Friday, May 9, 2014

Recipe: Texas Style Barbecued Baked Beans and Variations

Mr. Big Food comments that the beans should be pre-cooked. This is a delicious dish but as made according to the recipe, the beans are a bit tough. 

Like “Ranch Style Beans”? Then try these.

Serves 6-8

2 C dried navy or pinto beans (or a combination of both)
Water (to soak and cook beans)
8 slices bacon, diced
½ C chopped onion
2 Tbsp light corn syrup
2 Tbsp chili powder
1 small hot red chili pepper
¾ C catsup or chili sauce (preferably homemade—see recipes in Basics section)
2 Tbsp prepared mustard (preferably homemade—see recipes in Basics section)
1 tsp salt
1 generous dash Tabasco (or more, to taste)

Soak beans overnight in water to cover. Next day, preheat oven to 350°. Fry bacon until crisp and drain drippings into baking dish or small bean pot. Add all remaining ingredients except bacon and soaking beans to fat and blend. Drain and rinse beans, and add to mixture. Crumble bacon on top and pour on fresh water just to cover beans. Cover dish and bake 2 hours, adding more hot water if needed during cooking time, and uncovering beans during last 20-30 minutes of cooking time.


Below the fold

Use smoky bacon rind for a more country flavor.

Replace corn syrup with an equal amount of brown sugar.

Replace the catsup or chili sauce with fresh diced tomatoes combined with a little sugar, salt, cayenne, and a pinch of ground allspice.

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