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Author Topic: Quick Baked Beans  (Read 410 times)

Wizard

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Quick Baked Beans
« on: April 16, 2017, 12:18:13 PM »

When I have the time, I like to make baked beans from scratch. With just two days noticed and making enough for 12 people, I have to take shortcuts. The   first day I smoked meat for the beans.

5 large cans  generic vegetarian beans in sauce
1 tblsp. garlic powder
1 tsp.  course ground red pepper
1 tsp.  course ground black pepper
2 medium onions chopped
3 tblsp. brown sugar
1 tbisp. maple syrup
.5 tsp. salt
1 tsp, smoked paprika
1 tsp. corn starch
1 lb. applewood/cherrywood smoked brisket
1 lb. applewood/cherrywood smoked bacon

Put the onions into a pot large enough to hold all the ingredients and cooked until they are translucent. Add all the ingredients to the pot, mix thoroughly and place on stove at medium heat for an hour. Stir again and cook over low heat for 2 hrs. At the end of cooking, remove from stove and let cool until they can be placed into the refrigerator over night. This recipe needs the time in the refrigerator for the flavors to mix. Reheat to serve. You save several cooking hours by not having to cook raw beans and make the sauce.
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Lipripper

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Re: Quick Baked Beans
« Reply #1 on: April 16, 2017, 01:21:19 PM »

That sounds good Wiz. I love good baked beans and this sounds like it would taste great.
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flowerjohn

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Re: Quick Baked Beans
« Reply #2 on: April 16, 2017, 03:35:46 PM »

That sounds divine wizard !!!


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Oldfart9999

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Re: Quick Baked Beans
« Reply #3 on: April 17, 2017, 07:58:02 AM »

Ohhh that sounds gooooood!!!!! Thanks for the recipe Wizard!!!!!! ~c~
Rodney
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Old Fishermen never die, their rods just go limp.

Wizard

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  • Deep water angler on highland lakes
Re: Quick Baked Beans
« Reply #4 on: April 17, 2017, 08:30:26 AM »

The beans are gone. A couple of people who only took a spoonful quickly returned for more. Of the different foods brought to the gathering, the beans were the first thing gone from the table. I'll consider this recipe a success. An interesting thing about this recipe, by cooking early and letting the beans sit in the refrigerator overnight, a lot of the sauce was reabsorbed back into the beans. It made for tender beans and sweeter, thicker sauce.
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