BEANS


 BBQ BEAN
 recipe from Rick Salmon that was posted on the site many years ago and maybe as early as 1993? It is sometimes posted as "Rick Salmon's Blue Ribbon Barbecue Pit Beans" and is a wonderful recipe. I am always asked to make them at about any cooking event.
I just made a pan last weekend.
Two 28 oz. & one 15 1/2 oz cans of Bushs original baked beans
1 12-to-16 ounce bottle barbeque sauce (I use KC Masterpiece)
1/2 onion, finely diced
1/2 green pepper, finely diced
3 celery stalks, finely diced
8 tablespoons of prepared yellow mustard
About 1 pound brown sugar (or what ever it takes to adequately cover)
2 tablespoons powered hickory seasoning (or bbq rub)
2 tablespoon celery seed
1 to 2 pounds of smoked pork or brisket
1 aluminum half steam pan (roughly a 9x13)
Put all the above ingredients in the pan. Mix well. Cover with brown sugar, about 1/2 to 1 inch thick and do not stir in the brown sugar. Put in smoker for about two to three hours at 200 to 225 degrees, I use hickory wood. Let the brown sugar melt down into the beans. Stirring it in is not necessary.
The only thing I change on this recipe is the cooking time and I like to leave them in the smoker for up to 5-6 hours.

BBQ BEANS
I checked the Archives and the best one is missing so here is the re-post.
It was posted by Jerry Berwnager June 29, 1996.
Here's a recipe that works well with me and is enjoyed by all of my friends.
2 - 16 oz cans of beans (in Kansas City I use Bush Baked Beans)
Drain sauce out of can and discard.
3/4 cup BBQ sauce
1/4 cup chopped onion
1/4 cup chopped green pepper
1 cup chopped smoked pork or brisket (or use bacon)
2 tablespoons honey
3/4 teaspoon paprika
1/4 teaspoon dry mustard
Serves 6
Fold together all ingredients in a large bowl. Transfer to an aluminum baking pan. Place
in smoker uncovered at medium heat (225 F- 275 F.) for about 90 minutes or until heated though.
Hint: Next time you smoke a pork shoulder or brisket put some away in a freezer bag for use in your
beans. I use apple wood but hickory and oak work well, you'll have to experiment with your particular cooker.
I have changed the recipe a bit. I use skinned red peppers instead of
green. I also add a tablespoon of Head Country's Rub and a tablespoon
of Horseradish.
By experimenting with the original recipe I came up with the idea of adding horseradish to it and to me that made this original recipe which was great something really outstanding. As a result I still am using this same bean recipe today.

THE BEST BARBECUE BEANS
Serves 6-8 as a side dish
Active time:
30 minutes
Total time:
14-16 hours
Water
2 tablespoons kosher salt
1 pound small dried beans, such as great northern, navy, or pinto beans, picked over and rinsed
8 ounces sliced bacon, cut into 1/2-inch strips
1 1/2 cups finely minced yellow onion (about 1 large onion)
2 tablespoons finely diced seeded jalapeño (about 1 medium pepper)
1/4 cup finely diced green bell pepper
1 tablespoon minced garlic (about 3 medium cloves)
2 cups chicken stock or low-sodium broth
1 1/2 cups ketchup
2/3 cup dark brown sugar
1/3 cup honey
1/4 cup molasses
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1 tablespoon barbecue rub
1 tablespoon hot sauce
Procedures
In a large container, whisk together 2 quarts water and salt until salt has dissolved. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.
Place a large dutch oven over medium-high heat. Add bacon and cook until fat has rendered and bacon has crisped, 7-10 minutes. Transfer bacon to a paper towel-lined plate, leaving as much fat in dutch oven as possible.
Add onion to dutch oven and cook, stirring occasionally, until onion softens and begins to brown around the edges, about 7 minutes. Stir in green pepper, jalapeño, and garlic and cook until fragrant, about 1 minute. Stir in 3 cups of water, chicken stock, reserved bacon, and beans. Bring to a boil, then reduce heat to low and simmer for 1 hour. Preheat oven to 300°F while beans are simmering.
Stir in ketchup, brown sugar, honey, molasses, mustard, vinegar, barbecue rub, and hot sauce. Cover and transfer to oven. Cook beans for 4 hours, stirring occasionally. Remove cover and cook until beans are tender throughout and sauce has thickened, about 1 hour longer. Remove from oven and let cool for 15 minutes. Season with salt. Serve immediately; alternatively, store in an airtight container in the refrigerator for up to 1 week, or freeze. Reheat before serving.

PEACH BAKED BEANS
2 pounds (about 4 cups) dried navy or great northern beans
¼ cup (packed) light brown sugar
Salt and freshly ground black pepper, to taste
¼ cup prepared mustard
¼ cup maple syrup
½ cup ketchup
3 cups canned peach pie filling
1 7-ounce jar diced pimento peppers, drained
Place the beans in a large nonreactive bowl, and add enough cold water to cover them by 3 to 4 inches. Cover the bowl loosely with a kitchen towel and leave the beans to soak at room temperature overnight. When you are ready to cook the beans, rinse them thoroughly in fresh cold water, and drain. Place the beans in a large pot, and add water to cover. Bring to a boil, reduce the heat, and simmer for 1 hour. Drain the beans. Preheat a smoker or oven to 300F. In a large bowl, combine the brown sugar, salt and pepper, mustard, maple syrup, ketchup, pie filling, and peppers. Mix well. Then add the beans and stir again. Pour the bean mixture into a large aluminum pan (for the smoker) or into a large ovenproof baking dish or Dutch oven. (You can assemble the beans to this point 1 day ahead; cover and refrigerate until you’re ready to cook them.). Add just enough water to the pan to cover everything, and cover the pan with aluminum foil. Cook in the smoker or oven until the beans are tender, about 4 hours, checking hourly to make sure they aren’t drying out (if they are, add more water to the pan). The beans are done when the top is dark brown and bubbling. If you want the top to be slightly crunchy, uncover the pan for the last 30 minutes of cooking. Let the beans stand for about 15 minutes, then serves

BARBECUED GREEN BEANS
5 slices Bacon, finely cut
1/4 cup Onion, chopped
1/2 cup Ketchup
1/4 cup Brown Sugar
1 Tbs Worcestershire Sauce
2 cans Green Beans
Brown the bacon and onion. Add ketchup, brown sugar and Worcestershire sauce. Simmer 2 minutes. Place green beans in casserole. Pour bacon mix over, do not stir. Bake at 350° for 20 minutes or Crockpot for 2 to 3 hours.

RODNEY'S BBQ BEANS 'N' BACON 6 slices smoked bacon, chopped
1 large onion, chopped into 1/4 inch pieces
1 medium red or yellow bell pepper
1 16 oz can of pork 'n' beans
1 16 oz can butter beans
1 16 oz can of baked beans
1/4 cup packed brown sugar
1/4 cup blackstrap molasses
1/4 teaspoon garlic salt
1/2 teaspoon maple pepper
1 tablespoon balsamic vinegar
1 tablespoon prepared yellow mustard
Cook bacon until transparent. Add chopped onion and bell pepper and sauté until soft. Add remaining ingredients, simmer at least 20 minutes. Be sure to drain as much liquid from the beans before you stir in the remaining ingredients. SERVINGS: 8-10

BAKED PORK AND BEANS
2 (15 ounce) cans baked beans with pork
1/2 cup packed brown sugar
1/2 onion, chopped
1/2 cup ketchup
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar
salt and pepper to taste
2 slices bacon
Preheat oven to 350F. In a 9x9 inch baking dish, combine the pork and beans, brown sugar, onion, ketchup, mustard, Worcestershire sauce and vinegar and season with salt and pepper to taste. Top with the bacon slices. Bake at 350F for 1 hour, or until sauce is thickened and bacon is cooked.

