Cajun Barbecue Beans Recipes

Steps:

• Place the pinto beans into a large container and cover with several inches of cool water. Soak beans 15 minutes; drain and rinse.
• Heat bacon grease in a large pot over medium-high heat. Cook and stir salt pork in hot grease for 1 minute. Add onion, celery, bell pepper, black pepper, and chipotle powder to salt pork; cook and stir until the vegetables are soft, about 4 minutes.
• Stir smoked sausage, bay leaves, parsley, and thyme into salt pork mixture; cook and stir until sausage is browned, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
• Stir beans into sausage mixture and add enough water to cover the beans. Bring to a boil, remove from heat, and transfer beans mixture to a slow cooker.
• Cook on High for 1 hour. Reduce to Low and cook until beans are tender, adding water as necessary, about 6 hours more.
• Mash about 1/4 the beans against the side of the slow cooker crock with the back of a heavy spoon. Continue cooking on Low until beans are tender and creamy, 15 to 20 minutes more. Remove bay leaves.

Steps:

• Pre-heat oven to 350.
• Brown ground beef in a large skillet and pour off the grease.
• Stir in the onion and bell pepper and saute.
• Transfer beef mixture to a 2-quart casserole and add remaining ingredients and mix well.
• Dish can be refrigerated at this point and baked when ready to serve.
• Bake for 45 minutes.

Steps:

• Soak beans for at least 4 hours, best overnight. Add 4 cups of water, beans and all other ingredients except crackins to a large crock-pot. Stir and mix well. Cook on low for 8 hours. Remove meat from neck bones and discard bones; add meat back in beans. Ladle beans in bowl and top with cracklins. **garnish with parsley and serve with cornbread and sweet jalapeno peppers*.

Steps:

• Fry the bacon in a large frying pan until crisp. Let cool, then crumble the bacon, then mix all the ingredients together well except for the beans, then add beans and mix gently, so as not to mash up the beans. Precooked, crumbled bacon bits can be substituted for the freshly cooked bacon.
• An alternative to bacon is to use smoked ham. Slice ham into 1/8 inch cubes and place in a mixing bowl. Sprinkle the ham with a mixture of one-quarter cup brown sugar and one-quarter cup white sugar, mix until the ham is well coated, then brown ham in a frying pan until the sugars caramelize and begin to turn brown/black. Then mix all ingredients except the beans together, then add beans and mix gently, so as to not mash up the beans.
• Pour bean mixture into a 10 x 10 inch baking dish, cover with tin foil and bake at 300 degrees for 30 minutes or longer, until bubbling well around the edges of the baking dish, then remove tin foil, and broil at 400 degrees 5 to 10 minutes, until top browns/blackens slightly. This browning/blackening adds a very good caramelized flavor to the dish, and does not taste burned at all.
• This makes a mild to medium spicy recipe, to make a very mild recipe, use only 1/4 teaspoon each of the three peppers.

Steps:

• Place green beans on a double thickness of heavy-duty foil (about 18 in. square). Sprinkle with Cajun seasoning and dot with butter. Fold foil around beans, sealing tightly., Grill, covered, over medium heat 9-11 minutes on each side or until beans are tender. Open foil carefully to allow steam to escape.

Steps:

• brown bacon in large skillet.
• -addonion before totally brown to saute' it.
• then add sausage and ground chuck.
• brown all the meat.
• drain all grease off.
• add pork n beans and all other ingredients (EXCEPT CHEESE) and cook on low until beans are cooked down.
• add cheese right before serving.
• you may keep the beans in a crock pot to keep them hot.
• great to take to cookouts or church dinners as they keep really well and taste great.

Steps:

• In a Dutch oven, cook the beef, onions, peppers and celery over medium heat until meat is no longer pink; drain. Stir in the Cajun seasoning, chili powder and pepper; cook 2 minutes longer., Save 4 cups for