Asian Style Spicy Baked Beans Recipes

Steps:

• In a large bowl, combine the first 7 ingredients. Stir in half the onions and bacon. Transfer to a greased 13x9-in. baking dish., Cover and bake at 350° for 45 minutes. Sprinkle with remaining onions and bacon. Bake, uncovered, 5-10 minutes longer or until bubbly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir bacon in a large skillet over medium-high heat to render some fat, 2 to 3 minutes. Stir onion into the rendered fat and cook until the bacon is crisp and the onion is tender, 7 to 10 minutes.
• Stir baked beans, ketchup, brown sugar, Worcestershire sauce, prepared mustard, minced jalapeno pepper, chili powder, and mustard powder together in a large bowl; add bacon mixture and stir. Pour the mixture into a 13x9-inch baking dish.
• Bake in the preheated oven until the liquid has thickened, 45 to 55 minutes.

Steps:

• Place all beans in a bowl, cover with water to a depth of 2 inches, add thyme and soak at least 4 hours.
• Heat a heavy 3-quart casserole. Add cumin seeds, and cook, stirring, until they dance around and smell toasty. Remove them.
• Add the oil, onion, carrot and bacon to casserole, and saute over medium heat 10 minutes, until the bacon is golden. Stir in the jalapeno, garlic and toasted cumin seeds.
• Preheat oven to 250 degrees.
• Drain beans, and add them along with the canned and fresh tomatoes, maple syrup, brown sugar, bay leaf, orange rind and crushed peppercorns. Stir in all but 1 tablespoon of the cilantro, and add 3 cups of water. Cover, and bring to a slow simmer. Place in the oven, and cook 2 hours.
• Add vinegar and salt to taste. Return to the oven 2 1/2 hours longer, until the liquid has been absorbed but the beans are still moist. Adjust seasonings, adding more vinegar and salt if needed. Sprinkle with remaining cilantro, and serve.

Steps:

• Combine green beans and water in a skillet over medium-high heat. Cover and cook, stirring occasionally, until beans are tender crisp, 4 to 5 minutes. Add ginger, garlic, and sesame oil; cook, stirring frequently, until garlic is lightly browned, 1 to 2 minutes.
• Mix soy sauce, rice vinegar, sugar, and red pepper flakes together in a small bowl. Pour over beans and cook until sauce thickens enough to coat beans, 3 to 5 minutes.

Steps:

• Preheat oven to 425°F.
• In an ovenproof skillet (cast iron works great), brown the ground turkey with the onions, garlic and green pepper until meat is no longer pink and veggies are soft. Drain any grease.
• Add remaining ingredients, except for topping, and simmer gently, stirring occasionally for 10-15 minutes.
• Combine the topping ingredients and spread over the meat and bean mixture in the skillet.
• Bake for 20 minutes or until topping is golden brown.

Steps:

• If cooking on stove top, saute onion and pepper until tender.
• Place all ingredients in pan and heat over low till flavors blend, about 20 minutes.
• If cooking in crock pot place all ingredients in crock pot and cook on low 4 hours.

Steps:

• Heat oven to 200C/fan 180C/gas 6. For the wedges, mix the flour, cayenne and herbs (if using), add some salt and pepper, then toss with the potatoes and oil until well coated. Tip into a roasting tin, then bake for about 35 mins until crisp and cooked through.
• Meanwhile, heat the oil in a non-stick pan, then gently fry the onion and bacon together for 5-10 mins until the onions are softened and just starting to turn golden. Stir in the sugar, tomatoes, stock and seasoning to taste, then simmer the sauce for 5 mins. Add the beans, then simmer for another 5 mins until the sauce has thickened. Serve with the wedges.