BARBECUE BUTTER BEANS
Flavorful bacon and a sweet sauce spark the flavor of this delicious dish. It takes only minutes to stir together this speedy side, making it perfect for potlucks.-Linda Hartsell, Apple Creek, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine the beans, brown sugar, ketchup and onion. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with bacon. Bake, uncovered, at 350° for 1-1/2 hours.
Nutrition Facts :
BBQ BUTTER BEANS
Make and share this BBQ Butter Beans recipe from Food.com.
Provided by Miss Erin C.
Categories Pork
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, combine the beans, brown sugar, ketchup and onion.
- Transfer to a greased 1-1/2-qt baking dish.
- Sprinkle with bacon.
- Bake, uncovered, at 350 degrees for 1-1/2 hours.
BBQ BUTTER BEANS
Make and share this BBQ Butter Beans recipe from Food.com.
Provided by Beth Gambrell
Categories Beans
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all except for bacon in bowl and put in greased dish. Sprinkle with bacon and bake,
- uncovered, at 350 for 1 ½ hours.
Nutrition Facts : Calories 371, Fat 3.4, SaturatedFat 1.1, Cholesterol 4.1, Sodium 946.5, Carbohydrate 78, Fiber 8, Sugar 47.6, Protein 10.1
GRANNY'S BBQ BEANS
Steps:
- Heat a smoker for cooking at 225 degrees F.
- Add pork and beans, black beans, kidney beans and butter beans to a foil pan and set aside.
- Brown the beef in a large skillet, then drain the grease and add the beef to the beans. Cook the bacon in the same skillet, then add the bacon to the beans. Add the ketchup, brown sugar, vinegar, onion, jalapeños, salt and pepper to the beans.
- Place the foil pan in the smoker and let smoke until there is a nice bark covering the top of the beans, 4 to 5 hours.
BBQ BAKED BEANS
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
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.
NANCY'S BUTTER BEANS
Butter beans with bacon are delicious.
Provided by Wes
Categories Side Dish
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble.
- Heat butter beans, bacon, butter, and brown sugar in a saucepan over medium heat until bubbling, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 274.2 calories, Carbohydrate 33.2 g, Cholesterol 25.2 mg, Fat 9.5 g, Fiber 6.6 g, Protein 13.3 g, SaturatedFat 4.9 g, Sodium 994.8 mg, Sugar 8.2 g
EASY BBQ BEANS
Quick, simple and packed with goodness, try these beans as part of a pick-and-mix Mexican supper
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 9
Steps:
- Heat the oil in a small pan. Fry onion until starting to brown, then add garlic and cook for 1 min. Add vinegar and sugar and cook until onions are caramelised. Stir in beans, passata, Worcestershire sauce (if using) and seasoning and simmer for 10-15 mins until thickened. Stir through coriander and serve.
Nutrition Facts : Calories 118 calories, Fat 2 grams fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.37 milligram of sodium
BEST BBQ BEANS (TWIN CITY GRILL)
From the Twin City Grill at the Mall of America. This is my all time favorite BBQ Bean dish. I think they taste best after a day or two, so they are perfect for those of us who love to get things done in advance! The only change I make is I use butter beans in place of lima.
Provided by Heart N Soul
Categories Beans
Time 35m
Yield 6 cups, 5-6 serving(s)
Number Of Ingredients 12
Steps:
- Fry bacon until crisp.
- In large pot, combine cooked bacon, ground beef, onion and garlic, cook over medium heat until beef is thoroughly browned.
- Add the brown sugar, ketchup, both red and balsamic vinegars and the water.
- Simmer for 5 minutes.
- Gently stir in the drained beans.
- Simmer an additional 15 minutes.
Nutrition Facts : Calories 686.5, Fat 15.4, SaturatedFat 5, Cholesterol 30.9, Sodium 1775.1, Carbohydrate 118.1, Fiber 15.5, Sugar 67.5, Protein 24.9
CLASSIC BBQ BAKED BEANS
No cookout in the South is complete without baked beans. This is a simple recipe that combines sweet and smoky ingredients for a thick, rich, and perfect side dish.
Provided by Frank Thomas
Categories Bean Backyard BBQ Grill/Barbecue Summer Juneteenth Fourth of July Bacon Maple Syrup Vinegar
Yield Serves 6
Number Of Ingredients 12
Steps:
- Preheat grill to high.
- Place a large Dutch oven or cast-iron pot over direct heat and cook bacon until fat has begun to render. Add onion and red pepper and cook until they begin to soften, about 3-5 minutes. Add the beans, including canning liquid, and bring to a simmer.
