Summer Baked Beans Recipes

BBQ BAKED BEANS

BBQ Baked Beans image

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

Ingredients

8 slices bacon (about 8 ounces), cut into 1/2-inch pieces
1 medium yellow onion, diced
1 green bell pepper, seeded and diced
Two 28-ounce cans baked beans
1 cup barbecue sauce
1/4 cup molasses
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1/3 cup packed dark brown sugar
2 teaspoons yellow mustard powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper

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.

SUMMER BAKED BEANS

Summer Baked Beans image

This is from Cooking Light. Sounds delicious! I can't wait to try them! The cooking time does not include time to soak the beans.

Provided by susie cooks

Categories Beans

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

1 lb dried pinto bean
3/4 teaspoon crushed red pepper flakes
9 cups water
2 1/4 teaspoons salt, divided
2 tablespoons olive oil
4 cups onions, chopped
2 cups red peppers, chopped
3 garlic cloves, minced
3 cups tomatoes, chopped
1/4 cup brown sugar
2 tablespoons of fresh mint, chopped
1 1/2 teaspoons paprika
1/4 teaspoon black pepper
1 tablespoon balsamic vinegar

Steps:

Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight.
Drain beans.
Combine beans and crushed red pepper in pan; add water.
Bring to a boil; reduce heat and let simmer 1 1/4 hours or until beans are tender.
Drain in colander over a bowl, reserving 1 cup cooking liquid; discard remaining liquid.
Return beans and cooking liquid to pan. Stir in 1 teaspoon salt.
Remove from heat and keep warm.
Preheat oven to 325 degrees.
Heat oil in a large nonstick skillet over medium-high heat.
Add onion and 3/4 teaspoon salt; cover and cook 15 minutes or until golden brown, stirring occasionally.
Add bell pepper and garlic; cook 1 1/2 minutes or until pepper is crisp-tender, stirring frequently.
Add tomato; cook 1 1/2 minutes, stirring frequently.
Remove from heat. Stir in sugar, mint, paprika and black pepper. Add onion mixture and 1/2 teaspoon salt to bean mixture, stir well to combine.
Cover and bake at 325 degrees for 1 hour.
Stir in vinegar.
Serve.

Nutrition Facts : Calories 250.1, Fat 3.6, SaturatedFat 0.6, Sodium 541.1, Carbohydrate 44.9, Fiber 9.4, Sugar 11.7, Protein 11.3

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