California Barbecued Beans Food

COPYCAT LOVE'S BARBECUE PIT BBQ BAKED BEANS

Steps:

• Combine all ingredients in bean pot or crock pot with lid, mix well.
• Cover and bake at 400ºF for 1 hour for thin bean mixture, or 1-1/2 to 2 hours for thicker bean mixture.
• Sprinkle with crumbled bacon bits to serve.

SANTA MARIA PINQUITO BEANS

Steps:

• Cook the beans. Rinse the pinquito beans under water and pick out any stones or debris. Add the beans to a large stock pot along with the ham hock, and about 10 cups of water. The water should cover the beans by at least a couple inches, the water amount doesn't have to be exact. Cover the beans and turn the heat to high. Bring to a rolling boil. Lower the heat to a simmer, usually this is about medium-low heat but every stove is different. There should be a slow bubble in the center of the pot. Simmer for about 2-3 hours. Check the water level and add more hot water as necessary to keep the water at least 1 inch above the beans. Make sure you bring it back to a simmer if you add water. The beans are done when they are tender but still firm. They will keep their shape but should not be chalky.
• Roast the Anaheim chiles. Place the 2 chiles on a foil-lined baking sheet. Turn the broiler up to high heat and move the oven rack up as high as it will go. Place the chiles directly under the flame and roast for about 7-10 minutes, checking the peppers every 1 minute. Don't walk away! I can't tell you how many times I've had something I'm broiling burst into flames because I forgot about it. Set a timer and stay nearby. After about 3-4 minutes, the skin of the peppers closest to the flame will turn black. Remove from the oven and use tongs to turn the peppers over. Broil the green sides of the peppers until they are black. Rotate again as necessary to make sure all sides of the peppers are roasted and black. Remove from the oven and immediately seal the peppers so they can steam: place them in a sealed ziplock bag, place them in a bowl with plastic wrap tightly over the top, or place them on a flat counter top and place a bowl directly over the top. Just make sure the steam can't escape. Steam for 20 minutes. After 20 minutes, carefully peel off the waxy outer layer of skin. Discard the stem, seeds, and membrane. Use a knife to chop the green fleshy roasted chiles into half inch pieces and set aside.
• Make the sauce. Chop the raw bacon into bite size pieces. In a 12-inch high-sided skillet, add the bacon and cook over medium high heat for 8-10 minutes until quite crisp. Drain most of the grease from the pan, leaving about 1 tablespoon bacon grease behind in the pan. (Save the excess bacon grease for making pancakes!)
• Add the chopped white onion to the pan with the bacon. Saute over medium heat for about 5 minutes, then add in the roasted and chopped Anaheim peppers and 4-5 cloves of smashed and minced garlic (about 2 tablespoons).
• Add 1 and 1/2 teaspoons kosher salt, 1/2 or 1 teaspoon ancho chile powder, 1 teaspoon brown sugar, 1 teaspoon dry mustard, and 1 teaspoon paprika. Saute for another 2 minutes until the garlic is fragrant and the spices smell toasty.
• Add a 15 ounce can of tomato sauce, 1 cup water, and 3 tablespoons Worcestershire sauce. Bring to a boil over medium high heat, then lower to a simmer over about medium low heat, there should be some slow bubbles in the middle of the pan. Let simmer for about 30 minutes until slightly thickened. If your beans in the other pot aren't tender yet, turn off the heat on the sauce while the pot of beans finishes up.
• When the beans in the other pot are nice and tender, drain the beans (but don't you get rid of that bean juice! Hang onto it.) Take out the ham hock, chop up any meat that's left on it and throw it into the sauce.
• Add all the beans to the sauce and turn the heat back on to medium. Add the water you saved from cooking the beans a little bit at a time until it is a consistency you like. I actually ended up adding all of my bean juice (or should I say pot lickah!!) but you really need to use your best judgment here. You don't want to water down your beans.
• Let the beans simmer in the sauce for a few minutes before devouring! Garnish with sour cream and raw white onions if you want. But please, if you know what's good for you, serve these beans with juicy Grilled Tri Tip!

GRILLED BEANS

Steps:

• Preheat a grill for cooking at medium-high heat.
• Place a skillet on the grill. Cook the onions and green peppers with some oil in the skillet for 3 to 4 minutes.
• Add the beans, tomato sauce, ketchup, brown sugar, mustard, vinegar, cayenne, chili powder, smoked paprika and garlic and stir. Cook with the grill covered, stirring occasionally, for about 15 minutes. Garnish with green onions, if using.

