Backyard Bean Bake Recipes

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef with bacon and onion over medium heat until beef is no longer pink; drain., Stir in sugars, ketchup, barbecue sauce, molasses, mustard, chili powder and salt until blended. Stir in beans. Transfer to a greased 2-1/2-qt. baking dish. Bake, covered, until beans reach desired thickness, about 1 hour. , Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Steps:

• Preheat oven to 350. Coat an 8 inch square baking dish with cooking spray.
• In medium bowl, combine all ingredients except one can of french fried onions, mix well then pour into prepared baking dish.
• Top with remaining can of french fried onions and bake 30 minutes, or until bubbly and the onions are golden. Serve immediately.

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Whisk barbecue sauce, ketchup, water, mustard, vinegar, liquid smoke, granulated garlic, and cayenne together in large bowl; set aside. Cook bratwurst in 12-inch nonstick skillet over medium-high heat, breaking up into small pieces with spoon, until fat begins to render, about 5 minutes. Stir in onions and cook until sausage and onions are well browned, about 15 minutes. Transfer bratwurst mixture to bowl with sauce. Stir in baked beans, pinto beans, cannellini beans, and tomatoes. Transfer bean mixture to 13 by 9-inch baking pan and place pan on rimmed baking sheet. Arrange bacon pieces in single layer over top of beans. Bake until beans are bubbling and bacon is rendered, about 1½ hours. Let cool for 15 minutes. Serve. TO MAKE AHEAD: At end of step 3, beans can be wrapped in plastic and refrigerated for up to 24 hours. Proceed with recipe from step 4, increasing baking time to 1¾ hours.

Steps:

• In a heavy, medium size saucepan, cook the bacon over medium heat until it begins to brown, about 5-6 minutes.
• Add the onion, stir well and continue to cook, stirring occasionally until the onion is tender, 5 minutes more.
• Deglaze the pan with the vinegar and add the tomato paste, Caramel Syrup, Scotch, and molasses.
• Add the beans and season with the dry mustard, salt and pepper.
• Stir to mix and reduce heat to low.
• Cover the pan and simmer the beans until the sauce is rich and thick and the beans have absorbed plenty of flavor, about 35-40 minutes.