Discover The Superbly Delicious Barbecued Bean Recipe
When you’re trying to choose on what great side dish for the BBQ that you just grilled, there’s a couple of choices available for you. The most common would be baked BBQ beans, coleslaw & potato salad. But some great old fashioned homemade baked BBQ beans would be the most perfect pair for that BBQ party.
Whether your decision would be buy baked BBQ beans from a gourmet store or do it yourself, the basic ingredients will never change. You’d still find meat, veggies, spices, sauce & the beans.
You could try and make the baked bean dish without any meat inside it but it’s traditionally made with meat. It’s actually quite rare to find really easy and fast homemade baked BBQ beans that don’t begin with your usual can of pork and beans.
Sauces in your homemade barbecued bean dish always contain molasses, mustard and ketchup. Other recipes would have BBQ sauce in them but if you want an authentic dish then you’ll need to create your very own bean sauce.
Almost all sauces made from scratch start with some ketchup then they add ingredients from there. Other ingredients would range from Worcestershire, brown sugar, honey, soy sauce, pineapple juices, beer or maple syrup. Almost all the ingredients that I just mentioned would actually enhance the smoky flavor from your barbecue.
Don’t forget the spices too. They could range from pepper, cumin, salt, coriander & other spices that you want to add into your sauce. For extra zing, most people add some bell pepper, habaneros or chipotle to make the baked BBQ beans truly hot. Garlic and onions then finish off your dish with great flavor.
Here is 1 recipe which you might like to try out.
3 pounds pork and beans (canned), drain almost all of its juice
3 tablespoons prepared mustard
3/4 cup ketchup
1 cup brown sugar, packed
1/4 cup molasses
5 ounces crumbled bacon (pre cooked and crumbled)
2 teaspoons liquid smoke
3 tablespoons chopped dried onion
Coat inside of casserole dish with non stick cooking spray. Preheat oven to 325� F. Inside a large bowl, combine all ingredients. Pour bean mixture into prepared casserole.
Cover and bake 1 hour and 30 minutes.
When you’re looking for other recipes for this dish, make sure that you choose what kind of beans you would be using for the dish. The Pinto bean would be the most popular choices but some good recipes also make use of more than 1 kind of bean.
The choice of what kind of meat to be used is also a very fun task. Traditionally patterned recipes would ask for the burned edges of a beef brisket or bacon; some turkey wings, sausages or even some oxtail. Any 1 of those mentioned is ok as long as they will enhance the great flavors of your very own homemade baked barbecued beans.
Have fun in your BBQ party!
Discover The Delicious Aduki Bean Casserole To Lose Weight!
If you’re on a diet and want a really healthy bean dish then this delish dish is for you. Aduki beans are really good for those dieters out there and they also have really high B Vit. levels, manganese, iron and zinc too.
Aduki beans are really popular and common in Asian dishes. This bean is small and has a sort of reddish brown color and tastes a bit nutty. It’s been used in soups, dimsum fillings as well as desserts. They’re considered as the bean king by the Japanese and valued for their nutritional properties.
Here are 2 aduki recipes for dieters. Enjoy!
Aduki Casserole
2 cups of Aduki Beans
2 medium size carrots chopped
1/2 Butternut squash chopped
2 sticks of celery chopped
1 medium onion chopped
2 – 3 cloves of garlic (or to taste) chopped
Spices of your choice
Vegetable stock
Splash of olive oil
Fresh coriander; chopped fine
1 cup of chopped bean sprouts
Soak Aduki Beans in water overnight. Drain & rinse beans before covering with water and cooking until tender. Cook carrots and butternut squash inside a pan of water until tender (alternatively steam).
Lightly fry the garlic, chopped onion and celery in a splash of olive oil. Place all ingredients together in one pan and stir in vegetable stock and spices and reheat. Right at the end of cooking add coriander and bean sprouts before serving. To serve: Serve beans with some salad or fresh wholemeal bread
Notes: You can vary the recipe by using different vegetables of your choice. Adjust the consistency of this dish to your liking by adjusting how much fluid you use.
