SWEET BARBEQUE BEANS
Sweet barbeque beans loaded with bacon and ground beef and a surprisingly sweet flavor. The taste of these beans is to die for!
Provided by Tarene Condie
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 1h50m
Yield 10
Number Of Ingredients 14
Steps:
- Fry the bacon pieces in a large skillet until browned and crisp, remove from the pan and set aside. Crumble the ground beef into the pan; cook and stir until no longer pink, then drain off grease. Transfer the ground beef and bacon to a slow cooker.
- Pour the baked beans, navy beans, kidney beans, ketchup, brown sugar and vinegar into the slow cooker. Season with honey garlic sauce, sweet and sour sauce, onion powder, garlic salt, mustard powder and Worcestershire sauce. Stir until everything is distributed evenly. Cover, and cook on High heat for 1 hour before serving.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 56.9 g, Cholesterol 40.7 mg, Fat 9.7 g, Fiber 8.7 g, Protein 20.7 g, SaturatedFat 3.4 g, Sodium 1281.4 mg, Sugar 28.5 g
BBQ BAKED BEANS
Comforting and delicious, this is a great meat-free dinner idea or, without the killer croutons, it makes a damn fine side with roasted meats.
Provided by Jamie Oliver
Categories Cheap & cheerful Save with Jamie Vegetables Bonfire night recipes American Bread Sweet potato
Time 1h25m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- Peel the onions and garlic, then finely slice with the chilli. Peel and chop the carrots. Put all these into a large roasting tray and place on a medium heat with a lug of oil, the paprika, cumin and chilli flakes. Cook for 20 minutes, or until softened, stirring regularly.
- Meanwhile, scrub the sweet potatoes clean, then rub them with a little oil, sea salt and black pepper, place on a baking tray and put aside.
- When the time's up, stir the passata into the tray, add a splash of water to the empty jar, swirl it around and pour it in along with the beans (juice and all). Drizzle over the BBQ sauce, season lightly and stir well.
- Pick and roughly chop the rosemary leaves, toss in a little oil and sprinkle over the top, then place in the oven for around 1 hour, or until bubbling, baked and gorgeous, adding a splash or two of water to loosen, if needed.
- Put the tray of sweet potatoes into the oven for the same amount of time, or until soft and cooked through.
- Around 20 minutes before the beans are ready, tear the bread into rough chunks and toss with a drizzle of oil in a roasting tray.
- Grate over the Cheddar (if using), then place on the bottom shelf of the oven for around 15 minutes, or until crispy and golden, to make croutons.
- Remove everything from the oven, tear up or squidge open the potatoes, and serve with the beans, dollops of yoghurt and the homemade croutons to mop up that delicious sauce, with a simple green salad on the side.
Nutrition Facts : Calories 443 calories, Fat 5.2 g fat, SaturatedFat 1 g saturated fat, Protein 13.6 g protein, Carbohydrate 87 g carbohydrate, Sugar 29.4 g sugar, Sodium 1.2 g salt, Fiber 10.3 g fibre
BARBECUE "BAKED" BEANS
Traditionally, these beans were cooked in a low-heat oven almost all day. This on-the-stove version cuts the time in half without compromising flavor. Customary additions such as molasses and salt pork give the beans a sweet and smoky flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes about 7 cups
Number Of Ingredients 14
Steps:
- Put beans in a large bowl; cover with cold water by 2 inches. Loosely cover beans with plastic wrap, and let soak at room temperature 7 to 10 hours.
- Drain beans; transfer to a large saucepan. Cover with cold water by 2 inches. Bring to a boil. Reduce heat to medium-low; simmer, covered, until beans are very tender, about 1 hour. Drain beans, reserving cooking liquid; set beans and liquid aside.
- If using salt pork, trim meat from the rind, and cut meat into 1/4-inch dice. Score rind with a knife. If using bacon, cut into 1/4-inch dice. Transfer salt pork (meat and rind) or bacon to a large Dutch oven or stockpot.
