Beccas Barbequed Beans Recipes

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BECCA'S BARBEQUED BEANS



Becca's Barbequed Beans image

This is a great side dish for barbeque suppers. You can bake it in the oven or use the slow cooker like I do!

Provided by BECCA CARLSON

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 1h

Yield 10

Number Of Ingredients 7

1 ½ pounds lean ground beef
¼ cup chopped onion
¼ teaspoon ground black pepper
⅔ cup barbeque sauce
¼ cup diced dill pickles
1 teaspoon Worcestershire sauce
2 (15 ounce) cans pork and beans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C)
  • In a large skillet or saucepan, brown ground beef and onion together with pepper, and drain well.
  • In a large casserole dish, combine beef mixture, barbeque sauce, pickles, Worcestershire sauce, and pork and beans. Cover with lid or foil, and bake in preheated oven for 40 to 45 minutes, until hot and bubbly. If you prefer, you can place the mixture in a slow cooker at high heat, and simmer for 1 hour, or until hot.

Nutrition Facts : Calories 246.7 calories, Carbohydrate 23.5 g, Cholesterol 50.4 mg, Fat 9.7 g, Fiber 4.9 g, Protein 17.4 g, SaturatedFat 3.8 g, Sodium 626.6 mg, Sugar 4.7 g

BARBECUE BEANS



Barbecue Beans image

Starting barbecue beans from scratch results in an extra creamy texture with an excellent concentrated barbecue sauce flavor that make them well worth the time.

Provided by Joshua Bousel

Categories     Sides

Time 13h30m

Yield 6-8 servings

Number Of Ingredients 17

Water
2 tablespoons kosher salt
1 pound small dried beans, such as great northern, navy, or pinto beans, picked over and rinsed
8 ounces sliced bacon, cut into 1/2-inch strips
1 1/2 cups finely minced yellow onion (about 1 large onion)
2 tablespoons finely diced seeded jalapeño (about 1 medium pepper)
1/4 cup finely diced green bell pepper
1 tablespoon minced garlic (about 3 medium cloves)
2 cups chicken stock or low-sodium broth
1 1/2 cups ketchup
1/2 cup dark brown sugar
1/4 cup honey
1/4 cup molasses
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
1 tablespoon barbecue rub
1 tablespoon hot sauce

Steps:

  • In a large container, whisk together 2 quarts water and salt until salt has dissolved. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.
  • Place a large dutch oven over medium-high heat. Add bacon and cook until fat has rendered and bacon has crisped, 7-10 minutes. Transfer bacon to a paper towel-lined plate, leaving as much fat in dutch oven as possible.
  • Add onion to dutch oven and cook, stirring occasionally, until onion softens and begins to brown around the edges, about 7 minutes. Stir in green pepper, jalapeño, and garlic and cook until fragrant, about 1 minute. Stir in 3 cups of water, chicken stock, reserved bacon, and beans. Bring to a boil, then reduce heat to low and simmer for 1 hour. Preheat oven to 300°F while beans are simmering.
  • Stir in ketchup, brown sugar, honey, molasses, mustard, vinegar, barbecue rub, and hot sauce. Cover and transfer to oven. Cook beans for 4 hours, stirring occasionally. Remove cover and cook until beans are tender throughout and sauce has thickened, about 1 hour longer. Remove from oven and let cool for 15 minutes. Season with salt. Serve immediately; alternatively, store in an airtight container in the refrigerator for up to 1 week, or freeze. Reheat before serving.

BARBECUE BEANS



Barbecue Beans image

"I USED TO make Mama's beans from scratch, just like she did. But, one day when I was pressed for time, I resorted to canned beans and doctored them up a bit. To my surprise, this 'doctored dish' took first place in a contest! Of course, I've been preparing my beans this way ever since!"

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8-10 servings.

Number Of Ingredients 9

1/2 pound ground beef
2 celery ribs, chopped
1/2 large onion, chopped
1/4 cup chopped green pepper
1/2 cup packed brown sugar
1/2 cup ketchup
1/2 teaspoon ground ginger
Dash ground cloves
2 cans (28 ounces each) pork and beans

Steps:

  • In a large skillet, cook beef with celery, onion and green pepper until meat is no longer pink and vegetables are tender; drain. Stir in the brown sugar, ketchup, ginger and cloves. Stir in beans. , Transfer to a 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1 to 1-1/2 hours or until beans reach desired thickness.

Nutrition Facts : Calories 178 calories, Fat 4g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 449mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 5g fiber), Protein 9g protein.

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