Grannys Bbq Beans Food

GRANDMA'S BEANS

Grandma's Beans image

Provided by Food Network

Time 10h15m

Yield 5 servings

Number Of Ingredients 9

Ingredients

5 cloves garlic
2 medium carrots
1 serrano chile
1 large white onion
3 tablespoons vegetable oil
2 teaspoons ground cumin, or more as desired
2 cups dried pinto beans, soaked overnight
1 orange, halved
1 tablespoon salt, or more as desired

Steps:

Rough chop the garlic, carrot, serrano and onion into small pieces. Heat the oil in a medium pot over medium-high heat. Add the chopped vegetables and 1 teaspoon cumin to the pot and cook until the onion starts to brown.
Strain the beans and add them to the pot. Pour in enough water to just cover the beans. Cover and bring them to a boil. Stir, then cover again and lower to a simmer. Simmer the beans until they start to burst, around 1 hour.
Uncover the pot and add the orange, squeezing the juice into the pot and then dropping the halves in. Stir in the remaining teaspoon cumin and the salt. Continue to simmer to allow the beans to thicken, about 45 minutes more. Add more cumin and salt to taste.
Serve as a side dish, over rice, or on their own on a taco.

BARBEQUE BAKED BEANS

Barbeque Baked Beans image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 23

Ingredients

1 tablespoon olive oil
1 red bell pepper, chopped
1/2 onion, chopped
2 cloves garlic, chopped
2 (28-ounce) cans baked beans
1/2 cup brown sugar
1/3 cup Neelys BBQ seasoning, recipe follows
1/4 cup molasses
1 cup Neelys BBQ sauce, recipe follows
3/4 cup chopped pork or beef brisket
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

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.

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