J$ PINTO BEAN RECIPE
2 lbs casserole brand pinto beans
2 ham shanks
1/2 cup bolster fiesta pinto seasoning
1/2 cup knorr caldo de tomate
1 tbs fresh mixed garlic
1 finely chopped Vidalia onion
2 tbs of high quality fish sauce (red boat #40)
2 dried guajillo pepper pods
Enough water to cover by 1"

Let the crock pot do the rest, usually about 6-8 hrs on high. Add fresh cilantro leaves to taste 1 hr before serving. I have 3 first place pinto trophies at comps of 50+ teams. Simple flavorful is what wins IMO. We always do top 10.

BLUDAWGS CHARO BEANS
1 lb pintos
1 med onion diced
4 cloves garlic minced
3 jalapenos seeds and veins removed diced
4 pieces bacon diced and rendered( reserve dripping)
1 Knor calde de pollo bouillon
1 knor calde de tomate bouillon cube
salt & pepper to taste
sort the beans to remove and sticks & rocks. Put the beans into a pot and cover with cold water by 4"
bring pot to a low boil and boil 10 min put lid on pot remove from heat and let stand 1 hr
cook the bacon to brown and render the fat over med low heat drain the beans refill the pot with enough water to cover the beans by 2 " bring the pot to a simmer(DO Not allow to boil hard the bean will get tough) add everything but the salt & pepper.Adding salt here will make the beans tough and the pepper might over power. Cover the pot and simmer about 2 hrs or until the beans are tender, check seasoning adj as needed.

AUNTIE JERRY'S BAKED BEANS
1 lb navy beans
1/2 lb salt pork, cut in strips
1 small onion, diced
1 Tbs dry mustard
1 Tbs catsup
1 tsp celery salt
1/3 cup brown sugar
1/3 cup molasses
salt and pepper
Clean and soak beans overnight. Cover with water by 2 1/2 inches. Preheat oven to 300F. Water should be covering the beans by only 1/2 inch. Add remaining ingredients and stir. Bake at 300F for 4 hours. Check water level and doneness. Add more water if necessary and continue cooking if necessary. It should take 5-6 hours total. Remove cover for last 1/2 hour. Salt and pepper to taste. Servings: 6

FAT JOHNNY'S BACKWATER BAYOU BEANS
6 cans (16 oz) BUSH Great Northern Beans - drained but not rinsed
1 cup Heinz Chili Sauce
1/2 cup Sweet Baby Ray's BBQ Sauce (or any other KC Masterpiece clone)
5-4 shakes yer favorite hot sauce ... Tabasco, etc.
2 cups light brown sugar
1 can (16 oz) diced tomatoes w/mild chilis
1/4 cup molasses
1 Tbsp liquid smoke
1 large Vidalia onion - chopped
1 large green chili pepper (or green bell pepper) - chopped
1/4 cup rendered bacon grease
1# roll breakfast sausage - Jimmy Dean Spicy - smoked & crumbled into bite-sized chunks (if you don't have time to smoke the sausage, just break it up in chunks & fry in skillet)
1 can apple pie filling
Drain beans & dump into big mixing bowl. Add the chili sauce, bbq sauce, hot sauce, brown sugar, tomatoes, molasses & liquid smoke. Mix well. Sweat the chopped Vidalia onions & green chili pepper in the bacon grease ... then dump into the bean mixture (grease & all) ... mix again, then fold in the cooked sausage & the apple pie filling. Turn out into a large 10x14 metal casserole pan ... or a 9x13 glass pyrex casserole. Sprinkle another 1/4 cup brown sugar on top (do not mix in) ... drizzle top with a lil' more bbq sauce ... dust with a lil' your favorite bbq rub & bake uncovered in the oven, preheated 375°, until it begins to bubble ... then continue to bake/bubble for an additional 30 minutes ~ entire bake time approx 60-70 minutes. Remove from oven, and let cool for approx an hour before eating. They are better when they're not real hot - I actually prefer them room temp.
The technique of baking the beans in shallow pan ... in hot oven, so that they bubble ... causes the excess liquids in the beans to evaporate, and the beans reduce down & are nice & thick. I HATE runny baked beans. The brown sugar also aids in the thickening ... especially the dusting of brown sugar on top, which caramelizes & creates a nice crust.

FAT JOHNNY'S APPLE PIE BAKED BEANS
6 cans (16 oz) BUSH Great Northern Beans - drained but not rinsed
1 cup Heinz Chili Sauce
1/2 cup Sweet Baby Ray's BBQ Sauce (or any other KC Masterpiece clone)
5-4 shakes yer favorite hot sauce ... Tabasco, etc.
1 1/2 cups light brown sugar
1 can (16 oz) diced tomatoes w/mild chilis
1/4 cup molasses
1 Tbsp liquid smoke
1 large Vidalia onion - chopped
1 large green chili pepper (or green bell pepper) - chopped
1/4 cup rendered bacon grease
1# roll breakfast sausage - Jimmy Dean Spicy - smoked & crumbled into bite-sized chunks
(if you don't have time to smoke the sausage, just break it up in chunks & fry in skillet)
1 can apple pie filling
Drain beans & dump into big mixing bowl. Add the chili sauce, bbq sauce, hot sauce, brown sugar, tomatoes, molasses & liquid smoke. Mix well. Sweat the chopped Vidalia onions & green chili pepper in the bacon grease ... then dump into the bean mixture (grease & all) ... mix again, then fold in the cooked sausage & the apple pie filling. Turn out into a large 10x14 metal casserole pan ... or a 9x13 glass pyrex casserole. Sprinkle another 1/4 cup brown sugar on top (do not mix in) ... drizzle top with a lil' more bbq sauce ... dust with a lil' your favorite bbq rub & bake preheated 375° until it begins to bubble ... then continue to bake/bubble for an additional 30 minutes ~ entire bake time approx 60-70 minutes. Remove from oven, and let cool for approx an hour before eating. They are better when they're not real hot - I actually prefer them room temp.
The technique of baking the beans in shallow pan ... in hot oven, so that they bubble ... causes the excess liquids in the beans to evaporate, and the beans reduce down & are nice & thick. I HATE runny baked beans. The brown sugar also aids in the thickening ... especially the dusting of brown sugar on top, which caramelizes & creates a nice crust.

BUNKHOUSE BEANS
1 cup salsa
2/3 cup barbecue sauce
2/3 cup packed brown sugar
5 hot dogs, halved lengthwise and sliced
3 tablespoons dried minced onion
2 (16 ounce) cans pork and beans, drained
1 (15.5 ounce) can chili beans, undrained
1 (15 ounce) can butter beans or lima beans, rinsed and drained
In a bowl, combine the first five ingredients; mix well. Stir in the beans; pour into an ungreased 2-qt. baking dish. Bake, uncovered, at 375 degrees F for 35-40 minutes or until bubbly.