Varying the cooking times of your vegetables to suit – Eg: some people prefer well cooked vegetables whilst others prefer crunchy vegetables.
Aduki Bean Salad
175 g aduki beans, (6oz), soaked for 3-4 hrs. or overnight
1 portion stock cube, vegetable
1 teaspoon lemon juice, finely grated zest and juice of 1 lemon
2 tablespoon white wine vinegar, (or red)
3 tablespoon tomato puree
1 medium onion(s), red, sliced fine
225 g artichoke hearts, (8oz), canned, drained and halved
225 g pepper, (8oz) roast red peppers in brine, drained
20 small tomato(s), baby plum, halved
185 g tuna, can, in brine or water, drained
1 portion spinach, generous handful of baby spinach leaves, lamb’s lettuce or mixed salad leaves
1 pinch salt
1 teaspoon pepper, freshly ground black
1 teaspoon parsley, freshly chopped
Rinse and drain aduki beans then put them into a saucepan. Cover with boiling water. Next, add stock cube then stir to dissolve. Simmer it for 30 – 45 mins., until tender.
Meanwhile, mix together the lemon zest, lemon juice, vinegar and tomato puree in a large salad bowl. Add red onion and artichokes. Tear up the peppers into strips, then add to your bowl with the tomatoes and stir gently.
Rinse the cooked aduki beans under cold running water to cool. Drain well. Add to salad bowl with the tuna and spinach, lamb’s lettuce or mixed leaves. Season with salt and black pepper. Serve, sprinkled with chopped parsley.
Discover Boston’s Most Loved Baked Bean Recipe
Have you ever wondered why Boston is called Beantown? It is because beans that are slow-baked in molasses have been a favorite Boston dish since colonial days. Currently, this specialty dish continues to be one of New England’s most-love dishes. It’s wonderfully old-fashioned, yet healthy and easy. Here’s how you can make your own:
You will need the following:
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tbsps molasses
2 tsps salt
1/4 tsp ground black pepper
1/4 tsp of dry yellow mustard
1/2 c ketchup
1 tbsp Worcestershire sauce
1/4 c brown sugar
Directions for cooking:
Wash beans and soak them cold tap water overnight. Using the same water the next morning, bring to a boil atop the stove. Simmer until beans turn tender. This would take approximately one to two hours. When beans turn tender, drain and reserve the liquid.
Note: They won’t be perfectly soft, but they will be almost soft.
Preheat oven to 325 degrees F (165 degrees C). Arrange the semi-cooked beans inside a 2 quart casserole dish or bean pot by starting with placing beans at the bottom of dish, then layering them with onion and bacon.
Using a saucepan, combine together salt, molasses, pepper, dry yellow mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Get the reserved bean water; pour in just enough to cover up the beans. Use the lid of your dish or you can also use aluminum foil. Bake for 3 to 4 hours in your preheated oven, until beans become tender.
Remove the lid about halfway through cooking. You can add more liquid if necessary to prevent the beans from getting too dry. This dish serves 6. Baked beans would taste extra delicious when served with Brownbread. Here’s a trouble-free Brownbread recipe that would complete your meal.
You will need:
1 c sifted rye flour
1 tsp of baking powder
1 tsp soda
1 tsp kosher salt
1 c cornmeal
1 c whole wheat flour
1 tsp cinnamon
1/2 tsp allspice
2 c buttermilk
1 c raisins
3/4 c dark molasses
Sift together flour, baking powder, soda, and salt; stir in cornmeal, whole wheat flour, cinnamon, and allspice. Add buttermilk, raisins, and dark molasses; beat well. Divide the batter among 4 greased and floured 16-ounce fruit or vegetable cans (make sure the labels have been removed). Cover tightly with aluminum foil.
Place the cans on a rack inside a deep kettle. Add boiling water, around 1 inch in depth(cans should not be resting in water). Cover and steam for 3 hours, adding more boiling water along the way as needed.
