Best Choosy Beggars Smoky Bbq Baked Beans Recipes

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COPYCAT LOVE'S BARBECUE PIT BBQ BAKED BEANS



Copycat Love's Barbecue Pit BBQ Baked Beans image

I used to work at Love's BBQ restaurant as a server and they used to make the best baked beans! There were plenty of restaurants in California before, but a lot of them had closed down. If you've eaten there before, you know they have the best baked beans.

Provided by Iron Woman

Categories     Beans

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

48 ounces pork and beans
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1/4 cup dark molasses
1/2 cup bottled chili sauce
2 tablespoons white vinegar
1 cup brown sugar

Steps:

  • Combine all ingredients in bean pot or crock pot with lid, mix well.
  • Cover and bake at 400ºF for 1 hour for thin bean mixture, or 1-1/2 to 2 hours for thicker bean mixture.
  • Sprinkle with crumbled bacon bits to serve.

Nutrition Facts : Calories 343.7, Fat 3.1, SaturatedFat 1.2, Cholesterol 13.3, Sodium 1222.7, Carbohydrate 74.2, Fiber 10.7, Sugar 33.2, Protein 10

HEATHER'S BBQ BAKED BEANS



Heather's BBQ Baked Beans image

I've brought this variation of baked beans to many BBQ's, even has made an appearance at Easter dinner - its one of those recipes that people say 'oh would you bring those baked beans again please.' I always make them in the crock-pot, but have included instructions for oven too. Leftovers re-heat very well.

Provided by Brooke the Cook in

Categories     Pork

Time 4h20m

Yield 12 serving(s)

Number Of Ingredients 14

1/2 lb ground beef
5 slices bacon, diced
1/2 medium onion, diced
1 (16 ounce) can baby butter beans, drained
1 (16 ounce) can kidney beans, drained
1 (28 ounce) can maple flavored baked beans or 1 (28 ounce) can maple flavored pork and beans, undrained
1 (16 ounce) can baked beans or 1 (16 ounce) can pork and beans, undrained
1/3 cup brown sugar
1/4 cup Splenda granular or 1/4 cup sugar
1/4 cup ketchup
1/4 cup barbecue sauce (hickory or honey flavored)
2 tablespoons dark molasses
2 tablespoons mustard (I use honey mustard if I've got it)
1/2 teaspoon chili powder

Steps:

  • Brown beef, onion and bacon over medium high heat.
  • Meanwhile, add all beans to crock-pot.
  • Add beef mixture to beans and stir.
  • Combine remaining ingredients with a whisk and stir into bean mixture.
  • Turn crock-pot to low for at least 4 hours - I have made them farther in advance, they'll get thicker as time goes on.
  • Oven directions: If you'd like to bake them in the oven, pour bean mixture into large dutch oven and bake at 350 for an hour.

Nutrition Facts : Calories 234.7, Fat 5.1, SaturatedFat 1.8, Cholesterol 15.1, Sodium 641.8, Carbohydrate 39.7, Fiber 6.5, Sugar 19.5, Protein 11.1

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

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!

DINOSAUR BBQ STYLE BAKED BEANS



Dinosaur BBQ Style Baked Beans image

I have always disliked baked beans, but I was served and couldn't stop eating these. A few years later I found out it was a recipe from Dinosaur Barbecue, a famous restaurant based in Rochester, NY. I searched the internet for a version of the recipe not using Dinosaur BBQ's "Mutha Sauce," and doubled the amount of Italian sausage to make them really meaty. I cooked this in a cast-iron dutch oven and brought it camping the next day. It was amazing reheated and great with potatoes baked in the fire. It's almost like chili and very filling. NOTE: I'm not sure about the serving amount. This really makes plenty, and everyone ate several big helpings.

Provided by handsandfeet

Categories     Stew

Time 28m

Yield 12-18 serving(s)

Number Of Ingredients 13

2 (28 ounce) cans baked beans (I used Bush's Homestyle. Choose a less-sweet variety.)
2 tablespoons olive oil
1 onion, chopped
1 green bell pepper, finely chopped
2 garlic cloves, minced (or more, if you love garlic)
1 lb hot Italian sausage, casings removed
1 tablespoon Dijon mustard
1 tablespoon ketchup
2 tablespoons Worcestershire sauce (I accidentally only put 1 in when I made this, still loved it)
1 tablespoon cider vinegar
1 tablespoon molasses
1 teaspoon chili powder
salt and pepper, to taste

Steps:

  • Heat olive oil to medium-high in a large saucepan, and cook onion and pepper until soft, adding salt and pepper.
  • When softened, add garlic and cook another minute.
  • Add sausage, crumbling it into small pieces while it cooks.
  • Drain some of the liquid from the beans- make it about the same level in the can as the beans themselves. Mix into the sausage/veggies.
  • Turn the heat down to medium-low and add remaining ingredients. Cook for 5-7 minutes.
  • Serve immediately, or let cool and reheat. We loved this the next day, as the flavors had a chance to really mix.

EASY MICROWAVED BAKED BEANS



Easy Microwaved Baked Beans image

These are the best baked beans I've tried. Why go to all the bother of making home-made, when these are ready in 20 minutes.

Provided by melsmom

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 (14 ounce) can pork and beans
1/2 cup diced onions or 2 teaspoons instant minced onion
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon dry mustard
4 slices chopped cooked bacon or 2 tablespoons Bacos bacon bits

Steps:

  • Mix all ingredients in a 1 1/2 quart casserole.
  • Microwave, covered on high 8-10 minutes, rotating 1/4 turn halfway through cooking.
  • Let rest 5 minutes.

