Tuesday, June 14, 2016

BBQ Baked Beans



You can make great BBQ Beans right at home, and if you're in a rush and have no time to soak beans you can use canned beans see the bottom of my recipe. These are old fashioned good baked beans like your mom cooked I bet, if not you should start a new tradition making these. Your family will love you more for them

What you need:
2 cups Great Northern beans (rinsed)
2 tablespoons olive oil
1 onion (peeled and small dice)
1 green bell pepper (seeded, small dice)
2 cloves garlic (peeled and minced)
3/4 cup ketchup
3 tablespoons yellow mustard
1/4 cup brown sugar
1/4 cup molasses
3 tablespoons apple cider vinegar
3/4 pound chicken sausage (diced)
Kosher salt and freshly ground black pepper (to taste)

How to make them:
To Quick Soak Beans: Place beans in a large pot and cover with water by two inches. Bring to a boil and allow to simmer for 1-2 minutes. Remove from heat and cover pot. Allow beans to soak in pot for 1 hour. Drain beans. Rinse pot.
Return beans to large heavy bottomed pot. Add water just to cover and season with salt. Bring to a boil and allow to simmer until beans are just tender, about 30-40 minutes. Drain beans, reserving bean water in a bowl.
Preheat oven to 325??F.
In a large/medium cast-iron skillet add olive oil and heat over medium-high heat. Add onion and bell pepper and cook until just tender, about 5 minutes. Add garlic during the last minute of cooking. Season with salt and pepper.
In a medium bowl add the ketchup, mustard, brown sugar, molasses and apple cider vinegar and mix to combine. Add beans and ketchup mixture to the cast-iron pan. Cover the beans with reserved bean water. Bake for 1 hour 30 minutes to 2 hours until beans are tender, adding additional water if necessary.
During the last 30 minutes of cooking place a cast iron skillet over medium-high heat and cook chicken sausage until golden brown and cooked through, about 6-8 minutes. Remove to a paper towel-lined plate.
Remove from the oven, stir in chicken sausage and season with salt and pepper and serve.

Tip: If you don't have time to soak the beans, use 3-4 cups of canned beans. Drain and rinse them and combine them with the ketchup mixture. Continue to follow through with recipe.

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