Spicy Bbq Root Beer Baked Beans Recipes

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:

• Add dry beans to a bowl, cover with water, and let soak for 8 hours, or overnight.
• Drain beans and transfer to a large pot filled with 3 quarts of cold, fresh water. Add bay leaf, pork shoulder, and onion. Bring to a simmer over high heat. Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.
• While beans simmer, combine barbecue sauce, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire, smoked paprika, cayenne, black pepper, kosher salt, and garlic powder in a bowl with a whisk. Set aside until needed.
• Preheat the oven to 350 degrees F (175 degrees C).
• Transfer tender bean mixture to a deep, 15x10-inch baking dish using a spider strainer. Pour in barbecue sauce mixture and 2 ½ cups of the bean cooking liquid. Place bacon slices on top.
• Bake uncovered in the center of the preheated oven until the liquids have reduced into a thick sauce, 2 to 3 hours.

Steps:

• Preheat oven to 350 degrees.
• Spray a 9 x 9 inch baking pan (or 9 x 13 inch pan) with non stick cooking spray.
• Cook bacon over the stove until desired doneness (I like mine crunchy, but I usually do it a little underdone, because it bakes in the oven as well).
• After the bacon is cooked, crumble it up into a bowl and add black pepper and maple syrup. Toss until well combined.
• In a larger bowl, combine the baked beans, root beer, brown sugar, molasses and cayenne pepper.
• Add in half of the bacon crumbles.
• Pour the mixture into the sprayed pan. Sprinkle the rest of the bacon on top, as well as the jalapeños if desired.
• Bake for 25 minutes, or until the center is heated through, and the edges begin to bubble.
• Remove from oven and eat warm.

Steps:

• Preheat the oven to 400 degrees F.
• Set a medium oven-safe pot over moderate heat and add bacon. Cook until most of the fat is rendered out and the bacon is crisp. Prepare a plate with paper towels, and using a slotted spoon, remove the bacon from the pot to the plate. Set about a quarter of the bacon aside, for garnish.
• Add the onions, garlic and ginger to the pot, and saute until soft and golden. Add the tomato paste and cook until the tomato paste deepens in color, about another minute.
• Next add the root beer, cider vinegar, molasses, grainy mustard, red pepper flakes and garam masala. Stir to combine. Then add the beans and bacon, and gently stir so the beans don't lose their shape. Taste for salt and pepper, then pop into the oven, uncovered, until the mixture thickens, about 30 minutes. Remove the beans from the oven, let it cool slightly, and sprinkle with reserved bacon and serve.
• Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, cook the ground beef, onion, and mesquite seasoning until the meat is no longer pink, breaking it up into crumbles as it cooks, about 10 minutes. Drain excess grease, and transfer the meat mixture to a large baking dish. Stir in the baked beans, molasses, brown sugar, barbeque sauce, dry mustard powder, and cayenne pepper, and mix until any small lumps of brown sugar have dissolved.
• Bake in the preheated oven until the beans are bubbling and the flavors have blended, about 20 minutes.

Steps:

• Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet.
• Crumble bacon and set aside.
• Sauté diced onions and garlic in hot bacon drippings in skillet over high heat for about 5 minutes or until tender.
• Remove skillet from heat and add crips bacon, beans, rootbeer, barbecue sauce, dry mustard and Tabasco to the skillet; stir until well combined.
• Pour bean mixture into a lightly greased 1-quart baking dish.
• Bake beans, uncovered, at 400°F for 55 minutes or until sauce is thickened.

Steps:

• Prepare campfire or grill for medium heat, using 32-36 charcoal briquettes or large wood chips., In a 10-in. Dutch oven, cook bacon over campfire until crisp. Remove; discard drippings. Return bacon to pan; stir in baked beans, pie filling, root beer and, if desired, ancho chili pepper, Cover Dutch oven. When briquettes or wood chips are covered with ash, place Dutch oven on top of 16-18 briquettes. Place 16-18 briquettes on pan cover., Cook 30-40 minutes to allow flavors to blend. If desired, sprinkle servings with cheese.