- Cook over medium heat, stirring occasionally, until fat is rendered and meat is browned and cooked through, 8 to 10 minutes. Transfer meat to a large bowl using a slotted spoon, leaving rind and rendered fat in the Dutch oven. Add onion and garlic to the Dutch oven. Cook, stirring occasionally, until onion is translucent, 4 to 5 minutes.
- Stir in tomato juice, tomato paste, molasses, sugar, vinegar, Worcestershire sauce, mustard, turmeric, hot sauce, 1 teaspoon salt, the beans, and 4 cups reserved cooking liquid. Bring to a boil. Reduce heat. Cover, and cook at a bare simmer, stirring occasionally, until slightly thickened, about 1 hour. Uncover, and cook, stirring occasionally, until thickened, about 2 hours and 45 minutes.
- Season with salt and pepper. If not serving immediately, let cool completely, and refrigerate in an airtight container, up to 2 days. Reheat beans over medium-low heat before serving.
BARBEQUE BAKED BEANS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 55m
Yield 8 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 275 degrees F.
- In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes.
- Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
- In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
HOMEMADE BAKED BEANS WITH BACON (SOUTHERN)
(Recipe video above) Southern baked beans in a thick savoury sauce with a touch of sweet and hint of tang. Loaded with BACON! Serve as a side, or have it for breakfast with bacon and eggs. It even makes a hearty meal itself - great for slopping up with bread!
Provided by Nagi
Categories Side
Time 1h25m
Number Of Ingredients 14
Steps:
- Heat oil over high heat (can skip oil if bacon is super fatty). Add bacon and cook for 2 minutes.
- Add onion and garlic. Cook for 3 minutes until onion and bacon are golden.
- Add remaining ingredients. Stir, bring to simmer, then place lid on.
- Then either turn down heat to medium low (simmering gently) and cook on the stove for 1 hour, stirring every now and then so the bottom doesn't catch. OR bake at 160°C/325°F for 60 minutes.
- SLOW COOKER option: Reduce water to 1/4 cup, transfer to slow cooker and cook for 6 hours on low.
- The sauce should be thickened (cook with lid off for a bit if not thick enough) and glossy. Adjust salt and pepper to taste at the end. See notes for serving suggestions!
Nutrition Facts : ServingSize 174 g, Calories 167 kcal, Carbohydrate 24 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 614 mg, Fiber 5 g, Sugar 11 g
EASY BBQ BEANS
Quick, simple and packed with goodness, try these beans as part of a pick-and-mix Mexican supper
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 9
Steps:
- Heat the oil in a small pan. Fry onion until starting to brown, then add garlic and cook for 1 min. Add vinegar and sugar and cook until onions are caramelised. Stir in beans, passata, Worcestershire sauce (if using) and seasoning and simmer for 10-15 mins until thickened. Stir through coriander and serve.
Nutrition Facts : Calories 118 calories, Fat 2 grams fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.37 milligram of sodium
BARBECUE BAKED BEANS
I've adapted this recipe from "The Barbecue Bible" by Steven Raichlin. If you like your barbecue beans on the sweet side, then these are the beans for you. I know that the list of ingredients is long, but most of them are probably already in your pantry. Don't be tempted to leave out the fresh garlic or fresh gingerroot--it makes a difference. This is mandatory with our ribs--all you need is a potato salad and coleslaw and you're all set.
Provided by taylortwo
Categories Pork
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- Put bacon in large, heavy pot over medium heat and cook until lightly brown, about 5 minutes.
- Discard all but 2 tablespoons fat.
- Add onion, garlic, and ginger and sauté until soft, about 5 minutes.
- Remove pot from heat and stir in remaining ingredients.
- Pour into baking dish.
- Bake, covered, for 1 hour.
