Southern style bbq baked beans!!!
*music by teddy P *
Okay ! Heres the southern style bbq baked beans recipe!! So as stated before in previous post.. in my opinion ..bake beans aint baked beans without that meat sopped up in there!!! U can add or take away as much as u want !!! U can add more meat, less meat, turkey, pork, sausage, etc .. and please make sure if you are adding ground meat its SEASONED real good before u add it to the beans ... u can taste the beans as u mix , since the meat u are adding will be cooked already.. adjust the measurements of ingredients I used and so on.. make it your own! Honestly.. its hard to give exact measurements with this one! Its just a feeling!! Just as long as the flavor u like is sopped up in there .. ur good boo!!! This recipe serves about 6 ppl .. you can always freeze the leftovers .. if you need more, just double the recipe! Here’s a tip.. to keep u from getting “gassy”.. add 1 tsp of baking soda to the beans.. Mmkay *Previous post *
Lets talk bbq baked beans ... sooooo growing up.. my mama ALWAYS put meat, ( ground beef) in the baked beans... along with Mustard, onion, bell peppers, bbq sauce, lots of brown sugar, seasoning, more seasoning (????) .. butter, butter, butter, and so on... now I hear there are some folks out there who have never heard of beef in the baked beans! And I said Oh MY LORD????????????... well hunny..I gotta good as hell baked beans recipe for ya! U gotta have that meat sopped up in there!! Just ljke potato salad .. baked beans can make or break the cookout.. baked beans and potato salad are like kissing cousins!!! Like collared greens and cornbread.. u cant have one without the other at the bbq!! ????????♀️????????♀️... anyway... video coming next... do u put meat in ur beans or nah!? Or is this just a Southern thing?? In my not so humble opinion.. this is the only to make em!!
Easy Slow Cooker Boston Baked Beans- The Perfect Potluck
Easy Slow Cooker Boston Baked Beans- The Perfect Potluck
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Best Damn Baked Beans Ever
Here’s the recipe
You Can't Have A Cookout Without THIS! (Best Baked Beans Ever)
Unlock the Delicious Secret Behind Southern Style BBQ Beans!
Smoky and Savory Southern Style BBQ Baked Beans - Looking for a delicious and flavorful side dish for your next barbecue or cookout? Look no further than this smoky and savory Southern style BBQ baked beans recipe. This recipe is sure to impress your guests with its bold and delicious flavors. Slow-cooked to perfection with a blend of savory spices, bacon, and tangy barbecue sauce, these baked beans are the perfect complement to any grilled meat or barbecue dish. So fire up the grill, grab a plate, and dig in to these mouthwatering Southern BBQ baked beans!
Ingredients:
1 pkg. Thick Cut Bacon
1 cup chopped Onion
2 Garlic Cloves
2 28oz cans Baked Beans
1 cup BBQ Sauce
1/2 cup Ketchup
1 tbsp. Chili Powder
1 tsp. Liquid Smoke
Brown Sugar
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How to Make the Best Backyard Barbecue Beans
Bridget teaches Julia how to make the best meaty Backyard Barbecue Beans.
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Homemade Baked Beans Recipe from Scratch
No need to ever buy the canned version again because this easy-to-make homemade baked beans recipe from scratch is jam-packed with flavor.
Baked beans have a very long history stemming all the way back to Native American tribes. They would soak native or “navy” beans with bear fat, venison meat, and maple syrup and then cook them over the open fire for long periods of time until tender.
Fast forward to the present day and we still are essentially preserving that same ancient method of slow cooking beans with sweeteners and protein. This dish is loved globally and is an excellent source of protein, fiber, and healthy fat.
Ingredients for this recipe:
• 1 pound dried navy beans
• 6 strips thick-cut bacon, cut into thick slices
• 2 medium-size peeled and small diced yellow onions
• 3 finely minced cloves of garlic
• ½ seeded and small diced red bell pepper
• ½ seed and small diced green bell pepper
• 1 cup tomato puree
• 3 tablespoons yellow mustard
• 2 tablespoons tomato paste
• 2 tablespoons apple cider vinegar
• 1/3 cup molasses
• 1/3 cup packed light brown sugar
• dash of hot sauce
• 3 cups beef stock
• salt and pepper to taste
Serves 10
Prep Time: 10 minutes
Cook Time: 3 hours
Procedures:
1. Add the navy beans to a large container and cover them with water by about 4 inches. Set aside overnight.
2. Preheat the oven to 325°.
3. Drain the beans, rinse them, and set them aside.
4. In a medium to large size cassoulet pot or Dutch oven, add in the bacon and cook over medium heat until crispy, about 6-8 minutes.
5. Set the crispy bacon lardons aside and then add in the onions. Turn the heat down to low and cook until well browned about 30-40 minutes. Stir occasionally.
6. Add in the garlic and peppers and cook for 6-8 minutes on low to medium heat. Stir occasionally.
7. Add in the remaining ingredients, tomato puree, mustard, tomato paste, vinegar, molasses, brown sugar, hot sauce, beef stock, salt, and pepper, and mix until completely combined.
8. Cover with a lid and bake in the oven at 325° for 2 to 2 ½ hours or until the beans are tender and the mixture is thick. You may need to add ½ to 1 cup more of beef stock at the 90-minute cooking mark.
9. Garnish with additional crispy bacon and optional chopped parsley or sliced chives.
Chef Notes:
Make-Ahead: You can make these up to 1 day ahead of time, simply reheat them before serving.
How to Reheat: Add the desired amount to a small saucepot and heat over low heat until warmed. You can also heat in the microwave.
How to Store: Cover and store for up to 7 days. Cover and freeze for up to 3 months. Thaw them in the refrigerator for 1 day before reheating.
If you don’t have a Dutch oven pot you can use your favorite oven-safe pot with a lid.
To slow cook these, simply follow procedures 2-4 on the sauté function, and then once you add in all of the ingredients, slow cook on high heat for 6-7 hours.
You can substitute the tomato puree for canned tomato sauce or blended or finely pureed fresh tomatoes.
Swap out the dried beans for 6 15-ounce canned beans and reduce the baking time to 30 minutes. In addition, remove the beef stock completely.