Summer Baked Beans Food

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.

SUMMER BAKED BEANS

Steps:

• Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight.
• Drain beans.
• Combine beans and crushed red pepper in pan; add water.
• Bring to a boil; reduce heat and let simmer 1 1/4 hours or until beans are tender.
• Drain in colander over a bowl, reserving 1 cup cooking liquid; discard remaining liquid.
• Return beans and cooking liquid to pan. Stir in 1 teaspoon salt.
• Remove from heat and keep warm.
• Preheat oven to 325 degrees.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion and 3/4 teaspoon salt; cover and cook 15 minutes or until golden brown, stirring occasionally.
• Add bell pepper and garlic; cook 1 1/2 minutes or until pepper is crisp-tender, stirring frequently.
• Add tomato; cook 1 1/2 minutes, stirring frequently.
• Remove from heat. Stir in sugar, mint, paprika and black pepper. Add onion mixture and 1/2 teaspoon salt to bean mixture, stir well to combine.
• Cover and bake at 325 degrees for 1 hour.
• Stir in vinegar.
• Serve.