West Texas Baked Beans Food

TEXAS-STYLE BAKED BEANS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon butter.
• Heat oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion begins to soften, 5 to 7 minutes. Add bacon, bell pepper, and jalapeno peppers; cook and stir until bacon is browned, 7 to 10 minutes more.
• Stir beer, barbeque sauce, brown sugar, and molasses together in a large bowl; add pinto beans and bacon mixture. Season with garlic salt and black pepper. Pour beans mixture into the prepared baking dish.
• Bake in the preheated oven until bubbling and browned, about 45 minutes.

TEXAS-STYLE BAKED BEANS

Steps:

• Preheat oven to 350°F. Cook bacon in a large skillet over medium, stirring occasionally, until crisp, 10 to 12 minutes. Transfer bacon to a paper towel-lined plate, reserving 2 tablespoons of the drippings in skillet; reserve remaining drippings for another use. Increase heat to medium-high. Add onion, bell pepper, jalapeños, and garlic; cook, stirring often, until tender, about 6 minutes.
• Add beer, and bring to a simmer over medium-high. Simmer, stirring occasionally, until slightly reduced, about 3 minutes. Stir in beans, barbecue sauce, brown sugar, Worcestershire sauce, chili powder, and salt. Bring mixture to a simmer over medium-high. Remove from heat, and transfer mixture to a 2-quart baking dish. Cover with aluminum foil.
• Bake in preheated oven 20 minutes. Remove foil, and continue to bake until bubbling around edges and hot, 15 to 20 minutes more. Top with cooked bacon crumbles.

OLD WEST BAKED BEANS

Steps:

• Soak the beans overnight in water in a large bowl.
• Preheat the oven to 375 degrees F.
• Saute the onions and pork over medium heat in a cast iron Dutch oven until the onions are tender, abut 10 minutes. Add the drained beans, pork, chicken stock, cayenne, molasses, ketchup, brown sugar, and salt and pepper to taste and bring to a boil.
• Cover the casserole and transfer to the oven. Bake to 3 1/2 to 4 hours, until the beans are tender.
• Serve topped with a sprinkle of brown sugar.

TEXAS PINTO BEANS

Steps:

• Place beans in a Dutch oven; add water 2 inches above beans.
• Bring to a boil; boil 1 minute; cover, remove from heat and let stand 1 hour; drain.
• Bring beans, 4 1/2 cups water, and next 4 ingredients to a boil in a Dutch oven.
• Cover, reduce heat, and simmer, stirring occasionally, 1 hour and 30 minutes or until tender.
• Add tomato and jalapeno pepper, and simmer mixture for 30 more minutes.

WEST TEXAS BAKED BEANS

Steps:

• In a stockpot or Dutch oven, cover beans with cold water by 6 inches. Soak 8 hours or overnight.
• In a heavy skillet, cook bacon over medium heat until crisp. Remove bacon, and set aside.
• Pour off all but 3 tablespoons fat. Add onions, chile powder, and garlic; saute stirring, until onions are soft, about 5 minutes.
• Drain beans. Return to stockpot; cover with water by 2 inches. Crumble bacon into small pieces; add to beans with onion mixture, sugar, and beer. Cook, covered, over medium-high heat; stir occasionally, until beans are soft and liquid is almost absorbed, about 2 1/2 hours. Season with salt and pepper and serve warm.

BEST OF THE WEST BEAN BAKE

Steps:

• Preheat oven to 350.
• In ovenproof kettle, cook beef, bacon, and onion over moderate heat, stirring to break up lumps for about 20 minutes or until beef is no longer pink & bacon is slightly crisp. Transfer to a large strainer to drain the grease & then return to the kettle. Add ketchup, barbecue sauce, mustard, molasses, chili powder, & six cans of beans. Stir until well combined.
• Note: you can modify the types beans to your liking. I don't use kidney beans myself; however you can add them in place of the pink ones. Can't really go wrong with whatever kind you chose!
• Bake mixture, covered, in middle of oven for at least an hour. Serves about 20 as a side dish.

BEST IN THE WEST BAKED BEANS

Steps:

• Brown beef, bacon and onion in large skillet. Drain.
• Combine all ingredients except beans, mix well.
• Add beans and stir gently.
• Bake one hour in a 325 to 350 oven (or until hot a bubbly).
• This recipe can easily be cut in half since it makes a rather large batch. I only use half the bacon. If you would like, you could add some more beef if cutting back on the bacon.

BAKED BEANS, TEXAS RANGER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a Dutch oven, combine the baked beans, onion, bell pepper, and sausage. Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired.
• Cover and bake for one hour in the preheated oven.

TEXAS-STYLE BAKED BEANS

Steps:

• In a skillet over medium heat, brown the ground beef until no longer pink.
• Drain fat and set aside.
• In a 3 1/2 quart or larger slow cooker, combine the ground beef, baked beans, green chilies, onion, and barbecue sauce.
• Season with brown sugar, garlic powder, chili powder, and hot pepper sauce.
• Cook on high for 2 hours or on low for 4 to 5 hours.

WEST TEXAS BEEF & BEANS

Steps:

• Place everything except 1 cup Tomato Sauce and the brisket in the crock pot, mix well.
• Place Brisket in the beans and top with the other cup of Tomato Sauce.
• Cover and cook on low heat, 9-10 hours.
• Re-adjust seasoning.
• Remove meat to a cooling rack. Let beans cool and skim fat from the top.
• Either shred the meat or cut it into bite size pieces. Return to pot.
• Heat and serve with Basmati Rice cooked in chicken stock with a green cardamon pod, corn sticks (My recipe# 74650), a salad, and cold beer or Sangria.Try Cuestick's Tasty Sangria #69522