Summerbakedbeans Recipes

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.

Steps:

• Heat the oven to 350 degrees F.
• Over a Dutch oven or oven-safe pot, cut 3 strips of the bacon into small pieces and cook on medium-high heat until the fat is rendered and the bacon is crisp. Remove the bacon to a paper towel-lined plate leaving the fat in the pot. Add the onions, thyme, and then season with salt and pepper. Cook until the onions are tender and translucent, about 5 minutes. Add the brown sugar, garlic, dry mustard, paprika, ketchup, Worcestershire sauce, and Sriracha. Stir to mix and cook until the brown sugar melts and the pot begins to bubble. Add the tomatoes, beans (don't drain 2 of the cans), stock, and remaining 3 strips of uncooked bacon.
• Cover and place in the oven to bake for 40 minutes, remove the lid and continue to cook for 20 minutes more. Remove from the oven and fish out the bacon strips and discard them, or leave them if you don't mind the texture. Serve the beans warm with chopped bacon sprinkled over the top.

Steps:

• Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight.
• Drain beans.
• Combine beans and crushed red pepper in pan; add water.
• Bring to a boil; reduce heat and let simmer 1 1/4 hours or until beans are tender.
• Drain in colander over a bowl, reserving 1 cup cooking liquid; discard remaining liquid.
• Return beans and cooking liquid to pan. Stir in 1 teaspoon salt.
• Remove from heat and keep warm.
• Preheat oven to 325 degrees.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion and 3/4 teaspoon salt; cover and cook 15 minutes or until golden brown, stirring occasionally.
• Add bell pepper and garlic; cook 1 1/2 minutes or until pepper is crisp-tender, stirring frequently.
• Add tomato; cook 1 1/2 minutes, stirring frequently.
• Remove from heat. Stir in sugar, mint, paprika and black pepper. Add onion mixture and 1/2 teaspoon salt to bean mixture, stir well to combine.
• Cover and bake at 325 degrees for 1 hour.
• Stir in vinegar.
• Serve.