Homemade Baked Beans

 Prep Time:  10 minutes     Cook Time:  3 hours 30 minutes    Serves: 10

1 lb dried navy beans

6 strips thick-cut bacon, cut into small slices

2 medium-size yellow onions, small diced

3 cloves of garlic, finely minced

1/2 red bell pepper, small diced

1/2 green bell pepper, small diced

1 cup tomato puree

3 Tbsp yellow mustard

2 Tbsp tomato paste

2 Tbsp apple cider vinegar

1/3 cup molasses

1/3 cup packed light brown sugar

dash of hot sauce

3 cups beef stock

salt and pepper, to taste

1.  Add the navy beans to a large container and cover them with water by bout 4 inches.  Set side overnight.

2.  Preheat oven to 325 degrees.

3.  Drain the beans, rinse them, and set them aside.

4.  In a medium to large size pot with a lid (for the oven) or Dutch oven, add in the bacon and cook over medium heat until crispy about 6-8 minutes.

5.  Set the crispy bacon aside and then add in the onions.  Turn the heat down to low and cook until well browned about 30-40 minutes.  Stir occasionally.  It takes that long to caramelize.

6.  Add in the garlic and peppers and cook for 6-8 minutes on low to medium heat.  Stir occasionally.

7.  Add in the remaining ingredients, tomato puree, mustard, tomato paste, vinegar, molasses, brown sugar, hot sauce, beef stock, salt and pepper, and mix until completely combined. 

8.  Cover with a lid an bake in the oven at 325 degrees for 3 to 3 1/2 hours or until the beans are tender and the mixture is thick.  You may need to add 1/2 to 1 cup more of beef stock at the 90- minute cooking make.

9. Garnish with additional crispy bacon and optional chopped parsley or sliced chives.

Notes:

*You can make these up to 1 day ahead of time; simply reheat them before serving.

*To reheat: add the desired amount to a small sauce pot and heat over low heat until warmed.  You can also heat in the microwave.

* Store for up to 7 days.  Cover and freeze for up to 3 months.  Thaw them in the refrigerator for 1 day before reheating.

*If you don't have a Dutch oven pot, you can use your favorite oven-safe pot with a lid.

*To use a crock pot: follow procedures 2-4 on the saute function, and then once you add i all of the ingredients, slow cook on high heat for 6-7 hours.

*You can substitute the tomato puree for canned tomato sauce or blended or finely pureed fresh tomatoes.

*Swap out the dried beans for 6 (15 oz)  canned beans and reduce the baking time to 30 minutes.  In addition, remove the beef stock completely.

Recipe:  Chef Billy Parisi

BBQ Crock Pot Country Style Pork Ribs

 6-212 Country Style Ribs

BBQ sauce:

1/4 cup brown sugar

1 Tbsp chili powder

2 tsp salt

1 tsp pepper

1/4 cup apple cider vinegar

1/4 cup mustard

1/4 cup Worcestershire sauce

1-2 cups ketchup

Mix together BBQ sauce ingredients. Set aside. Put a liner in the crock pot.  Lay the ribs in the bottom of the crock pot.  Spread BBQ sauce on op of ribs.  Cook on low for 8-10 hours.  

Remove meat from crock pot and place on a sheet pan wrapped with foil.  Broil for 4-5 minutes to crisp up. Serve.

Recipe:  Mama Sue

Baked Beans

 1 (28 oz) can Bushes Baked Beans, drained

1 onion, chopped

1/2 green bell pepper, chopped

4 Tbsp brown sugar

1/2 cup BBQ sauce

2 tsp mustard

2 slices of bacon (uncooked)

Combine bean, onion, bell pepper, brown sugar, BBQ sauce and mustard in a large bowl.  Mix well.  Pour into a casserole dish and top with 2 slices of bacon.  Bake in a 375 degree oven until bacon cooks, 20-30 minutes.

Recipe:  Brenda Gantt

Maple Baked Beans

 3 cans Van Camps Pork and Beans, undrained

1/2 cup onions, chopped

1/2 cup brown sugar

2 squirts BBQ sauce (1/4 cup), Rays- Hickory Brown Sugar flavor

1 tsp garlic powder

1/2 tsp red pepper flakes

2 squirts yellow mustard, (1 Tbsp)

1 tsp maple extract 

6-8 strips of bacon

In a Cast Iron Skillet add the pork and beans, onions, brown sugar, BBQ sauce, garlic powder, red pepper flakes, yellow mustard and maple extract. Mix together.  Lay on top of the beans the bacon strips. Sprinkle with a bit of brown sugar.  Bake in a 375 degree preheated oven for 2 hours.  Serve as a side dish to any BBQ. 

