Dutchs Wicked Baked Beans Recipes

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WICKED BAKED BEANS



Wicked Baked Beans image

(Beans that will even make Chili Heads happy) Taken from http://www.smokingmeatforums.com/ recipe forum. Posted by Dutch

Provided by Chef Johnny K

Categories     Beans

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

6 -8 slices bacon, cut into 1/2 inch squares
1/2 medium onion, diced
1/2 bell pepper, diced
1 -2 jalapeno pepper, diced (seeding is optional)
1 (55 ounce) can bush's baked beans
1 (8 ounce) can pineapple chunks, drained
1 cup brown sugar, packed
1 cup ketchup
1/2-1 tablespoon dry mustard (ground)

Steps:

  • Sauté bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Sauté onion, bell pepper and jalapeño pepper until tender.
  • In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time).
  • Place in a 220-250° smoker for 2 1/2 - 3 hours (make sure temperature of the baked beans reaches 160° ) or place in a 350° oven and bake for 1 hour.
  • NOTE: If you are making these beans as a side dish for Kansas City style pork ribs, smoke the removed skirt meat for 1-1 1/2 hours, then dice the skirt meat and stir into the Baked Beans.
  • DISCLAIMER.
  • With the Jalapeño pepper and the dry mustard these beans have the potential for some MAJOR heat. CAUTION should be exercised when feeding these beans to small children and/or the elderly.
  • To make this recipe Family Friendly, omit the Jalapeño pepper and the dry mustard.

Nutrition Facts : Calories 558.7, Fat 11.7, SaturatedFat 3.7, Cholesterol 15.4, Sodium 1525.4, Carbohydrate 108.6, Fiber 11.6, Sugar 74.1, Protein 16.3

JEN'S BAKED BEANS



Jen's Baked Beans image

My daughters wanted baked beans, so I gave homemade ones a shot. With mustard, molasses and a dash of heat, I made these beans absolutely delicious. -Jennifer Heasley, York, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

6 bacon strips, chopped
4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1-1/3 cups ketchup
2/3 cup packed brown sugar
1/3 cup molasses
3 tablespoons yellow mustard
2-1/2 teaspoons garlic powder
1-1/2 teaspoons hot pepper sauce
1/4 teaspoon crushed red pepper flakes

Steps:

  • Preheat oven to 325°. In an ovenproof Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., Return bacon to pan. Stir in remaining ingredients; bring to a boil. Place in oven; bake, covered, 50-60 minutes to allow flavors to blend. Freeze option: Freeze cooled baked beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 362 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 1000mg sodium, Carbohydrate 71g carbohydrate (39g sugars, Fiber 11g fiber), Protein 13g protein.

WICKED BAKED BEANS



Wicked Baked Beans image

A quick and easy recipe for smokey, tangy-sweet baked beans to accompany anything smoked. Designed to be smoked in a smoker, Hey you got the smoker fired up anyway, why not throw on some beans. While not my original recipe, this recipe has received hundereds of rave reviews.

Provided by Smoky Okie

Categories     Beans

Time 3h25m

Yield 24 serving(s)

Number Of Ingredients 9

1/2 lb bacon (cut into 1/2-inch squares)
1/2 medium onion, diced
1/2 green bell pepper, diced
1 -2 jalapeno, diced (seeding is optional depending on desired heat)
1 (55 ounce) can bush's original baked beans or 1 (55 ounce) can bush's maple baked beans
8 ounces canned crushed pineapple, drained
1 cup dark brown sugar, firmly packed
1 cup ketchup
1/2 tablespoon ground dry mustard

Steps:

  • Crisp bacon in a skillet, remove, leaving grease in skillet.
  • Saute' bell pepper, jalapeno,and onion until tender.
  • Combine all ingredients. If mixture looks drier than desired, add additional ketchup.
  • Pour into a 12x9 aluminum baking pan, or deep 9x9.(We like to use disposables).
  • Smoke @ 225*-250* for 2 1/2 hours uncovered.
  • Remove to oven and bake 1 hour @ 350*, or until beans reach a temp of 160*.
  • Note: Between the peppers and the mustard, these beans are on the warm side. If desired, adjust the heat up or down with peppers, and mustard.

