I'm looking for a recipe for barbecue baked beans. Not one where you
just combine canned beans and add spices and things to them, but a recipe
starting with dried beans. I thought I'd gotten a recipe from someone here
before but since then a "major malfunction" of the hard drive of my old
machine wiped out several recipes I had.

tranch wrote:

I'm looking for a recipe for barbecue baked beans. Not one where you
just combine canned beans and add spices and things to them, but a recipe
starting with dried beans. I thought I'd gotten a recipe from someone here
before but since then a "major malfunction" of the hard drive of my old
machine wiped out several recipes I had.


Barbecued Baked Beans

Recipe By :
Serving Size : 6 Preparation Time :
Categories : Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups dried Navy or pinto beans
8 slices bacon -- diced
1/2 cup onion -- chopped
2 tablespoons corn syrup
2 tablespoons chili powder
1 small hot red chile pepper
3/4 cup tomato catsup
2 tablespoons prepared mustard
1 teaspoon salt
1 generous dash hot pepper sauce

Soak beans overnight in cold water to cover. Fry bacon until crisp.
Drain drippings from bacon into baking dish or small bean pot. Add
all remaining ingredients to fat and blend. Drain beans and add to
mixture. Blend. Crumble the crisp bacon over top. Add water just
to cover beans. Cover dish or bean pot and bake at 325F. for 2
hours. Add more hot water if needed. Uncover beans during last
20 to 30 minutes. Serve from baking dish.

A slice of smoky bacon rind used instead of the sliced bacon will
give a more decidedly country flavor. Brown sugar to taste may
replace the corn syrup. And canned tomatoes may take the place
of the catsup -- but if so, correct the seasoning as necessary with
a little sugar, salt, cayenne and a pinch of ground allspice.

Posted to the BBQ List by Carey Starzinger on Aug 22, 1996.

Preparation Time: 0:00

The British Barbecue Pit

--
Reg email: RegForte (at) (that free MS email service) (dot) com

tranch wrote:
I'm looking for a recipe for barbecue baked beans. Not one where you
just combine canned beans and add spices and things to them, but a recipe
starting with dried beans. I thought I'd gotten a recipe from someone here
before but since then a "major malfunction" of the hard drive of my old
machine wiped out several recipes I had.



Select your beans: I prefer Soldier beans or Jacob's Cattle beans. These
are large, firm beans. The Jacob's Cattle beans are more firm than the
Soldier beans. I've used other varieties (Kidney, Pea, Navy beans) but I
prefer the larger beans.

Sort two pounds of beans, removing stones and other foreign matter. Soak
overnight in cold water. Drain beans and boil gently in fresh water
until the skins split when blown on (20-40 minutes), then drain.

Onion (optional): peel and quarter medium onion. Place in bottom of pot.
Add beans to pot.

Score 1/2 lb of salt pork deeply on the fat side. place skin down on top
of beans.

While beans boil mix in a mixing bowl:

1/4 cup sugar
1/3 - 2/3 cup dark molasses
1 cup commercial barbecue sauce (AKA secret ingredient)
1/2 teaspoon ground pepper
2 teaspoon dry mustard
1 cup boiling water

salt to taste (I don't add any additional salt).

Mix ingredients well, pour over salt pork. Add enough boiling water to
cover beans. Cover with tight fitting cover. Bake at 300 degrees for six
to eight hours, adding boiling water to maintain water level. If dryer
beans are your preference, withhold additional water and/or remove cover
for the last hour or two. These are hard to overcook, so they can be
held hot for a long time before serving.

Soldier beans take closer to six hours, Jacob's Cattle beans take closer
to eight hours. The Jacob's Cattle beans are a better choice if you are
going to reheat them as leftovers as they stay together better.


--
Matthew

I'm a contractor. If you want an opinion, I'll sell you one.
Which one do you want?

On 27-Jun-2005, "tranch" wrote:

I'm looking for a recipe for barbecue baked beans. Not one where you
just combine canned beans and add spices and things to them, but a recipe
starting with dried beans. I thought I'd gotten a recipe from someone here

before but since then a "major malfunction" of the hard drive of my old
machine wiped out several recipes I had.

Baked Beans

1 lb Navy Beans dried
1/4 lb Salt Pork cubed
1 tsp Veg Oil
1 Med Onion chopped
1/2 tsp Mustard ground
1/4 tsp Black Pepper ground, fresh
2 tsp Worcestershire Sauce
1/2 cup Tomato Puree
2 tbsp Mollasses
3 tbsp Dark Brown Sugar

Rinse beans. Boil 2 minutes in six cups of water. Cover and let
stand 1 hour. Drain and discard water. Add salt pork and 4 cups
of water. Simmer 45 minutes. Remove salt pork and brown in
Dutch Oven (use vegetable oil). Add chopped onion and saute.
Stir in ground mustard, black pepper, Worcestershire sauce and
tomato sauce. Simmer 3 minutes. Add mollasses and brown sugar.
Stir well. Pour the liquid from the beans into the mixute and simmer
2 more minutes. Add beans and stir gently. Cover, bake in pre-
heated oven (300 deg) for three hours.

