So, I love those vinegary porky tasting baked beans. The good stuff that people either make from scratch or doctor the hell out of some Bush's or whatever. This is the stuff you eat when you get real smoked pulled pork.

I don't have a recipe, and I want one. Help a brother out?

This recipe uses canned pork 'n' beans (low sodium of course), but we're gonna make them better.

In a pan, sauté one package of bacon, cut into four sections. Cut up one onion, and one green bell pepper. Throw the bell pepper in first, than the onion a few minutes later. Sauté with the bacon till the edges of the onion turn clear.

Poor pork'n'bean into a bowl (how many cans depends on how many people your feeding), add ketchup, mustard, brown sugar and salt and pepper. To taste (I'd start with one table spoon of each, than taste. If you want more of a vinegar taste, more mustard and ketchup. If you want a sweeter taste, more brown sugar, this all to the taste you like. You can always add more, but can't take it away, so go slow on this.)

Than add the bacon, onion and green bell pepper (with grease) stir it up. Poor into a baking dish, bake for one hour at 350 degrees. Awesome stuff.

Edit for grammar.

My Wife (beautiful AND a great cook) has a recipe; 2 rolls Jimmy deans sausage; 1/2 pound ground beef;  2 cans of lima beans, butter beans, green beans, pinto beans, brown sugar, 2 cans baked beans, 1/2 pond bacon. Brown bacon and sausage and onion. put in casserole dish with all the beans and some brown sugar. Bake at 275 degrees till done. Almost a meal in the pan.

Yankee beans, Yankee beans .......

Dutch's "Wicked Baked Beans"  

Addendum:
In a recent message from eman (he makes these beans ALL THE TIME) he
told be that in his last run of these beans the Bush beans had way more
liquid than normal. If this is the case, you may want to drain some of
the liquid from the beans (unless you really like them wet). YMMV



EDIT:
5/18/14: For those of you who plan on putting your beans in a dutch
oven (minus the lid) and then into the smoker; a single batch will fill a
10 inch regular dutch oven (4 quart) almost to the top. A batch will
fill a 10 inch deep dutch oven (5 quart) with room enough for stirring
without worrying about loosing beans over the sides.

Bush's
Chopped Bacon
Brown Sugar
Honey

Can
Pot
Onions
Bacon
Combine
Cook
Throw in garbage.

I hate baked beans

Black beans and rice is where it's at

Serves up to 18
8 slices Thick bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
jalapeno
2 tablespoons Dijon
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Good recipe but I would add a tablespoon of Worcestershire sauce.

Bacon
Worcestershire
Brown sugar
Chopped onions
More bacon on top

Add this to Bush's and go from there.

By the way, add bacon

As per usual, the only recipe I even loosely follow is Alton Brown's.  IMO, his are a bit too jalapeno0y, but if you google for his recipe and follow it (with some modifications for your own tastes), you will not be disappointed.  If you like sweeter beans, halve his amount of jalapeno.

Also, soaking of beans overnight most definitely does make a difference.   And be sure to follow his instructions for when to add molasses... too early and it really does make the beans hard.

Good idea. hadn't thought of that. I've been doing this way for years, I'm try that next time.

And I just noticed that poor should be pour, my bad.

We use a lot of recipes from the Pioneer Woman. Yeah, I know, but she has some bad ass recipes. Like the one for baked beans.

http://thepioneerwoman.com/cooking/2009/08/the-best-baked-beans-ever/

You hilljacks using canned beans should be ashamed. As if beans are hard to cook. I prefer Boston baked beans to BBQ beans. Use a proper earthenware bean pot too.

Florida wins again.

Sonny's.

One thing I do--rather than use bell pepper, I'll add a can or more of chopped green chiles.  They really add to the flavor.  I also add some chile pequin (chile crush) to the mix, and sprinkle a little more on top before baking.  Oh hell, here's my recipe, with notes on past batches:

My Baked Beans
3 cans pork and beans
4-6 slices bacon, chopped
1 onion, chopped
garlic
1+ 4oz can chopped green chiles
blackstrap molasses
brown sugar
salt, pepper
chile crush
hot sauce
worcestershire sauce

Cut bacon into small pieces, brown.  Add chopped onion, cook 'til softened.  Add garlic to taste, cook for a minute longer.  Add to beans in glass casserole dish.  Add chopped green chiles, blackstrap molasses ( ~1/2 cup), brown sugar (3-4 tbs, to taste), salt, pepper, a tablespoon or so of chile crush, a few shots of  worcestershire sauce, and a few shots of hot sauce such as Franks or the like.  Mix well.  Sprinkle a little more chile crush over the top.  Bake at 350 or so for 45-60 minutes.  This is very much a season and taste dish.

7/4/12: made for July 4th dinner.  Used ~1 1/2 cans hot chopped green chiles, 1 1/2 chopped sweet onion.  1 tbs or so of chopped garlic.  ~ 1/3 12 oz bottle of molasses, so 4 oz or 1/2 cup.
Gave it about an hour in the oven to thicken some.  Pretty spicy.  One can mild green chiles and a bit less chile crush would do.  Very good!