CHOOSY BEGGARS SMOKY BBQ BAKED BEANS



Choosy Beggars Smoky BBQ Baked Beans image

This recipe makes the best baked beans I have ever eaten...period. It comes from http://www.choosy-beggars.com/index.php/2009/09/04/smoky-bbq-baked-beans/ and I encourage you to have a look at their site to read their own intro for this, as well as to see other great recipes. I just love their writing style! We probably had old beans because they had not softened in the specified time, so we just put the partially cooked beans in the slow cooker to finish overnight. I have read that it is better to add acid ingredients after the beans have been cooking for at least one hour to prevent the skins from toughening, and I will do that next time. (making a big batch for a potluck? Use the measurements in brackets and double your fun). This can be modified to make vegetarian...see below. My son, who is diabetic, used Splenda Brown Sugar Blend, reduced the maple syrup, and omitted the molasses (but felt that it really should have had it for more depth of flavour). To compensate, he increased the chipotle, and the end result was still fantastic...or at least, we thought so...

Provided by Sweet Baboo

Categories     One Dish Meal

Time 14h

Yield 1 pot, 8 serving(s)

Number Of Ingredients 18

1 lb dried navy beans (2 lbs. dried navy beans)
1 smoked pork hock, about 1 pound (same size pork hock but use all the meat)
2 bay leaves (3 bay leaves)
14 ounces crushed tomatoes (28 oz can crushed tomatoes)
2 tablespoons yellow mustard (1/4 cup yellow mustard)
2 tablespoons blackstrap molasses (1/4 cup molasses)
2 tablespoons red wine vinegar (1/4 cup vinegar)
1/4 cup maple syrup (1/2 cup maple syrup)
1 1/2 tablespoons Worcestershire sauce (3 tbsp wooster)
1 1/2 tablespoons packed brown sugar (3 tbsp brown sugar)
3 garlic cloves (6 cloves garlic)
1 large chipotle chili pepper (2 chipotle peppers)
1 teaspoon adobo sauce (2 tsp adobo sauce)
1 teaspoon cumin powder (2 tsp cumin)
1/2 teaspoon allspice (1 tsp allspice)
2 cups chicken stock (4 cups chicken stock)
1 1/2 cups as needed chicken stock (2-3 cups chicken stock as needed)
kosher salt, to taste

Steps:

  • * If you wanted to make this vegetarian, omit the pork hock. Instead, drop 2 tbsp of butter into the bottom of your Dutch oven before the beans go in, and add 6-8 drops of liquid smoke (or 1/4 tsp if you're making enough for a potluck) to the wet and stickies before it goes in the oven.
  • Soak the beans in three times as much water for 8 hours or overnight.
  • Preheat your oven to 325ºF with your racks near the bottom.
  • In a fairly large Dutch oven (particularly if you're making the potluck amount) nestle the pork hock and pour the soaked beans around it. Add the bay leaves.
  • In a medium-large mixing bowl, pour the tomatoes, mustard, molasses, red wine vinegar, maple syrup and worcestershire sauce. Measure in the brown sugar, cumin and allspice.
  • Finely mince (or grate) the cloves of garlic and add them to the mix. Take your chipotle out of their deliciously spicy adobo sauce and chop very, very finely. Add the chipotle and dollop in your adobo sauce. Season with salt (1-2 tsp for the regular amount, and up to 1 tbsp, depending on taste, for the potluck size).
  • Give the sauce a good whisk to make sure that everything is combined, and pour it over the beans. Stir until the beans are evenly coated. The pork hock gets in the way a little bit, but just work around it. Believe me, it's much easier than lifting the pork hock out and then trying to sandwich it back in and even things out.
  • Pour 2 cups of chicken stock over top. It should look rather soupy at this point.
  • Cover the Dutch oven and tuck it in to bake for at least 4 hours before checking to see the condition of your beans. They will have absorbed quite a bit of the flavorful sauce at this point, and started to thicken up.
  • The beans should be very tender and soft, but not falling apart into mush. Remove the pork hock from the pot.
  • Add more stock to the pot until it starts to look thin and saucy but not overly soupy. Does that make sense? Tuck the beans back in the oven to continue cooking while you let the pork hock cool until it's easy to handle. At that point, separate the meat from the skin/fat and bones. Discard the gristle and bones before tearing the meat into relatively small chunks. Reserve the big fatty skin chunk (appetizing? No. Delicious flavor inducing? Yes) that was on the exterior of your pork hock.
  • Mix about half of the chopped pork back in with the beans (or all of it if you were making the larger amount, or if you just happen to have a fondness for smoked pork...which is entirely understandable), and add more stock if they aren't looking loose enough. Casually drape the skin/fat on top of the beans like a first date at a movie theater. Try to lay it fat side up if you can. Put the lid back on and tuck the beans back, yet again, in your oven for another 1 - 1.5 hours. The texture of the beans should be saucy but not soupy. You know, fairly thick but not goopy. Sloppy? Can I describe them as sloppily thick beans? Because that's how I like them. It's up to you, though. If you like a saucier bean, add more stock. If you like a thicker bean, let it cook for the last half hour uncovered. There are ways to give you what you want, the beans say so.
  • Remove the fat cap from the beans and give them a good stir before serving.

Nutrition Facts : Calories 298.7, Fat 2.4, SaturatedFat 0.4, Cholesterol 3.1, Sodium 310.6, Carbohydrate 55.6, Fiber 14.8, Sugar 14.9, Protein 16

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