- Add brown sugar, ketchup, apple cider vinegar, maple syrup, molasses, mustard, hot sauce, and Creole seasoning and stir to combine. Close the lid and cook the beans until the liquid has thickened, about 60 minutes. Cover the pot and move to the cooler side of the grill, then cook for another 20-30 minutes or until desired tenderness.
BARBECUED BEANS
Most members of my family would agree that no picnic is complete until these delicious beans have made their appearance. Preparing them in a slow cooker makes them easy to transport to any gathering. -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 10h5m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 5-qt. slow cooker, combine remaining ingredients. Add the beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 8-10 hours longer or until beans are tender.
Nutrition Facts : Calories 220 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 762mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 8g fiber), Protein 11g protein.
BARBECUE BAKED BEANS
I've adapted this recipe from "The Barbecue Bible" by Steven Raichlin. If you like your barbecue beans on the sweet side, then these are the beans for you. I know that the list of ingredients is long, but most of them are probably already in your pantry. Don't be tempted to leave out the fresh garlic or fresh gingerroot--it makes a difference. This is mandatory with our ribs--all you need is a potato salad and coleslaw and you're all set.
Provided by taylortwo
Categories Pork
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- Put bacon in large, heavy pot over medium heat and cook until lightly brown, about 5 minutes.
- Discard all but 2 tablespoons fat.
- Add onion, garlic, and ginger and sauté until soft, about 5 minutes.
- Remove pot from heat and stir in remaining ingredients.
- Pour into baking dish.
- Bake, covered, for 1 hour.
Nutrition Facts : Calories 361.8, Fat 11.6, SaturatedFat 3.6, Cholesterol 15.4, Sodium 482.6, Carbohydrate 53.4, Fiber 8.9, Sugar 21.8, Protein 13.3
PERFECT BBQ BAKED BEANS
I saw a similar recipe online a while back and have been amending it to make it my own. Everyone always loves these beans, and they are a sweet, filling, and yummy addition to a plate of potato salad and the smokey BBQ we all love!
Provided by aleasa
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium heat, cook the ground beef, onion, and mesquite seasoning until the meat is no longer pink, breaking it up into crumbles as it cooks, about 10 minutes. Drain excess grease, and transfer the meat mixture to a large baking dish. Stir in the baked beans, molasses, brown sugar, barbeque sauce, dry mustard powder, and cayenne pepper, and mix until any small lumps of brown sugar have dissolved.
- Bake in the preheated oven until the beans are bubbling and the flavors have blended, about 20 minutes.
Nutrition Facts : Calories 330 calories, Carbohydrate 58.2 g, Cholesterol 27.5 mg, Fat 6.2 g, Fiber 6.8 g, Protein 15.4 g, SaturatedFat 2.2 g, Sodium 1330.7 mg, Sugar 32.8 g
BARBECUE "BAKED" BEANS
Traditionally, these beans were cooked in a low-heat oven almost all day. This on-the-stove version cuts the time in half without compromising flavor. Customary additions such as molasses and salt pork give the beans a sweet and smoky flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes about 7 cups
Number Of Ingredients 14
Steps:
- Put beans in a large bowl; cover with cold water by 2 inches. Loosely cover beans with plastic wrap, and let soak at room temperature 7 to 10 hours.
- Drain beans; transfer to a large saucepan. Cover with cold water by 2 inches. Bring to a boil. Reduce heat to medium-low; simmer, covered, until beans are very tender, about 1 hour. Drain beans, reserving cooking liquid; set beans and liquid aside.
- If using salt pork, trim meat from the rind, and cut meat into 1/4-inch dice. Score rind with a knife. If using bacon, cut into 1/4-inch dice. Transfer salt pork (meat and rind) or bacon to a large Dutch oven or stockpot.
- Cook over medium heat, stirring occasionally, until fat is rendered and meat is browned and cooked through, 8 to 10 minutes. Transfer meat to a large bowl using a slotted spoon, leaving rind and rendered fat in the Dutch oven. Add onion and garlic to the Dutch oven. Cook, stirring occasionally, until onion is translucent, 4 to 5 minutes.
- Stir in tomato juice, tomato paste, molasses, sugar, vinegar, Worcestershire sauce, mustard, turmeric, hot sauce, 1 teaspoon salt, the beans, and 4 cups reserved cooking liquid. Bring to a boil. Reduce heat. Cover, and cook at a bare simmer, stirring occasionally, until slightly thickened, about 1 hour. Uncover, and cook, stirring occasionally, until thickened, about 2 hours and 45 minutes.
- Season with salt and pepper. If not serving immediately, let cool completely, and refrigerate in an airtight container, up to 2 days. Reheat beans over medium-low heat before serving.
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