Best Better Then Bushs Baked Beans Recipes

BETTER BAKED BEANS

Better Baked Beans image

Tangy, sweet old fashioned baked beans, are made the easy way in this side dish. This is my grandma's favorite semi home-made recipe. She makes it every Thanksgiving, and we usually end up scraping the pan clean! Never any leftovers!

Provided by Diane Carman-Young

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 45m

Yield 12

Number Of Ingredients 7

Ingredients

2 (28 ounce) cans baked beans
1 small onion, chopped
2 tablespoons brown sugar
3 tablespoons pancake syrup
2 tablespoons ketchup
2 teaspoons prepared yellow mustard
4 slices bacon

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the baked beans, onion, brown sugar, syrup, ketchup and mustard. Pour into a 9x13 inch baking dish, and lay strips of bacon across the top.
Bake for 35 to 40 minutes in the preheated oven, until the bacon is browned and the beans have thickened.

Nutrition Facts : Calories 192.2 calories, Carbohydrate 34.6 g, Cholesterol 6.3 mg, Fat 4.7 g, Fiber 5.5 g, Protein 7.4 g, SaturatedFat 1.5 g, Sodium 557.7 mg, Sugar 15.5 g

"BETTER THEN BUSH'S" BAKED BEANS

I'd have to say that this is a labor of love dish, but I give you my word that this recipe is better than Bush's. Enjoy! Oh, and also this recipe is easily doubled. In fact, I think it turns out better when it is.

Provided by RockinChef

Categories Beans

Time P2DT1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 package great northern bean
4 chicken bouillon cubes or 4 beef bouillon cubes
1 1/4 cups dark brown sugar
1/4 cup molasses
1/4 cup cornstarch
1/4 cup onion
1/4 cup garlic powder
1 1/2 teaspoons mustard powder
5 tablespoons chili powder
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1/2 package hickory smoked thick cut bacon, cut into 1 1/2 inch strips
5 cups water, plus 5 cups for second bake

Steps:

In a very large sauce pan cover the beans and bouillon cubes in 3 inches of water.
Bring to a boil, cover, and let sit for 1 1/2 hours.
Preheat oven to 350 degrees F.
Drain and pour beans into a 9'x11' pan.
Add the rest over the ingredients, stir, and bake until all the water has evaporated, about 3 hours.
Remove from oven, cover, and let sit overnight.
Preheat oven to 350 degrees F.
Add the next 5 cups of water, and bake until all the water has evaporated, about 3 hours.
Serving suggestions: Challah bread, steak, hamburgers.

Nutrition Facts : Calories 462.4, Fat 18.6, SaturatedFat 6, Cholesterol 26.1, Sodium 1671.1, Carbohydrate 70.2, Fiber 3.3, Sugar 53.7, Protein 7.1

BETTER THAN BEST BAKED BEANS!

Better Than Best Baked Beans! image

I got this recipe from a PACE Salsa summer pocket cookbook many years ago. It is a simple method to dress up canned baked beans. I have adjusted the ingredients/measurements for our personal tastes and I freepour everything, but had to provide measurements. Use the measurements as a guide only. I am always asked for the recipe or to bring them to BBQs and potlucks. They are quick, easy and without the hassle of making beans from scratch. The cumin and salsa gives them the kick and unique taste that have people coming back for more. I also make a big batch to ensure leftovers and put in the freezer. If you go camping, the frozen baked beans in ziploc bags make excellent icepacks! Enjoy! Edited to add: I make this in a 6 qt crockpot and the recipe as posted below fits perfectly.

Provided by Cathy17

Categories Beans

Time 4h30m

Yield 20 serving(s)

Number Of Ingredients 8

Ingredients

1 lb bacon
2 large onions, chopped
4 (28 ounce) cans baked beans, any flavor, I use Bushes
1/4 cup ketchup (more or less to taste)
2 cups chunky salsa, I use Chi Chi's or Pace (mild, medium or hot to taste, I use hot)
2 tablespoons honey or 1 tablespoon agave nectar
2 tablespoons ground cumin (to taste, I free sprinkle it and add more to taste as it slo cooks)
1 tablespoon red chili pepper flakes, or to taste

Steps:

Fry bacon in frying pan.
I cut into bite sized pieces with scissors before frying.
As bacon fries, chop onions.
When bacon is finished, remove from pan,drain and wrap in paper towels to absorb grease.
Saute onions in bacon fat til translucent.
Pour into strainer, but not necessary to rinse or pat with paper towel.
For me, straining is enough.
Pour canned beans into 6 Qt Crockpot.
Stir in bacon, onions, ketchup, Salsa, Brown Sugar and cumin, mixing very well.
Stir often.
Cook on high for 3 hours, then switch to low for another two hours, well ahead of serving as it tastes even better the longer you allow the flavors to blend together.
If I'm making them for a party, I make them early morning for that night or even the night before, cooking overnight in the crockpot.
They will stay hot for a long time and you can just turn the crockpot back on a couple hours before serving.
I taste them often as they're cooking and add more salsa and/or cumin to taste.
We like to taste the cumin, but if you don't that's ok.
Recipe is easily halved or doubled.
I never measure anything- I add all ingredients for our taste preferences.
Freezes VERY well and you can reheat in microwave or in crockpot once thawed.
Leftovers are great the next day!