You will know that bread is done when it has risen almost to fill the can and it’s center has puffed slightly. (If center remains indented, steam for 15 minutes or so more).
Cool the bread for ten minutes. Remove bread from the can – this is best done by removing bottom of can and pushing bread out of can. Wrap and store overnight. Makes 4
Carribean Casserole Recipe
Ingredients:
1 pc of onion (medium); chopped coarsely
1 Tbsp of oil
1 can of tomatoes (stewed, 15 ozs)
1 can of beans (black, 16 ozs)
1 tsp of turmeric
1.5 c of rice (brown, instant)
1 tsp of oregano leaves
1/2 tsp of garlic (powder)
Instructions:
Cook the onion on oil ’til it is tender but not brown then add the beans including the liquid, tomatoes, turmeric, garlic (powder) and oregano. Let the ingredients boil and add rice then cover. Lower flame then let it simmer five minutes.
Afterwards, remove flame and allow mixture cool for five minutes before preparing it into six serving portions.
>> Carribean Casserole Recipe
Bean Tortilla Casserole Recipe
Ingredients:
4 c of water
1 lb of pinto beans; rinsed then drained
1/2 c of onion (medium); minced
2 pcs of garlic cloves
1 pc of single chilies
1-1/2 tsp of bouillon (chicken, instant)
1/8 tsp of cumin (ground)
1/2 c of veggie oil
2-1/2 c of chicken (cooked); cut into cubes
12 pcs of flour tortillas (8-inch pcs); heated
1-1/2 c of dairy sour cream
1/4 c of scallions (w/ tops); chopped
1-1/2 c of cheese (Montery Jack); grated
Instructions:
Combine water, garlic, and onion in a (Dutch) oven. Let it boil then reduce the heat. Continue to simmer, do not cover, till beans soften at about three hours; add water when needed.
Place 1/4 cup (bean) liquid, chiles, cumin, and dry bouillon, in processor. Blend till smooth then transfer mixture onto a large mixing bowl. Put the beans in a bowl and cover with liquid.
Heat skillet and place oil. Place bean mix and cook, do not cover; stir occasionally till smooth and creamy. Heat the oven (350 degrees F) and spoon chicken on tortillas then fold in half.
Arrange them on greased baking sheet; spoon the bean mix on tortillas then top (sour) cream, scallions, and cheese. Bake for 15-20 minutes or till bubbly.
>> Bean Tortilla Casserole Recipe
Black Bean Casserole Ole Recipe
Ingredients:
1 c diced onions
2 tsp chili powder
3/4 c yellow cornmeal
1 c skim milk (evaporated)
1/4 c water
1 can of whole kernel corn (16 ozs)
1 can of black beans (16 ozs); washed
1 can of stewed tomatoes (16 ozs)
1 can of green chilies (mild, 4 ozs); cut into small cubes
Instructions:
Preheat the oven (350 degrees F). Slightly grease a square pan (8 inches) w/ nonstick cooking spray.
Afterward, mix ingredients altogether in a mixing bowl (large). Combine well; then put mixture in the pan. Finally, bake it (uncovered) for about 30-45 minutes. Serves 6
>> Black Bean Casserole Ole Recipe
Lima Bean Cheese Bake Recipe
Ingredients:
3 c of beans (lima); cooked, drained and dried
3 Tbsp of ketchup
3 Tbsp of flour (whole wheat)
1.5 c of milk
1 pc of onion (medium); chopped
1.5 c of cheese (cheddar); shredded
Instructions:
Preheat the oven (350 degrees F). Mix flour, ketchup and onion in 2-quart shallow casserole. Pour in 1 c of the cheese, followed with milk then top using cheese remaining.
Bake without cover (30 minutes) ’til sauce becomes bubbly and thick. As mixture gets cool, sauce becomes more thick.
>> Lima Bean Cheese Bake Recipe