Your Favorite Baked Beans Reicipes or Procedures

I don't have a root beer version but mine are the bomb. You want the recipe??

Throw out some recipes. I normally do my beans different every time. The last batch I did was good but the texture was off.

Make them however you want , just put them in the smoker under the brisket(or pork butt, ribs, etc) when you cook them

I used to use the recipe from PW, but my new favorite is from Cooks Illustrated. They add coffee. It adds a nice depth.

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just put them in the smoker under the brisket(or pork butt, ribs, etc) when you cook them

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I did this the last time I smoked a brisket and the amount of fat that was in the beans was crazy.

Beans

We find that Campbell's Pork and Beans are firmer and hold together better than other brands. Anyone know of a firmer bean than Campbell's?

Bush's tend to come apart - get mushy in the bean pot. Showboat even more likely to turn to mushy beans. Store brands are a roll of dice. Now that I think about it, Lucks usually work fine and we usually mix more than one variety (P&B, pinto, maybe light kidney) when we use Lucks.

As Trout said, Ranch Beans are nice in that they hold firm and have more flavor (different taste) than pork and beans before cooking.

Hardly ever measure carefully, but this is what we usually do.

Cook 4-8 slices of bacon and reserve fat. crumble bacon and set aside.

3 cans Campbell's Pork and Beans
Maybe 1 can Ranch beans and maybe not
2 tablespoons green bell pepper, diced small
1 small onion, diced same size as green bell pepper
1 - 1 1/2 Tablespoon Yellow French's mustard a good heavy squirt
2 cloves garlic, minced
3-4 Tablespoons BBQ sauce - your brand
2 Tablespoons molasses or dark brown sugar
1/2 - 1 Tablespoon red pepper flakes
1 Teaspoon black pepper.
Mix and taste for salt

Sauté vegetables in some of the bacon fat - maybe 2 Tablespoons. When tender, add everything else. Bake covered in oven at 350 until done. Remove from oven and stir in bacon pieces - the more bacon the better.

Before cooking, you must decide if you like your beans thick or thin. What I describe makes them fairly thick. I want a little thick broth and this gives a little thick broth, but not runny.

If you have pulled pork outer crispy debris, add that in place of bacon or in addition to bacon. Or if you have brisket, add some of that. I bet a crumbled up grilled hamburger patty would be ok but I can't remember ever doing that.

Baked Pinto beans (done as above) are a nice change, especially with brisket.

Not going back to read this. Bet it is confusing.

I have added Worcestershire sauce at times and soy sauce at times. Creole Mustard at times. Substituted ketchup for BBQ sauce at times. Tried coffee once. It wasn't my thing.

I have been guilty of eating them on a Frito Scooper chip or yellow corn chip (or white chip or ruffles potato chip now that I think about it) as a dip - especially if they are a little sweet.

The BBQ cooking circuit claims this one is the best...

Made it a few times and always get requests for the recipe

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 - see note below)
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 saute 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.

Really like shredded apples or pears add in. Almost any ingredient combo benefits from long slow cooking. And bacon

Mrs. OTF has a recipe that uses Bush's canned beans but it's not written down anywhere and she doesn't share. I do know that the kicker in any bean recipe is to add a ham bone, preferably one with some meat still on it.

I just put together a pot, so I have the measurements(for this time):


Ingredients:

1 lb breakfast sausage
1 onion, medium diced
2 jalapeños, minced(these were very mild)
1T Tony's
1/2T black pepper
2 bay leaves
3 cloves garlic
1 t onion powder
53 ounce can of Van Camps beans
1 can each pintos, red beans and black beans
6 green onions, minced
1/3 cup Italian parsley, chopped
2 cups dark syrup (Norris brand is best)

Method

Brown the sausage with the onions. Add all other ingredients (including the liquid in canned products). Bring to a simmer. Transfer to a 350-375 oven for 2 hours, uncovered.