A must-have for any July Fourth occasion.
Besides…July is Baked Beans Month.
Best baked beans can be prepped overnight and re-warmed on the grill.
Perfect for savory touch to best barbecue fare.
Sparkle some sweet smoky baked beans
The Menu Shoppe has it covered…
best finds for best summer menus.
How will your best Baked Beans be enhanced?
Sweet and Spicy Baked Beans
1 lb dried navy beans
4 bacon slices, cut into 1/2-inch pieces
I cup diced onion
1 tablespoon tomato paste
1/3 cup light molasses
1/4 cup packed dark brown sugar
3 tablespoons minced jalapeño pepper (about 1)
1 teaspoon dry mustard
1/4 teaspoon ground red pepper
5 cups water, divided
1 teaspoon salt
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.
Cook bacon in a Dutch oven over medium heat
5 minutes or just until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; return bacon to pan. Add onion to drippings in pan; cook 5 minutes or until onion begins to brown, stirring often. Add tomato paste; cook 2 minutes, stirring often. Add molasses, sugar, jalapeño, mustard, and red pepper; stir to combine. Stir in beans and 4 cups water. Increase heat to medium-high; bring mixture to a boil. Remove from heat. Cover and bake at 350° for 3 hours. Stir in remaining 1 cup water. Cover and bake an additional 1 hour or until beans are tender, but not falling apart, and liquid is almost absorbed. Remove from oven; stir in salt.
Hot and Smoky Baked Beans
1 1/2 cups chopped onion
1 1/4 cups purchased barbecue sauce
3/4 cup dark beer
1/4 cup mild-flavored (light) molasses
3 tablespoons Dijon mustard
3 tablespoons (packed) dark brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
4 to 6 teaspoons minced canned chipotle chilies
6 15- to 16-ounce cans Great Northern beans, drained
Preheat oven to 350°F. Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Transfer 2 1/2 tablespoons bacon drippings from skillet to large bowl. Finely chop bacon; add to bowl. Add onion and next 7 ingredients to bowl and whisk to blend. Whisk in 4 to 6 teaspoons chipotle chilies, depending on spiciness desired. Stir in beans. Transfer bean mixture to 13 x 9 x 2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes. Sprinkle with parsley and serve.
1/2 pound bacon, chopped
1 large while onion, chopped
1 tablespoon dried Mexican oregano
1 garlic clove, chopped fine
1 1/2 quarts water plus additional if necessary
1/2 cup sliced pickled jalapeño chiles
2 teaspoons salt + 1/2 teaspoon to taste
one 12-ounce bottle dark Mexican beer such as Negra Modelo or Dos Equis
In a 6-to 7-quart ovenproof kettle cook bacon, onion, oregano, and garlic over moderately high heat, stirring and scraping up brown bits, until onion is browned lightly. Add beans, water, jalapeño, and beer and bring to a boil. Bake mixture, covered, in middle of oven until beans are soft, 1 1/2 to 2 hours. (Add additional water if beans begin to dry out. Mixture should be soupy with beans very soft but not falling apart.) Stir in 2 teaspoons salt and bake beans
10 minutes more. Check seasoning, adding remaining 1/2 teaspoon salt if necessary.
(Beans may be made 2 days ahead, cooled, uncovered, and chilled, covered ).
If it’s on the menu…the Menu Shoppe has it covered.