I used a combo of your ingredients in 2 big cans of Bush’s baked beans (mixed with 2 medium cans plain pinto beans so their flavorings wouldn’t totally overwhelm mine). At the last minute, I noticed they were burning in the crockpot. My brother said, "You better put some liquid in there quick" so I grabbed the beer out of his hand and poured it in. Best beans of my life.
I use Bush’s vegetarian baked beans, and a spoonful of brown sugar (tablespoon size using the big spoon in my flatware set). Sometimes I chop some onion, and squirt a little ketchup and mustard, but my husband likes the plain way with just the brown sugar best.
This is from my Indiana relatives.
In a bowl:
1 family size can of Van de Camps pork and beans
1/2 cup? ketchup. I don’t know, just as you like it.
1/2 cup? brown. Again, there never was a recipe written down. We just "eye it."
1 large onion (minced)
Stir all together and pur into flat casserole or 9 x 13" Pyrex.
Put bacon slices or ends and pieces on top. Cook in medium (350-375?) oven until bacon is done (browned).
This dish is always devoured. [:p]
Wow, apples? Sesame oil? Bourbon? You’re a wild one!
Yum! [:p][:p] I’m making these next time! Great idea to add the bourbon and coffee.
Bushie…..Thanks for the mention!! I really do appreciate it!
Elise…..I compete in BBQ contests and many times beans is a side dish that is judged. 1 tip…you MUST use Baked Beans and not pork and beans. I have also found out that doctoring is so much easier. A hint on cooking them…..LOW heat for several hours and DO NOT stir until the end. Also, when doctoring, be sure to drain the beans IF you are adding additional liquids. If you are just adding some solid spices, keep the juice from the can.
Here is a collection of recipes I have used…….
I have always finished in the Top 10 with this one…..
KC Baked Beans
28 ounce(s) Baked beans
3/4 cup BBQ Sauce
1/2 cup Brown sugar, dark
1 medium Tart apple, chopped, peeled
2 tablespoon(s) Raisins, golden
1 cup Onion(s), chopped
3 slice(s) Bacon, crisp, chopped
4 ounce(s) BBQ trimmings
1 teaspoon Sesame oil
Use your choice of baked beans. I use the Bush’s with Onions and then skip the onions in the recipe. Also, use your favorite BBQ sauce. For the BBQ trimmings, you can use any leftover pork or beef. You can also substitute 2 TBS of bacon drippings in place of the 3 strips of bacon.
Dice the apples, raisins and onion into sizes the same as the beans.
Mix all together and cook for 1 hour at 350�.
I cook these in the pit for about 3 hours at 225�.
This is a more traditional doctoring recipe…
Kevi’s Harvest Baked Beans
2 can(s), 28 oz. each Baked beans
1/2 cup BBQ Sauce
1/2 cup Cider vinegar
1/2 cup Maple syrup
1/4 cup Brown sugar
3 teaspoon(s) Dry mustard
2 cup(s) Apple(s), diced
1/2 pound Bacon
Combine all ingredients, except bacon, in baking dish.
Place bacon over top of beans. You can also use any leftover BBQ trimmings, either pork or beef, in place of the bacon.
Cook at 350� for 45 minutes, uncovered.
I smoke these in my pit and will cook for 3 hours at 225�.
I persoanlly hate alcohol in my cooking, but this has won accolades from many folks.
Beans With An Attitude
2 cans B&M Baked beans
1 teaspoon Dry mustard
1/2 cup Chili sauce
2 tablespoon(s) Molasses
1/4 cup Coffee, strong
2 tablespoon(s) Brown sugar, dark
1/4 cup Bourbon whiskey
Mix all ingredients and simmer on low for several hours, covered.
Reduce liquid in last hour by removing cover.
Wow, those both sound good…maybe I will make a combo of them both. I like using the canned beans. When I make them from dry, the skins often come off, and sometimes they just never get soft no matter how much you cook ’em. I can’t wait to get cookin’!
I doubt that it is, Sundance, but thanks! Next time I cook a pork shoulder, I’m going to save some meat and put it some beans. Great idea. [;)]
Bushie: your recipe sounds a whole lot better than mine
Paul E. Smith
Elise, as a side-dish, this will usually take care of 4 – 6 people at my house:
Start with a large can (20-something oz) of VanKamp’s pork & beans, and DRAIN them.
Saute an onion and a bell pepper(chop the pepper pretty small) in bacon grease (at least a couple of tablespoons of grease; I usually add some extra because this will also flavor the beans) until they are soft.
Add the following to the beans in your baking dish, no particular order and I don’t measure:
Heinz Chili Sauce (quite a bit; this will be the main "base")or you can use catsup.
Guilden’s spicy mustard (or whatever brand you have open, just don’t overdo the mustard; maybe about a tablespoon)
If you have some REAL maple syrup, pour just a little of that in, too.
Some BBQ sauce; whatever you have open
2 or 3 heaping spoons of brown sugar
A few dashes of Tabasco (or another hot sauce)
A dash or two of liquid smoke (I buy Colgin brand hickory)
Salt and pepper.
Stir and taste and add more of whatever you think. You might also want to add some garlic powder or saute some fresh garlic with the onions and peppers.
Stir in the onions & peppers & bacon grease.
I have sometimes added crumbled bacon like Sundancer suggests, and it’s good. I’ve also had baked beans with bits of pork like he does, but I’ve never done that at home. It’s good, though.
Bake uncovered at 325 degrees for 45 minutes to an hour or more. I stir (gently) every 15 minutes; you’re looking for the sauce to thicken and they should be bubbly, and stirring will keep them from burning and sticking.
That’s how I do it.
EliseT: this ain’t so original but it is what I do:
I use Bush’s Baked beans with bacon and onions, added BBQ pork that is slightly well done, Another whole onion diced, add more bacon that is crispy and chopped and top with a little mozzarella and bake. Works for me.
Paul E. Smith
I’m looking for a great recipe for BBQ beans…from scratch, or doctored up canned, whatever makes ’em drool.
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