OPTIONS: Bacon, garlic, chili powder, cloves.

Source: Consumer Reports, 1982
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Crockpot Baked Beans

2 cups navy beans cooked
1 tbsp mustard dry
1 med onion chopped
2 cups brown sugar packed
1/2 cup dark molasses
salt to taste
1/4 lb salt pork

Combine all ingredients. Cook on low - 6-8 hrs.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chuckwagon Beans

2 cups pinto beans cooked
2 tbsp bacon drippings or shortining
1 lb beef cubed, or hamburger
1/2 cup onion chopped
1/2 clove garlic
1/2 cup water
2 can tomato sauce
2 tsp chili powder
1 tbsp molasses
1 tbsp brown sugar
3/4 tbsp salt

Melt shortening, add onion, garlic and meat. Cook until lightly
browned. Add all remaining ingredients, cover and simmer over
low heat about 40 minutes. (Double time at 5000 feet)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pinto Beans

2 cups pinto beans
salt to taste
pepper to taste
2 tbsp bacon drippings

Pick over, wash and soak 2 cups pinto beans overnight in 6 cups
water. Cook slowly in covered kettle with water to cover until tender,
about 2 hours. Salt and pepper to taste (1 tsp salt, 1/8 tsp pepper.)
If extra flavor is desired add ham, salt pork, or bacon druing cooking.
PRESSURE COOKER (No soaking required) Cover 2 cups pinto beans
with 5 cups water. Add salt and pepper as above. Cook at 15 lbs
pressure 45 minutes. (1-1/2 hours at 5000 feet altitude.)

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"tranch" wrote in message
...

I'm looking for a recipe for barbecue baked beans. snip


Thank you for all the recipes. Now all I have to do is figure out which
one I'm going to make. They all look soooo good!!!

Thanks again

"tranch" wrote:
I'm looking for a recipe for barbecue baked beans. Not one where you
just combine canned beans and add spices and things to them, but a recipe
starting with dried beans. I thought I'd gotten a recipe from someone
here before but since then a "major malfunction" of the hard drive of my
old machine wiped out several recipes I had.

Not sure how close this comes:

BigDog's Canadian Cowboy Baked Beans:

3/4 pound dried white beans, picked over to remove any broken beans and
stones [I don't care about 'broken' beans]
1/2 pound bacon, diced
1 cup chopped yellow onions
1 teaspoon chili powder
1 teaspoon Essence (see below)
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons minced garlic
1 (14.5-ounce) can chopped tomatoes, with their juices
[DAMN! He used a can! Just buy a pound of tomatoes and chop 'em up!]
1 (12-ounce) bottle lager or ale
1/2 cup maple syrup [Vermont, not Canadian]
1/2 cup packed light brown sugar
1/2 cup chicken stock
1/2 cup Canadian whiskey [Jeezuz! Use Bourbon!]
2 tablespoons whole grain mustard
1 tablespoon Worcestershire sauce
2 bay leaves

In a large pot, place the beans and cover with water by 3
inches. Bring to a boil. Reduce the heat to medium-low and
simmer, covered, until the beans are just tender, about 1 hour
and 20 minutes, stirring occasionally. Drain and set aside. Reserve the
'bean-essence' water for use later. In a large pot, cook the bacon over
medium-high heat until brown and the fat is rendered, about 6 minutes.
Remove with a slotted spoon and drain on paper towels. To the fat in the
pan, add the onions, chili powder, Essence, salt and pepper,
and cook, stirring, until the onion is soft, about 4 minutes.
Add the garlic and cook for 30 seconds. Add the tomatoes and
their juices, and cook for 2 minutes.

Add the beer, syrup, sugar, stock, whiskey, mustard,
Worcestershire and bay leaves. Stir well and cook for 1
minute. Add the beans and bring to a boil. Reduce the heat to
medium-low and simmer covered for 1 hour, stirring
occasionally. Remove the lid and continue to simmer until
tender, about 1 1/2 to 2 hours, stirring occasionally, and
adding 'bean-essence' water as needed to keep the beans covered.

Sorry about the mods and comments BD! ;-)

Emeril's Essence ?

Ingredients:

5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

Directions:

Combine all ingredients in a small mixing bowl and blend well.
Store in an airtight container for up to 3 months.

--
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their families go to: http://saluteheroes.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

"tranch" wrote:

I'm looking for a recipe for barbecue baked beans. Not one where you
just combine canned beans and add spices and things to them, but a recipe
starting with dried beans. I thought I'd gotten a recipe from someone
here before but since then a "major malfunction" of the hard drive of my
old machine wiped out several recipes I had.

Whatever recipe you decide on, try "baking" them in your smoker to give
them some authentic smoke flavor. Makes 'em taste like they was cooked
over an open fire!

(I do this with my chili recipe, too.

Stan

--
Stan Marks

A waist is a terrible thing to mind.