Nutrition Facts : Calories 361.8, Fat 11.6, SaturatedFat 3.6, Cholesterol 15.4, Sodium 482.6, Carbohydrate 53.4, Fiber 8.9, Sugar 21.8, Protein 13.3
PERFECT BBQ BAKED BEANS
I saw a similar recipe online a while back and have been amending it to make it my own. Everyone always loves these beans, and they are a sweet, filling, and yummy addition to a plate of potato salad and the smokey BBQ we all love!
Provided by aleasa
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium heat, cook the ground beef, onion, and mesquite seasoning until the meat is no longer pink, breaking it up into crumbles as it cooks, about 10 minutes. Drain excess grease, and transfer the meat mixture to a large baking dish. Stir in the baked beans, molasses, brown sugar, barbeque sauce, dry mustard powder, and cayenne pepper, and mix until any small lumps of brown sugar have dissolved.
- Bake in the preheated oven until the beans are bubbling and the flavors have blended, about 20 minutes.
Nutrition Facts : Calories 330 calories, Carbohydrate 58.2 g, Cholesterol 27.5 mg, Fat 6.2 g, Fiber 6.8 g, Protein 15.4 g, SaturatedFat 2.2 g, Sodium 1330.7 mg, Sugar 32.8 g
THE ULTIMATE EASY BBQ BAKED BEANS
The Ultimate Easy BBQ Baked Beans: These easy baked beans are so flavorful and delicious, not to mention easy to make. They are the ultimate side dish, and an excellent addition to summer barbecues and parties. These BBQ baked beans are a family favorite.
Provided by Rachael Yerkes
Categories Side
Time 1h25m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
- In a large heavy bottom Dutch Ovenadd 1 Tbs olive oil, and the onions, after 3-5 minutes add in Italian sausage.
- Brown the Italian sausage, and when half done, add in the bell peppers.
- Cook until sausage is fully browned, and veggies are soft.
- Drain meat mixture.
- Add the beans, barbecue sauce, ketchup, mustard, other mustard, Worcestershire sauce, soy sauce, chili powder, molasses and brown sugar to the sausage and onions and peppers.
- Simmer mixture for 5 minutes.
- Pour mixture into a baking dish.
- Cook bacon until nice and crispy.
- Sprinkle the bacon pieces over the top of the bean mixture.
- Cover and cook for 40-45 minutes.
- After 45 minutes, remove the foil and continue to bake for an additional 10 minutes.
- Let sit for a few minutes, and then serve.
Nutrition Facts : Calories 349 kcal, Carbohydrate 32 g, Protein 10 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 42 mg, Sodium 1084 mg, Fiber 3 g, Sugar 17 g, ServingSize 1 serving
BARBECUED BEANS
Most members of my family would agree that no picnic is complete until these delicious beans have made their appearance. Preparing them in a slow cooker makes them easy to transport to any gathering. -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 10h5m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 5-qt. slow cooker, combine remaining ingredients. Add the beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 8-10 hours longer or until beans are tender.
Nutrition Facts : Calories 220 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 762mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 8g fiber), Protein 11g protein.
BBQ BAKED BEANS
Steps:
- Preheat your oven to 350 degrees Fahrenheit.
- Place the ground beef, onion, and mesquite seasoning in a large skillet over medium heat. Keep stirring for 10 minutes, or until the beef has browned and broken up into crumbles.
- Transfer the mixture into a large baking dish, draining the excess liquid. Mix in the baked beans, molasses, brown sugar, barbeque sauce, dry mustard powder, and cayenne pepper. Mix until the sugar is dissolved.
- Bake the dish for 20 minutes, or until the beans start to bubble.
Nutrition Facts : Calories 330 cal
BARBECUED BAKED BEANS
Make and share this Barbecued Baked Beans recipe from Food.com.
Provided by JackieOhNo
Categories Beans
Time 5h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak beans overnight in plenty of cold water; or boil 2 minutes, cover, and let stand 1 hour.
- Drain beans and transfer to large saucepan. Add enough cold water to cover beans generously. Stir in onion. Boil uncovered 10 minutes. Reduce heat to medium-low; simmer uncovered until beans are tender, 1 to 1-1/2 hours.
