Rockin Baked Beans Recipes

RYAN'S FAVORITE BEANS

Ryan's Favorite Beans image

My 17 year old has always loved this recipe, so it's been a mainstay in my family for many years. A great summer potluck dish.

Provided by Valerie Brunmeier

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 1h30m

Yield 20

Number Of Ingredients 13

Ingredients

6 slices bacon
1 pound ground beef
1 ½ cups chopped onion
1 (31 ounce) can pork and beans, drained
1 (31 ounce) can pork and beans, with liquid
2 (15 ounce) cans kidney beans, drained
1 (15 ounce) can lima beans, drained
1 ½ cups barbeque sauce
⅓ cup packed brown sugar
2 tablespoons cider vinegar
1 teaspoon liquid smoke flavoring
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a Dutch oven. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. Place the ground beef and onion in the Dutch oven. Cook until beef is evenly brown and onion is tender.
Return bacon to the Dutch oven. Mix in the drained pork and beans, pork and beans with liquid, kidney beans, and lima beans. Stir in the barbeque sauce, brown sugar, vinegar, and liquid smoke. Season with salt and pepper.
Cover Dutch oven, and bake 1 hour in the preheated oven.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 38.5 g, Cholesterol 23 mg, Fat 5.7 g, Fiber 8.7 g, Protein 12.8 g, SaturatedFat 2 g, Sodium 930.2 mg, Sugar 8.8 g

ROCKIN' BAKED BEANS

Rockin' Baked Beans image

Provided by Anne Burrell

Categories side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

Extra-virgin olive oil
1 large onion, cut into 1/2-inch dice
1 green pepper, stem, seeds and pith removed, cut into 1/4-inch dice
Large pinch crushed red pepper flakes
Kosher salt
4 garlic cloves, smashed and finely chopped
2 links Italian sausage, casing removed and crumbled
1/2 cup tomato paste
1 teaspoon cumin seeds, toasted and ground
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons molasses
2 (28-ounce) cans navy beans
1 1/2 cups water, plus 1 cup
5 slices bacon

Steps:

Coat an oven-safe pot with olive oil and put over medium-high heat. Add the onions, peppers and crushed red pepper flakes. Season with salt, to taste, and cook until the onions and peppers are soft and aromatic, about 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes.
Preheat the oven to 375 degrees F.
Add the sausage and use a spoon to help break it apart. When the sausage is brown, add the tomato paste and cumin and cook for 4 to 5 minutes. Stir in the Dijon, apple cider vinegar, and molasses, then add in the beans and 1 1/2 cups of water. Taste and season with salt, if needed. Bring to boil, then reduce the heat and simmer the beans until they are nice and thick and taste really good, about 15 to 20 minutes. After 20 minutes, add the remaining cup of water.
Top the beans with the bacon slices. Bake until the beans are nice and thick and the bacon is crispy, about 25 to 30 minutes. Remove from the oven and serve.

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