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.
EASY BAKED BEANS
My family enjoys this easy baked beans recipe with cornbread, but it also rounds out any cookout. Canned pork and beans make meal prep quick. -Phyllis Schmalz, Kansas City, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 12 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 293 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 793mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 7g fiber), Protein 9g protein.
PERFECTLY BAKED BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h30m
Yield 18 servings
Number Of Ingredients 13
Steps:
- Adjust the oven rack to the lower-middle position and preheat the oven to 325 degrees F.
- Fry the regular chopped bacon in a large, deep skillet until the bacon has partially cooked and released about 1/4 cup drippings. Add the onions, peppers and jalapenos, and saute until tender, about 5 minutes. Add the beans, barbecue sauce, brown sugar, vinegar, ketchup, mustard and chipotles, and bring to a simmer. (If the skillet is not large enough, add the beans and heat to a simmer and then transfer to a large bowl and stir in the remaining ingredients). Pour the flavored beans into an aluminum pan. Top with the uncooked slices of bacon (you can halve the slices if you like). Then bake until the beans are bubbly and the sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.
EASY BAKED BEANS
Provided by Trisha Yearwood
Categories side-dish
Time 1h20m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Fry the bacon in a large skillet over medium-high heat until crisp. Remove the bacon from the pan, leaving the drippings, and drain it on paper towels. Crumble and set aside.
- Add the onion to the pan with the bacon drippings and saute until softened, a couple minutes. Stir in the beans, molasses, brown sugar, mustard and crumbled bacon, and mix well.
- Pour the beans into a 3-quart casserole and bake, uncovered, for about 45 minutes.
BIG-BATCH BAKED BEANS
"All in the family" is how Kathy Herron describes her tasty baked beans. "My mom got the recipe from my aunt, then shared it with me when she saw how much my husband enjoyed the dish. It's great to take to potlucks and picnics," jots Kathy from Jamestown, New York.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients., Transfer to a greased 3-qt. baking dish. Cover and bake at 350° for 1 hour or until beans reach desired thickness.
Nutrition Facts : Calories 253 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 781mg sodium, Carbohydrate 45g carbohydrate (20g sugars, Fiber 8g fiber), Protein 13g protein.
SPICY BAKED BEANS
Provided by Florence Fabricant
Categories casseroles, project, side dish
Time 9h
Yield 6 servings
Number Of Ingredients 21
Steps:
- Place all beans in a bowl, cover with water to a depth of 2 inches, add thyme and soak at least 4 hours.
- Heat a heavy 3-quart casserole. Add cumin seeds, and cook, stirring, until they dance around and smell toasty. Remove them.
- Add the oil, onion, carrot and bacon to casserole, and saute over medium heat 10 minutes, until the bacon is golden. Stir in the jalapeno, garlic and toasted cumin seeds.
- Preheat oven to 250 degrees.
- Drain beans, and add them along with the canned and fresh tomatoes, maple syrup, brown sugar, bay leaf, orange rind and crushed peppercorns. Stir in all but 1 tablespoon of the cilantro, and add 3 cups of water. Cover, and bring to a slow simmer. Place in the oven, and cook 2 hours.
- Add vinegar and salt to taste. Return to the oven 2 1/2 hours longer, until the liquid has been absorbed but the beans are still moist. Adjust seasonings, adding more vinegar and salt if needed. Sprinkle with remaining cilantro, and serve.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 8 grams, Carbohydrate 67 grams, Fat 11 grams, Fiber 15 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 552 milligrams, Sugar 19 grams, TransFat 0 grams
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