Sweet Heat BBQ Baked Beans

 

Sweet Heat BBQ Baked Beans

6 slices bacon, chopped into large chunks
1 onion, chopped

1 pound navy beans, rinsed and cooked
1 cup ketchup
3/4 cup packed light brown sugar
1/4 cup Texas Pete, hot sauce

3 tablespoons apple cider vinegar
1 tablespoon yellow mustard
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
Salt and Pepper, to taste

Fry the bacon pieces in a skillet until browned and crisp, remove from the pan and set aside. Cook onion until slightly soft. Transfer onion and bacon to a large bowl.
Pour the navy beans, ketchup, brown sugar and vinegar into the bowl and stir. Add hot sauce, garlic powder, mustard* and Worcestershire sauce. Stir until everything is distributed evenly. Season with salt and pepper. Pour bean mixture into a casserole dish. Bake at 350 degrees for 30-45 minutes

*Quick tip... Adding the ingredients in this order keeps the vinegar from "cooking" the mustard. If that happens, the mustard "beads up" and won't combine smoothly with the other ingredients.

Sweet Heat BBQ Baked Beans... and an Epic Fail!

Let me say that my recipe was a hit! The beans, themselves were a flop. I cooked them in the crock pot on high for 7 hours and they were still hard! I decided to let them stay in the crock pot on low overnight. I got up this morning and got ready for church, and this is what I found when I went in the kitchen. I thought, "OK, I can try and save them." Only the one end looked really overdone... After cooking for 18 hours the darned things never did soften! Still hard and crunchy! UGH! Awesome flavor in the sauce though!

FAIL!

6 slices bacon, chopped into large chunks
1 onion, chopped

1 pound navy beans, rinsed and cooked
1 cup ketchup
3/4 cup packed light brown sugar
1/4 cup Texas Pete

3 tablespoons apple cider vinegar
1 tablespoon yellow mustard
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
Salt and Pepper, to taste

Fry the bacon pieces in a skillet until browned and crisp, remove from the pan and set aside. Cook onion until slightly soft. Transfer onion and bacon to slow cooker.
Pour the navy beans, ketchup, brown sugar and vinegar into the slow cooker and stir. Add hot sauce, garlic powder, mustard* and Worcestershire sauce. Stir until everything is distributed evenly. Season with salt and pepper. Cover, and cook on High heat for 1 1/2 hours before serving.

They should look more like this! LOL

*Quick tip... Adding the ingredients in this order keeps the vinegar from "cooking" the mustard. If that happens, the mustard "beads up" and won't combine smoothly with the other ingredients.

Ham Bone Pinto Beans

Did you cook a ham for Christmas and have that ham bone in the freezer? This is a perfect dish to make with it. A simple bag of beans and a ham bone makes a wonderful winter meal... add some cornbread and you have a southern comfort dish of yumminess!

Click here for Cornbread Recipes

For the Ham Stock:

1 large ham bone
Water to cover
2  celery stalks, cut into large chunks
2 large carrots, cut into large chunks
1 large onion, quartered
3 cloves garlic, halved
1/2 teaspoon pepper

For the Beans:

1 tablespoon of butter
1/4 cup of chopped onion
1 tablespoon of minced garlic
1 pound package of dried pinto beans
2 cups leftover ham, chopped
1 teaspoon of kosher salt, or to taste
1/4 teaspoon of freshly ground black pepper, or to taste


Place ham bone in a large stockpot, along with the remaining stock ingredients, cover with water plus another 2 inches. Bring to a boil, reduce heat and simmer, uncovered, for 1 hour. Strain, reserving the bone and stock; discard vegetables. (Sometimes I blend the vegetables with the stock until smooth. Strain it and set aside. It's your call. It's good either way.) Once cooled, pick off any meat from the bone, reserving the meat and discarding the bone. 

Heat the butter in the bottom of the pot, add the chopped onion and cook over medium until tender, about 5 minutes. Add the garlic and cook another minute. Rinse and sort the beans. Add beans and meat to the pot. Cover with ham stock. Bring to a boil, and cook for 1 hour. Reduce heat to a simmer, and simmer for about 2 hours or until beans are tender, stirring occasionally. Serve with a big chunk of cornbread!

15 Bean Soup with Ham

I cooked a ham, potato salad, green beans and cornbread for Sunday dinner yesterday. Today I was cutting up the remaining ham and noticed that the bone had a LOT of meat left on it. I decided to do a soup of some kind. I had a bag of 15 bean dried beans... Perfect!

