Kicked Up Baked Beans Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the baked beans, onion, brown sugar, syrup, ketchup and mustard. Pour into a 9x13 inch baking dish, and lay strips of bacon across the top.
• Bake for 35 to 40 minutes in the preheated oven, until the bacon is browned and the beans have thickened.

Steps:

• Adjust the oven rack to the lower-middle position and preheat the oven to 325 degrees F.
• Fry the regular chopped bacon in a large, deep skillet until the bacon has partially cooked and released about 1/4 cup drippings. Add the onions, peppers and jalapenos, and saute until tender, about 5 minutes. Add the beans, barbecue sauce, brown sugar, vinegar, ketchup, mustard and chipotles, and bring to a simmer. (If the skillet is not large enough, add the beans and heat to a simmer and then transfer to a large bowl and stir in the remaining ingredients). Pour the flavored beans into an aluminum pan. Top with the uncooked slices of bacon (you can halve the slices if you like). Then bake until the beans are bubbly and the sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Steps:

• In a dutch oven or stock pot cook chopped bacon until translucent, not crispy. Add canned baked beans. Turn to Med-high heat and cook 5 minutes.
• Add brown sugar and stir until dissolved. Add ketchup, pickapeppa sauce, cayenne pepper and minced onion. Simmer on Medium for 5 minutes. Add 3 Tablespoons Honey and continue to simmer for additional 10 minutes. Stirring often.
• Turn heat off and let beans sit. They will thicken.
• Beans can be refrigerated and heated when ready to serve.

Steps:

• 1. Preheat the oven to 350 degrees.
• 2. Cook the chopped bacon in a pot over medium heat until browned (about 10 minutes).
• 3. Remove the bacon with a slotted spoon, reserving the bacon grease in the pan. Drain the bacon on paper towels.
• 4. Add the chopped onions to the pot with the bacon grease and cook for 15 minutes over medium-low heat, or until caramelized.
• 5. Remove the pot from the heat. Add the bacon back to the pot as well as the remaining ingredients.
• 6. Stir it all together.
• 7. Pour the beans into a greased 8" baking dish and bake at 350 degrees for 2 hours.
• 8. Remove the beans from the oven and let sit for 5 minutes before serving.

Steps:

• Place all ingredients in slow cooker - mix well.
• Cover with lid.
• Cook on Low for 4-6 hours (or high for 3 hours).

Steps:

• In a dutch oven or stock pot cook chopped bacon until translucent, not crispy. Add canned baked beans (juice included) . Turn to Med-high heat and cook 5 minutes.
• Add brown sugar and stir until dissolved. Add ketchup, pickapeppa sauce, cayenne pepper and minced onion. Simmer on Medium for 5 minutes. Add 3 Tablespoons Honey and continue to simmer for additional 10 minutes. Stirring often.
• Turn heat off and let beans sit. They will thicken. Beans can be refrigerated and heated when ready to serve

Steps:

• 1. Brown and crumble sausage while cooking.
• 2. In a separate skillet, saute onions and green peppers until semi-tender.
• 3. While sausage and veggies are cooking/sauteing, pour cans of beans into a deep baking dish. Add the ground mustard, brown sugar, worcestershire sauce and ground red pepper to beans and stir around to incorporate spices.
• 4. Once sausage and veggie mixture are cooked, add both to beans and stir around to evenly distribute & incorporate sausage/veggie mixture into and throughout beans.
• 5. Bake at 325 degrees for 1 to 1.5 hours.
• 6. Enjoy!