in before making it this morning. I started at 6:15 and at 8:15 after showering (oven turned off after baking at 350, not broiling, and burner for cider turned off) I was running to pour the cider in the 5 gal Igloo and get the pans in the cooler. But we made it - drove up to Springfield and found they'd pushed start to 11AM instead of 10. So it sat longer than expected but was still warm and the cider was so hot we had to add cold cider in. I did have a little problem with the sauce - I made a double batch (for 2 lbs of pasta) at a time, poured it in with about 1 lb diced ham (decided that was enough) and yes 1/2 package of peas. Then put the pan (which still had cheese sauce in it) back on burner to add more cheese sauce (I had almost 1C from last night) and more cheese, I didn't think I needed more roux. Burner was off but sauce burnt to bottom so I only poured a little over the 2nd pan before I realized, put 2nd lb of pasta in with just lots of shredded cheese, melted a stick of butter and some milk in the MW and poured over, mixed in, stuck in oven, mixed some more then topped with more cheese. Guess which one they went for first? But they said it was all good, they were going back for the ham & pea version even before the plain was gone. I think teenagers will eat anything (of course DD wouldn't touch it). I think we ate 3/4 of it (so 3 lbs of pasta) and there were 23 kids and 4 adults counting the bus driver (who said she didn't like peas but liked this and took the leftovers home). Next time I'm not going to get so involved making the sauce - I'll melt butter, milk and cheese together and if it's not thick enough I'll add roux but I'd definitely add more cheese, less milk and flour than CI calls for (I used less than 3 quarts b/c I wasted some in the burnt sauce, so 1/2 gal was probably enough for 4 lbs of pasta, but I used 3 sticks of butter, 2 in the roux and 1 in the last pan). The cayenne wasn't noticeable and I did heavily salt the water, and put about 1 tsp of salt in the first cheese sauce but none in the 2nd pan (butter/milk) and I don't think they missed it. I forgot to bring salt and pepper but I've got some plastic shakers I'll throw in the box with cups and flatware so we have it with us.

Any of these look interesting? Cool Kidney Bean Salad 1 hard boiled egg 1 regular size can of kidney beans (about 16 oz) 1 small onion (chopped fine) 2 T relish 2 T salad dressing (Miracle Whip) 1/2 tsp celery salt 1/4 tsp garlic salt Directions: You'll want to boil your egg first. This can be done along with eggs for deviled eggs, or just make several eggs and have some hard boiled eggs on hand to snack on. The egg can be left out, but it does add to the flavor. Rinse the kidney beans. You can just pour off the extra water, but I think the various tastes of the salad come through better if the beans are rinsed. Put the chopped egg, rinsed kidney beans and all the other ingredients in a big bowl and mix everything well. Chill for a couple of hours or even overnight. Three Bean Salad Recipe Ingredients 1 15-oz can cannellini beans, rinsed and drained 1 15-oz can kidney beans, rinsed and drained 1 15-oz can garbanzo beans, rinsed and drained 2 celery stalks, chopped fine 1/2 red onion, chopped fine 1 cup fresh, finely chopped flat-leaf parsley 1 Tbsp fresh finely chopped rosemary 1/3 cup apple cider vinegar 1/3 cup granulated sugar 1/4 cup olive oil 1 1/2 teaspoons salt 1/4 teaspoon black pepper Method 1 In a large bowl, mix the beans, celery, onion, parsley and rosemary. 2 In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat. 3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Serves 4 to 8. 4 Bean Salad 1 can (16oz) green beans drained 1 can (16oz) wax beans drained 1 can (16oz) garbanzo beans, rinsed & drained 1 can (16oz) kidney beans, rinsed & drained 1/4 cup slivered green pepper 8 green onions, sliced 3/4 cup sugar 1/2 cup apple cider vinegar 1/4 cup vegetable oil 1/ teaspoon salt In a large bowl, combine all of the beans, green pepper and onions. In a small bowl, combine remaining ingredients; stir until the sugar dissolves. Pour over bean mixture. Cover & refrigerate overnight, stirring several times 5 BEAN SALAD 1 16 oz can each: green beans peas wax beans garbanzo or lima beans kidney beans 1/2 cup each (chopped): cauliflower celery onion green pepper 1/4 cup chopped sweet vinegar peppers Dressing: 1 1/2 cups sugar 1/2 teaspoon Hungarian paprika 1 cup cider or white distilled vinegar 1/2 cup olive oil 4 cloves garlic, peeled and minced 1/4 teaspoon hot red pepper flakes salt and pepper, to taste Drain canned ingredients and discard liquid. Empty into a salad bowl. Stir in chopped cauliflower, celery, onion, and peppers. In a small bowl or blender, combine sugar, paprika, vinegar, garlic, hot pepper flakes and oil. Pour over vegetables; stir together well. Season to taste with salt and pepper. Cover and refrigerate for at least 12 hours

The Australian version, provided by Kellogg's on many packets of their Nutri-grain product. The nuts of the title are of course peanuts, the bolts are the shape of the cereal product. I have made this countless times. Sometimes I've added a packet of dried French Onion Soup to the mixture. Nuts and Bolts 250g butter 2 tablespoons oil 2 teaspoons Worcestershire sauce 1 teaspoon garlic salt 1 teaspoon paprika 1/2 teaspoon cayenne pepper 500g KelloggÂs Nutri-Grain 500g salted mixed nuts Melt butter and oil together over low heat, add Worcestershire sauce, garlic salt, paprika and cayenne. Combine Nutri-Grain and nuts, place in a large baking dish. Pour butter mixture over and bake at 125C for about 1 hour, turning every 15 minutes with an egg slice. Cool. Store in an airtight container. Tried to find a decent picture of the cereal, to no avail. The link has a pic of sorts. Here is a link that might be useful: nutri-grain