1lb bag of 15 bean mix
Ham Bone
Ham pieces
8 to 10 cups water
Juice and drippings from the baked ham
(or bouillon)
large onion, chopped
2 teaspoons garlic, minced
1/2 teaspoon black pepper
1 teaspoon Weber Steak & Chop Seasoning, optional
1/4 teaspoon Basil
Finish off with Kosher Salt, to taste

Rinse and drain the beans. Follow whatever prep you want for the beans. I use the quick soak method.

 Quick soak method... Boil beans for two minutes.

Remove from heat and leave covered for 1 hour.

Ham bone and chunks

Drain the beans and return to pot. Add all the ingredients except salt. Bring to a low boil and cook for about 2 hours or until the beans are done to your liking. I cook mine longer because I like my beans very tender! Pull out the big chunks of ham and shred or pull apart with a fork. Add back to beans. Taste the broth and adjust the seasoning. I added garlic powder and finished with the Kosher Salt.




Vinaroz 4-Pc. Stainless Steel Steamer Pot Set (Google Affiliate Ad)

Mama's Southern Slaw Dawg!

It's the perfect weekend to grill out. Throw some hot dogs and hamburgers on and have a party! My Mama's favorite was a good ole Southern Slaw Dawg! We used to go to the mall in Sumter and visit Orange Julius (at the time... now closed)... a great excuse to get a slaw dog! I never could get them to understand that chili on a slaw dog is a good thing! They always asked me to repeat my order! It was always delicious, but NOTHING compares to Mama's slaw on a hot dog! 

In order to get all the toppings on the hot dog

and still be able to fit it in your mouth... 

scoop out the bread from the top of the bun,

leaving a shell to cradle the dog! (as shown in the picture above)

I started watching Mama make this slaw when I was little and graduated to helping. She never measured. It was always a splash of this or a sprinkle of that. So, I hope this describes enough for you to follow. It just takes practice to get the taste right… And the picture is how I like to eat it! Yum! 

Mama's Slaw

1 Head Cabbage, grated
2 Carrots, grated
Mayonnaise
Lemon
Sugar
Salt & Pepper to taste

Grate the cabbage, then grate the carrots. I usually look at the color to know how many carrots to use. Sprinkle lightly with sugar. (Probably about a teaspoon or so) Sprinkle with lemon juice. I usually put two fingers over the mouth of the bottle and sprinkle about three or four shakes. Add salt and pepper to taste. Add enough mayo to bind it together. It will get soupier as it sits. Taste and adjust your seasonings. 

You can't even see the dog in these two pictures!

The picture above is traditional chili with beans.

The picture below is hot dog chili without beans!

Elliott's Favorite Bean Dip

A while back, all the kids came over, and I was looking for something for them to munch on late in the afternoon. I didn't have much in the pantry. I spied a can of refried beans, and I figured I could scrap together some kind of bean dip and chips... Well, they loved it, and since then my son Elliott has been begging me to make it again. Only problem is, I didn't write it down and can't remember what I put in it. So, yesterday I fiddled around with it and finally made the dip that he requested (while jumping up and down in my kitchen, yelling, "Please! Please! Please! Make that dip I like!!!") LOL
Here's what I came up with...

1 can refried beans (or Bush's Chili Beans, drained and mashed)
4 oz cream cheese, softened
1/4 sour cream
1 envelope taco seasoning mix
2 T Taco sauce
8 oz Sharp Cheddar Cheese, shredded

1 bag Tortilla chips, Corn Chips or crackers

In a large bowl, mix beans, cream cheese, sour cream, seasoning and taco sauce until well blended, then stir in cheese. Pour into a casserole dish that has been lightly sprayed with cooking pray. Bake at 350 until bubbly and cheese is melted. Or spoon into individual serving bowls and microwave 30 seconds at a time, stirring each time until warm and bubbly. Garnish with tomatoes, avocado, green onions and black olives if you like... Serve immediately.

PBC Revival

If you missed our Revival Suppers and Services this week, you missed some good food and fellowship. However, if you still want to join in the fun, we have supper every Wednesday night. Come join us at PBC (Pinewood Baptist Church)... 


Here's some of what you missed...

Greek Potatoes

Meatloaf !

Punch Bowl full of Slaw

Mushrooms, Onions and Garlic for the Smothered Chicken

Red Beans and Rice

40 pounds of Tater Salad