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Thai Chile

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Barbecue Bake Beans

This recipe, modified from Jane Butel’s cookbook, Barbecue, is sweet and tangy. A terrific side dish at any barbecue this draws raves from everyone.  This recipe is also very forgiving with respect to quantities of ingredients and time in the oven.

4 slices bacon, cut crosswise into thin strips
1 cup onion, diced
3 cloves garlic, minced
2-28 ounce cans baked beans (Bush's or Friend's are both good)
¾ cup Ketchup
½ cup dark brown sugar, packed
1 teaspoon mustard powder
2 tablespoons chile powder

Preheat oven to 325 degrees. In a heavy skillet, sauté the bacon strips over medium-high heat until crisp. Add the onion and garlic, and continue cooking until the onion is transparent, but not browned, about 4-5 minutes.

Transfer the bacon, onion and accumulated fat to a mixing bowl. Add the remaining ingredients and combine well. Pour the mixture into an ungreased 2-quart baking dish and bake, uncovered, for 2 hours.

 
 

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