CALIFORNIA BARBECUED BEANS

Steps:

• Place the beans and 6 cups water in a large Dutch oven.
• Bring to a boil over high heat and cook for 5 minutes.
• Remove the pot from the heat, cover and allow the beans to sit for 1 hour.
• Drain the beans; clean and dry the pot.
• Cook the bacon and ham in the Dutch oven over medium heat until the fat renders and the pork is lightly browned, 5-7 minutes.
• Add the onion and cook until softened, about 5 minutes.
• Stir in the garlic and cook until fragrant, about 30 seconds.
• Add the drained beans and 6 cups water; bring to a simmer.
• Decrease heat to med-low, cover, and cook until the beans are just soft, about 1 hour.
• Stir in the tomato puree, taco sauce, sugar, mustard, and 2 teaspoons salt.
• Continue to simmer, uncovered, until the beans are completely tender and the sauce is thickened, about 1 hour (if the mixture becomes too thick, add water).
• Stir in the cilantro and vinegar and season with salt to taste.
• Serve.

BBQ BAKED BEANS

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.

INSTANT POT BARBECUE BEANS

Steps:

• Put the bacon in a 6- to 8-quart Instant Pot; set to sauté on medium heat. Cook, stirring, until the bacon is crisp and the fat is rendered, about 5 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate. Pour off all but 2 tablespoons fat from the pot.
• Add the onion and 1 teaspoon each salt and black pepper to the Instant Pot. Cook, stirring, until the onion is soft and translucent, 6 to 7 minutes. Add the paprika and cayenne; cook 30 seconds. Add the broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Turn off the sauté function. Stir in the beans, brown sugar, molasses, vinegar, tomato paste, bourbon and mustard.
• Put on the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 10 minutes. When the time is up, carefully turn the steam valve to the venting position and let the pressure release. Carefully remove the lid. Set the pot to sauté on medium heat; cook until the beans thicken slightly, about 5 minutes. Stir in the reserved bacon.

CALIFORNIA BARBECUED BEANS, ADAPTED FROM COOK'S COUNTRY RECIPE - (4.3/5)

Steps:

• If you can find them, pinquito beans (a variety grown in the Santa Maria Valley) are traditional in this dish. Bottled taco sauce is available in the Mexican aisle of most grocery stores. Don't add the tomato puree, taco sauce, brown sugar, and salt before the beans have simmered for an hour; they will hinder the proper softening of the beans. Cook bacon in Dutch oven over medium heat until fat renders and pork is lightly browned, 5 to 7 minutes. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add beans and water and bring to simmer. Reduce heat to medium-low, cover, and cook until beans are just soft, about 1 hour. IF MAKING HOMEMADE TACO SAUCE: Place in sauce pan and stir well, simmer at a very low temperature for 15- 20 minutes. Remove and cool. May be kept in refrigerator for several days. Stir in tomato puree, taco sauce, sugar, mustard, and 2 teaspoons salt. Continue to simmer, uncovered, until beans are completely tender and sauce is thickened, about 1 hour. (If mixture becomes too thick, add water.) Season with kosher salt, if needed. Garnish with fresh cilantro, if desired. Serve. (Beans can be refrigerated for up to 4 days.)

QUICK BARBECUED BEANS

Steps:

• In an ungreased 8-in. square disposable foil pan, combine all ingredients. , Grill, covered, over medium heat until heated through, 15-20 minutes, stirring occasionally.

CALIFORNIA BARBECUED BEANS

Steps:

• 1. Cook bacon and ham in Dutch oven over medium heat until fat renders and pork is lightly browned, 5 to 7 minutes. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add beans and water and bring to simmer. Reduce heat to medium-low, cover, and cook until beans are just soft, about 1 hour. 2. Stir in tomato puree, taco sauce, sugar, mustard, and 2 teaspoons salt. Continue to simmer, uncovered, until beans are completely tender and sauce is thickened, about 1 hour. (If mixture becomes too thick, add water.) Stir in cilantro and vinegar and season with salt. Serve. (Beans can be refrigerated for up to 4 days.)

THE BEST BARBECUE BAKED BEANS

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.

BARBECUED BEEFY BEANS

Steps:

• Heat vegetable oil in a large skillet over medium heat; sauté ground beef with onions until beef is browned and onions are tender.
• Pour off excess fat, and add remaining ingredients.
• Pour into a 1 1/2-quart casserole dish, and bake at 350°F for 30 minutes.