Stampede Beans Recipes

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OLD FASHIONED BAKED BEANS



Old Fashioned Baked Beans image

Deliciously thick, sweet, smoky and savory, these from-scratch Old Fashioned Baked Beans are sure to be a hit at your next BBQ, picnic, potluck or family dinner!

Provided by Kimberly Killebrew

Categories     Side Dish

Time 12h15m

Number Of Ingredients 14

1 pound dried navy beans
8 ounces thick cut bacon (, diced)
1 medium yellow onion (, finely chopped)
2 cloves garlic (, minced)
1/2 cup plain tomato sauce or ketchup
1/4 cup molasses
1/2 cup brown sugar
2 tablespoons apple cider vinegar
1 tablespoon prepared yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon smoked paprika
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 bay leaf

Steps:

  • Place the dried beans in a pot of water covered by a few inches of water and let soak overnight. Drain the beans, place them back in the pot with fresh water and bring to a boil. Simmer for one hour, then drain, reserving the liquid. See NOTE.
  • In a Dutch oven or other oven-proof pot fry the bacon until crispy then add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.Stir in the tomato sauce, molasses, brown sugar, apple cider vinegar, mustard, Worcestershire sauce, smoked paprika, salt, pepper and bay leaf.Add 1 1/2 cups of the reserved bean water and the beans.Bring everything to a simmer for a minute or two to heat it up. In the meantime preheat the oven to 325 degrees F.
  • Transfer the Dutch oven with the lid on to the middle rack of the oven. Bake for 2 to 3 hours or until the beans are tender and the sauce has thickened, removing the lid during the last 20-30 minutes to help the sauce thicken. NOTE: If at any point during the cooking process too much liquid evaporates and the beans get dry, add a little more of the reserved bean water. The beans themselves can vary from batch to batch and you may end up either needing to add more liquid if the beans are too dry or you may need to bake the beans longer with the lid off if there is too much liquid. Adjust as needed.Add more salt the pepper to taste.Serve immediately or let cool completely and refrigerate until ready to serve. Can be reheated on the stovetop or in the microwave.
  • SLOW COOKER METHOD: Follow steps 1 and 2 and then pour everything into the slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours or until the beans are tender. Open the lid for the last 30 minutes or longer until the sauce has thickened. If the beans are too thick at any point and too much liquid has evaporated, stir in a little extra water.

Nutrition Facts : Calories 537 kcal, Carbohydrate 78 g, Protein 22 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 1196 mg, Fiber 19 g, Sugar 33 g, ServingSize 1 serving

RESTAURANT STYLE COLESLAW



Restaurant Style Coleslaw image

I found this on All Recipes site and quadrupled it for a large group of friends, plus I made my Stampede Beans(recipe #98459) to take to one of our annual muscle car shows. So easy to prepare and the taste was great. Everyone loved it as there wasn't a spoon full left!

Provided by Katherine in Alberta

Categories     Potluck

Time 10m

Yield 8 serving(s)

Number Of Ingredients 12

1 (16 ounce) package coleslaw mix
2 tablespoons minced onions
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk (or add 1 tsp. lemon juice to 1/4 cup milk and let stand for a few minutes)
1 tablespoon white wine vinegar, plus
1 1/2 teaspoons white wine vinegar
2 tablespoons lemon juice, plus
1 1/2 teaspoons lemon juice

Steps:

  • In a large bowl mix the coleslaw and onions.
  • In another bowl mix the remaining ingredients until smooth and pour over the coleslaw and onion mixture.
  • Stir well and chill for at least 1 hour before serving.

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