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Making these today.............
my boys are drooling.................
Cooks Country Backyard Barbecue Baked Beans
½ cup
barbecue sauce
½ cup
ketchup
½ cup water
2 tablespoons
spicy brown mustard
2 tablespoons
cider vinegar
1 teaspoon
liquid smoke
1 teaspoon
granulated garlic
¼ teaspoon cayenne pepper (I personally don't add this)
1 ¼ pounds bratwurst, casings removed
2 onions, chopped
2 (28-ounce) cans baked beans
2 (15-ounce) cans pinto beans, drained
2 (15-ounce) cans
cannellini beans,
drained
1 (10-ounce) can Ro-Tel Original Diced Tomatoes & Green Chilies, drained (I personally just use a can of plain diced tomatoes)
6 slices
thick-cut bacon,
cut into 1-inch pieces
*
BEFORE YOU BEGIN
Be sure to use a 13 by 9-inch metal baking pan; the volume of the beans is too great for a 13 by 9-inch ceramic baking dish, and it will overflow.
INSTRUCTIONS
1 Adjust oven rack to middle position and heat oven to 350 degrees. Whisk barbecue sauce, ketchup, water, mustard, vinegar, liquid smoke, granulated garlic, and cayenne together in large bowl; set aside.
2 Cook bratwurst in 12-inch nonstick skillet over medium-high heat, breaking up into small pieces with spoon, until fat begins to render, about 5 minutes. Stir in onions and cook until sausage and onions are well browned, about 15 minutes.
3 Transfer bratwurst mixture to bowl with sauce. Stir in baked beans, pinto beans, cannellini beans, and tomatoes. Transfer bean mixture to 13 by 9-inch baking pan and place pan on rimmed baking sheet. Arrange bacon pieces in single layer over top of beans.
4 Bake until beans are bubbling and bacon is rendered, about 1½ hours. Let cool for 15 minutes. Serve.
TO MAKE AHEAD: At end of step 3, beans can be wrapped in plastic and refrigerated for up to 24 hours. Proceed with recipe from step 4, increasing baking time to 1¾ hours.
my boys are drooling.................
Cooks Country Backyard Barbecue Baked Beans
½ cup
barbecue sauce
½ cup
ketchup
½ cup water
2 tablespoons
spicy brown mustard
2 tablespoons
cider vinegar
1 teaspoon
liquid smoke
1 teaspoon
granulated garlic
¼ teaspoon cayenne pepper (I personally don't add this)
1 ¼ pounds bratwurst, casings removed
2 onions, chopped
2 (28-ounce) cans baked beans
2 (15-ounce) cans pinto beans, drained
2 (15-ounce) cans
cannellini beans,
drained
1 (10-ounce) can Ro-Tel Original Diced Tomatoes & Green Chilies, drained (I personally just use a can of plain diced tomatoes)
6 slices
thick-cut bacon,
cut into 1-inch pieces
*
BEFORE YOU BEGIN
Be sure to use a 13 by 9-inch metal baking pan; the volume of the beans is too great for a 13 by 9-inch ceramic baking dish, and it will overflow.
INSTRUCTIONS
1 Adjust oven rack to middle position and heat oven to 350 degrees. Whisk barbecue sauce, ketchup, water, mustard, vinegar, liquid smoke, granulated garlic, and cayenne together in large bowl; set aside.
2 Cook bratwurst in 12-inch nonstick skillet over medium-high heat, breaking up into small pieces with spoon, until fat begins to render, about 5 minutes. Stir in onions and cook until sausage and onions are well browned, about 15 minutes.
3 Transfer bratwurst mixture to bowl with sauce. Stir in baked beans, pinto beans, cannellini beans, and tomatoes. Transfer bean mixture to 13 by 9-inch baking pan and place pan on rimmed baking sheet. Arrange bacon pieces in single layer over top of beans.
4 Bake until beans are bubbling and bacon is rendered, about 1½ hours. Let cool for 15 minutes. Serve.
TO MAKE AHEAD: At end of step 3, beans can be wrapped in plastic and refrigerated for up to 24 hours. Proceed with recipe from step 4, increasing baking time to 1¾ hours.
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