


Don,
Here's a recipe I use. If you are using #10 beans increase other
ingredients.  I would probably increase the ingredients 3-4 times for a
large #10 can of beans.

BDCBBQ Baked Beans
2 cans pork and beans drained
1/2 cup brown sugar
1 small granny smith apple cubed
1 small onion diced (Vidalia preferred)
1/4 cup golden raisins
1 cup bbq sauce (Sweet Baby Ray's is great0
2 slices smoked bacon
Mix ingredients except bacon. Put bacon on top Cook uncovered at 325 degrees
for 1-1/2 hours
Smoke in smoker longer.
Best if made night before, put in fridge and then cooked.

Bruce Cook
mailto:bdcbbq@mindspring.com

==================================

Judge Dave

Add some onions to taste, we use dehydrated ones simple because they are
convenient and you don't have to chop them up.  Add some Worcestershire
sauce, barbecue sauce, ketchup and a big ole handful of pulled pork or
chopped up brisket.  Then bake or smoke for about an hour.  Them will be
good beans!  I would give you exact measurements, but my wife won't tell me
what they are.
Also brown sugar, add about a cup full to a batch.

~~~~~~~~~~~~~~~~~
BBQ List
Dan Peterson

Don,
That question is right up my alley.  I've got several recipes, but this is
the "base" I use most often and vary it as the crowd, pantry, budget or whim
dictates:

Savory Baked Beans

1 #10 can baked beans
1 lb bacon
2 medium onions, coarse dice
2 bell peppers (any color), coarse dice
1 T Worcestershire sauce
1 t hot chili powder
1 C ketchup
1/2 C brown sugar
1 small can pineapple

Crisp the bacon and pour off  most of the fat.  Combine with all other
ingredients and bake uncovered 2 hours in a 300 degree oven.

Dan Peterson

=============
BBQ List 
Danny G

Danny's Baked Beans

2 cans B&M or Bush's "baked beans"
8 slices Hickory Smoked Bacon
1 small onion -- chopped
1 small red bell pepper -- chopped
1 small green bell pepper -- chopped
5 tablespoons BBQ Sauce
3 tablespoons dark brown sugar
            OR
5 tablespoons molasses

I'm sure we all have a load of "good bean" recipes, but Carolyn and I have
developed this one over the years, and really like it with good Q. It is
"Chef Friendly", and takes less than an hour to prepare. Out here it's
pinto, pinto, pinto for beans, and I like' em. But every once in a while
that old South comes out in me, and I want oven baked beans. Here goes....

Drain 2 cans of B&M, or Bush's "baked beans" (Campbell pork & beans will
work in a pinch). Drain 75% or more of liquid from beans and discard. Pour
beans into baking dish (no lid required).

In a skillet, fry 4 thick slices of HICKORY smoked bacon well done, pat dry,
and place in freezer so that it becomes brittle while preparing other
ingredients. Now fry 4 more slices of bacon till medium done, and set aside.

Drain all but 2 or 3 tablespoons of bacon grease out of skillet and save for
other recipes. Saut 1 small onion, 1 small green, and 1 small red (if
available) bell pepper for 3 or 4 minutes in hot bacon grease. Pour sauted
onions, peppers, and bacon grease into beans.

In a cup, mix 2 tablespoons of mustard, 4 or 5 tablespoons of your favorite
BBQ sauce, 3 tablespoons of dark brown sugar, or 5 tablespoons of molasses,
and pour into beans.

Crumble or dice with a good chef's knife the cold bacon, and stir into
beans. Place medium done bacon slices on top of beans and bake in oven at
350 degrees for about 45 minutes, or in pit till thick and rich.

Hope you guys and gals like this as well as we do.

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BBQ List
=Mark S

This was for a group of 40 or so, your milage may vary...

2 cans Bushes Country style and 2 cans Original style beans
1/2 to 2/3rds lb. of double smoked unsliced bacon
2 or 3 medium yellow onions, coarsely chopped
1/4 cup Lee & Perrins Worcestershire sauce
Chipotle sauce to taste, I prefer a good glug of Hoboken Eddies Mean Green.
A splash of dry sherry
Black pepper to taste

Dice up bacon to about 1/3rd inch dice.  Cook in a medium saucepan till it
becomes crisp and most of the fat is rendered.  Remove and drain on paper
towels.  Drain bacon fat from pan, but leave enough to brown the onion.
Add onion to saucepan and sautee till browned (Note: if only one can of
beans is being prepared you can save time and cleanup by cooking bacon and
onion in the same pot used to cook the beans).

Add beans to large pot and bring to a simmer, add bacon and sauteed onions
along with other ingredients.  Simmer until it returns to it's original
consistancy.

You can serve immediately but it actually seems to take on more depth of
flavor if stored overnight and reheated.

This makes more than 3 Qts of beans, recipe can be scaled down.  Recipe
changes depending on my mood and the available ingredients, feel free to
experiment with seasonings, etc.



                    =Mark "Runs With Scissors" Stevens

=========

BBQ List
Oak Moon Farm

Yo Doug,

This if from the Dinasaur Bar-B-Que recipe book:

- 2 cans (28 ounces each) baked beans (preferably Bush's)
- 2 Tablespoons olive oil
- 1/2 large onion, chopped (I'm too lazy, so I use one whole onion)
- 3/4 cup chopped green pepper (again, I'm lazy, so I just use one whole
green pepper)
- Pinch each of kosher salt and black pepper
- 3 large cloves garlic, chopped
- 8 ounces hot Italian sausage, removed from casing (I use two links, close
enough for the girls we're dating)
- 3/4 cup Muthua Sauce (or your favorite BBQ sauce)
- 1 Tablespoon Creole or spicy brown mustard
- 1 Tablespoon cider vinegar
- 1 teaspoon chili powder
- 1/2 teaspoon Creole Seasoning (or your favorite spice blend)
- 1 Tablespoon molasses

1.  Heat the olive oil in a large saucepan over meduim-high heat.  Add the
onions and peppers and cook 'til soft, adding a pinch of salt and pepper.
Toss in the garlic and cook for 1 minute more.

2.  Crumble the sausage into the pan and cook, chopping to break the meat
into small pieces.  cook 'til the pink disapperars.  Add the beans to the
pan.

3.  Reduce the heat to medium-low and add all remaining ingredients.  Simmer
for 5 minutes.  Serve immeidately, or cool and reheat before serving.








