Smoky Sweet Baked Beans Food

SMOKY BAKED BEANS

Steps:

• In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. , In a 5-qt. slow cooker, combine the beans, tomatoes and sausage mixture. In a small bowl, combine the barbecue sauce, ketchup, brown sugar, mustard, steak seasoning and Liquid Smoke if desired. Stir into bean mixture. , Cover and cook on low for 7-8 hours or until heated through.

SWEET AND SMOKY BAKED BEANS

Steps:

• Add the beans, salt, and water to the Instant Pot. Lock on the lid, close the steam valve (if applicable to your pot) and set to the bean setting, normal, for 60 minutes.
• In the meantime, pan fry the bacon or ham until cooked to your preference. Drain and allow to cool. Crumble or slice the bacon into 1 inch pieces. Ham should be cut into a 1/2 inch dice.
• Once done, release the steam. Once steam is released, remove the lid and stir the beans. At this point, you can drain the water for a dryer version of baked beans, or you can leave the water in. (I left the water in the pot.)
• Add in the onion, molasses, ketchup, brown sugar, Worcestershire sauce, vinegar, dry mustard, chili powder, ground black pepper, and garlic powder. Stir to combine.
• Lock on the lid, close the valve if applicable, and set to bean, normal, for 30 minutes.
• Release the steam and remove the lid once it's safe to do so. Turn off your Instant Pot. Stir the beans. You will notice that there is a lot of liquid. Don't worry; the liquid will be absorbed.
• If you are adding bacon or ham, do so now and stir into the beans. Allow the beans to sit for 10 minutes before serving.

SMOKY BAKED BEANS

Steps:

• Grease the slow cooker with nonstick spray. Place the beans, ketchup, brown sugar, smoke paprika, soup base, red pepper flakes, garlic, bay leaf, carrots, celery, onions and tomatoes into the slow cooker along with 1/2 cup water. Stir and cook on high for 3 to 4 hours. Add 3 tablespoons water halfway through cooking, if needed.

THICK AND RICH SMOKY SWEET BAKED BEANS

Steps:

• Preheat oven to 325° F.
• Place all ingredients except half of the bacon in a large bowl and stir well to combine.
• Pour into greased 9 by 13-inch (or similar) casserole dish. Top with the rest of the bacon in rows in a single layer.
• Place casserole dish on larger baking sheet to catch any drips. Bake for 3 hours, or until bacon is caramelized and beans are bubbly and thick. Serve immediately.
• Leftovers can be kept in the fridge for 3-4 days and reheated in a 325° oven for 10-15 minutes. Beans can be assembled, covered and refrigerated one day before baking and serving. Remove cover before baking.

SMOKY SWEET BAKED BEANS

Steps:

• In 13x9 baking dish that has been sprayed with cooking spray, combine all ingredients. Bake @ 350 for 1 hour.

HOT AND SMOKY BAKED BEANS

Steps:

• Preheat oven to 350°F.
• Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Transfer 2 1/2 tablespoons bacon drippings from skillet to large bowl. Finely chop bacon; add to bowl.
• Add onion and next 7 ingredients to bowl and whisk to blend. Whisk in 4 to 6 teaspoons chipotle chilies, depending on spiciness desired.
• Stir in beans. Transfer bean mixture to 13x9x2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes.
• Sprinkle with parsley and serve.
• Serves 8 to 10.

SWEET AND SMOKY BARBECUE BEANS

Steps:

• Cook bacon in large nonstick skillet over medium heat until crisp. Drain bacon on paper towels. Chop bacon; reserve. Pour off all but 2 teaspoons drippings from skillet.
• Heat drippings in same skillet over medium heat. Add onion and sauté until golden, about 5 minutes. Add garlic; stir 1 minute. Add tomato sauce, 1 cup water, sugar, molasses, vinegar and mustard and bring to boil. Reduce heat and simmer 5 minutes, stirring often. Stir in all beans and bacon and bring to boil. Reduce heat; cover and simmer 5 minutes to blend flavors. Uncover and simmer until mixture thickens slightly, about 5 minutes. Season with salt and pepper.

SMOKY SWEET SPARERIBS WITH SAUCE AND BEANS

Steps:

• WET SAUCE: In a heavy duty medium-sized saucepan, heat oil over medium heat. Add onion and garlic and simmer about 3 minutes. Add remaining sauce ingredients and stir to blend. Reduce heat to simmer and continue cooking, uncovered, for 2 hours or until reduced by half or to desired consistency. Let cool, then using an emulsifier (or use a blender), blend to a smooth consistency. This makes about 2 1/2 cups of wet sauce.
• Soak Hickory chips in water for at least 30 minutes. Meanwhile, prep ribs and grill.
• DRY RUB & RIB PREP: Clean ribs by rinsing in water. With a sharp knife, stab several times into the membrane/tissue that is on the less meaty side of the ribs (this will help the meat absorb the smoke). Make a 1" slice at the top of the ribs in between each bone (for easier cutting after they're done). Mix dry rub ingredients together and rub onto both sides of rib racks. Cover and refrigerate while you prepare the grill (can also be done the night before).
• GRILL PREP: Start coals in a chimney starter. when ready, spread coals onto bottom rack on 2 sides of the grill (leaving a space in the middle) and place a disposable drip pan in the center. Place 3/4 of the wood chips over coals then place cooking rack in position.
• Place ribs (meat side up) onto center of grill over drip pan. Place a sheet of foil snugly over the tops of the ribs. Place cover over grill and open vent directly above the position of the ribs. Cook for 1 hour.
• Turn ribs over, and cook an additional hour adding the remaining wood chips (and more coals if necessary).
• Have a sheet of heavy duty foil ready (large enough to encase the ribs). Remove ribs from grill and onto the foil. Spread 1 cup of the wet sauce generously over both sides of the ribs. Seal up the ribs in the foil to make packets (double the foil if necessary).
• BEANS PREP: Place beans in a disposable foil pan. Stir in 1 cup of the wet sauce. Cover with HD foil and using a thin skewer, poke holes in the top. Place the beans on top of the disposable pan that's under the ribs to heat and smoke beans. Place the rib packets on the grill. Cover with vent over ribs and cook 30-45 minutes more.
• Remove ribs from packet and cut double ribs for serving. Take the crunchy brown/burnt edges and chop up coarsely. Add them to the beans and stir. Serve ribs with beans and side of remaining sauce.

SMOKY BLACK BEANS

Steps:

• Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them. Cover and set to High.
• Heat bacon drippings in a skillet over medium heat. Add onions; cook and stir until tender. Stir this into the beans along with the brown sugar, liquid smoke, molasses and jalapeno slices. Stir to blend, then cover and cook on High for 5 to 6 hours, or until beans are tender.

SMOKY BAKED BEANS (ORIGINALLY CANARY BAKED BEANS)

Steps:

• Pick over beans.
• In a large bowl soak beans in cold water to cover by 2 inches over night.
• Drain beans.
• In a 5-quart dutch oven simmer beans, oil, onion, and epazote, if using, in water to cover by 2 inches, covered, 45 minutes to 90 minutes, or until beans are almost tender.
• Add salt and simmer beans until just tender, about 15 minutes more.
• Drain beans in a colander.
• Chop bacon and in the dutch oven cook over moderate heat, stirring, until browned.
• Add Turkey wings, beans, salsa, beer, water, hot pepper jelly, spices, salt and pepper to taste and cook in a 325 degree oven, stirring, until most of liquid evaporates, about 30-60 minutes.
• You can fight over the wings or the skin and bone can be discard, shred meat and add back to beans.
• Serve with white rice.