BEER BAKED BEANS
4 strips bacon
1 medium red onion, diced
2 (28-ounce) cans baked beans
1/4 cup ketchup
1/4 cup spicy brown mustard
3 tablespoons molasses
1 (12-ounce) bottle lager beer
Preheat oven to 400 degrees F.
Slice each slice of bacon into 4 pieces. Cook in a large pot over medium heat, until fat is rendered, but bacon is not yet crispy. In pan with bacon fat, cook chopped onion until soft, about 5 minutes. Add remaining ingredients, stir to combine. Bring to boil, then reduce heat and simmer for 10 minutes.
Carefully transfer with a ladle to a 2-quart casserole dish. Place on foil-lined baking sheet and bake 45 minutes to 1 hour, or until beans are desired thickness

Butch's Baked Beans
1 (28-ounce) can baked beans (recommended: Bush's Baked Beans)
1/4 small onion, diced
1/4 cup ketchup
2 tablespoon spicy mustard
2 tablespoons brown sugar
1/2 cup chopped or pulled pork shoulder meat
Put the beans and onions in a saucepan and heat over medium-high heat until it bubbles. Add ketchup, mustard, and brown sugar. Heat another 5 minutes. When ready to serve, sprinkle the pork meat across the top

BOSTON BAKED BEANS
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid. Preheat oven to 325 degrees F (165 degrees C). Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion. In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil. Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

Baked Beans with Bacon and Red Onions
6 cups prepared barbecued baked beans, any brand -- the large can
3 slices bacon, chopped, 1/2-inch pieces
1 medium red onion, finely chopped
1/4 cup brown sugar, a couple of handfuls
1 teaspoon coarse black pepper
2 tablespoons chopped parsley leaves, optional
Preheat oven to 425 degrees F. Pour beans into casserole dish and place in oven.
In a small nonstick skillet, cook bacon over medium high heat 2 to 3 minutes. Add onions and cook 3 minutes longer. Slide the beans out of the oven. Scatter the onions and bacon around the beans. Sprinkle the brown sugar and black pepper over the onions. Bake beans with toppings 10 minutes longer. Garnish the beans with parsley and serve.

Bourbon Baked Beans
2 (16-ounce) cans baked beans, drained (recommended: Bush's)
1/2 cup chili sauce (recommended: Heinz)
1/4 cup bourbon (recommended: Jim Beam)
1/4 cup real bacon pieces (recommended: Hormel)
1 tablespoon molasses (recommended: Grandma's)
2 tablespoons brown sugar
Combine all ingredients in medium saucepan. Bring to boil over medium-high heat. Reduce to medium and continue boiling for 10 minutes. Serve hot

BAKED BEANS
4 slices bacon
1 onion, chopped
6 cups cooked beans, (your favorite)
1/4 cup molasses
1/4 cup brown sugar
1/2 cup catsup
1/2 tsp garlic
1/4 tsp black pepper
Cook bacon until crisp, set aside. Sauté onion in same pan until golden, stir in crumbled bacon and all
remaining ingredients. Mix well, bake uncovered at 325F for about 40-45 minutes. Can add maple syrup for a different taste, or spice it up by using cumin, and/or chili.

BAKED BEAN #2
1 big can of beans
between 1 and 2 lbs of bbq (pulled pork, leftover brisket, rib trimmings etc etc)
1 onion
1 green pepper
bbq sauce ( I use sweet baby rays)
Brown sugar to taste ( i would use a cup or so for the big can of beans)
bbq rub
couple cloves of garlic
Chop the bbq, onion, garlic and green pepper. Sauté the onion until clear with the green pepper and garlic. Mix in the bbq and cook for a few minutes to get the flavors to meld. Mix the bbq/onion garlic gp mixture in with the beans. Add bbq sauce and brown sugar and rub

BBQ BAKED BEANS
1 lb Navy beans, soaked overnight
6 cups water
6 oz bacon, chopped
1 onion, diced
1 green pepper, diced
1 red pepper, diced
1 cup barbecue sauce
1 cup cider vinegar
2 Tbs molasses
2 Tbs mustard
1 cup any leftover smoked meat
In a saucepan cook beans with water for 2 hours. In a sauté pan, cook bacon over moderate heat. Add onions and peppers and cook until tender. Add remaining ingredients, including beans and bake at 250F for 45 minutes. Serve hot.

BEAR'S BEANS
1 large can kidney beans
1 package bacon
1 large sweet onion
salt and pepper, to taste
Put onion in fridge. Put beans in pot and lots of bacon. Cover with water, salt and pepper to taste.
Add some Texas Pete for a good kick. Cook forever and then some (4-5) hours at a simmer till reduced and thickened. If its going to fast add more water. Chop cold onion and serve on side to go over beans.

BELLY'S BEANS
1/2 lb pinto beans
1 Tbs brown sugar
1/3 lb Mr. Brown, chopped crust from that brisket you just smoked
1 large yellow onion, chopped fine
1 small can New Mexico chilies
2 Tbs red chile pepper
salt to taste
Let come to a rolling boil and boil for 45 minutes and then simmer for four to five hours, you may need to add more water at time, Taste and Salt to taste, don't over do, simmer on low heat till lunch

BEANS
16 oz can Pork and beans
12 oz can pinto
12 oz can Kidney Beans
16 oz can maple smoked baked beans Bush's I believe.
1/2 lb bacon
1/2 onion
some brown sugar
1 small can diced green chiles
a couple squeezes Sweet baby Ray's BBQ Sauce
1 shot of Whiskey of your choice
1 Can beer of your choice. something w/o a lot of hop flavor maybe a stout of some sort. Don't drain the beans
Dice onion and bacon and cook in a fying pan outside on grill so as not to make the wife angry. When onions are clear and bacon is cooked bring back inside and put in big pot. Put about a handful of brown sugar in while the stove is on low. Stir until the sugar melts into the the onion. Pour in the rest of the ingredients. Heat on medium till it starts to boil a little. Back off heat and let stew for about 30 minutes. After 30 minutes put into Foil pan. Place on your smoker or a grill set up to smoke. Let it cook on low for about 4 hours stirring occasionally or whenever you get up to get another beer. To finish sprinkly some cayanne over it for a little kick if you so like. After four hours let cool and poor beans all over yourself because they are that good. Sweet amazing deliciosness in a pan.

BAKED WHITE BEANS WITH GARLIC AND SAGE
Serves 4
1/2 c. vegetable broth
1 Tbsp. tomato paste
2 15 oz. cans white beans, drained & rinsed
4 cloves garlic, minced
8 fresh sage leaves, minced
Salt & black pepper
4 oz. bread cut into 1/2" cubes (about 3 cups)
2 Tbsp. olive oil
Preheat oven to 450 F. Whisk together broth and tomato paste in small bowl.
Stir together broth mix, beans, garlic, sage, and salt & pepper in 1 1/2 quart casserole.
Toss bread cubes, oil, and salt & pepper in bowl. Sprinkle evenly over beans.
Bake until beans are hot and bubbling and bread cubes are golden and crisp, about 15 minutes

BUTCH LUPINETTI'S BAKED BEANS
1 (28-ounce) can baked beans (recommended: Bush's Baked Beans)
1/4 small onion, diced
1/4 cup ketchup
2 tablespoon spicy mustard
2 tablespoons brown sugar
1/2 cup chopped or pulled pork shoulder meat
Put the beans and onions in a hotel pan and heat over medium-high heat in smoker until it bubbles. Add ketchup, mustard, and brown sugar. Heat another 5 to 10 minutes. When ready to serve, sprinkle the pork meat across the top.

Barbeque Baked Beans
1 tablespoon olive oil
1 red bell pepper, chopped
1/2 onion, chopped
2 cloves garlic, chopped
2 (28-ounce) cans baked beans
1/2 cup brown sugar
1/3 cup BBQ seasoning
1/4 cup molasses
1 cup BBQ sauce
3/4 cup chopped pork or beef brisket
Preheat oven to 275 degrees F.
In a large Dutch oven, heat oil over medium heat. Sauté the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes.