- Combine all remaining ingredients except in ham in mixing bowl and set aside.
- Heat oven to 350 degrees.
- Drain beans, reserving 1 cup liquid. Transfer bean to medium casserole, pour sauce over beans, and stir to coat. Stir in ham and reserved liquid and spread mixture evenly in casserole.
- Bake covered about 35 minutes, then remove cover and continue to bake until liquid is almost completely absorbed, about 1-1/2 hurs.
Nutrition Facts : Calories 279.8, Fat 5.5, SaturatedFat 1.6, Cholesterol 26, Sodium 1169.1, Carbohydrate 39.8, Fiber 8.8, Sugar 14.6, Protein 15.9
BARBECUE BEANS
Starting barbecue beans from scratch results in an extra creamy texture with an excellent concentrated barbecue sauce flavor that make them well worth the time.
Provided by Joshua Bousel
Categories Sides
Time 13h30m
Yield 6-8 servings
Number Of Ingredients 17
Steps:
- In a large container, whisk together 2 quarts water and salt until salt has dissolved. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.
- Place a large dutch oven over medium-high heat. Add bacon and cook until fat has rendered and bacon has crisped, 7-10 minutes. Transfer bacon to a paper towel-lined plate, leaving as much fat in dutch oven as possible.
- Add onion to dutch oven and cook, stirring occasionally, until onion softens and begins to brown around the edges, about 7 minutes. Stir in green pepper, jalapeño, and garlic and cook until fragrant, about 1 minute. Stir in 3 cups of water, chicken stock, reserved bacon, and beans. Bring to a boil, then reduce heat to low and simmer for 1 hour. Preheat oven to 300°F while beans are simmering.
- Stir in ketchup, brown sugar, honey, molasses, mustard, vinegar, barbecue rub, and hot sauce. Cover and transfer to oven. Cook beans for 4 hours, stirring occasionally. Remove cover and cook until beans are tender throughout and sauce has thickened, about 1 hour longer. Remove from oven and let cool for 15 minutes. Season with salt. Serve immediately; alternatively, store in an airtight container in the refrigerator for up to 1 week, or freeze. Reheat before serving.
BARBECUED BAKED BEANS
Steps:
- Cover the beans by at least 2 inches with cold water and let soak for at least 8 hours or overnight.
- Drain the beans, place in a large saucepan, and cover by 2 inches with cold water. Bring to a boil over high heat, reduce the heat to medium, cover the pot slightly, and cook until very tender, 1 to 1 1/2 hours. Drain the beans and place in a large bowl.
- Preheat the oven to 325°F.
- Heat the oil in a large sauté pan over high heat. Add the bacon and cook until golden brown and crisp, about 8 minutes. Transfer with a slotted spoon to a plate lined with paper towels. Add the onion and carrot to the pan and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the rum, bring to a boil, and cook until almost completely evaporated, 5 minutes. Add the mixture to the beans along with the honey, molasses, stock, barbecue sauce, bacon, and half of the cilantro. Season with salt and pepper and mix gently to combine.
- Transfer the mixture to a 10-inch round baking dish, cover, and bake for 20 minutes. Check to see if the mixture is dry; if it is, add a little more stock. Continue baking for another 20 minutes. Remove the lid and bake until golden brown on top, another 15 minutes.
- Remove from the oven and let sit for 10 minutes. Garnish with the remaining cilantro before serving.
BBQ BAKED BEANS
BBQ baked beans are a summer staple. This shortcut version relies on ordinary canned baked beans, which we dress up with fresh peppers, onions, cider vinegar and barbecue sauce. The sweet and tangy side dish is perfect for a summer barbecue, picnic, potluck or weeknight dinner. The beans taste even better the next day, so they can be prepared ahead of time and reheated or served at room temperature.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Heat an oven-proof heavy-bottom pot or Dutch oven over medium heat. Add the bacon and cook, stirring often, until the fat has started to render and the bacon is beginning to crisp, about 5 minutes. Add the onions and bell pepper and continue to cook, stirring often, until the vegetables are slightly softened, about 3 minutes.
