no you don't have to just cook the beans long enough for the meat to cook.
yes.
yes
The best way to thicken canned baked beans is to bring them to a boil, reduce the heat, and cook until some of the liquid had cooked away. Stir the beans often to avoid them sticking in the bottom of the pan.
drain the greens and cook them in chicken broth and add bacon and its drippings.
The actual bean itself is totally vegetarian since it's just part of a plant. The important thing to take note of is HOW the beans are prepared. Some people may cook their pinto beans in lard or may add bacon or meat stock to add flavor.
cook the bacon then cook the eggs in the bacon greese
Yes, it is safe to use bouillon as the liquid for canning green beans, but it would be better to can them in water and cook them in the bouillon later.
cooked bacon, cooked sausuage and baked beans also tandori chicken
There's usually a cooking time on the label for both the microwave and the stovetop next to the nutrition facts.
Baked beans in a can are already cooked all you need to do is heat them, 20 to 30 minutes in a slow cooker should be enough.
Traditionally beans are soaked to lessen the amount of time it takes to cook them. Unsoaked beans merely have to be cooked longer to desired tenderness (usually an hour longer).
If you half cook it first, over a year.
The best way to make baked beans is in a slow cooker. Add 4 to 5 cans of beans, ketchup, brown sugar, Worcestershire sauce, and bacon. Cook on low heat for 4 to 5 hours.