BABYBOOMERBOY’S BAKED BEANS
2- 28-oz cans Bush's Baked Beans
4 slices bacon, diced
1/2 c. Blues Hog BBQ Sauce 
1 lb. smoked leftover pulled pork
1 can apple pie filling
1 medium onion, chopped
1/2 green pepper, chopped
1/2 c. brown sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. Mustard
1 tsp chipotle or cayenne powder
1 tsp Blues Hog barbecue rub or your favorite de jour
In a large pot brown the bacon, and sauté onion and green pepper in bacon grease. Mix in remaining ingredients. Put in smoker or bake at 325º for 1 hour, or simmer on stovetop for 30 minutes if you don't have time to do them on the smoker or in the oven. Serves 12.

BBQ BEANS – SMOKER STYLE
1 – 28 oz. can Bush’s Vegetarian Beans
1 – 15 oz. can Black Beans
1 – 15 oz. can Pinto Beans
1 – 15 oz. can Kidney Beans
1/4 cup brown sugar
6-8 slices of bacon
1 large sweet onion
3 tbs. mustard
3 tbs. of your favorite BBQ sauce (or whatever you have on hand)
1/4 cup molasses
Drain the juice from the black, pinto, and kidney beans. Mix them up with the vegetarian beans in a foil drip pan. Chop up the bacon and fry it until done. Spoon onto a paper towel to drain. Drain most of the grease, retaining at least 2-4 tbs. Chop the onion up small, and fry in the bacon grease until well-cooked. Add the drained bacon, sautéed onions, and the rest of the ingredients to the beans. Stir well. Place on the lower smoker grill. Be sure and center it below where your drip meat will be cooking. Put your other items on the smoker and let cook until the meat is done. I typically run the smoker between 215°F and 250°F (depending on what I am cooking); at these temperatures the beans will happily cook away without a lot of attention.

CAJUN SKILLET BEANS
1 medium onion, chopped
3 garlic cloves, minced or pressed
2 Tbsp. vegetable oil
3 celery stalks, chopped (= 1 cup)
2 green or red bell peppers (=1-1/2 cup)
1 tsp. chopped fresh thyme (1/2 tsp dried)
1 Tbsp. chopped fresh basil (1 tsp dried)
1 tsp. chopped fresh oregano (1/2 tsp dried)
1/4 tsp ground black pepper (or to taste)
Pinch each of cayenne & salt
2 cups chopped fresh or canned tomatoes (14-1/2oz can)
1 Tbsp. honey or molasses
1 Tbsp. Dijon mustard
4 cups black-eyed peas or butter beans (two 10 oz frozen pkg. or two 16oz cans, drained)
Chopped scallions (optional)
Grated cheddar cheese (optional)
In a heavy saucepan or skillet, sauté the onions and garlic in the oil on medium heat.
Chop the celery and bell peppers, and add them to the pan. Continue to sauté for about 5 min, stirring occasionally. Add the thyme, basil, oregano, black pepper, cayenne, and salt. Cover and cook for 5min. or until the onions are golden, stirring once or twice.  Add the tomatoes, honey or molasses, and mustard, and simmer for 5 more minutes. Add the beans, cover, and stir occasionally until thoroughly heated. Canned beans will be hot in less than 10min., but frozen beans need to simmer for 15-20min. Top with scallions and/or grated cheese, if you like, and serve.

CALICO BEANS
1 ½ lbs. Hamburger, drained
1 lb. Bacon, cut up and browned
1 c. chopped onion
1 can pork and beans
1 can kidney beans
1 can baby butter beans, drained
1 c. brown sugar
¾ c. catsup
2 tsp. vinegar
1 T. mustard
Combine all ingredients and cook on a low setting for several hours

COWBOY BEANS
2 pounds of pinto beans
2 pounds of ham hock
2 onions chopped
4 tablespoons brown sugar
2 green chilies
1 can of tomato paste
Wash the beans and soak them overnight. After you drain them, place the beans in a Dutch oven and cover with water. Add the rest of the ingredients and simmer until the beans are nice and tender.
Sourdough Biscuits

COWBOY BEANS #2
1 pound dried pinquito beans, soaked in cold water overnight
1 small onion, peeled and quartered with the root still intact
1 medium carrot, peeled and quartered
2 stalks of celery, cut into 3" pieces
2 cloves garlic, crushed
1 bouquet garni (1 bay leaf, 1 sprig thyme, 8 peppercorns), tied up in cheesecloth
1 tablespoon kosher salt
8 cups water
Combine all ingredients in a large pot and bring to a boil over high heat. Reduce the heat to a medium simmer and cook the beans until they are tender, but still firm, about 30 minutes. Drain the beans and discard the vegetables and aromatics, reserving 4 cups of the cooking liquid.

COWBOY BEANS #3
2/3 cup Bourbon
1 pound Slab Bacon, cut 1/4" x 1/4"
1-1/2 cup yellow onion, minced
1/4 cup garlic, minced
2 tablespoons cumin seed, toasted and ground
1/4 cup chili powder
2 tablespoons dried oregano
4 cups chicken stock or pot liquor from beans (above)
1/8 teaspoon ground allspice
1 recipe cooked beans (above)
2 cups barbecue sauce, vinegar based
Salt to taste
Render the bacon until crisp in a large pot over medium-high heat, stirring often, about 10 minutes. Add the onion and sweat on low heat for 3-4 minutes. Do not brown. Add the garlic and cook for 10 seconds. Do not brown. Add remaining ingredients, except for the barbecue sauce and Bourbon. Simmer for an hour. Remove from the flame and stir in the bourbon and barbecue sauce. Return the pot to the heat and cook for an additional 15 minutes on low heat, until alcohol is not “hot.” Adjust the seasoning with salt. Place in a cast iron dutch oven, skillet, or casserole dish and bake at 500°F until the sides begin to caramelize and bubble. 8–10 minutes. Serve immediately

Covered Wagon Beans
10 to 12 cups water
6 cups pinto beans
Salt
Pepper
2 tablespoons chili powder
2 chopped onions
1 (28-ounce) can tomatoes
2 tablespoons bacon fat
1/4 teaspoon garlic powder
Put the water and beans in a large Dutch oven or a large pot and soak overnight. After soaking, you're ready for cooking. Rinse the beans and add fresh water. Add salt, pepper, and chili powder and bring to a boil uncovered. Reduce the heat to low and add chopped onions, tomatoes, bacon fat, and garlic.

CHARRO BEANS RECIPE (FRIJOLES CHARROS)
1 pound of beans
2 cloves of peeled garlic
1 white onion (1/2 whole, 1/2 chopped)
2 chopped tomatoes
3 tablespoons of chopped fresh cilantro
Salt
Water
1 teaspoon of powdered chicken broth
1 sliced serrano or jalapeno pepper
5 ounces of bacon cut into small pieces
5 ounces of chorizo
5 ounces of pork rinds in small pieces (optional)
2 sliced turkey sausages (optional).
Leave a pot of beans covered in water overnight. The following day replace the water - adding a sufficient amount to begin cooking. As the water reaches its boiling point, add the 1/2 onion and garlic cloves.Cook until done, then add salt according to taste. In a frying pan with a small amount of cooking oil, fry the bacon and chorizo for about 4-5 minutes. Add the chopped onion, the chilli pepper and tomato and continue to fry. Add the fried ingredients to the pot of beans. Once the mixture is brought to boil, add the cilantro, pork rinds and sausages. Season with salt and powdered chicken broth.

