Barbecued Baked Beans
Serving Size : 6
Ingredients for prepare Barbecued Baked Beans
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | cups | dried Navy or pinto beans |
| 8 | slices | bacon - diced |
| 1/2 | cup | onion - chopped |
| 2 | tablespoons | corn syrup |
| 2 | tablespoons | chili powder |
| 1 | small | hot red chile pepper |
| 3/4 | cup | tomato catsup |
| 2 | tablespoons | prepared mustard |
| 1 | teaspoon | salt |
| 1 | | generous dash hot pepper sauce |
recipe Barbecued Baked Beans
Soak beans overnight in cold water to
pinto beans and rice
cover. Fry bacon until crisp. Drain drippings from bacon into baking dish or
recipe for ham and bean soup
small bean pot. Add all remaining ingredients to fat and blend. Drain beans and
red kidney beans
add to mixture. Blend. Crumble the crisp bacon over top. Add water just to cover beans. Cover
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dish or bean pot and bake at 325F for 2 hours. Add more
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hot water if needed. Uncover beans during last 20 to 30 minutes. Serve
cooking fresh green beans
from baking dish. A slice of smoky bacon rind used instead of the sliced
red kidney beans
bacon will give a more decidedly country flavor. Brown sugar to taste may replace
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the corn syrup. And canned tomatoes may take the place of the catsup - but if so, correct the
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seasoning as necessary with a little sugar, salt, cayenne and a pinch of ground allspice.
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