Nutrition Facts : Calories 154.4, Fat 4.6, SaturatedFat 1.5, Cholesterol 6.4, Sodium 412.9, Carbohydrate 26.5, Fiber 2.9, Sugar 17.9, Protein 4.5

DUTCH OVEN RED BEANS AND RICE



Dutch Oven Red Beans and Rice image

This Dutch oven red beans and rice recipe is a great one-pot meal. It's one of my husband's favorites and it uses simple ingredients, so it's been a go-to recipe in our house for years. -Janice Conklin, Stevensville, Montana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 tablespoon olive oil
2 celery ribs, sliced
1 medium onion, chopped
1 medium green pepper, chopped
1 package (14 ounces) smoked turkey sausage, sliced
1 carton (32 ounces) reduced-sodium chicken broth
1 can (16 ounces) kidney beans, rinsed and drained
1-1/4 cups uncooked converted rice
1/3 cup tomato paste
1 bay leaf
1-1/2 teaspoons Cajun seasoning
1/4 teaspoon cayenne pepper
Hot pepper sauce, optional

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add celery, onion and green pepper; cook and stir until crisp-tender, 3-4 minutes. Add sausage; cook until browned, 2-3 minutes., Stir in broth, beans, rice, tomato paste, bay leaf, Cajun seasoning and cayenne pepper. Bring to a boil; reduce heat. Simmer, uncovered, until rice is tender and liquid is absorbed, 15-20 minutes, stirring occasionally. Discard bay leaf. If desired, serve with pepper sauce.

Nutrition Facts : Calories 347 calories, Fat 6g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 1272mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 5g fiber), Protein 22g protein.

CHEF JOHN'S BOSTON BAKED BEANS



Chef John's Boston Baked Beans image

This is a great side dish with anything!

Provided by Chef John

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 10h45m

Yield 6

Number Of Ingredients 11

1 pound dry navy beans
6 cups water
1 pinch baking soda
1 bay leaf
6 slices bacon, cut into 1/2-inch pieces
1 yellow onion, diced
⅓ cup molasses
¼ cup packed dark brown sugar
1 teaspoon dry mustard powder
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper, or to taste

Steps:

  • Soak navy beans overnight in a large bowl with enough water by several inches. Drain and place beans into a large Dutch oven or heavy pot with 6 cups water, baking soda, and bay leaf. Bring to a boil, reduce heat to medium, and boil for 10 minutes. Drain, saving bean-cooking liquid.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Transfer beans into clean Dutch oven and stir bacon, onion, molasses, brown sugar, dry mustard, salt, and black pepper into beans. Pour enough of the hot reserved bean liquid in to cover beans; stir.
  • Cover Dutch oven and bake in preheated oven for 1 hour. Check liquid level and add more of the reserved bean liquid to bring liquid up to cover beans. Return to oven and continue baking until beans are tender and almost all the liquid has been absorbed, about 1 hour.
  • Raise oven heat to 350; bake beans uncovered in oven until top develops a flavorful crust, 20 to 30 more minutes.

Nutrition Facts : Calories 410.6 calories, Carbohydrate 72.5 g, Cholesterol 10.1 mg, Fat 5.2 g, Fiber 19.2 g, Protein 20.9 g, SaturatedFat 1.4 g, Sodium 860.5 mg, Sugar 23.5 g

SLOW COOKER BAKED BEANS



Slow Cooker Baked Beans image

These beans taste like Boston Baked Beans. Yummy!

Provided by creamcheese5

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 14h

Yield 8

Number Of Ingredients 8

1 pound dry great Northern beans
8 cups water
4 ounces diced salt pork
1 cup chopped onion
½ cup molasses
⅓ cup packed brown sugar
1 teaspoon dry mustard
⅛ teaspoon ground black pepper

Steps:

  • The night before, combine the Great Northern Beans and water in a large saucepan. Bring to a boil, and cook for 1 1/2 hours. Pour beans and their liquid into a bowl, cover and refrigerate overnight.
  • In the morning, drain off liquid, reserving 1 cup. Pour beans and the reserved liquid into the crock of a slow cooker. Stir in the salt pork, onion, molasses, brown sugar, mustard and pepper. Cover, and cook on Low for 12 to 14 hours. Stir before serving.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 53.8 g, Cholesterol 12.2 mg, Fat 12.2 g, Fiber 9.5 g, Protein 11.9 g, SaturatedFat 4.4 g, Sodium 222.6 mg, Sugar 21.1 g

