Celebrating the 4th of July with 10 different sides to take to a BBQ, picnic, backyard grill or reunion! Here are 10 of my favorite sides! Happy 4th of July Weekend!
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Showing posts with label Sweet Heat BBQ Baked Beans. Show all posts
Showing posts with label Sweet Heat BBQ Baked Beans. Show all posts
Friday, June 30, 2023
Tuesday, May 23, 2023
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
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
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.
Sunday, August 3, 2014
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!
6 slices bacon, chopped into large chunks
1 onion, chopped
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
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.
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.
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