Spicy Doctored Baked Beans Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir bacon in a large skillet over medium-high heat to render some fat, 2 to 3 minutes. Stir onion into the rendered fat and cook until the bacon is crisp and the onion is tender, 7 to 10 minutes.
• Stir baked beans, ketchup, brown sugar, Worcestershire sauce, prepared mustard, minced jalapeno pepper, chili powder, and mustard powder together in a large bowl; add bacon mixture and stir. Pour the mixture into a 13x9-inch baking dish.
• Bake in the preheated oven until the liquid has thickened, 45 to 55 minutes.

Steps:

• In a large bowl, combine the first 7 ingredients. Stir in half the onions and bacon. Transfer to a greased 13x9-in. baking dish., Cover and bake at 350° for 45 minutes. Sprinkle with remaining onions and bacon. Bake, uncovered, 5-10 minutes longer or until bubbly.

Steps:

• Preheat the oven to 325 degrees F.
• Cook the bacon in a large Dutch oven over medium heat until most of the fat is rendered. Add the onion and garlic and saute until soft. Stir in the chili powder. Add the dry rub, beans, water, beer, barbecue sauce, brown sugar, molasses, Worcestershire, soy sauce, hot sauce, and salt and pepper, to taste. Cover the pot with a lid and bring to a low simmer. Transfer the pot to the oven and bake until the beans are tender, about 2 1/2 to 3 hours. Serve in a bowl or straight from the pot.

Steps:

• 1. Drain and quickly rinse the pinto beans. Do not stir or over work them. Since they are already cooked, the less they are handled, the better they will hold up. Set the beans aside to finish draining while you prepare the rest of the dish. (NOTE: Don't be tempted to substitute pork and beans for the pinto beans. The pintos hold up better during additional cooking time.) 2. In a 5 to 6 quart casserole dish or saucepan, heat oil over medium-high heat. Add bacon and cook for 5 to 7 minutes until crispy, then add onions and cook until translucent, stirring often. (NOTE: If you have a clean pair of kitchen scissors, save yourself some time and cut the bacon into small pieces using the scissors. The scissors will cut cleanly and quickly through the bacon fat 3. Add garlic and cook just until fragrant, stirring constantly, no more than 1 minute. 4. Add the next five ingredients (mustard through sugar). Gently stir until well combined for 1 minute, and then add the beans. 5. Slowly incorporate the water ½ a cup at a time until the consistency appears watery, but not drowning. Bring to a boil, then cover and reduce heat to low. Simmer on low, stirring occasionally, for 1 hour. If beans become dry during the first 30 minutes of cooking time, add water 1/4 cup at a time to maintain watery consistency. 6. Uncover after 1 hour and cook until thick, about 15 to 30 minutes more. Slowly stir in vinegar and add salt and pepper to taste. 7. Serve warm with your favority barbeque recipe!

Steps:

• Heat oven to 200C/fan 180C/gas 6. For the wedges, mix the flour, cayenne and herbs (if using), add some salt and pepper, then toss with the potatoes and oil until well coated. Tip into a roasting tin, then bake for about 35 mins until crisp and cooked through.
• Meanwhile, heat the oil in a non-stick pan, then gently fry the onion and bacon together for 5-10 mins until the onions are softened and just starting to turn golden. Stir in the sugar, tomatoes, stock and seasoning to taste, then simmer the sauce for 5 mins. Add the beans, then simmer for another 5 mins until the sauce has thickened. Serve with the wedges.