How To Make The Best Baked Beans Ever! | BBQ Baked Beans Recipe #MrMakeItHappen #Cookout
Memorial Day Weekend is here and it's time to enjoy some much needed relaxation and time with friends/family. What better way to do that than with some fantastic cookout food! Let's #MakeItHappen
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Shopping List:
1lb Ground Beef
1/2 cup brown sugar
1 jalapeno
1 onion
1/4 cup ketchup
1/4 cup bbq sauce
2 tbsps yellow mustard
1 tbsp dijon mustard
1-2 tsps roasted garlic better than bouillon
4-5 slices thick cut bacon
1 tbsp hot sauce
2 tsps worcestershire sauce
28 oz buschs baked beans
16 oz black beans
16 oz white chili beans
1 tbsp apple cider vinegar
1 tbsp garlic
green onion
salt, pepper, garlic, onion powder, smoked paprika
Directions:
Drain black and white beans and chop veggies. Start by cooking your bacon until crispy, and then add your veggies. Cook for 3-4 minutes until tender and then add in garlic and better than bouillon. Mix to combine. Add in ground beef and cook until no longer pink. Add beans and mix to combine. Add brown sugar, worcestershire and hot sauce, bbq sauce, ketchup, and mustard. Mix well and then begin to season to taste. Simmer for at least 30 minutes on low. Taste as you go and adjust the seasoning per your preference.
Bourbon Baked Beans
Bourbon Baked Beans
BOURBON BAKED BEANS - The PERFECT Summertime Side Dish - Tangy, Sweet & Just a Hint of Bourbon
Whether you're grilling at home or have been invited to a cookout, you'll be needing some good side dish recipes this summer.
I've already given you my favorite cole slaw and potato salad recipes, now let's make some baked beans!
These beans are flavored with a bit of Kentucky Bourbon for an extra shot of flavor. You don't want to miss this one!
How To Make Bourbon Baked Beans
Great for barbecue season and as a side dish for BBQ, these Bourbon Baked Beans are a hit.
Ingredients
4 oz bourbon
2 cups navy beans
1 package bacon
1 or two onions
1 cup ketchup
1/2 cup brown sugar
6 tbsp molasses
2 tbsp Worcestershire Sauce
3 dashes liquid smoke
1/2 tsp dry mustard
salt and pepper to your tastes
Directions
Soak The Beans: It is important to soak your beans overnight. Not only does soaking the beans help cook them faster, but it also breaks down some of the indigestible sugars that generate the gas associated with eating beans.
Cook the beans: Once the beans are soaked, bring them to a boil in the water they soaked in. You can add more to cover. Once they are boiling, reduce heat and simmer the beans for about two hours until they are tender.
Layering the beans:
Drain the beans but keep the water you cooked them in for later.
In your 2-quart casserole or cast iron dish, put a layer of beans, followed by a layer of finely-cut onion, and a layer of bacon pieces. Repeat the process – usually three or four layers deep.
Making the sauce
Sautee some onions in four ounces of Kentucky Straight Bourbon. The process is the same as the Bourbon Barbecue Sauce we did last year.
The recipe I use makes use of 4 ounces (1/2 cup) of good bourbon.
Once the onions are sauteed, add the other coating ingredients and mix, bringing everything to a boil.
Coating the beans: When the coating is ready, pour evenly over the beans. You can use a cake spreader to make sure you get all the corners. Add some of the reserved cooking water to help cover the beans.
Baking the beans:
Bake the beans at 325F 162C for four hours.
Midway through, take the beans out of the over and add some of the reserved cooking water to make sure the beans do not dry out. You can also repeat this step in the final hour.
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Bourbon Peach Baked Beans - The Grilling King Tailgate Recipe
A new twist on a classic grilling side dish using the Alfa Oven. A little spicy, a little sweet, a lot of flavor.
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.