Sweet Savory Gourmet Baked Beans Food

SWEET & SAVORY GOURMET BAKED BEANS

Steps:

• Preheat oven to 350°F In large skillet, brown ground sirloin, breaking apart as you cook; drain.
• Remove sirloin and set aside.
• In same skillet, cook bacon until crisp; drain grease.
• In a large bowl combine all remaining ingredients until well blended.
• Add sirloin to mixture and crumble bacon in last.
• Mix lightly.
• Transfer mixture to 9x13 inch baking dish and bake for 2 hours at 350°F.

SWEET AND SAVORY BAKED BEANS

Steps:

• preheat oven to 350.
• mix all ingredients in 9 X 13 glass baking dish.
• bake in oven for 50 minutes.

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.

BAKED BEANS

Steps:

• Pick over and rinse 1 lb dried navy beans (2 1/4 cups). Soak in cold water to cover by 2 inches at least 8 hours. Alternatively, quick-soak beans (see cooks' note, below). Drain.
• Put oven rack in middle position and preheat oven to 350°F. Rinse and pat dry 1 (1/4-lb) piece salt pork (rind discarded), then cut into 3 pieces.
• Put beans and pork in an ovenproof 3-quart heavy pot with a lid. Add 4 1/2 cups water, 1 large onion (finely chopped; about 2 cups), 2 chopped garlic cloves, 1/2 cup Grade B maple syrup, 1 tablespoon dry English mustard (preferably Colman's), and 1 teaspoon freshly ground black pepper and stir to combine. Cover pot and bake until beans are just tender, 3 to 4 hours.
• Reduce oven temperature to 325°F. Remove lid. Bake beans, stirring occasionally, until most of liquid is absorbed but beans are still saucy, 1 to 1 1/2 hours more. Remove from oven. Stir in 1 tablespoon cider vinegar and 1 teaspoon salt or more to taste.

SWEET BARBEQUE BEANS

Steps:

• Fry the bacon pieces in a large skillet until browned and crisp, remove from the pan and set aside. Crumble the ground beef into the pan; cook and stir until no longer pink, then drain off grease. Transfer the ground beef and bacon to a slow cooker.
• Pour the baked beans, navy beans, kidney beans, ketchup, brown sugar and vinegar into the slow cooker. Season with honey garlic sauce, sweet and sour sauce, onion powder, garlic salt, mustard powder and Worcestershire sauce. Stir until everything is distributed evenly. Cover, and cook on High heat for 1 hour before serving.

SAVORY N SAUCY BAKED BEANS

Steps:

• In a large saucepan coated with cooking spray, cook the onion, green pepper and celery for 3 minutes or until tender. Stir in beans, tomatoes, pepper, salt and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.

SWEET AND SPICY BAKED BEANS

Steps:

• In a large bowl, combine the first 7 ingredients. Stir in half the onions and bacon. Transfer to a greased 13x9-in. baking dish., Cover and bake at 350° for 45 minutes. Sprinkle with remaining onions and bacon. Bake, uncovered, 5-10 minutes longer or until bubbly.

SAVORY KIDNEY BEANS

Steps:

• Heat oil in a pot over medium high heat. Add cumin and onions and cook, stirring occasionally, until onions are almost browned, 7 minutes.
• Add ginger and cook 1 minute more.
• Add tomatoes, beans, tomato paste, thyme, salt and pepper. Stir to mix, reduce heat to low, cover and let flavors blend, 13 minutes. You can prepare until this step and keep in the fridge up to 3 days.
• Remove cover and reduce liquid on high heat, stirring frequently, until beans are covered by thick sauce, 1-2 minutes. Adjust seasonings.
• Stir half of the cilantro or parsley into the beans, serve sprinkled with green onion and rest of herbs. Serve chili on the side, so that everone can add heat as they like.