I have literally over 30 written baked/bbq baked bean recipes, which ive tried all as written. In the end they are all great but pretty well all have a base of the same ingredients in the recipes listed here.
If you never tried this, but canned Peach or Apple Pie Filling and work that into your desired recipe. You will thank me later, trust me.
Here’s what I do with baked beans, very nice while camping. Dump a can or two into a large heavy skillet or pot and heat with however many cut up hot dogs you want. Big dollop of mustard, maybe a little fresh chopped scallion. Stir, heat and let simmer while you prepare a box of Jiffy corn muffin mix, but use only 1/3 of the required liquid. Drop spoonfuls onto the top of the baked beans, cover and continue heating until the “dumplings” are done. Kind of like a baked bean shepherd’s pie. Serve with a shake of hot sauce.
This is even one of my “cooking for one” standbys.
Absolutely. Pour off some of the liquid from canned pork & beans and add GENEROUS amounts of ketchup and dark brown sugar. Over the top of the beans lay slices of bacon and on top of that some rings of sliced onion, not enough to cover up the bacon as you want it to bake nicely on top. Bake until the bacon is done---time depends on size of baking dish or pan. Three generations of my family have made this so it is definitely tried and true.
1 16.5-ounce can baked beans
2 strips bacon, cut in 1/2-inch (widthwise) pieces
1/4 cup onion, diced
1 tablespoon brown sugar
1 tablespoon molasses
1 teaspoon brown mustard
Dash of Tabasco sauce
Sauté bacon and vegetables for 10 minutes. Add beans. Place in an oiled baking dish, and bake uncovered for 20 minutes in a 350-degree oven.
My go-to bean recipe is one from a Southern Living cookbook from back in the 80's. It uses 2 cans of baked beans, one can of kidney beans and one can of lima beans (drain the limas). The recipe calls for sauteeing an onion and a green pepper in bacon, then crumbling the bacon. I often just cook them in olive oil (when i don't have bacon).
The sauce calls for a 1/2 cup of chili sauce, 2 T brown sugar and 3 T cider vinegar, and some dry mustard. (I sometimes just use a squirt of yellow mustard.) Everyone loves the three-bean bake --- mainly because it's not too sweet.
I make these but don't use Bush's brand or B&M baked beans.
I usually use store brand and omit the bacon.
EASY BAKED BEANS
Yield: 6 servings
4 slices bacon
1/2 c chopped onion
2 (1-pound) cans pork and beans
2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1 tsp. prepared mustard
¼ cup ketchup
• Preheat oven to 325° F.
• Cook bacon until crisp; drain, reserving 2 tablespoons drippings.
• Crumble bacon.
• Cook onion in drippings until tender; add with bacon to beans, brown sugar, Worcestershire sauce, and prepared mustard and ketchup; mix well.
• Bake uncovered in 1-1/2 quart casserole for 1-1/2 to 1-3/4 hours.
I have made some really tasty beans baked beans and had started with canned beans.
I usually do the dump method when making these, and the reason is because sometimes I'll have two large cans sometimes 4 small etc. But I do use the same ingredients to make them.
But I'l try to make this using 2 large cans of Bush's BBQ beans or any brand is fine.
Onion - 1 large white onion chopped and cooked translucent first cut off several rings for the top saute and place aside with the reserved bacon.
Bacon 5-6 thick pieces of bacon - fried again until translucent cut up, reserve some for top
Honey - 1T
2T Hoisin sauce
Brown Sugar !/2 cup
Dried Mustards - Colemans 1 T
Yellow mustard 1T
Ketchup 2-3 T
Garlic powder 1T
Tobasco - 6 shakes more if you like it spicy
Mix it all together and put in a large casserole. Place the reserved bacon on top.With some sauteed small onion rings
Bake until bubbly, remove the top and continue baking for another 10 minutes.
Put the lid back on and let it rest before serving to let the juices settle.
Using Bush's tomato-based baked beans as a start, I cut 2 slices of bacon in half-inch slices and saute them, adding a chopped onion. When bacon is done, I add two 28oz cans, maybe 1/4 cup catsup, a tsp ground mustard, and 1/4 cup brown sugar, then simmer the whole thing slowly till it thickens - maybe 45 min. Sometimes with some hot dogs or knockwurst, either sliced or whole, included. Nothing is measured so I'm guessing here. The neighbor on whose recipe this was based baked hers, with strips of bacon laid atop it rather than what I do. If I were to use plain canned beans, I'd drain them and add 1/3 cup of canned tomato sauce for every cup of beans, with the rest of the ingredients the same.
greygarious, to quote the p.d eastman book, "are you my mother?"
....'cause that's what my mom always does (whenever she decides to cook these days), except she bakes hers in a small dutch oven. she uses plain old van camp's canned pork and beans to start. http://www.vancampsbeans.com/products...