Southernstylebarbecuebakedbeans Recipes

Steps:

• Preheat oven to 275 degrees F.
• In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Steps:

• Preheat oven to 350°.
• In a large bowl combine first seven ingredients, stir well.
• Lightly spray Pam in a medium size casserole dish and pour in bean mixture.
• Place slices of bacon over top of beans.
• Cover and bake 30 minutes.
• Uncover and bake extra 15 minutes.
• Note: You can drain one can of pork & beans to keep it from having too much liquid in dish.

Steps:

• Fry bacon in a small skillet; drain and set aside.
• In same skillet, saute onions and green bell pepper unil wilted.
• In large bowl, combine ketchup, brown sugar, Worcestershire sauce, barbecue sauce, and ground mustard.
• Skim liquid from top of beans while still in can and remove fatty pieces of pork. Combine beans, bacon, onion and green bell pepper with other ingredients.
• Pour into a greased 2 quart casserole dish.
• Bake at 350 degrees for 30 to 45 minutes.

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.

Steps:

• In a large bowl, combine the beans, tomatoes and onion. Combine the remaining ingredients; stir into bean mixture. , Transfer to a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 45 minutes; stir. Bake, uncovered, 15-30 minutes longer or until heated through.

Steps:

• Preheat oven to 275°F.
• In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes.
• BBQ Seasoning: Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• Neelys BBQ Sauce: In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
• Yield: 3 1/2 cups.

Steps:

• Adjust oven rack to lower-middle position. Heat oven to 325 degrees. In a large pan, fry bacon until it is partially cooked and you have about 1/4 cup of drippings. Remove bacon from pan and drain on paper towels.
• Add onion and bell pepper to drippings in pan and sauté until tender, about 5 minutes. Add beans, bacon and remaining ingredients; bring to a simmer. (If there's not enough room in the pan, add beans and heat to a simmer; transfer to a large bowl and stir in remaining ingredients).
• Pour flavored beans into a greased 9-by-13-inch (or similar size) oven-proof pan (a large, wide casserole allows the beans to thicken nicely). Bake, uncovered, until the beans are bubbly and the sauce is the consistency of pancake syrup, about 45 minutes to 2 hours, depending on the "juiciness" of the brand of beans you use.
• Let stand to thicken slightly. Serve warm.