any favorite baked bean recipes?

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I couldn't find anything in t&t. I have historically made a Boston style but want to try a BBQ/Texas style this time. Google provided 2 contenders, one is BBQ style, one uses cider as the bean-cooking liquid. I couldn't find cider last time it was on my shopping list. BTW, I'm serving smoked brisket and probably coleslaw, maybe potato salad.

I couldn't figure out how to put 2 links in the URL box so they are separated buy a few spaces and the word "and" .

http://www.saveur.com/article/Recipes/Barbecued-Baked-Beans and http://leitesculinaria.com/75745/recipes-cider-baked-beans.html

 
Here's one I've used several times that's really good..

This a sweeter style recipe, but you can cut down on the brown sugar if you like. Your choice of beans and bbq sauce can also affect the final sweetness. This is a recipe from cookbook author Pam Anderson via The Pioneer Woman.

Note: It says to put this in a 9 x 13 pan, but it will overflow when cooking. I usually use a deep dish lasagna type pan.

Quick Southern-Style Baked Beans
recipe by Pam Anderson

Serves up to 18

8 slices 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 (I use Bush's Original)

3/4 cup barbecue sauce (*I use Sweet Baby Ray's Original)

1/2 cup brown sugar

1/4 cup distilled or cider vinegar

2 teaspoons dry mustard or 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.

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

 
My favourite. A bit sweet as well but v. good.

BEAN CASSEROLE

14oz can pork and beans
14 oz can kidney beans (I use black beans)
½ to ¾ bag frozen lima beans
10 oz can mushrooms, pieces and stems, drained (I fried these in bacon drippings as well. S&P)

bacon slices – ½ pound
¼ cup vinegar
2 medium onions, chopped (I use less personal preference)
1 cup brown sugar

In a 2 quart casserole dish, combine the various beans and mushrooms. In a skillet fry bacon until crisp. Remove and crumble. Reserve 2 tablespoons of drippings. In the reserved drippings sauté onions. Return bacon to skillet along with vinegar and brown sugar. Cook slowly until thickened ( 3 – 5 minutes) . Pour over bean mixture. Combine well. 
Bake 325 for l ½ hours.
May be made a day ahead.

Serves 8 - 10

 
I have a couple of GoTo recipes...this is one. REC: Sweet and Spicy Baked Beans

* Exported from MasterCook *

Sweet & Spicy Barbecued Beans

Recipe By :Bon Appetit
Serving Size : 8
Categories : Beans Tried & True
Vegetarian

Amount Measure Ingredient -- Preparation Method

1 Pound Dried Pinto Beans
5 Cups Water -- or more
1 Onion -- chopped
6 Cloves Garlic -- chopped
1 Bay Leaf
3/4 Cup Ketchup
6 Tablespoons Dark Brown Sugar
5 Tablespoons Yellow Mustard
2 Tablespoons Chili Powder
2 Tablespoons Worcestershire Sauce
1 Tablespoon Paprika
2 1/2 Teaspoons Hot Pepper Sauce
1 1/2 Teaspoons Dried Thyme

Place pinto beans in heavy large pot. Add enough water to pot to cover beans by 3 inches; let soak overnight. Drain beans. Return beans to pot. Add 5 cups water, chopped onion, garlic and bay leaf and bring to boil. Boil until beans are just tender, stirring occasionally, about 55 minutes. Stir in remaining ingredients and simmer until beans are very tender and flavors blend, about 30 minutes. Season to taste with salt and pepper and serve.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 283 Calories; 2g Fat (4.9% calories from fat); 13g Protein; 57g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 494mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates.

NOTES : Can be prepared up to 1 day ahead. Cover and refrigerate. Bring to simmer before serving, adding more water, if necessary.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 
And this one. REC: Once and Future Beans

* Exported from MasterCook *

The Once And Future Beans

Recipe By :Alton Brown/ Good Eats
Serving Size : 6 Preparation Time :8:00
Categories : Beans Side Dishes
Tried & True
Amount Measure Ingredient -- Preparation Method

1 Pound Dried Great Northern Beans -- or small white beans
1 Pound Bacon -- chopped
1 Large Onion -- chopped
2 Jalapenos -- chopped
1/4 Cup Tomato Paste
1/4 Cup Dark Brown Sugar
1/4 Cup Molasses
Vegetable Broth
1/4 Teaspoon Cayenne Pepper
1 Teaspoon Freshly Ground Black Pepper
2 Teaspoons Kosher Salt

Soak beans in a plastic container overnight, in just enough water to submerge them completely.

Heat oven to 250°F.

Place a Dutch oven over medium heat and stir in the bacon, onion and jalapenos until fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, brown sugar and molasses.

Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measure and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat. Add the cayenne, salt and pepper. Stir and cover the pot. Place the Dutch oven into the oven for 6 to 8 hours, or until the beans are tender.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 782 Calories; 38g Fat (43.8% calories from fat); 40g Protein; 70g Carbohydrate; 16g Dietary Fiber; 64mg Cholesterol; 1940mg Sodium. Exchanges: 3 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 5 1/2 Fat; 1 Other Carbohydrates.

NOTES : Instead of one pound of bacon, I minced up about 1/4 pound of pancetta. It was quite lean, so I added about 1/2 tablespoon of canola oil to the pot to cook the onions.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 
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