Beans

Anastasia's Best-Ever Baked Beans

Ingredients 5 cans of pork and beans (15 ounce cans - VanCamps's Pork and Beans or similar) 2 medium or 1 large onion, chopped (yellow or sweet onion, not vidalia)  1 to 2 tablespoons butter (for sauteing onions) 3/4 cup ketchup 1/2 cup molasses 3 tablespoons yellow mustard 1/4 to 1/2 cup brown sugar (use less for less sweetness) 6  to 8 slices uncooked bacon, each cut in half or thirds Directions Preheat oven to 325 degrees f.  Spray a 9x13 baking dish with non-stick cooking spray. Saute onions over medium to medium-high heat in butter until onions are tender and translucent.  Mix beans, sauteed onions, ketchup, mustard, molasses and brown sugar until blended well. Pour in prepared baking dish. Top with uncooked bacon in single layer. Bake on middle rack of oven uncovered for 2-3 hours. Beans are ready when the top is dark and caramelized. Serve warm. Enjoy!  TIP  These can also be thrown together and cooked in the slow cooker set on low for 6 to 8 hours as well. It won't get that nice caramelize top, but it will still be delicious if you're in a pinch for time. Be sure to saute you onions!

Justins baked beans

4 cans of baked beans

3 cups brown sugar

3 tsp of liquid smoke

One white and yellow onion

Jalapeno or Green Pepper

One pack of Bacon (preferably the thick pepper bacon)

liquid smoke

Fry up Bacon until crispy

Dice onion and pepper and fry in bacon grease until onions start to brown

In a separate pan add 4 cans of baked beans, 3 cups brown sugar, bacon 3 tsp of liquid smoke, onion, and pepper a d bring to a simmer.

Pour into a casserole pan and place in oven covered with foil for 30 mins on 350 degrees.

Spin on Oklahoma Joe’s Smoked Beans Ingredients:

117 oz of baked beans (#10 can like you get at a warehouse club) – drain about a third of the juice if you can (it’s hard as the sauce is thick – just drain what you can)
30 ounces of black beans – juice drained off
30 ounces of red kidney beans – juice drained off
18-20 oz of BBQ sauce
1 red onion, finely chopped
1 yellow pepper and one red pepper, chopped
1 serano pepper (substitute jalapeno)
2 lbs brown sugar
1 lb of smoked brisket, chopped
1 cup bourbon

Yield: Two aluminum pans of beans

***Editor’s Note ~ Lots of folks have asked what a #10 can of baked beans is. That’s the size of the can. It holds approximately 117 ounces of baked beans and can be purchased at just about any warehouse/membership store***

1. Combine all ingredients in a large aluminum foil tray (I suggest stacking 2 or 3 trays on top of each other for stability)
2. Mix together well
3. Place on a smoker at 325 for 1 hour
4. Remove from the heat and serve

Refried Beans

2 cups pinto beans

Water

Half onion (do not chop)

2 cloves garlic

Salt

1.       Cook beans with water, onion, and garlic in a pressure cooker for an hour or until soft. Or soak beans overnight and cook in a pan with aprox. 8 cups of water for about 2 hours or until soft. Or cook dry beans, onion and garlic for 2.5 hours or until soft.

2.       Once the beans are soft season with salt to taste. Do not season the beans before they are soft or they will not soften at all.

3.       Once the beans are ready, reserve half of the broth and take out the garlic and onion. 

4.       Smash the beans until desired consistency, use the reserved broth to moisten them if needed

Insta Pot: Add dried beans with 3x water to dried beans.  Cook 30 mins and let insta pot depressure for 40 mins.  Remove lid.  Remove water, save it, add water back in as needed.  Turn on sear or Sauce so water will boil.  Smash beans with potato masher