Choosy Beggars Smoky Bbq Baked Beans Recipes

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HEARTY BBQ BAKED BEANS



Hearty BBQ Baked Beans image

These beans have lots of flavor. I don't care for beans that are to sweet but you can add 2 tablespoons of brown sugar to sweeten these up. They go excellent with grilling. I use Bush's original beans and Jack Daniels BBQ sauce but you can use what you prefer. Reduce baking time to 1 hr if you don't like a thick beans.

Provided by IceDown

Categories     Pork

Time 2h

Yield 4 serving(s)

Number Of Ingredients 12

1 (16 ounce) can baked beans
4 slices bacon
1/2 onion, diced
1/2 green bell pepper, diced
2 garlic cloves, minced
1/4 cup ham, diced
1/4 cup barbecue sauce
1 tablespoon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon liquid smoke
1 teaspoon ground mustard
1/2 teaspoon Tabasco sauce

Steps:

  • Preheat oven to 350 degrees.
  • Cook bacon in a skillet until almost crispy. Remove bacon from skillet and roughly chop, but do not drain skillet.
  • Use bacon fat to saute onion and bell pepper until translucent, Drain.
  • In a oven safe bowl, combine all ingredients and mix well. Cover with foil.
  • Bake for 1 1/2 hours.

Nutrition Facts : Calories 255.2, Fat 11.8, SaturatedFat 3.7, Cholesterol 20, Sodium 919.4, Carbohydrate 30.1, Fiber 5.6, Sugar 12.4, Protein 11

CHOOSY BEGGARS SMOKY BBQ BAKED BEANS



Choosy Beggars Smoky BBQ Baked Beans image

This recipe makes the best baked beans I have ever eaten...period. It comes from http://www.choosy-beggars.com/index.php/2009/09/04/smoky-bbq-baked-beans/ and I encourage you to have a look at their site to read their own intro for this, as well as to see other great recipes. I just love their writing style! We probably had old beans because they had not softened in the specified time, so we just put the partially cooked beans in the slow cooker to finish overnight. I have read that it is better to add acid ingredients after the beans have been cooking for at least one hour to prevent the skins from toughening, and I will do that next time. (making a big batch for a potluck? Use the measurements in brackets and double your fun). This can be modified to make vegetarian...see below. My son, who is diabetic, used Splenda Brown Sugar Blend, reduced the maple syrup, and omitted the molasses (but felt that it really should have had it for more depth of flavour). To compensate, he increased the chipotle, and the end result was still fantastic...or at least, we thought so...

Provided by Sweet Baboo

Categories     One Dish Meal

Time 14h

Yield 1 pot, 8 serving(s)

Number Of Ingredients 18

1 lb dried navy beans (2 lbs. dried navy beans)
1 smoked pork hock, about 1 pound (same size pork hock but use all the meat)
2 bay leaves (3 bay leaves)
14 ounces crushed tomatoes (28 oz can crushed tomatoes)
2 tablespoons yellow mustard (1/4 cup yellow mustard)
2 tablespoons blackstrap molasses (1/4 cup molasses)
2 tablespoons red wine vinegar (1/4 cup vinegar)
1/4 cup maple syrup (1/2 cup maple syrup)
1 1/2 tablespoons Worcestershire sauce (3 tbsp wooster)
1 1/2 tablespoons packed brown sugar (3 tbsp brown sugar)
3 garlic cloves (6 cloves garlic)
1 large chipotle chili pepper (2 chipotle peppers)
1 teaspoon adobo sauce (2 tsp adobo sauce)
1 teaspoon cumin powder (2 tsp cumin)
1/2 teaspoon allspice (1 tsp allspice)
2 cups chicken stock (4 cups chicken stock)
1 1/2 cups as needed chicken stock (2-3 cups chicken stock as needed)
kosher salt, to taste

Steps:

  • * If you wanted to make this vegetarian, omit the pork hock. Instead, drop 2 tbsp of butter into the bottom of your Dutch oven before the beans go in, and add 6-8 drops of liquid smoke (or 1/4 tsp if you're making enough for a potluck) to the wet and stickies before it goes in the oven.
  • Soak the beans in three times as much water for 8 hours or overnight.
  • Preheat your oven to 325ºF with your racks near the bottom.
  • In a fairly large Dutch oven (particularly if you're making the potluck amount) nestle the pork hock and pour the soaked beans around it. Add the bay leaves.
  • In a medium-large mixing bowl, pour the tomatoes, mustard, molasses, red wine vinegar, maple syrup and worcestershire sauce. Measure in the brown sugar, cumin and allspice.
  • Finely mince (or grate) the cloves of garlic and add them to the mix. Take your chipotle out of their deliciously spicy adobo sauce and chop very, very finely. Add the chipotle and dollop in your adobo sauce. Season with salt (1-2 tsp for the regular amount, and up to 1 tbsp, depending on taste, for the potluck size).
  • Give the sauce a good whisk to make sure that everything is combined, and pour it over the beans. Stir until the beans are evenly coated. The pork hock gets in the way a little bit, but just work around it. Believe me, it's much easier than lifting the pork hock out and then trying to sandwich it back in and even things out.
  • Pour 2 cups of chicken stock over top. It should look rather soupy at this point.
  • Cover the Dutch oven and tuck it in to bake for at least 4 hours before checking to see the condition of your beans. They will have absorbed quite a bit of the flavorful sauce at this point, and started to thicken up.
  • The beans should be very tender and soft, but not falling apart into mush. Remove the pork hock from the pot.
  • Add more stock to the pot until it starts to look thin and saucy but not overly soupy. Does that make sense? Tuck the beans back in the oven to continue cooking while you let the pork hock cool until it's easy to handle. At that point, separate the meat from the skin/fat and bones. Discard the gristle and bones before tearing the meat into relatively small chunks. Reserve the big fatty skin chunk (appetizing? No. Delicious flavor inducing? Yes) that was on the exterior of your pork hock.
  • Mix about half of the chopped pork back in with the beans (or all of it if you were making the larger amount, or if you just happen to have a fondness for smoked pork...which is entirely understandable), and add more stock if they aren't looking loose enough. Casually drape the skin/fat on top of the beans like a first date at a movie theater. Try to lay it fat side up if you can. Put the lid back on and tuck the beans back, yet again, in your oven for another 1 - 1.5 hours. The texture of the beans should be saucy but not soupy. You know, fairly thick but not goopy. Sloppy? Can I describe them as sloppily thick beans? Because that's how I like them. It's up to you, though. If you like a saucier bean, add more stock. If you like a thicker bean, let it cook for the last half hour uncovered. There are ways to give you what you want, the beans say so.
  • Remove the fat cap from the beans and give them a good stir before serving.