- Stir in the canned beans, barbecue sauce, molasses, vinegar, Worcestershire, brown sugar, mustard powder, cayenne, 1 teaspoon salt and several grinds of black pepper. Bring to a simmer and let cook over low heat, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
- Transfer the pot to the oven and bake (uncovered) until the sauce thickens and the beans on top begin to brown, about 40 minutes. Remove from the oven and let cool for at least 15 minutes before serving warm or at room temperature.
BEST BARBECUED BEANS ON THE PLANET
Inventor, restaurateur, rub manufacturer, and winner of barbecue contests too numerous to mention, "Oklahoma" Joe Davidson isn't given to false modesty. So when the Oklahoma pit master proclaims these to be the "best barbecued beans on the planet," you'd best sit up and take notice. Joe's secret is to start with a mix of beans-baked, red, and black-then cook them in a smoker. Enriching the beans with a pound of chopped smoked brisket doesn't hurt either! I've tinkered with Joe's recipe a little, but I think you'll find that these live up to their name. ShareTweetPin216 Shares
Provided by Steven Raichlen
Number Of Ingredients 1
Steps:
- Step 1: If using bacon instead of brisket, place it in a large skillet over medium heat and fry until crisp and golden brown, about 5 minutes. Pour off all the bacon fat, saving a few tablespoons for the beans, if desired. ShareTweetPin216 Shares Step 2: Empty the cans of black and kidney beans into a colander and drain. Rinse the beans under cold running water and drain again. Place all the beans in a large nonreactive mixing bowl and add the onion, bell and poblano peppers, garlic, and jalapeños and stir to mix. Add the barbecue sauce, brown sugar, mustard, liquid smoke, if using, and brisket or fried bacon and stir to mix. Taste for seasoning, adding more brown sugar and/or mustard as necessary, and salt and black pepper to taste; the beans should be very flavorful. Transfer the bean mixture to the aluminum foil pan or pans. (If you used bacon, you can drizzle a few tablespoons bacon fat over the beans for extra flavor.) ShareTweetPin216 Shares Step 3: Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, preheat it to medium-low, then toss all of the wood chips or chunks on the coals. ShareTweetPin216 Shares Step 4: When ready to cook, place the pan of beans in the center of the hot grate, away from the heat, and cover the grill. Cook the beans until they are thick and richly flavored, about 1 hour. If the beans start to dry out, cover them loosely with aluminum foil. Remove the beans from the grill and let them rest for 15 minutes, then serve. ShareTweetPin216 Shares
QUICK BARBECUED BEANS
Baked beans are a simple, classic recipe, and cooking them on the grill adds great smoky flavor. -Millie Vickery, Lena, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In an ungreased 8-in. square disposable foil pan, combine all ingredients. , Grill, covered, over medium heat until heated through, 15-20 minutes, stirring occasionally.
Nutrition Facts : Calories 264 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 877mg sodium, Carbohydrate 51g carbohydrate (15g sugars, Fiber 13g fiber), Protein 14g protein.
INSTANT POT BARBECUE BEANS
Traditional baked beans need to cook for hours, but these Instant Pot ones are ready in 40 minutes! They also use a secret ingredient: bourbon. To make the dish vegetarian, simply omit the bacon.
Provided by Food Network Kitchen
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put the bacon in a 6- to 8-quart Instant Pot; set to sauté on medium heat. Cook, stirring, until the bacon is crisp and the fat is rendered, about 5 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate. Pour off all but 2 tablespoons fat from the pot.
- Add the onion and 1 teaspoon each salt and black pepper to the Instant Pot. Cook, stirring, until the onion is soft and translucent, 6 to 7 minutes. Add the paprika and cayenne; cook 30 seconds. Add the broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Turn off the sauté function. Stir in the beans, brown sugar, molasses, vinegar, tomato paste, bourbon and mustard.
