Time 40m Number Of Ingredients 9 Steps:
Preheat your oven to 350 degrees Fahrenheit. Place the ground beef, onion, and mesquite seasoning in a large skillet over medium heat. Keep stirring for 10 minutes, or until the beef has browned and broken up into crumbles. Transfer the mixture into a large baking dish, draining the excess liquid. Mix in the baked beans, molasses, brown sugar, barbeque sauce, dry mustard powder, and cayenne pepper. Mix until the sugar is dissolved. Bake the dish for 20 minutes, or until the beans start to bubble.
Time 55m Yield 8 servings Number Of Ingredients 23 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.
Yield Makes about 7 cups Number Of Ingredients 14 Steps:
Put beans in a large bowl; cover with cold water by 2 inches. Loosely cover beans with plastic wrap, and let soak at room temperature 7 to 10 hours. Drain beans; transfer to a large saucepan. Cover with cold water by 2 inches. Bring to a boil. Reduce heat to medium-low; simmer, covered, until beans are very tender, about 1 hour. Drain beans, reserving cooking liquid; set beans and liquid aside. If using salt pork, trim meat from the rind, and cut meat into 1/4-inch dice. Score rind with a knife. If using bacon, cut into 1/4-inch dice. Transfer salt pork (meat and rind) or bacon to a large Dutch oven or stockpot. Cook over medium heat, stirring occasionally, until fat is rendered and meat is browned and cooked through, 8 to 10 minutes. Transfer meat to a large bowl using a slotted spoon, leaving rind and rendered fat in the Dutch oven. Add onion and garlic to the Dutch oven. Cook, stirring occasionally, until onion is translucent, 4 to 5 minutes. Stir in tomato juice, tomato paste, molasses, sugar, vinegar, Worcestershire sauce, mustard, turmeric, hot sauce, 1 teaspoon salt, the beans, and 4 cups reserved cooking liquid. Bring to a boil. Reduce heat. Cover, and cook at a bare simmer, stirring occasionally, until slightly thickened, about 1 hour. Uncover, and cook, stirring occasionally, until thickened, about 2 hours and 45 minutes. Season with salt and pepper. If not serving immediately, let cool completely, and refrigerate in an airtight container, up to 2 days. Reheat beans over medium-low heat before serving.
Time 8h40m Yield 12 servings. Number Of Ingredients 11 Steps:
Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid., In a 4-qt. slow cooker, combine beans, ham hocks, water, onion, 1 teaspoon garlic powder and 1 teaspoon onion powder. Cook, covered, on low 8-10 hours until beans are tender., Remove ham hocks; cool slightly. Cut meat into small cubes, discarding bones; return meat to slow cooker. Stir in barbecue sauce, brown sugar, nutmeg, cloves, remaining garlic powder, remaining onion powder and, if desired, pepper sauce. Cook, covered, on high about 30 minutes or until heated through.
Time 40m Yield 10 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, cook the ground beef, onion, and mesquite seasoning until the meat is no longer pink, breaking it up into crumbles as it cooks, about 10 minutes. Drain excess grease, and transfer the meat mixture to a large baking dish. Stir in the baked beans, molasses, brown sugar, barbeque sauce, dry mustard powder, and cayenne pepper, and mix until any small lumps of brown sugar have dissolved. Bake in the preheated oven until the beans are bubbling and the flavors have blended, about 20 minutes.
Time 11h20m Yield 12 Number Of Ingredients 19 Steps:
Add dry beans to a bowl, cover with water, and let soak for 8 hours, or overnight. Drain beans and transfer to a large pot filled with 3 quarts of cold, fresh water. Add bay leaf, pork shoulder, and onion. Bring to a simmer over high heat. Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour. While beans simmer, combine barbecue sauce, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire, smoked paprika, cayenne, black pepper, kosher salt, and garlic powder in a bowl with a whisk. Set aside until needed. Preheat the oven to 350 degrees F (175 degrees C). Transfer tender bean mixture to a deep, 15x10-inch baking dish using a spider strainer. Pour in barbecue sauce mixture and 2 ½ cups of the bean cooking liquid. Place bacon slices on top. Bake uncovered in the center of the preheated oven until the liquids have reduced into a thick sauce, 2 to 3 hours.
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.
Yield Serves 6 Number Of Ingredients 12 Steps:
Preheat grill to high. Place a large Dutch oven or cast-iron pot over direct heat and cook bacon until fat has begun to render. Add onion and red pepper and cook until they begin to soften, about 3-5 minutes. Add the beans, including canning liquid, and bring to a simmer. Add brown sugar, ketchup, apple cider vinegar, maple syrup, molasses, mustard, hot sauce, and Creole seasoning and stir to combine. Close the lid and cook the beans until the liquid has thickened, about 60 minutes. Cover the pot and move to the cooler side of the grill, then cook for another 20-30 minutes or until desired tenderness.
More about “barbeque baked beans recipes”
Time 1h15m Yield 6-8 serving(s) Number Of Ingredients 14 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.
