Best Butchs Baked Beans Recipes

BUTCH'S BAKED BEANS

Butch's Baked Beans image

Provided by Butch Lupinetti

Time 20m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 (28-ounce) can baked beans (recommended: Bush's Baked Beans)
1/4 small onion, diced
1/4 cup ketchup
2 tablespoon spicy mustard
2 tablespoons brown sugar
1/2 cup chopped or pulled pork shoulder meat

Steps:

Put the beans and onions in a saucepan and heat over medium-high heat until it bubbles. Add ketchup, mustard, and brown sugar. Heat another 5 minutes. When ready to serve, sprinkle the pork meat across the top.
Enjoy!

WILLIAM LACEY'S TWICE BAKED BEANS

William Lacey's Twice Baked Beans image

Provided by Food Network

Categories side-dish

Time 1h50m

Yield 15 servings

Number Of Ingredients 33

Ingredients

1 pound ground chuck
2 tablespoons Coyote Bait Hickory Flavored Campfire Seasoning, recipe follows
4 tablespoons vegetable oil
6 slices bacon, diced, such as John Mull's Meat Brand
1 large yellow onion, finely chopped
1 green bell pepper, seeds removed and finely chopped
One 55-ounce can baked beans, such as Bush's Best Original Baked Beans
1/4 cup ketchup
2 tablespoons Coyote Bait Spicy Flavored BBQ Sauce, recipe follows
2 tablespoons light brown sugar
1 tablespoon lemon juice concentrate, such as ReaLemon from concentrate
1 tablespoon mustard
1 cup table salt
1 teaspoon hickory flavored liquid smoke
3/4 cup ground black pepper
3/4 cup granulated sugar
5 tablespoons granulated garlic
5 tablespoons powdered mustard
4 tablespoons granulated onion
4 tablespoons ground paprika
1 tablespoon flavor enhancer seasoning, such as Accent
1 tablespoon ground red pepper
4 tablespoons olive oil
1 large yellow onion, finely chopped
2 tablespoons freshly minced garlic
Two 29-ounce cans tomato puree
2 cups red wine vinegar
2 cups brown sugar
1 cup molasses
1/2 cup hickory flavored liquid smoke
5 tablespoons Coyote Bait Hickory Flavored Campfire Seasoning, recipe above
2 tablespoons crushed red pepper, optional
2 tablespoons lemon juice concentrate, such as ReaLemon from concentrate

Steps:

Sprinkle the ground chuck with 1 tablespoon Coyote Bait Hickory Flavored Campfire Seasoning. Refrigerate for 20 minutes.
Heat 2 tablespoons of the oil in a large saucepan over medium heat. Cook the ground chuck until fully browned. Remove the ground chuck from the saucepan and strain off the oil.
Heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Cook the bacon, stirring constantly with a wooden spoon, until browned. Cook the onions and peppers, about 10 minutes. Add the beans. While stirring constantly, add the ketchup, Coyote Bait Spicy Flavored BBQ sauce, sugar, lemon juice and mustard. Continue stirring, about 10 minutes. Add the ground chuck and remaining 1 tablespoon Coyote Bait Hickory Flavored Campfire Seasoning. Stir constantly, about 15 minutes. Reduce the heat to low and allow the beans to simmer, stirring occasionally, about 20 minutes.
Congratulations! Your beans are complete. Take your time, savor the flavor.
Combine the salt and liquid smoke with a whisk in a large mixing bowl. Blend until there are no clumps. Add the black pepper, sugar, garlic, mustard, onion, paprika, flavor enhancer seasoning and ground red pepper. Whisk until thoroughly blended. Place the seasoning in a 1-quart storage container with the lid tightly sealed.
Heat the oil in a large sauce pan over medium heat. Cook the onions and garlic, stirring occasionally, until the onions become translucent, about 7 minutes. Do not brown or caramelize the onions. Add the tomato puree. While mixing the puree with the onion mixture, stir in the vinegar. Cook, stirring occasionally, about 10 minutes. Fold in the sugar and molasses using a wooden spoon. Stir from the bottom of the sauce pan in an upward motion to prevent the sugar from scorching or sticking to the pan. Cook until the sugar and molasses have liquefied, about 10 minutes. Thoroughly mix in the liquid smoke and Coyote Bait Hickory Flavored Campfire Seasoning. Cook, stirring occasionally, about 15 minutes. Add the crushed red pepper if using and the lemon juice. Reduce to a simmer and stir occasionally, about 15 minutes. The sauce is done when the pigment has darkened and bubbles have formed at the surface.