- Put on the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 10 minutes. When the time is up, carefully turn the steam valve to the venting position and let the pressure release. Carefully remove the lid. Set the pot to sauté on medium heat; cook until the beans thicken slightly, about 5 minutes. Stir in the reserved bacon.
BARBECUED BAKED BEANS
Provided by Alexander Smalls
Categories Bean Mustard Side Bake Fourth of July Kid-Friendly Father's Day Backyard BBQ Bacon Fall Potluck Molasses Small Plates
Yield Serves 6 to 8
Number Of Ingredients 18
Steps:
- Wash beans, place in large pot and cover with cool water, boil for 5 minutes,and remove from heat; let sit for 1 hour with tight lid. In cast-iron skillet, sauté onions, celery, bell pepper, and garlic in olive oil on a high flame for 4 minutes or until onion is translucent. Add tomato sauce, sugar, molasses, mustard, Worcestershire sauce, and cloves, and simmer for 30 minutes. Pour off water from beans and replace with 3 1/2 cups (approximately) fresh cool water or meat stock. Add bay leaves, salt, pepper, and thyme. Let simmer, covered, until beans are tender. Sauté bacon cubes; drain. Drain liquid from beans and reserve. Combine beans and tomato sauce in Dutch oven or bean pot. Top with bacon and bake in 300-degree oven for 3 to 5 hours. Stir beans now and then, adding reserved liquid when needed.
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- Combine all ingredients in a large, heavy bottomed pot and heat up over medium heat to a slow simmer. Simmer for 15 minutes.
- Preheat the oven to 350˚F. Heat up the oil in a large creuset pan that is both stove and oven safe. Add the onion and cook until soft. Add the beans and 3/4 cup barbecue sauce. Heat to a low simmer and slide into the oven. Bake for 30 minutes.
EASY BBQ BAKED BEANS WITH BACON - SEASONS AND SUPPERS
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5/5 (5)Total Time 2 hrs 15 minsCategory Side DishCalories 343 per serving
- Partially cook the bacon by dicing and cooking in a hot skillet on the stove-top, just until some of the fat cooks off and the bacon begins to brown. Spoon out onto paper towel to drain.
- Drain the canned beans and rinse well. Add to a large bowl, together with the diced onion and brown sugar.
- In a small bowl or measuring cup, make the sauce by combining the bbq sauce, ketchup, dry mustard and molasses. Stir to combine. Add to the bowl with the beans and stir to combine. Add the chicken broth and the bacon and stir to mix well.
PINEAPPLE BBQ BAKED BEANS - A SOUTHERN SOUL
From asouthernsoul.com
5/5 (6)Category Side DishCuisine AmericanTotal Time 1 hr
- Heat oven to 350 degrees. Lightly coat an 11x17 inch baking dish with cooking spray. Set aside.
- Drain pineapple chunks and reserve 2 tablespoons of juice. To a large bowl add the drained beans, pineapple chunks, and chopped onion.
- In a small bowl, mix BBQ sauce, reserved pineapple juice, ketchup, brown sugar, honey, whole grain mustard, garlic powder, salt, and pepper. Pour mixture over beans.
- Mix all ingredient together then pour into prepared dish. Add bacon pieces to the top of the mixture. Cover with foil and bake for 30 minutes. Uncover beans and continue to cook for 20 minutes. Remove from the oven, and let sit for 5 minutes. Serve hot.
EASY BBQ BAKED BEANS RECIPE - VINDULGE
From vindulge.com
4.5/5 (8)Category Side DishCuisine Barbecue, Bbq, Side Dish, Smoked FoodTotal Time 1 hr 25 mins
- In a large cast iron skillet, sauté the bacon over medium heat about 5 minutes, just to render the fat and crisp up the bacon. Remove the bacon (set aside for later) and discard most of the fat (saving about 2 tablespoons for the next step).