Recipe:  Mountain Cooking with Missy

Crock Pot Baby Back RIbs

 1 slab baby back pork ribs (3 1/2 to 4 lb)

Rib Rub (recipe below)

1/2 cup pineapple juice

2 tsp rice vinegar

1 tsp minced garlic

Fancy Barbecue Sauce (recipe below)

1.  Rinse slab, and pat dry with paper towels.  remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off (This will make ribs more tender)

Reserve 1/2 Tbsp Rib Rub; sprinkle both sides of the rib with remaining rub.  Wrap ribs in plastic wrap; chill 8 to12 hours.

2.  Stir together pineapple juice, next 2 ingredients, and reserved 1/2 Tbsp Rib Rub in a 6 quart crock pot..  Cut slab in half and stack halves in crock pot.   Cover and cook on HIGH 1 hour.  Reduce heat to LOW and cook 4  to 5 hours or until ribs are tender.

3.  Preheat broiler with oven rack 10 inches from heat.  Remove ribs from crock pot and place in a single layer in a heavy duty aluminum foil lined jelly-roll pan.  Brush both sides of ribs with Fancy Barbecue Sauce, Broil ribs 2 to 3 minutes on each side  or until caramelized.  Serve with remaining Barbecue Sauce.

Notes:  Ribs may be cooked on LOW for 5 to 7  hours or until tender.

Rib Rub:

2 Tbsp dark brown sugar

1 1/2 Tbsp smoked paprika

1 1/2 tsp Kosher salt

1/2 tsp garlic salt

1/2 tsp onion salt

1/2 tsp dry mustard

1/4 tsp freshly ground black pepper

1/8 tsp ground red pepper

1/4 tsp ground ginger

Stir together all ingredients.

Yield: Makes about 1/4 cup

Fancy Barbecue Sauce:

1 cup tomato-based bottled barbecue sauce ( like KC Masterpiece Original Barbecue Sauce)

1/4 cup honey

1 1/2 tsp apple cider vinegar

1/4 tsp dry mustard

1/8 tsp dried crushed red pepper

Stir together all ingredients in a small saucepan.  Bring to a boil over medium heat, stirring often; boil 1 minutes. Remove from heat.  Cover to keep warm.

Yield: makes about 1 1/4 cups

 

Hawaiian BBQ Chicken

 3 chicken breasts, cut into bite sized pieces

salt and pepper

olive oil

1/2 of a yellow, red, orange and green bell pepper, cut into small strips

1/2 red onion, chopped

green onion, chopped large (only the green)

1/2 cup BBQ sauce, (any prepared bottle brand)

20 oz pineapple chunks

2 tsp minced garlic

sesame seeds

In a bowl add the cut up chicken pieces, salt, pepper and olive oil.  Coat well. (try to cut the vegetables the same size as the chicken pieces)  Add the bell peppers and both onions. Mix together.  

To make the sauce to a small bowl add BBQ sauce, minced garlic, salt, pepper, and just the juice of the pineapple can (about 3/4 cup). Mix well and add to chicken and vegetables.  Combine all together. 

 Pour evenly onto a baking sheet lined with foil.  Bake in a 350 oven for 20 minutes. Now add the pineapple chunks and bake for another 15 minutes.  Chicken is done when a thermometer reads 160 degrees. 

Serve onto of rice and sprinkle with sesame seeds. 

Oven Barbecued Chicken

 6 bone-in chicken breast halves (8 oz each)

1/3 cup chopped onion

3/4 cup ketchup

1/2 cup water

1/3 cup white vinegar

3 Tbsp brown sugar

1 Tbsp Worcestershire sauce

1 tsp ground mustard

1/4 tsp salat

1/8 tsp pepper

1.  Preheat oven to 350 degrees.  In a nonstick skillet coated lightly with oil, brown chicken over medium heat.  Transfer to a 13x9 inch baking dish coated with cooking spray.

2.  Recoat skillet with oil.  Add onion;cook ad stir over medium heat until tender.  Stir in remaining ingredients; bring to a boil.  Reduce heat; simmer, uncovered, 15 minutes.  Pour over chicken.

3.  Bake, uncovered, until a thermometer inserted in chicken reads 170 degrees, 35-45 minutes.

Oven Baked BBQ Chicken

chicken pieces, legs, thighs, breasts

1 onion, chopped

3 garlic cloves, minced

1 cup water

1 tsp chili powder

½ tsp paprika

1 cup ketchup

1 Tbsp Worcestershire sauce

¼ cup apple cider vinegar

2 Tbsp butter

Put a little oil in pan and cook onion until soft add garlic. Then add water, chili powder, paprika, ketchup, Worcestershire sauce, apple cider vinegar and butter.

Salt and Pepper both sides of chicken pieces in a baking pan skin side down first. Pour sauce over chicken. Cover with foil and bake 40 minutes at 400 degrees. Half way through (at 20 minutes) turn chicken to other side and remove foil.

Easy Marinataed Chicken

1 can Sprite
2 cups soy sauce
2 or 3 chicken breasts

Marinade overnight and BBQ