Hearty Bbq Baked Beans Food

BBQ BAKED BEANS

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.

BARBEQUE BAKED BEANS

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.

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.

BAR-B-Q BAKED BEANS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium baking dish, mix kidney beans, pinto beans, lima beans, great northern beans, chili sauce, brown sugar, Dijon mustard, Worcestershire sauce and molasses. Top with bacon.
• Bake 1 hour in the preheated oven, until thick and bubbly.

HEARTY VEGETARIAN BAKED BEANS

Steps:

• Combine meatless ground beef, onion, garlic salt, and pepper in a pot over medium to medium-high heat. Cook and stir until browned, about 5 minutes.
• Add baked beans, ketchup, mustard, honey, and vinegar; stir until completely combined and heated through, about 5 minutes more. Serve warm.

PERFECT BBQ BAKED BEANS

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.

HEARTY BAKED BEANS

Steps:

• In 10-inch skillet, cook ground beef, bacon and onion until beef is browned; drain.
• In slow cooker, mix beef mixture and all remaining ingredients.
• Cover; cook on Low heat setting 3 hours.

HEARTY BBQ BAKED BEANS

Steps:

• Preheat oven to 350 degrees.
• Cook bacon in a skillet until almost crispy. Remove bacon from skillet and roughly chop, but do not drain skillet.
• Use bacon fat to saute onion and bell pepper until translucent, Drain.
• In a oven safe bowl, combine all ingredients and mix well. Cover with foil.
• Bake for 1 1/2 hours.

HEARTY BBQ BAKED BEANS

Steps:

• Brown linguica on stove top with diced onions and let cool slightly. Combine all remaining ingredients then fold in cooked linguica and onions. Pour into greased baking dish and bake covered in a 350 degree oven for about 30 minutes then remove the cover and bake for an additional 15 minutes.

HEATHER'S BBQ BAKED BEANS

Steps:

• Brown beef, onion and bacon over medium high heat.
• Meanwhile, add all beans to crock-pot.
• Add beef mixture to beans and stir.
• Combine remaining ingredients with a whisk and stir into bean mixture.
• Turn crock-pot to low for at least 4 hours - I have made them farther in advance, they'll get thicker as time goes on.
• Oven directions: If you'd like to bake them in the oven, pour bean mixture into large dutch oven and bake at 350 for an hour.

MELISSA'S ULTIMATE BBQ BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 1/2-quart baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and let cool enough to handle, about 5 minutes.
• Meanwhile, cook ground beef and onion in a skillet over medium-high heat, stirring until meat is browned and crumbly, 5 to 7 minutes. Drain. Crumble cooled bacon and set aside.
• Combine ground beef mixture, bacon, beans, BBQ sauce, white sugar, brown sugar, ketchup, molasses, mustard, salt, black pepper, and chili powder. Spoon into the prepared pan.
• Bake in the preheated oven, stirring once, until thickened and bubbly, about 1 hour.

HEARTY BAKED BEANS

Steps:

• In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. Dutch oven. Stir in the remaining ingredients. , Cover and bake at 350° for 1 hour or until heated through.

CHOOSY BEGGARS SMOKY BBQ BAKED BEANS

Steps:

• * If you wanted to make this vegetarian, omit the pork hock. Instead, drop 2 tbsp of butter into the bottom of your Dutch oven before the beans go in, and add 6-8 drops of liquid smoke (or 1/4 tsp if you're making enough for a potluck) to the wet and stickies before it goes in the oven.
• Soak the beans in three times as much water for 8 hours or overnight.
• Preheat your oven to 325ºF with your racks near the bottom.
• In a fairly large Dutch oven (particularly if you're making the potluck amount) nestle the pork hock and pour the soaked beans around it. Add the bay leaves.
• In a medium-large mixing bowl, pour the tomatoes, mustard, molasses, red wine vinegar, maple syrup and worcestershire sauce. Measure in the brown sugar, cumin and allspice.
• Finely mince (or grate) the cloves of garlic and add them to the mix. Take your chipotle out of their deliciously spicy adobo sauce and chop very, very finely. Add the chipotle and dollop in your adobo sauce. Season with salt (1-2 tsp for the regular amount, and up to 1 tbsp, depending on taste, for the potluck size).
• Give the sauce a good whisk to make sure that everything is combined, and pour it over the beans. Stir until the beans are evenly coated. The pork hock gets in the way a little bit, but just work around it. Believe me, it's much easier than lifting the pork hock out and then trying to sandwich it back in and even things out.
• Pour 2 cups of chicken stock over top. It should look rather soupy at this point.
• Cover the Dutch oven and tuck it in to bake for at least 4 hours before checking to see the condition of your beans. They will have absorbed quite a bit of the flavorful sauce at this point, and started to thicken up.
• The beans should be very tender and soft, but not falling apart into mush. Remove the pork hock from the pot.
• Add more stock to the pot until it starts to look thin and saucy but not overly soupy. Does that make sense? Tuck the beans back in the oven to continue cooking while you let the pork hock cool until it's easy to handle. At that point, separate the meat from the skin/fat and bones. Discard the gristle and bones before tearing the meat into relatively small chunks. Reserve the big fatty skin chunk (appetizing? No. Delicious flavor inducing? Yes) that was on the exterior of your pork hock.
• Mix about half of the chopped pork back in with the beans (or all of it if you were making the larger amount, or if you just happen to have a fondness for smoked pork...which is entirely understandable), and add more stock if they aren't looking loose enough. Casually drape the skin/fat on top of the beans like a first date at a movie theater. Try to lay it fat side up if you can. Put the lid back on and tuck the beans back, yet again, in your oven for another 1 - 1.5 hours. The texture of the beans should be saucy but not soupy. You know, fairly thick but not goopy. Sloppy? Can I describe them as sloppily thick beans? Because that's how I like them. It's up to you, though. If you like a saucier bean, add more stock. If you like a thicker bean, let it cook for the last half hour uncovered. There are ways to give you what you want, the beans say so.
• Remove the fat cap from the beans and give them a good stir before serving.

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.