- Add the onions and sauté over medium heat for 5 minutes, add garlic and sauté another 2 minutes or until onion and garlic is soft, but not caramelized.
- Add the beer and cook down for 1 minute. Add the tomato sauce, balsamic, molasses, brown sugar, Dijon, salt, pepper, beans and the cooked bacon. Mix to combine. If adding pulled pork or brisket, do it now and mix to combine.
1-POT BBQ BAKED BEANS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.8/5 (44)Calories 259 per servingCategory Side
- Add pinto beans to a large pot and cover with cool water (at least a few inches above the beans as they will expand). Soak for at least 6 hours or overnight* uncovered at room temperature. Once beans are soaked, drain and set aside.
- Heat your large pot over medium heat. Once hot, add oil (or water), diced onion, and bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
- Next, add drained beans and vegetable broth and cover with water about 1 inch over the top, as the beans will expand while cooking. Bring to a low boil. Then reduce heat to low or medium-low so it simmers but doesn’t boil. Cook uncovered for 1 hour or until beans are tender.
- Once the beans are tender and cooked through, add remaining seasonings: Mustard, tomato paste, coconut sugar, salt, pepper, chili powder, liquid smoke, and hot sauce (optional). Stir to coat and cook on low for 10-15 more minutes to let the flavors meld.
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Ratings 1Calories 238 per servingCategory Side Dish
- In a medium-sized skillet, saute chopped onions and diced bacon until the bacon is cooked but is not crispy and the onions are translucent.
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From foodandwine.com
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- Put the beans in a large pot, add cold water to cover them generously and bring to a boil. Reduce the heat to moderate and simmer the beans under tender, about 1 hour.
- Meanwhile, in a large enameled cast-iron casserole, cook the bacon over moderately high heat, stirring occasionally, until crisp. Remove the bacon from the casserole and set aside.
- Add the green peppers, onions, celery and jalapeño to the casserole and sauté over moderately high heat for 3 minutes. Add the garlic and sauté for 2 minutes longer. Stir in the reserved bacon and the stock, barbecue sauce, tomato paste and molasses. Bring to a simmer, stirring occasionally.
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From howsweeteats.com
5/5 Category Main CourseCuisine AmericanTotal Time 1 hr 10 mins
- Heat a large (oven safe, if you don’t want to transfer) skillet over medium-low heat and add the bacon. Cook until it’s brown and crisp and most of the fat is rendered.
- Stit in the onion, pepper and garlic. Cook, stirring often, until everything softens, about 5 minutes. Stir in the paprika, chili powder, salt and pepper. Cook for 1 to 2 minutes. Stir in the vinegar, BBQ sauce, ketchup, mustard and brown sugar until combined.
- Stir in the baked beans directly from the can. Bring the mixture to a boil, then turn off the heat. I suggest tasting the beans here and adding more salt, pepper or heat if desired. If you'd like, you can lay a few strips of bacon on top of the beans here too!
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From thespruceeats.com
4.6/5 (18)Total Time 21 minsCategory Side Dish, Dinner, LunchCalories 488 per serving
THE BEST BARBECUE BEANS RECIPE - SERIOUS EATS
From seriouseats.com
4.3/5 (12)Category Side Dish, SidesCuisine AmericanCalories 538 per serving
BBQ BAKED BEANS | BRUNCH RECIPES | GOODTOKNOW
From goodto.com
3.7/5 (19)Category Brunch,Dinner,SnackServings 4Total Time 40 mins
THE BEST EASY BBQ BAKED BEANS - FOODIECRUSH .COM
From foodiecrush.com
3.9/5 (68)Total Time 1 hr 15 minsCategory Side DishCalories 361 per serving
BARBECUE BAKED BEANS WITH CANNED BEANS RECIPES - YUMMLY
From yummly.co.uk
BARBECUE BAKED BEANS WITH CANNED BEANS RECIPES - …
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BARBECUED BAKED BEANS - TFRECIPES.COM
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