DANNY GAULDEN'S BEANS
1 Drain 2 cans of B&M, or Bush's "baked beans" (Campbell's pork and beans will work in a pinch). Drain 75% or more of liquid from beans and discard (the liquid, not the beans). Pour beans into baking dish (no lid required). In a skillet, fry 4 thick slices of HICKORY smoked bacon well done, pat dry, and place in freezer so that it becomes brittle while preparing other ingredients. Now fry 4 more slices of bacon until medium done, and set aside. Drain all but 2 or 3 tablespoons of bacon grease out of skillet and save for other recipes. Sauté 1 small onion, 1 small green, and 1 small red (if available) bell pepper for 3 or 4 minutes in hot bacon grease. Pour sautéed onions, peppers, and bacon grease into beans. In a cup, mix 2 tablespoons of yellow mustard, 4 or 5 tablespoons of your favorite BBQ sauce, 3 tablespoons of dark brown sugar, or 5 tablespoons of molasses, and pour into beans. Crumble or dice the cold bacon with a good chef's knife, and stir into beans. Place medium-done bacon slices on top of the beans and bake in oven at 350F for about 45 minutes, or in your pit until thick and rich. Hope you guys like this as well as we do.

DANNY GAULDEN'S REFRIED BEANS
To me, one of the biggest problems people have with making refried beans is getting the water level right, after they are cooked and ready to be mashed. If you leave too much water in the beans, and mash them, they will be runny, and you got a problem. If you take out too much of the water, they will be too dry, and it can be a hassle to add it back into the already mashed beans. After the beans are cooked (please cook with some hickory smoked bacon, and what ever else you want in them), ladle out the water level until it is about 1/8 to 1/4 inch above the beans...just a thin layer of water left on top of the beans. Save ladled out juice just in case the beans are too dry. Mash beans while still hot. Place beans in a casserole dish, sprinkle diced onion on top of them, and bake, uncovered, in oven at 350F for about 20 to 30 minutes. Remove from oven and sprinkled long horn grated cheese on top of the beans, and put back in oven until cheese melts. The other way we like to do ours is this. After mashing beans, let cool so they become more firm. Take a spatula and remove a portion of mashed beans from container, place in a medium hot Teflon coated skillet (they can tend to stick in a non coated skillet), and brown beans on bottom side. Flip beans over and brown top side. While browning top side, add diced onions and grated cheese to browned side and let cheese melt.

DAVE'S BAKED BEANS
32 oz pork and beans
2/3 cup Heinz Ketchup
1/4 bottle Heinz Cocktail Sauce
1 Tbs onion flakes
1/4 cup honey
1/4 cup Grandma's brand molasses
6 rashers bacon
Preparation: Dump the pork and beans in a Pyrex dish. Stir in the onion flakes, ketchup, cocktail sauce,
honey, and molasses. Cut the bacon into 1-inch strips and lay on top. Place a lid over the dish and bake in a 325-degree Fahrenheit oven for at least an hour or until the bacon is done.  Vary the sweetness by adjusting the honey content. The horseradish in the cocktail sauce provides the hot counterpoint. Adjusted it accordingly. The amount of onions are a matter of taste, but they should not overpower the flavor of the beans. Lean bacon adds more flavor than does fatty. Baking the beans for a longer period of time improves the flavor, but they are best when served moist. Therefore, care must be taken, (1) to reduce the heat after an hour or so and (2) to remove the beans from the oven well before they begin sticking to the sides of the dish.

Emeril's Slow Cooked Bam-B-Q Baked Beans
4 slices bacon, diced
1 large onion, chopped
1 1/2 tablespoons minced garlic
2 sprigs fresh thyme
1 pound navy beans, rinsed and picked over
1 cup brewed coffee
1/2 cup Emeril's Kicked Up Bam BQ Barbecue Sauce, or your favorite barbecue sauce
1/4 cup plus 1 tablespoon packed dark brown sugar
1 1/2 tablespoons Creole mustard, or other whole-grain brown mustard
1 tablespoon molasses
1 teaspoon red hot sauce
1/4 teaspoon freshly ground black pepper
8 cups water
2 teaspoons salt
Preheat the oven to 300 degrees F.
In a heavy ovenproof cast iron Dutch oven, cook the bacon over medium-high heat until rendered and crispy, 4 to 6 minutes. Add the onion and cook, stirring, until softened and lightly caramelized, 3 to 4 minutes. Add the garlic and thyme and cook for 1 minute. Add the beans, coffee, barbecue sauce, brown sugar, mustard, molasses, hot sauce, and pepper and stir to combine well. Add the water and salt and increase heat to bring liquid to a boil. Cover the pot and place the pot in the oven and cook for 2 hours, undisturbed. Remove the pot from the oven, uncover and stir the beans. Recover the pot and continue to bake until the beans are tender, about 1 hour longer. When the beans are tender, remove the cover and continue cooking, uncovered, until the cooking liquid has reduced to a thick, sauce-like consistency and beans are thick and flavorful, 1 to 1 1/4 hours longer. Remove from the oven and discard the thyme stems.

ED'S BAKED BEANS
1 lb navy beans
1 medium onion, chopped
1/4 lb salt pork, chopped
3 Tbs molasses
1 Tbs cider vinegar
1 cup brown sugar
1 tsp dry mustard
1 tsp Worcestershire sauce
1/4 cup maple syrup
black pepper
Soak the beans overnight in water. Drain. In a bean pot, put about a third of the beans. Add about a third of the onion and salt pork. Repeat for the second third and again for the last. Add the remaining ingredients. Add water to the mix until it just covers the beans. Heat oven to 300F and cook the beans covered for five hours. Stir. Cook another hour uncovered. If they are too hard, continue to cook. If the beans are too dry, add a little water and stir. They should remain moist.

FRIJOLES BORATE (DRUNKEN BEANS)
2 cans Goya pinto beans
1/2 medium onion, chopped
1 tomato, chopped
2 or more fresh jalapenos, chopped
1/2 tsp cumin
2 cloves garlic, minced
6 oz beer
Bring to boil. 2 Cook on low for 10 minutes until onions get soft. Salt and white pepper to taste Add fresh cilantro just before serving

Homemade Baked Beans
1 pound bacon, diced
2 cups diced onions
1 tablespoon chopped garlic
1 pound dried navy white beans, soaked overnight and drained
1/2 cup Steen's 100 percent Pure Cane Syrup
1/2 cup light brown sugar
2 1/2 cups ketchup
1/4 cup yellow mustard
Salt and black pepper
1 gallon chicken stock
2 bay leaves
In a large pot, over medium heat, add the bacon and render until crispy, about 4 to 6 minutes. Add the onions and continue to sauté for 3 to 4 minutes. Season with salt and pepper. Stir in the garlic and beans and cook for 1 minute. Stir in the cane syrup, brown sugar, ketchup and mustard. Season with salt and pepper. Mix thoroughly. Stir in the chicken stock. Bring the liquid to a boil and reduce to a simmer. Cook the beans for about 4 hours, or until tender, stirring occasionally

Jack's Peach BBQ Beans
8 strips bacon, cut into 1-inch pieces
1 red bell pepper, seeded and chopped
1 large yellow onion, chopped
1 (#10 can, about 6 pounds and 10 ounces) baked beans (recommended: Bush's)
3 cups canned peach pie filling
1/2 cup barbecue sauce
2 tablespoons Jack's Old South BBQ Rub, recipe follows
Preheat the oven to 325 degrees F.
Heat a large skillet over medium heat. Add the bacon and cook, stirring, until somewhat crispy and its fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the skillet. Add the pepper and onion to the skillet and cook, stirring, until softened, about 6 minutes. Transfer the mixture to a large baking pan. Add the bacon, beans, pie filling, barbecue sauce, and rub to the pan. Mix to combine and bake, uncovered, until hot and bubbly, about 1 hour.

