Winter Shepherd's Pie with Savory Baked Beans
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Southern Baked Beans: Smoky, Sweet, and Savory Recipe!
Southern Baked Beans
Ingredients:
4 slices of bacon, cut into small pieces
2/3 cup finely chopped onions
2 cups (16 oz) pork and beans
1/2 cup barbecue sauce
1/2 cup firmly packed brown sugar
1 tablespoon prepared mustard
Instructions:
In a skillet over medium heat, sauté the chopped onions and bacon pieces until they are cooked and the bacon is crispy.
Add the pork and beans to the skillet and stir well.
Pour in the barbecue sauce, brown sugar, and prepared mustard. Mix everything together until well combined.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 15 minutes, stirring occasionally. Serve with cornbread and enjoy!
Note: Feel free to adjust the ingredients according to your taste preferences. You can add more barbecue sauce or brown sugar if you prefer a sweeter flavor, or increase the amount of bacon for a stronger smoky taste. Enjoy your delicious homemade baked beans!
MOST AWESOME GREEN BEAN RECIPE | SWEET & SAVORY GREEN BEANS | Cook Clean And Repeat 2018
AWESOME GREEN BEANS - Serves 12
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4 cans green beans
1 cup brown sugar
1/2 cup Soy Sauce
1 stick of butter
1-2 teaspoons garlic powder
3-6 slices of thick cut bacon
DIRECTIONS: Melt together the the butter, brown sugar, garlic powder, and soy sauce in small sauce pan. Pour sauce over drained and rinsed green beans into 9x13 baking dish. Chop bacon into bite sized pieces. Spread bacon over top of green beans and bake at 350 degrees for 30 minutes or until bacon reaches desired crispiness.
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Traditional-Cooking.com : Savory Barbecue Beans
A delicious barbecue bean with a hickory smoke flavoring. Appropriate as either a side or main dish.
Sweet beans on savory pound cake toast (I'M BRINGING SEXY BEANS E3)
Thanks to FOREO Sweden for partnering with me on this video! Use my code ADAM20 for 20% off on their popular UFO 2 at-home facial device:
***RECIPE, MAKES UP TO 10 PORTIONS***
1 lb (454g) dried beans (navy would be good, I used black-eyed-peas)
1 onion
a cloves of garlic
200g room-temperature butter or shortening
1 teaspoon baking powder
60g sugar
340g flour
4 eggs
1 spoonful mayonnaise (not necessary)
1 orange
corn starch
fresh herbs (I used rosemary in the cake and dill in the beans)
salt
pepper
oil
other seasonings (I used garlic and onion powder and paprika)
tomato paste
ketchup
Worcestershire sauce (or soy sauce)
molasses (optional)
white wine (optional)
If you have time, get your beans soaking in plain water, up to a day before dinner. Just an hour will help, though.
Combine the room-temperature butter with the sugar and beat on high for several minutes until fluffy. Beat in the eggs, the mayonnaise (if you have it), followed by the flour, baking soda, 1-2 teaspoons of salt, zest of the orange and some finally chopped fresh herbs. It should feel like wet cookie dough when assembled. Put the batter in a greased or parchment-lined loaf pan and bake at 375ºF/190ºC until a skewer to the center comes out clean — mine took less than an hour. Let cool completely.
For the beans, peel and chop the onion and garlic. Cook in a little oil in a big pot until starting to go soft. If you soaked the beans, drain and discard the water. Put the beans in the pot and cover the beans by 2-3 cm with water (or half water, half white wine). Squeeze in some ketchup and tomato paste to start with (you'll add more at the end), add a glug of molasses if you have it and a glug of Worcestershire sauce (again, you'll add more to taste at the end).
Bring the beans to a boil, reduce to a simmer and cook until the beans are tender, adding water as necessary to keep them just submerged — mine took an hour, but some beans take longer. When the beans are tender, taste them, and add a lot more ketchup, tomato paste, Worcestershire and additional seasonings (like garlic/onion powder, pepper, paprika) to taste.
Mix a spoonful of starch with just enough water to make a slurry. Pour a little slurry into the beans while stirring vigorously and bring to a simmer to thicken. Add slurry until you have the thick, glossy texture you desire. At the last minute, stir in the juice of the orange and some fresh herbs. You can always add more water if the beans thicken too much as they cool.
Slice the cake and just toast the slices in the oven — I used my broiler. Put a slice on a plate and serve lots of beans on top. The recipe probably gives you more beans than you'll need — freeze them.
HOT DOGS & BAKED BEANS/vegan style (SAVORY SATURDAY)
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