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Thread: Baked Beans

  1. #1
    Join Date
    Aug 2007
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    Arlington, TN
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    3

    Baked Beans

    Ok guys, post up your favorite baked or bbq bean recipe. I am partial to the ones that have some kind of meat in them, be it bacon, ground sausage, or smoked sausage. But let's see what some of you guys can come up with before Cook-out season gets here.

  2. #2
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    I hate sweet beans. I make cowboy beans with hamhocks. Theres a little mole asses in it, but enough dry mustard, garlic, chilis etc to balance it out.
    My doctor gave me six months to live, but when I couldn't pay the bill he gave me six months more.
    Walter Matthau

  3. #3
    Join Date
    Sep 2008
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    33
    Quote Originally Posted by spotts View Post
    I hate sweet beans. I make cowboy beans with hamhocks. Theres a little mole asses in it, but enough dry mustard, garlic, chilis etc to balance it out.
    Let me get this straight; there's "mole asses" in with the baked beans ? LOL

  4. #4
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    Feb 2008
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    COLORADO
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    Mole asses......Wow, that sounds tasty!....

  5. #5
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    May 2001
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    Bennington, Vermont U.S.A.
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    Quote Originally Posted by GGALLAND View Post
    Mole asses......Wow, that sounds tasty!....

    Look! The guy is from Colorado, okay. He eats the nuts off of cows! Do you think a little mole ass is any big deal? Knowing Spotts, in his library, he probably has a cook book entitled, " MOLE ASS WITH CLASS !"

  6. #6
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    Quote Originally Posted by benncool View Post
    Look! The guy is from Colorado, okay. He eats the nuts off of cows! Do you think a little mole ass is any big deal? Knowing Spotts, in his library, he probably has a cook book entitled, " MOLE ASS WITH CLASS !"
    If that is the case, we should start a thread for some of the various recipes. Any ideas?...Spotts....?

  7. #7
    Join Date
    Jul 2003
    Location
    Texas
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    457

    Talking Done this one for years

    To a 28 oz can of Baked Beans, I add:
    Brown sugar, ~ 2 tablespoons
    "Brer Rabbit, dark" Molasses, ~ 2 tablespoons
    Chopped Onions ~ 1/4 to 1/3 cup
    Sprinkle of powdered Ginger ~ 1 or 2 teaspoons*
    A couple Squirtz of Ketchup, any brand
    stir gently
    Bake about 45 min to 1 hour at 400 degrees, or until well thickened.

    * more ginger will aid the generation of phartz.

  8. #8
    Join Date
    Jan 2005
    Location
    steeler nation
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    Link

    http://www.susanminor.org/forums/showthread.php?t=278


    Recipe

    For years I use to make Boston Baked Beans the hard way. You know what I mean. Going through the dried beans looking for small stones, and bad beans. Then there was that over night soaking etc..

    One day I came across a brand of baked beans I felt I could work with. Now I have two recipes for these types of beans. One is a heavier non smoked Boston Candy-"ized" Bean. The other is a lighter but it is "smoked." The recipe below is for the smoked/ lighter bean.

    If you are into Texas style BBQ beans then these are not for you.

    Ingredents:
    1 cup packed dark brown sugar
    6 oz. Molasses
    4 oz. Maple syrup--amber
    56 oz Bush Old Style Original Baked Beans
    1 Tablespoon Yellow Mustard
    2 Teaspoons Dry Mustard
    1 pound of quality Bacon
    1 good size Onion. Yellow or White. NO SWEET Onion.
    Step One:
    Take about 60% of the pound of bacon along with the onion that is pealed and cut into 6 pieces place them into your smoker and smoke with Maple for 2 hours. Box temperature 225 F degrees.

    Step Two:
    Slice the smoked bacon and onion into the size that is shown in the picture.

    Click To Enlarge


    Add all other ingredients.
    Mix until you are sure the brown sugar is complete dissolved and the color is uniform.

    Step 3:
    Next take remaining (non-smoked) bacon and cover the top of the beans. Place in pre-heated oven 350 F degrees.


    Step 4
    This is where you can lose it. By over cooking the beans. There is nothing worse than to have a candy-"ized" dried out bean. After 1 to 1 1/2 hours stir your beans. Mixed them up good. After that every 15 minutes you are going to stir the beans again but you are also going to "test" the sauce.

    What you are looking for is while the sauce still looks wet and loose in with the hot beans you remove some of the sauce and place it in a glass bowl allowing it to cooL Next spread it up the sides of the bowl, turn the bowl on it side and if the sauce does not run down then your beans are done.

    This is why you must ckeck every 15 minutes. You go 15 minutes to long and the moisture of the beans begins to leave. Shortly after that they dry out.

    Note in this picture how the sauce on the right hand side did not run down the bowl.


    Here is the finished product:


    This bean will have a light smoke flavor. Kind of like a sweet little accent. As you can see from final picture these beans have been candy-"ized."

    Years ago I made 50 gallons for an outside wedding. There was not a good gallon left to
    IV IV IX

    use your head for something other than a hat rack.......Gerry

  9. #9
    Join Date
    May 2001
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    Bennington, Vermont U.S.A.
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    13,864
    Don't tell me this doesn't look like a fun day. This is the kind of cooking I'd LIKE to do.

    TALK ABOUT BAKE BEANS. How many beers will this take to cook???? Has any one ever done it??

    http://allrecipes.com/Recipe/Bean-Ho...ns/Detail.aspx

  10. #10
    Join Date
    Jul 2000
    Location
    Guayaquil EC
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    10,092
    I've never done it but I fondly remember enjoying "Beanhole" baked beans back in the early 1970's at this annual antique car club event that my father was involved in:

    http://www.classiccarcommunity.com/e...le+Meet+/2226/

    The town of Epsom, NH is just east of Concord and they have a community beanhole at Webster Park. Lots of groups get to use it regularly. They cover it with a plate steel top and shovel some dirt over it so it's always ready to go.

    I must say, these were the very best beans I've ever had.

    Here's some pics of the process: http://www.suite101.com/external_lin...bhbgallery.htm

  11. #11
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
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    13,864
    Quote Originally Posted by icemeister View Post
    I've never done it but I fondly remember enjoying "Beanhole" baked beans back in the early 1970's at this annual antique car club event that my father was involved in:

    http://www.classiccarcommunity.com/e...le+Meet+/2226/

    The town of Epsom, NH is just east of Concord and they have a community beanhole at Webster Park. Lots of groups get to use it regularly. They cover it with a plate steel top and shovel some dirt over it so it's always ready to go.

    I must say, these were the very best beans I've ever had.

    Here's some pics of the process: http://www.suite101.com/external_lin...bhbgallery.htm
    Wow! thanks for sharing Mr. Ice. You know I gotta try this. I started clicking around and look at these.


  12. #12
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    Jan 2004
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    Quote Originally Posted by benncool View Post
    Look! The guy is from Colorado, okay. He eats the nuts off of cows! Do you think a little mole ass is any big deal? Knowing Spotts, in his library, he probably has a cook book entitled, " MOLE ASS WITH CLASS !"
    No nuts come off cows yankee
    i belong to peta ... people eating tasty animals. all my opinions are just mine.

  13. #13
    Join Date
    May 2001
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    Bennington, Vermont U.S.A.
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    Quote Originally Posted by jpb2 View Post
    No nuts come off cows yankee
    Cow meaning cattle. http://en.wikipedia.org/wiki/Cattle But in any case, when Spotts gets done with them they ain't got no nuts.

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