Dr Pepper Baked Bean Recipe Recipe For Deviled

DR PEPPER BAKED BEANS

Steps:

• Combine all of the ingredients and pour into a 2 quart baking dish.
• Bake uncovered for 1 hour 15 minutes at 325 degrees, until bubbly.
• Remove from oven and let sit for 5-10 minutes to thicken.

DR PEPPER BAKED BEANS

Steps:

• Set oven to 375 degrees.
• Butter a 3-qt baking dish.
• Heat a skillet over med heat with 1 tbsp oil.
• Add sausage, and 3/4 cup Dr Pepper drink; bring to boil.
• Cover; and lower the heat.
• Continue cooking about 30 mins, until Dr Pepper becomes syrupy.
• Drain the pinto beans; place in a large saucepan, add 1 cup Dr Pepper, ketchup, wine vinegar, Worcestershire sauce, Tabasco sauce, soy sauce, garlic, onion and salt.
• Bring to simmer, stirring occasionally.
• Season with black pepper.
• Pour into a 3-qt buttered baking dish.
• Stir in sausage mixture.
• Top with cheese and bread crumbs.
• Bake, covered for 40 mins, or until cheese is melted, and mixture is bubbling.

DR PEPPER BAKED BEANS

Steps:

• Preheat oven to 350 degrees F.
• Add oil to a large pot and heat on medium heat, add in diced onions and garlic powder. Cook until soft, about 3 to 4 minutes, stirring occasionally.
• Add in beans and 1/2 cup Dr Pepper, stir and simmer for about 6 to 7 minutes.
• Add in remaining ingredients and simmer for another 8 to 10 minutes.
• Transfer beans to an oven safe dish and bake for 20 minutes.

ROASTED RED PEPPER AND GARLIC BEAN DIP

Steps:

• Preheat the oven to 375 degrees F.
• Slice off the top 1/3 of the garlic head with a serrated knife, exposing the cloves. Drizzle the oil over the cloves and with some salt. Tightly wrap the head in aluminum foil and transfer it to the oven. Roast until the garlic is very soft and deep golden brown, about 45 minutes. When cool enough to handle, remove 4 cloves for the dip and reserve the rest for another use.
• Put the cannellini beans, garbanzo beans, roasted peppers, cumin, tahini, lemon juice, granulated garlic, granulated onion, cayenne and the 4 roasted garlic cloves in a food processor and pulse until chunky. While pulsing, slowly add the chicken stock and mix until smooth,
• Transfer the mixture into a large nonstick skillet over medium-high heat. Cook, stirring, until the mixture begins to bubble, about 5 minutes. Season with salt and pepper. Serve warm or at room temperature with tortilla chips for dipping.

BAKED BEANS AND PEPPERS

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray and set aside.
• Place a large cast-iron skillet over medium heat until hot, then add the bacon and fry until almost crisp, 10 to 12 minutes. Remove to a paper towel-lined plate and set aside.
• Add the onion and peppers to the same skillet to cook in the bacon grease until tender, about 5 minutes. Add the pork and beans, barbecue sauce, brown sugar, vinegar, jalepenos, mustard, salt and pepper, then stir to combine. Bring to a simmer, then transfer to the prepared baking dish. Cut the bacon into large pieces and place on top of the beans. Transfer to the oven to cook until bubbly and syrupy, about 2 hours.

DR. PEPPER BAKED BEANS

Steps:

• Preheat oven to 350 degrees F. Drain pork and beans. Pour into baking dish. Mix in onion and green pepper.
• In a separate bowl, combine brown sugar and Dr. Pepper until dissolved. Pour evenly over bean mixture.
• Bake covered 30 minutes.

EASY BAKED BEANS

Steps:

• Preheat oven to 325°. In a large bowl, mix all ingredients. Transfer to a greased 3-qt. baking dish. Bake, uncovered, 1-1/4 to 1-1/2 hours or until bubbly.

DR. PEPPER BAKED BEANS

Steps:

• Drain pork and beans well. Pour beans into casserole dish.Fold in onions, tomato, and green peppers.
• In separate bowl mix brown sugar, Dr. Pepper, and cloves till sugar is dissolved. Pour over beans.
• Cover and bake at 350°F for 30 minutes.

BOURBON AND DP BAKED BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar, paprika, mustard, and cayenne pepper together in a bowl. Whisk in pepper soda, ketchup, and Worcestershire sauce until brown sugar is dissolved.
• Cut 4 slices of bacon into small strips. Cook and stir in a large Dutch oven over medium heat until almost crispy, 3 to 5 minutes. Transfer to a bowl, reserving bacon grease.
• Stir onion into the bacon grease in the Dutch oven; cook and stir until soft, 3 to 5 minutes. Add garlic; cook and stir for 1 minute. Pour in bourbon, stirring to scrape up browned bits off the bottom with a wooden spoon. Stir bacon strips back in.
• Pour brown sugar mixture and baked beans into the Dutch oven. Simmer until beans are heated through, about 15 minutes. Arrange remaining 4 slices of bacon on top of the beans.
• Bake in the preheated oven, covered, until beans are bubbly and sauce is syrupy, about 3 hours.

DR PEPPER CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, combine cake and pudding mixes. Add eggs, 1 at a time, beating well after each addition. Gradually beat in Dr Pepper and vanilla., Transfer batter to prepared pans. Bake 20-25 minutes or until top springs back when lightly touched. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in cocoa. Add confectioners' sugar and vanilla; beat until creamy., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining frosting.

BOSTON BAKED BEAN DIP

Steps:

• Cook bacon and onion in large skillet on medium-high heat until bacon is crisp.
• Stir in remaining ingredients. Bring to boil. Reduce heat and simmer 20 minutes, stirring occasionally.

GIANT BAKED BEANS WITH ROASTED RED PEPPERS AND PASTOURMA

Steps:

• 1. Soak the beans according to package directions or in ample water for 6 to 8 hours. Remove from soaking liquid, and place in a pot with ample fresh water (enough to come about 3 inches above the beans). Bring to a boil over high heat, then reduce the flame to low and simmer the beans for approximately 1 hour, or until al dente. About 15 minutes before removing the beans from the heat, season with salt. Drain and reserve the boiling liquid.
• 2. As the beans simmer, heat the 3 tablespoons olive oil in large skillet over medium heat, and sauté the onion and garlic until translucent, about 5 minutes. Remove the peppers from their oil and finely chop. Add them to the onions and garlic, and stir over medium heat for about 3 minutes to meld the flavors a little. Remove.
• 3. Preheat the oven to 350°F. Place the beans and onion-pepper mixture in an ovenproof glass or ceramic baking dish. Add about 2/3 cup of the reserved bean cooking liquid, as well as 2 tablespoons olive oil and a little of the oil that the peppers were preserved in. There should be a fair amount of liquid in the dish. Season with the salt, pepper, and bay leaves. Cover the dish and bake for about 1 hour, or until the beans are very tender and their centers creamy.
• 4. In the meanwhile, prepare the pastourma: Cut away the tsimeni, or sticky spice rub, and cut the pastourma across the width of each slice into thin 1/3-inch-wide strips. Twenty minutes before the beans are done, toss in the pastourma. Five minutes before the beans come out of the oven, pour in the vinegar. Season to taste with additional salt. Remove from the oven, pour in the remaining olive oil, and serve. You can let the beans cool to room temperature as well. They also taste great the following day.