Nutrition Facts : Calories 298.7, Fat 2.4, SaturatedFat 0.4, Cholesterol 3.1, Sodium 310.6, Carbohydrate 55.6, Fiber 14.8, Sugar 14.9, Protein 16

BBQ BAKED BEANS (OR SLOW COOKER)



BBQ Baked Beans (Or Slow Cooker) image

Caution! This is EXTREMELY addictive! Requested by a very good friend. This is from my Sister. She never measured. I finally got the recipe down using measurements. It's the perfect blend of sweet with a slight tang! Can be made ahead and cooked the next day. Leave it in your slow cooker and take it along. Thanks SIS!

Provided by HelenG

Categories     Beans

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

55 ounces canned pork and beans
1 lb bacon, diced (cut length wise 2 times then across)
1 onion, chopped
4 -6 garlic cloves, minced
2 cups barbecue sauce
1/2 cup catsup
1/4 cup dark molasses
1/4 cup Dijon mustard
1/4 cup horseradish sauce (it has to be sauce and not straight horseradish!)
1/2 cup brown sugar

Steps:

  • Fry bacon and onion until almost burned (add garlic toward the end).
  • Drain fat.
  • Place in crock pot or casserole all remaining ingredients, except brown sugar. Mix.
  • Sprinkle with brown sugar (Do NOT STIR IN SUGAR!), put on lid.
  • Cook in slow cooker on low 2 hours.
  • Or cook in oven at 350°F 1/1/2 hours.
  • Stir gently.
  • Let stand with lid on about 1/2 hour before serving.

Nutrition Facts : Calories 930.5, Fat 39.4, SaturatedFat 13.1, Cholesterol 71.7, Sodium 2919.7, Carbohydrate 126.2, Fiber 17.5, Sugar 53.5, Protein 25.1

BBQ BAKED BEANS (SUGAR-FREE)



BBQ Baked Beans (Sugar-Free) image

From The Allergy Self-Help Cookbook by Marjorie Hurt Jones, c. 2001. Commerically prepared baked beans can be a problem for people with allergies because they often contain sugar and corn syrup, plus ambiguous ingredients such as modified food starch and "natural flavoring." Slowly baking these beans contributes to their wonderful flavor and aroma.

Provided by NELady

Categories     Beans

Time 3h20m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1 1/2 cups chopped onions or 1 1/2 cups leeks
2/3 cup chopped celery
2/3 cup chopped green bell pepper
2 garlic cloves, crushed
1 (6 ounce) can tomato paste
1 cup vegetable stock or 1 cup broth
1/4 cup sorghum or 1/4 cup maple syrup
1/4 cup cider vinegar
1 teaspoon salt
2 tablespoons Dijon mustard
1 dash hot pepper sauce (optional) or 1/8 teaspoon ground red pepper (optional)
4 -4 1/2 cups cooked unseasoned navy beans or 4 -4 1/2 cups great northern beans, rinsed and drained

Steps:

  • Preheat the oven to 300*F. Oil a 2-1/2 or 3-quart baking dish.
  • Warm the oil in a large skillet of 3-quart saucepan over medium heat. Add the onions or leeks, celery, peppers, and garlic and cook for 7 minutes, or until soft. Stir in the tomato paste; water, stock, or broth; agave nectar or sorghum; vinegar; salt; mustard; and pepper sauce or ground red pepper if using. Cover and cook for 10 to 20 minutes. Stir in the beans and bring to a boil.
  • Pour into the prepared dish. Bake, uncovered, for 2-1/2 hours. After one hour, check every 30 minutes for moisture and stir in 1/2 cup water as needed.

Nutrition Facts : Calories 261.6, Fat 5.6, SaturatedFat 0.8, Sodium 969.1, Carbohydrate 43, Fiber 15.2, Sugar 6.4, Protein 12.1

BBQ BAKED BEANS



BBQ Baked Beans image

Make and share this BBQ Baked Beans recipe from Food.com.

Provided by Mebriella

Categories     Beans

Time 2h10m

Yield 24 , 1 serving(s)

Number Of Ingredients 13

4 (15 ounce) cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/4 cup barbecue sauce (I used Sonny's Sweet BBQ Sauce)
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onions
1 teaspoon mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1 lb cooked ground beef

Steps:

  • Preheat oven to 350 degrees.
  • Pour entire contents of the can of pinto beans into a casserole dish.
  • Dissolve the cornstarch in a small bowl with the 2 tablespoons of water. Add this solution to the beans and stir.
  • Add the remaining ingredients to the dish, stir well and cover.
  • Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes. After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving.

Nutrition Facts : Calories 4033.2, Fat 81.3, SaturatedFat 28.8, Cholesterol 408, Sodium 2967.6, Carbohydrate 555.2, Fiber 153.1, Sugar 103.2, Protein 280

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