JOHN WILLINGHAM'S SWEET & SASSY BEANS
1/4 lb breakfast sausage or bacon - crumbled
1/4 cup onion, diced
1/4 lb pulled or chopped smoked pork butt
4 cups pork 'n beans
1/4 cup sweet barbecue sauce
1/2 cup molasses
1 1/2 Tbs W'ham mild seasoning
1/2 tsp liquid smoke, (optional)
Preheat the oven to 350F. In a large skillet, cook the sausage and onion over medium-high heat for 5 to 6 minutes until the sausage is browned and the onion softened. Add the pork and cook for 2 to 3 minutes longer until the meat is just heated through. Set aside. In a large bowl, combine the pork and beans, sauce, molasses, seasoning mix and liquid smoke, if using it. Stir well and transfer into a deep casserole. The dish should be large enough to hold the mixture so that it is no deeper than 4 inches and no shallower than 2 inches. Add the sausage/pork mixture. Stir well. Cook in the oven, covered, for 2-1/2 hours until hot and bubbling and the flavors are well- blended.

KANSAS CITY BAKED BEANS
1 lb navy beans, dried w/ water to cover
6 cups water
1 tsp salt
4 slices bacon, crisp, chopped
1 medium onion, chopped
2 medium bell pepper, chopped
1 cup barbecue sauce
1 cup apple cider
1/3 cup dark molasses, unsulfured
1/4 cup mustard
2 Tbs cider vinegar
1 cup burnt ends, shredded (optional)
Soak beans for at least 4 hours in water to cover, then drain. In a large heavy sauce pan, combine the beans with the 6 cups water. Bring beans to boil over high heat, and then reduce to a simmer. Cook slowly, stirring up from the bottom occasionally, for 2 to 3 hours. Stir in the salt after the beans have softened. Add more water if the beans begin to seem dry. The beans are ready when they mash easily but still hold their shape. Preheat oven to 325F. In a skillet fry bacon until crisp. Remove the bacon and drain. Add onion and pepper to the rendered bacon drippings and sauté until soft. 4 Transfer bacon and onion mixture to a greased Dutch oven or other baking dish. Mix in remaining ingredients. Bake, covered, for about 1 hour. Uncover and bake for an additional 15 - 30 minutes

KERI'S HOG-APPLE BAKED BEANS
3 or 4 slices bacon, diced
2 (16 oz) cans pork and beans, mostly drained (modified to 2 28-oz cans Bush's Baked Beans
1/2 c. Blues Hog BBQ Sauce (or other sweet-spicy favorite)
1 lb. smoked leftover smoked pork or beef, more or less, or 1 lb crumbled cooked pork sausage
1 can apple pie filling (chop up the big chunks some)
1 medium onion, chopped
1/2 green pepper, chopped
1/2 c. brown sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. Mustard (prepared)
1 tsp chipotle or cayenne powder (optional, to taste*)
1 tsp Blues Hog barbecue rub (or your favorite de jour)
Brown bacon, and sauté onion and green pepper in bacon grease. Mix in remaining ingredients. Bake at 325º for 1 hour, or simmer on stovetop in large pot for 30 minutes if you don't have time to do them in the oven. Serves 12.

KEVIN'S BEANS:
1 can Bush's "original baked beans" The "big boy" #10 can. About a gallon.
2 large yellow onions; chopped
2/3 cup of your favorite bbq sauce
1 entire green bell pepper - diced
1 entire yellow bell pepper - diced
1 entire red bell pepper - diced
1/3 cup maple syrup
1/3 cup molasses
1/4 cup "sugar in the raw"
2 tablespoons dry mustard
2 cups pulled pork (save a quart back next time you cook a butt)
The pulled pork is a must include ingredient, don't skip it!
1/4 tspn fresh ground black pepper
1/4 tspn chili powder (I use fresh ground de Arbol)
1/4 lb uncooked bacon slices; cut into pieces
3 tspn texas pete hot sauce
Mix in a large pan (I use the aluminium hotel pans), and smoke for 4+ hours. I like to place the pan under a couple of butts to catch the drippings

KIT'S REFRIED BEANS
2 cans pinto beans
1/4 medium onion, minced
3 cloves garlic, minced
1/2 tsp cumin
1/2 tsp ground epazote
salt to taste
Add all the ingredient to a pan and bring to a boil on med. high heat. Let simmer 15 minutes. Drain off most of the liquid. Mash with potato masher. If they start to dry out, mix in a little beer. I usually add a little chopped cilantro as well.

KURT'S CANNED BEANS
1 can pinto beans
1 can black beans
1 can white beans
1 can kidney beans
1 can beans of your choice
1 can chopped tomatoes
1 bunch cilantro, chopped
1 bunch green onions, cut diagonally
3 cloves garlic, minced
2 serrano peppers, sliced thin
1 1/2 Tbs dried epazote
1/2 tsp cumin, toasted and ground
3 dashes hot pepper sauce
salt and pepper, to taste
Rinse the beans well in cold water. Put into a pot and add the remaining ingredients. If the juice from the tomatoes doesn't cover the beans (I doubt if it will), add some beer (Preferred) or water to cover. Bring to a boil, reduce to simmer and cook uncovered for half an hour or more to blend the flavors. Add more liquid as needed.

KURT'S SIMPLE POT OF BEANS
1 quart dry pinto beans
2 cans beer
water
2 tsp black pepper
2 tsp granulated garlic
salt to taste
2 bunches green onions, sliced
4 jalapenos, chopped
1 bunch cilantro, chopped
In large pot add beans, beer and water to at least twice the volume of beans. Add pepper, garlic and salt. Bring to a boil and then let simmer for a couple of hours till beans are done. Add more water as necessary. 30 minutes before serving add remaining ingredients. Keep plenty of liquid in pot and they will hold on low heat all day. Use slotted spoon to serve.

MAMA'S BAKED BEANS
8 bacon strips
1 medium onion - chopped
2 medium cans Van Camps pork 'n beans
2 Tbs prepared mustard, (one good squirt)
1 Tbs Worcestershire sauce
3/4 cup dark brown sugar
1/4 cup un-sulfured molasses - or country syrup
1/2 cup Hunts ketchup
***OPTIONAL ITEMS***
1/4 cup BBQ sauce, (your favorite)
1 Tbs chili powder
1 small can crushed pineapple
I used to watch my mama make these beans. Love them. Finally wrote it down for you. Been making them 20 years myself. Preheat oven 350F Half-cook bacon and brown onions in skillet (bacon will finish cooking on top of beans) Place beans in casserole. Add sautéed onions, mustard, ketchup, brown sugar, molasses and Worcestershire sauce. (Stir bacon fat into beans, if desired) Lay half-cooked bacon on top and bake covered with foil at 350F for 40 minutes. Remove foil and bake another 20 minutes to finish cooking bacon. Or, you can cook for 2 hours at 300F if you like. To do so, bury the bacon in the beans first so it won't burn and cook uncovered. This will thicken up the dish.  

