Sweet N Smoky Baked Beans Food

OLD FASHIONED BAKED BEANS

Steps:

• Place the dried beans in a pot of water covered by a few inches of water and let soak overnight. Drain the beans, place them back in the pot with fresh water and bring to a boil. Simmer for one hour, then drain, reserving the liquid. See NOTE.
• In a Dutch oven or other oven-proof pot fry the bacon until crispy then add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.Stir in the tomato sauce, molasses, brown sugar, apple cider vinegar, mustard, Worcestershire sauce, smoked paprika, salt, pepper and bay leaf.Add 1 1/2 cups of the reserved bean water and the beans.Bring everything to a simmer for a minute or two to heat it up. In the meantime preheat the oven to 325 degrees F.
• Transfer the Dutch oven with the lid on to the middle rack of the oven. Bake for 2 to 3 hours or until the beans are tender and the sauce has thickened, removing the lid during the last 20-30 minutes to help the sauce thicken. NOTE: If at any point during the cooking process too much liquid evaporates and the beans get dry, add a little more of the reserved bean water. The beans themselves can vary from batch to batch and you may end up either needing to add more liquid if the beans are too dry or you may need to bake the beans longer with the lid off if there is too much liquid. Adjust as needed.Add more salt the pepper to taste.Serve immediately or let cool completely and refrigerate until ready to serve. Can be reheated on the stovetop or in the microwave.
• SLOW COOKER METHOD: Follow steps 1 and 2 and then pour everything into the slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours or until the beans are tender. Open the lid for the last 30 minutes or longer until the sauce has thickened. If the beans are too thick at any point and too much liquid has evaporated, stir in a little extra water.

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.

SWEET HEAT BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F.
• Cook the bacon in a large ovenproof saucepan or Dutch oven until the fat is rendered and the bacon is crisp, about 7 minutes, then set aside to drain on a paper towel. Add the onion to the pan and cook until softened, 8 to 10 minutes.
• Add the beans, molasses, tomato sauce, brown sugar, mustard, garlic powder, 1/4 cup water and salt and pepper to taste and stir to combine well. Let the mixture simmer for a minute or so. Transfer the pan to the oven and bake, uncovered, until the beans are very tender and dark and the sauce is thick, 1 1 /2 to 2 hours.
• Transfer to a serving dish and top with Candied Jalapenos and bits of bacon.
• Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper.
• Thinly slice the jalapenos and place in a single layer on the prepared baking sheets.
• Combine the brown sugar, granulated garlic, mustard, cayenne pepper and salt in a small bowl. Brush the slices of jalapeno with the olive oil. Sprinkle the sugar and spice mixture over the top. Bake until the jalapenos are crispy, 20 to 25 minutes. Set aside to cool.

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.

SMOKY SWEET BAKED BEANS

Steps:

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

SWEET 'N' SMOKY BAKED BEANS

Steps:

• Soak beans 8 hours or overnight in large covered pot. Rinse. Cover beans with fresh water (about 2-3 inches over top of beans) and bring to boil. Cover and let rest for 1/2 hour. Drain. Remove from pan.
• Melt butter in same pot. Saute onions 3-5 minutes until carmelized. Add sausage and cook til done. Add garlic, sugar, syrup, mustard, vinegar, rosemary, cayenne pepper, and chicken stock or broth. Stir until well mixed. Add beans and beer and stir well.
• Pour bean mixture into a large casserole dish and cover. Bake for 1.5 hours in a 350 degree oven. Remove from oven and mix in tomatoes, parsley, and salt and pepper.