Take canned beans to the next level with these lightly seasoned baked beans. A flooded and tasteful flight for the classic summer dish.
As we get ready to light the grill on Memorial Day weekend, I share a delicious example of a classic barbecue addition – baked beans. Like my calico beans, this is another recipe for a sweat-free summer supplement, starting with canned beans. Both of these recipes have been family favorites since I turn to them again and again during the summer roasting season.
These spicy baked beans have an abundance of old-fashioned flavors, punctuated with bacon, smoked paprika, diced jelfano and a little cayenne. It is very easy to control the heat level by reducing the gelfano and cayenne, or even omitting them altogether. So if you are feeding a lot of children, I recommend doing just that. But, if you like a little spice in your life, this recipe is for you! Over the years, my sons have grown to love spicy foods and now everyone can handle much more heat than their mother.
Canned beans versus dried beans
These are not e Soak the dry beans in water overnight and bake for ten hours until softened, A type of bean. These are the Open some cans, throw away some good stuff and Hawaii … beans, A type of bean. And yes, they are excellent! If you are looking for a baked bean recipe that requires dry beans, check out the baked beans from scratch or instant baked beans. All of these methods result in delicious baked beans worthy of serving to guests. So, do what works best for you and your schedule.
Ingredient notes
- Bacon
- Yellow onion cut into cubes
- minced garlic
- Hot pepper cut into cubes Green or red pepper for color and flavor.
- Substitute pepper – Remove the kernels and ribs before cutting the gelfano into cubes if you want a finer result.
- Canned beans – Be sure to use a good brand of basic baked beans with its liquid, like Bosch’s original baked beans. The rest of the ingredients add a lot of flavor so you will not need any of the fancy combinations that are out there. You will also need a box of kidney beans and pinto beans, washed and emptied.
- ketchup
- Yellow mustard Ready-made and well-aged yellow mustard.
- Brown sugar
- spice – Smoked paprika, chili powder, cumin, cayenne, salt and freshly ground black pepper. Adjust the amount of cayenne for the spicy to very spicy baked beans.
How to make spicy baked beans
- Cook the bacon in a Dutch oven until browned and then transfer it to absorbent paper for drainage. Drain everything except about 2 tablespoons of bacon fat from the pot and return to the heat.
- Add the onion, garlic, allspice and gelfano pepper. Cook while stirring until the onions and peppers are tender.
- Crumble the bacon and add it to the pot along with all the beans, ketchup, mustard, brown sugar, smoked paprika, chili powder, cumin, cayenne, salt and pepper.
- Cover the Dutch oven and bake at 350 degrees F. for one hour.
Heat level control
As written, this recipe results in baked beans that are in the moderate to medium heat range. For a finer bean, chop the ribs and remove all the seeds from the jellies and omit the cayenne pepper. For spicy beans, feel free to increase the amount of cayenne to your liking.
Instructions for preparation
Baked beans heat up well and can be prepared up to two days in advance.
- Allow the cooked beans to cool and then transfer it to an airtight container and refrigerate immediately.
- Heat them gently on the stove or cover in an oven at 350 degrees Celsius for 30 minutes, or just until they heat up.
Alternate instructions for slow cooking
Prepare the beans on the stove, according to the instructions and then transfer them to a slow cooker of 6 liters or more. Cook on low for a maximum of 3 hours, stirring about mid-cooking time. Canned beans have been cooked so you want to avoid cooking them for more than 3 hours in slow cooking or it can get a mushy texture.
How to freeze baked beans
Transfer the cooked and cooled beans to containers suitable for the freezer and freeze for up to 3 months. Allow frozen beans to thaw safely in the refrigerator before reheating.
More bean recipes you’ll love
Spicy baked beans
Component
- 6 Slices Bacon
- 1 Goblet Yellow onion cut into cubes
- 1 teaspoon minced garlic
- 1 Little Green or red pepper, cut into cubes
- 1 Substitute pepper, Sow as desired and cut into cubes
- 56 Ounces Bush’s best original baked beans, Non-squeezed (2 cans of 28 ounces)
- 15 Ounces Canned kidney beans, squeezed
- 15 Ounces Canned pinto beans, squeezed
- 1 Goblet ketchup
- 2 Spoons mustard
- ⅓ Goblet Brown sugar
- 5 teaspoons Smoked paprika
- 1 tablespoon Chili powder
- 1 teaspoon cumin
- ¼ teaspoon cayenne pepper, Or to taste
- 1 teaspoon Salt
- ½ teaspoon Freshly ground black pepper
Instructions
Preheat oven to 350 degrees F.
Place a Dutch oven on medium-high heat and add the bacon. Cook until browned and crispy. Transfer the bacon to absorbent paper for drainage, allow to cool, then crumble and set aside.
Strain everything except about 2 tablespoons of bacon fat from the pot and return it to medium heat. Add the onion, garlic, allspice and gelfano pepper and fry while stirring until the onion and peppers are tender. Return the crumbled bacon to the Dutch oven. Mix in the canned baked beans with their liquid and the kidney beans and drained pinto. Stir in the ketchup, mustard, brown sugar, smoked paprika, chili powder, cumin, cayenne, salt and pepper.
Cover the Dutch oven and bake for an hour. Stir the beans about once in the middle of the cooking time.
Slow cooking method
Prepare the beans on the stove, according to the instructions and then transfer them to a slow cooker of 6 liters or more. Cook on low for a maximum of 3 hours, stirring about mid-cooking time. Canned beans have been cooked so you want to avoid cooking them for more than 3 hours in slow cooking or it can get a mushy texture.
Remarks
- Allow the cooked beans to cool and then transfer it to an airtight container and refrigerate immediately.
- Heat them gently on the stove or cover in an oven at 350 degrees Celsius for 30 minutes, or just until they heat up.
- Transfer the cooked and cooled beans to containers suitable for the freezer and freeze for up to 3 months.
- Allow frozen beans to thaw safely in the refrigerator before reheating.
diet
Calories: 380 JNF · Carbohydrates: 65 P · protein: 15 P · Fat: 9 P · Saturated fat: 3 P · Cholesterol: 20 Mg · sodium: 1470 Mg · potassium: 929 Mg · fiber: 14 P · Sugar: 18 P · vitamin: 1315 IU · Vitamin C: 17.2 Mg · calcium: 143 Mg · iron: 4.8 Mg
Nutritional information is automatically calculated using generic components, and is an estimate not a guarantee. For more accurate results, see labels on your ingredients at home.
This post was originally published on May 22, 2013. It has been updated with new text and images.
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