Maple Baked Beans
1 pound dry red kidney beans
2 quarts water
1 large yellow onion cut in eighths
1 bay leaf
6 whole black peppercorns
3/4 cup medium amber pure maple syrup
1/2 cup light brown sugar, lightly packed
1/2 cup ketchup
1 tablespoon Chinese chili paste
1 tablespoon grated fresh ginger
1 teaspoon kosher salt
5 ounces thick-cut smoked bacon, cubed
Place the beans in a large bowl and cover with cold water by 1-inch and cover with plastic wrap. Refrigerate overnight. Drain and rinse the beans and then drain again. Place the beans in large pot with 2 quarts water, the onion, bay leaf, and peppercorns. Bring to a boil, then lower the heat and simmer for about 50 minutes, or until tender. A good test is to scoop up several beans in a spoon and blow on them: if the skin starts to peel off, they're done. Drain the beans, reserving the cooking liquid. Preheat the oven to 225 degrees F. In a small saucepan, whisk together the maple syrup, brown sugar, ketchup, chili paste, ginger, salt, and 1 1/2 cups of the cooking liquid, still reserving the remaining liquid. Bring to a simmer and cook over medium heat for 6 minutes. Transfer the beans to a medium Dutch oven or a bean pot. Push half the bacon into the beans and place the rest on the top. Pour the maple syrup sauce over the beans. Place the lid on top and bake for 6 to 8 hours. Check occasionally; if the beans are too dry, add 1/2 cup more of the cooking liquid. If you like, you can remove the lid for the last 30 minutes to thicken the sauce. Discard the bay leaf. Serve hot

MRS. LUMHOLT'S BAKED BEANS
2 lbs dry beans, Great Northern or Navy
1 meaty ham bone, or several hocks
1/4 cup molasses
1 cup catsup
2 Tbs vinegar
1 cup sugar
1 tsp salt
1/4 cup pepper
Soak dry beans overnight (my family uses Great Northern). You can dramatically reduce the methane factor by changing the water once or twice during the soaking process. Drain and rinse the beans, put them in a 5 qt. pot, and cover generously with water. Add all ingredients to the pot and simmer until the beans are tender. You can speed this process up by using a pressure cooker. DO NOT fill the pressure cooker more than half full! Cook for 45 minutes at 15 lb. Pressure. After the pressure come down by itself, or the beans are boiled tender, remove the ham bone, cut up the meat, and return it to the pot. You can add salt at this point, if necessary, and make sure there is enough water. Put the beans in an oven-proof bowl and bake at 350F for an hour or more.

OLD FASHIONED BAKED BEANS
1 lb navy or pinto beans
1/4 tsp baking soda
4 cups tomato juice
2 cups dark brown sugar
2 Tbs minced onion
2 tsp McCormick's Bon Appetit
1 tsp vanilla extract
1 tsp prepared horseradish
1/2 tsp ground mustard
1/4 tsp ground cloves
1/8 tsp cardamom
1/8 tsp ground black pepper
8 slices bacon, 1 inch pieces
Pick over beans to remove stones and empty skins. Place in large bowl with cold water and soak overnight. Drain and rinse thoroughly. Place in a Dutch Oven or large saucepan. Cover with fresh water and add baking soda. Heat to boil, reduce heat, cover and simmer 35 minutes. Drain and rinse under cold water. Place beans in 3 quart casserole or bean pot, smoke-proof. Here is where I differ from the original recipe. The recipe says the oven at 300F, I go to the smoker at 250F. Bring smoker to 250F or so. Place remaining ingredients in large bowl and stir to combine. Pour over beans and stir. Bake 5 hours or until beans are tender. You can cover the pot if you like, but you'll get a nice smoky flavor if you leave uncovered for most of the cooking time then cover with foil or a lid. If the beans on top become dry, add a small amount of hot water. A lot of effort but worth it, or you can just buy a can of cheap pork and beans and season the same way, They come out just as good.

OLD NEW ENGLAND BAKED BEANS
1 lb Navy beans
Sort and remove any pebbles and bad beans rinse, cover with fresh water (soak overnight) 6-8 hours.
7-8 strips thick bacon cooked and diced.
1 medium onion, chopped.
1 cup maple syrup.
½ cup ketchup.
¼ cup B-B-Q sauce.
5 teas. Cider vinegar.
1 teas. Prepared mustard.
1 teas. Salt
½ teas. Pepper.
Bring beans to boil, reduce heat and simmer 30-40 minutes until almost tender. Save any water left from boiling beans to add, so beans remain covered. For those who may like a sweeter bean add maple syrup. Combine beans with remaining ingredients, cover and bake in a 2 qt. Dutch oven for 3-4 hours stir occasionally.

OLD SETTLER'S BEANS
1/2 lb bacon, chopped
1 lb ground beef or venison
1 onion, diced
1/3 cup brown sugar
1/3 cup sugar
1/4 cup ketchup
1/4 cup BBQ Sauce
2 Tbs molasses
2 Tbs mustard powder
1/4 tsp chili powder
1 tsp salt
1/4 tsp pepper
80 oz canned pork and beans
Brown bacon, ground beef (or Deer) and onion together and drain. Mix remaining ingredients. Blend all and bake at 350F from 30 minutes up to 2 hours, covered. The longer you bake this, the better it is.

PHILIP'S BAKED BEANS
2 cans beans
1 large onion, chopped
4 pieces bacon, lightly fried
1/2 cup ketchup
1/2 cup BBQ sauce
1 tsp dry mustard
1 tsp liquid smoke flavoring
1/2 cup molasses
1 Tbs yellow mustard
1 tsp Worcestershire sauce
salt and pepper
Cook until flavors are blended.

QUICK SOUTHERN-STYLE BAKED BEANS
Serves up to 18
8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

SINGLE BATCH BAKED BEANS
1 lb Ground Beef
4 slices bacon
3/4 cup chopped oinion
3/4 cup brown sugar
3/4 cup ketchup
15 oz. kidney beans
15 oz. lima beans
15 oz. baked beans
2 Tbls white vinegar
2 Tbls yellow mustard
Brown beef, bacon and onions, drain
Mix all other ingredients together and baked covered at 325 for 1/2 hour
Uncover and bake another 1/2 hour at 325
Serve or refrigerate and reheat later
Added Option: Drizzle on some real good Maple syrup after the first cooking to soak in during the second half.

SMOKED BEANS
1 large can pork and beans
1/2 lb pork barbeque, shredded
1 green bell pepper, chopped
1 red bell pepper, chopped
2 jalapenos, seeded and chopped
1 large Vidalia onion, chopped
4 stalks celery, chopped
3/4 cup barbeque sauce
2 Tbs prepared brown mustard
3 Tbs brown sugar
1/4 cup molasses
2 Tbs Worcestershire sauce
2 shakes hot sauce
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 Tbs chili powder
1 Tbs cumin
1 bottle beer
Mix ingredients in a sturdy aluminum pan or an old pot--don't use your wife's favorite as it will get black. Smoke beans for about 6 hrs. (or until the ribs are done).

SOUTHWESTERN CHIPOTLE BAKED BEANS
3 canned chipotles in adobo, stems removed, chopped
2 tsp New Mexican chile powder
2 Tbs adobo sauce
1 large onion, chopped
2 cloves garlic, chopped
1 Tbs vegetable oil
1/4 lb slab bacon, cut into 1/2 inch pieces
1/2 cup ketchup
1/2 cup beer or water
1/4 cup dark brown sugar
1 tsp dry mustard
3 cups cooked great northern beans
Sauté chipotles, onion, and garlic in oil until soft. Combine with other ingredients, and mix resulting sauce into the beans. Bake at 325F for 2 hours, adding water if beans get too dry.

