BBQ BAKED BEANS
BBQ baked beans are a summer staple. This shortcut version relies on ordinary canned baked beans, which we dress up with fresh peppers, onions, cider vinegar and barbecue sauce. The sweet and tangy side dish is perfect for a summer barbecue, picnic, potluck or weeknight dinner. The beans taste even better the next day, so they can be prepared ahead of time and reheated or served at room temperature.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 12
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.
THE BEST BARBECUE BAKED BEANS
It's not a real barbecue until a dish of baked beans shows up! While there are many different versions and many different techniques, I'm here to tell you that these are the best. These are the tastiest, most satisfying, the easiest, and the meatiest. They not only make a great side dish, but if the budget's a little tight, these will absolutely work as a main course. Sprinkle the top with sliced green onion if you like.
Provided by Chef John
Categories Baked Beans
Time 11h20m
Yield 12
Number Of Ingredients 19
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.
Nutrition Facts : Calories 273.2 calories, Carbohydrate 42.9 g, Cholesterol 9.5 mg, Fat 6.9 g, Fiber 10 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 995.3 mg
EASY BBQ BEANS
Quick, simple and packed with goodness, try these beans as part of a pick-and-mix Mexican supper
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 9
Steps:
- Heat the oil in a small pan. Fry onion until starting to brown, then add garlic and cook for 1 min. Add vinegar and sugar and cook until onions are caramelised. Stir in beans, passata, Worcestershire sauce (if using) and seasoning and simmer for 10-15 mins until thickened. Stir through coriander and serve.
Nutrition Facts : Calories 118 calories, Fat 2 grams fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.37 milligram of sodium
SUMMER'S BEST BBQ BEANS
Quick & Easy. Found this in Better Homes & Gardens (June 07). Great side dish for a picnic, BBQ or when you're in the mood for a tasty bean dish. For sweet and smoky flavor, pineapple and molasses are substituted for the familiar bacon and sugar. I have also made this without the pineapple and added a 14 oz can Fire Roasted Diced Tomatoes..we enjoyed it that way too; this recipe you can tinker with and still enjoy the results.
Provided by Pi-E8216
Categories Beans
Time 40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large saucepan over medium heat. Add onion and sweet pepper. Cook and stir 5 minutes or until tender.
- Stir in tomatoes, beans, tomato sauce, undrained pineapple, molasses, and Worcestershire sauce. Bring to boiling, reduce heat. Simmer, covered, 10 minutes.
- Uncover, simmer 10 minutes more or until desired consistency.
- Note: You can also add some heat if prefer something spicy, e.g., cayenne, hot pepper sauce, chipotle peppers in adobe sauce -- whatever stirs your taste buds.
Nutrition Facts : Calories 160, Fat 2.3, SaturatedFat 0.4, Sodium 517.8, Carbohydrate 28.3, Fiber 8.2, Sugar 9.8, Protein 7.6
BEST BBQ BEANS (TWIN CITY GRILL)
From the Twin City Grill at the Mall of America. This is my all time favorite BBQ Bean dish. I think they taste best after a day or two, so they are perfect for those of us who love to get things done in advance! The only change I make is I use butter beans in place of lima.
Provided by Heart N Soul
Categories Beans
Time 35m
Yield 6 cups, 5-6 serving(s)
Number Of Ingredients 12
Steps:
- Fry bacon until crisp.
- In large pot, combine cooked bacon, ground beef, onion and garlic, cook over medium heat until beef is thoroughly browned.
- Add the brown sugar, ketchup, both red and balsamic vinegars and the water.
- Simmer for 5 minutes.
- Gently stir in the drained beans.
- Simmer an additional 15 minutes.
Nutrition Facts : Calories 686.5, Fat 15.4, SaturatedFat 5, Cholesterol 30.9, Sodium 1775.1, Carbohydrate 118.1, Fiber 15.5, Sugar 67.5, Protein 24.9
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