DUTCH OVEN BAKED BEANS WITH CRISP BACON RECIPE - (4.3/5)



Dutch Oven Baked Beans with Crisp Bacon Recipe - (4.3/5) image

Provided by mnhenselen

Number Of Ingredients 10

3 tablespoons vegetable oil
5 garlic cloves, minced
1 Pablono chili, chopped
1 medium onion, chopped
1 tablespoon fresh ginger, minced salt
2 cups sweet and sticky B.B.Q. sauce. ( your favorite, but I recommend " Baby Ray's Honey )
2 15 1/2 ounce cans baked beans ( again, your fav.)
1 (19-ounce) can red kidney beans, drained and rinced
1 (19-ounce) can pinto beans, drained and rinced
2 to 3 pounds lean bacon, thin sliced

Steps:

  • In a 12" Dutch oven, with about 14 to 16 charcoals under, heat oil, saute garlic, onions, and chili, salt to taste; stirring occasionally, until the vegetables are tinder. About 8 minutes. Remove veggies, and reserve. Remove from heat, line the oven with the bacon up the inside of oven and let hang over the out side. In a mixing bowl; mix all the beans and the B.B.Q. sauce, and veggies. Pour the bean mixture in the bacon lined Dutch oven. Lay the bacon over the top of the beans in the reverse direction as you put them in. Made a neat pinwheel. Place lid on oven with 18 to 20 charcoals in top, and only 8 to 10 under the oven. Bake for 35 to 45 minutes or until bacon is crisp. Let cool 10 to 15 minutes,and serve.

BEAN-HOLE BAKED BEANS



Bean-Hole Baked Beans image

This recipe is a project that can be time- and labor-intensive. You need to dig a hole in your yard and build a fire in that hole to cook the beans. An important note: Failing to dig the hole, and using your oven instead, will result in beans that lack bona fides but are 98 percent as good as the ones that guy cooked in a hole in his yard. This recipe will take about 3 hours plus soaking time for the oven method.

Provided by John Willoughby

Categories     project, side dish

Time 10h

Yield 12 servings

Number Of Ingredients 8

2 pounds dried beans of your choice (soldier, pea, Jacob's Cattle, great northern, yellow eye, etc.)
3 onions, thinly sliced
3/4 cup molasses
1/2 cup maple syrup
2 tablespoons dry mustard
2 tablespoons kosher salt
1 tablespoon black pepper
1 pound salt pork, sliced into pieces about 2 inches by 1/2 inch

Steps:

  • Soak beans overnight in water to cover or quick-soak: Put beans in a large pot, add water to cover by 2 inches and bring to a simmer over medium-high heat. Simmer for 2 minutes, then remove from heat and allow to stand for 1 hour. Drain and rinse.
  • If you don't already have a bean hole, dig a hole about half again as large as whatever pot you plan to cook the beans in. (The key is that there be 6 inches between the top of the hole and the top of the pot.) Build a fire in the hole using about 10 pieces of cord wood. When the fire is burning well, add 10 softball-size rocks, then continue to burn until the wood is reduced to embers. You should have a bed of embers 2 to 3 inches deep.
  • Meanwhile, drain and rinse the beans and put them into a 6-quart Dutch oven or other large, heavy pot along with all remaining ingredients except the salt pork. Stir well to combine. Lay the salt pork slices on top of the beans, then add water to cover by about an inch. Bring just to a simmer over medium-high heat.
  • Carefully remove the rocks from the bean hole. Put the pot into the hole on top of the embers, cover it with a triple layer of heavy-duty foil, then put the rocks back into the hole around and on top of the pot. Fill in the hole with dirt, covering the pot. Come back 8 hours later, remove the pot from the hole and serve the beans.

Nutrition Facts : @context http, Calories 458, UnsaturatedFat 18 grams, Carbohydrate 39 grams, Fat 31 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 1029 milligrams, Sugar 29 grams

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