Southern Baked Beans
1 large onion, diced
2 (16-ounce) cans pork and beans
3 tablespoons prepared yellow mustard
1/4 cup maple syrup
1/4 cup light brown sugar
4 tablespoons ketchup
1 tablespoon lemon juice
1/2 pound bacon strips, cut into 1/2-inch pieces
Preheat oven to 350 degrees F. In a Dutch oven, mix onion, pork and beans, mustard, maple syrup, light brown sugar, ketchup, and lemon juice. Top with the bacon pieces. Bake, covered, for 45 to 60 minutes.

SWEET AND SMOKY BAKED BEANS
4 strips thick sliced bacon, cut into 1/4-inch slivers
2 medium onions, finely chopped (about 2 cups)
1/2 green bell pepper, finely chopped
2 gloves garlic, minced
2 (15-ounce) cans great northern or kidney beans, drained and rinsed in a colander
1/3 cup molasses
1/4 cup barbecue sauce
1/4 cup ketchup
3 tablespoons dark brown sugar, or to taste
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon dry mustard
1 tablespoon cider vinegar
1/4 tablespoon liquid smoke, or to taste
Salt and freshly ground black pepper
In a heavy pot, cook the bacon over medium heat to render the fat, about 5 minutes. Discard all but 2 tablespoons fat. Add the onion, pepper, and garlic and cook until the vegetables are soft, about 5 minutes. Stir in the beans, molasses, barbecue sauce, ketchup, sugar, Worcestershire sauce, mustards, vinegar, and liquid smoke. Simmer the beans, uncovered, until rich and thickly flavored, 10 to 15 minutes, stirring with a wooden spoon. Alternatively, place the baked beans in a deep baking dish and bake in a 350 degree oven for about 30 minutes. Add salt, pepper, or any other ingredient to taste

SWEET BARBECUE BEANS
 1 55-ounce can Bush Beans
 1 cup brown sugar
 1/2 cup Thick and Sticky Barbecue Sauce
 1 tablespoon freshly ground black pepper
 1 tablespoon Big Time Barbecue Rub
 1 tablespoon hot sauce of choice
 1 cup chopped cooked pork butt or beef brisket (optional)
Preheat the oven to 350°. Pour a little of the liquid off the top of the can and discard. Pour the beans and the remaining liquid into a foil pan or a casserole dish. Add all the remaining ingredients and mix well. Put the beans in the oven for about 1 hour or in the cooker for about 2 hours. Just be sure they are warmed through. Yield: 8 to 10 servings

SWEET AND SOUR BEANS
1 pound bacon
3 onions, chopped
1 teaspoon garlic powder
1/2 teaspoon dry hot mustard
1/2 cup white wine vinegar
1 cup packed brown sugar
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can butter beans
2 (15 ounce) cans baked beans
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve 2 tablespoons bacon fat. Add onions to fat in pan, and sauté until soft. Stir in garlic powder, dry mustard, wine vinegar, and brown sugar. Simmer for 20 minutes. In a large pot or slow cooker combine bacon and onion mixture with the kidney beans, lima beans, butter beans, and baked beans. Mix together, and simmer for 70 minutes.

TEXAS-STYLE BAKED BEANS
1 pound ground beef
4 (16 ounce) cans baked beans with pork
1 (4 ounce) can canned chopped green Chile peppers
1 small Vidalia onion, peeled and chopped
1 cup barbeque sauce
1/2 cup brown sugar
1 tablespoon garlic powder
1 tablespoon chili powder
3 tablespoons hot pepper sauce (e.g. Tabasco(TM)), or to taste
In a skillet over medium heat, brown the ground beef until no longer pink; drain fat, and set aside.
In a 3 1/2 quart or larger slow cooker, combine the ground beef, baked beans, green chilies, onion and barbeque sauce. Season with brown sugar, garlic powder, chili powder and hot pepper sauce. Cook on HIGH for 2 hours, or low for 4 to 5 hours.

The Ultimate Baked Beans
1/2 cup molasses
1/2 cup ketchup
1/4 cup Dijon mustard
1 canned chipotle chilies in adobo
3 big (28-ounce) cans cannelloni beans, drained and rinsed
Kosher salt and freshly ground black pepper
8 slices pancetta
Leaves from 6 fresh rosemary sprigs
Extra-virgin olive oil
Special equipment: 4 individual crocks
Preheat the oven to 350 degrees F.
Put the molasses, ketchup, mustard, and chilies in a blender and puree. Scrape that into a big bowl, add the beans and season with salt and black pepper, and gently toss so that the beans are coated with the molasses mixture. Divide the mixture evenly amongst individual crocks. Top each crock with a piece of pancetta, sprig of rosemary and a drizzle of extra-virgin olive oil. Bake in the oven until the bacon is browned and fat is rendered, about 25 minutes.

WAMPUS'S PEACH BOURBON BAKED BEANS
2 cans (15 oz) of cooked Great Northern beans, drained and rinsed
4 slices of thick sliced bacon, chopped
1 lb maple fatty (smoked ahead of time), crumbled/diced
1 med onion, diced
1/2 bell pepper (I like orange or yellow)
1 can (21 oz) peach pie filling (run knife through can to cut up larger pieces into smaller pieces)
1/2 cup brown sugar
1/2 cup Famous Dave's Apricot Bourbon BBQ Sauce
2 TBS worschestershire sauce
1/3 cup bourbon
1 lg clove garlic, minced
2 TBS yellow mustard
1 TBS rub (I like SM Sweet & Spicy)
1 TSP Ground Cayenne Pepper (OPTIONAL)
Smoke Fatty (can be smoked well before), crumble or dice -Brown Bacon in skillet (about 1/2 way)
Add onion & pepper - cook until just carmelized -Slowly add bourbon & garlic - simmer until caramelized -Remove from heat -Add remaining ingredients to skillet, mix thoroughly Put in pan and place in smoker -Smoke for at least 2 hours, stirring occasionally (I smoke for 4 hours)

WICKED BAKED BEANS
6-8 strips of bacon cut into 1/2 inch squares
1/2 Medium onion, diced
1/2 Bell pepper, diced
1 - 2 Jalapeño Peppers, diced (seeding is optional)
1 - 55 ounce can Bush’s Baked Beans
1-8 ounce can of pineapple chunks, drained
1 Cup Brown Sugar, packed
1 Cup ketchup
1/2 - 1 Tbs. dry (ground) mustard
Sauté bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Sauté onion, bell pepper and jalapeño pepper until tender. In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time) Place in a 220-250 smoker for 2 1/2 – 3 hours (make sure temperature of the baked beans reaches 160 ) or place in a 350 oven and bake for 1 hour. NOTE: If you are making these beans as a side dish for Kansas City style pork ribs, smoke the removed skirt meat for 1-1 1/2 hours, then dice the skirt meat and stir into the Baked Beans.

WAYNE'S WIFE'S BAKED BEAN RECIPE
40 oz canned baked beans, drain
1/4 cup chopped onions
1/4 cup ketchup
1/2 cup molasses
2 Tbs prepared mustard, (yellow or brown)
2 strips bacon, partially cooked, chopped
Mix all together, put in a covered casserole, lay two strips bacon on top, bake covered in 375F oven for 30 minutes, and then remove the cover and cook for another 30 minutes.

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