1/30/14: made w/four cans pork & beans for pot luck/Super Bowl party at work.  Used ~8 slices bacon, chopped and sauteed til not quite crisp.  One sweet onion, chopped rather fine, ~1 tbs chopped garlic, two 4 oz cans green chiles (one hot, one mild), ~1/2 12 oz bottle blackstrap molasses, four or five tbs of brown sugar, ~ 1  tbs chile crush,  worcester and Frank's red hot sauce, seven shots of each, salt and pepper.  Used the bacon grease to sautee the onion,  then drained the fat, added the garlic for just a minute to wake it up, added all ingredients into the big cast iron skillet, heated and mixed well, then poured into a non-stick sprayed 13x9 glass baking dish.  Added a shake of chile crush on top, baked at 350 or so for 75 minutes.  Very tasty, but the chile crush was a hot batch!

Blackstrap molasses is another great ingredient in baked beans!

I like the pioneer woman recipe. They all sound better than beans out the can.

I'm going to try that one next time I grill (I don't own smoker yet, but I will remedy that soon enough.Still buying other shit needed for the house.)

That evil pressure cooker makes awesome baked beans.

http://www.foodnetwork.com/recipes/emeril-lagasse/pressure-cooker-pork-and-beans-recipe.html

That's sounds really good. Not exactly my vinegar filled goodness I'm asking for, but that recipe is a meal in itself. 3lbs total of pork. Hell yes.

My grandmother made the best baked beans I ever had, from scratch (she was quite a cook altogether).  I wish I had got the recipe from her before she passed.  And man you got to enjoy the after effects too.  Powerful.

 

I agree and also add a bit of horseradish (mine is a similar recipe)

I've been kind of hung up on this recipe for the last couple years. I cook them on the Weber with some hickory and put rib meat in them.

To me the key ingredients are the Blues Hog BBQ sauce and the hickory smoke.



Keri's Hog-Apple Baked Beans

3 or 4 slices bacon, diced
2 (16 oz) cans pork and beans, mostly drained (modified to 2 28-oz cans Bush's Baked Beans - see note below)
1/2 c. Blues Hog BBQ Sauce (or other sweet-spicy favorite)
1 lb. smoked leftover smoked pork or beef, more or less, or 1 lb crumbled cooked pork sausage
1 can apple pie filling (chop up the big chunks some)
1 medium onion, chopped
1/2 green pepper, chopped
1/2 c. brown sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. Mustard (prepared)
1 tsp chipotle or cayenne powder (optional, to taste*)
1 tsp Blues Hog barbecue rub (or your favorite de jour)

Brown bacon, and saute onion and green pepper in bacon grease. Mix in remaining ingredients. Bake at 325 for 1 hour, or simmer on stovetop in large pot for 30 minutes if you don't have time to do them in the oven. Serves 12.

It takes some preparation time for sure, but you won't be disappointed.

can of Bush's

Anyone ever tried Walmart Bake Beans from their deli?
Seriously they are good.

http://www.foodnetwork.com/recipes/alton-brown/the-once-and-future-beans-recipe.html

To be honest Bush's bold and spicy is pretty good, as is.   I add bacon and a little bit of hot sauce to kick the heat up a bit, but that's it.

Ok, I will give you my Dad's secret made from scratch baked bean recipe. He told me this recipe several times over the years




Click To View Spoiler

click me

1. Bake beans
2. ?
3. Profit!!

Benw887's recipe is the basic one we have been using for years with the addition of the Worcestershire sauce.  Next time we do it I will add the horseradish.

We also think Van Camps beans are the best for this recipe. Sometimes I will sub jalapenos or poblano for the bell pepper if I want it a little more spicy.

Open up a can of Bush's Baked beans and enjoy.

Hearty Bake Beans

Here it is......

1 lb ground beef
2 large onions, chopped
3/4 lb sliced bacon, cooked and crumbled
4cans(15 ounces each) pork and beans
1 bottle(18 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) White Butter beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1/2 cup packed brown sugar
3 tablespoons cider vinegar
1 tablespoons liquid smoke
1 teaspoon salt
1/2 teaspoon pepper

In a large skillet cook beef and onions until meat is no longer pink...DRAIN...       Transfer to a 5 qt dutch oven..stir in remaining ingred...Cover and bake at 350 for ONE hour.........Yield:  18 servings

I have changed the beans and put in more of one and less of another because that is what I had on hand and it always taste good......Hope you ENJOY

I've made them like this before and mmmmmmmmmmmm are they good!

 

I do either the posted Dutch's Wicked Baked Beans or the Keri's Hog-Apple Baked Beans. Both are fantastic. I've also done Keri's without the apple pie filling and just used apple sauce with more brown sugar. Just make sure you drain the beans if you do that or it can end up kind of soupy.

Oklahoma Joe's in KC has some best damn beans I've ever tried! This is suppose to be their recipe...

http://www.newson6.com/story/16994318/oklahoma-joes-best-beans-on-the-planet

I haven't tried it yet, but plan on it next time I cook brisket.