Saturday, March 21, 2009

Southern Style Baked Beans

Southern seasoned baked beans with chili sauce, mustard, brown sugar, bacon, onion and bell pepper - they're a cookout tradition! Pictured here with grilled ribs, Mama's Southern potato salad and marinated tomatoes.

Southern Style Baked Beans

I have been cooking my baked beans pretty much this same way since the 70s. And I have been doing them in this old Pyrex dish since Day 1.


Well... that is until one day I dropped it and broke it. This was a wedding gift back then and I can't tell you how many potlucks that little carrier basket has been to over the years! {I told y'all I had some old dishes, though I guess the politically correct way to say that would be "vintage."}

You can certainly start with dry beans and cook up these baked beans from scratch if you prefer, but personally, I like using canned beans and highly recommend starting off with Bush's Original Baked Beans if you prefer to go the name brand route on beans. You just cannot go wrong with Bush's - that ole dog Duke is right!


We're all pinching pennies these days so I understand if you want to save money. I have found that less expensive, generic pork and beans do make an acceptable baked bean and still pretty darned tasty too, though you'll need to bump up the seasonings a bit with those. Either way, these are easy, speedy and delicious and always a winner at any potluck or party.

I use a basic chili sauce in my beans which adds great flavor.

Heinz Chili Sauce is a tomato based product, containing tomato puree, onion, garlic and other seasonings.

I once substituted some Thai chili sauce, I had in the fridge that needed to be used up. I still used a bit of hot sauce and the Cajun seasoning and it worked out great, giving the beans a great, super spicy kick, though I gotta say... the next day, woooooweeeeeee were these some spicy, hot beans! Even a bit much for this gal, but hey, if you like spicy heat, try that, otherwise use something like good ole Heinz chili sauce, or substitute regular barbecue sauce, or even plain ketchup.

Hey while you're here, check out my other baked beans. While these classic brown sugar baked beans are my favorite standby and always welcomed, I've ventured outside of the box with a few other versions of baked beans. The Spicy Meat Trio Barbecued Baked Beans are delicious for the meat lovers in your life, because these are bumped up beefy barbecue baked beans y'all - good and meaty. I've also put up a Calico Baked Bean recipe made with a medley of bean varieties and a Hawaiian Baked Bean made with pineapple, after several of y'all told me how good they were, and I'd have to agree.

Now, back to the subject of bacon... Unlike many Southerners, I do not generally put strips of raw bacon across the top of my baked beans. It certainly isn't because I don't like bacon, and of course, my baked beans are cooked with plenty of bacon. Southern baked beans simply must have bacon, no way around that one really. I LOVE Wright's bacon - but look what I recently found! I love this one too. But hey, I've not met a bacon that I didn't like so far in this life.


Anyhoo.... while I do think putting bacon on top is nice for presentation at a picnic or potluck, I prefer to render the bacon in a skillet, saute the veggies in the drippings, and mixing all of that right into the beans, giving a great smokey bacon flavor throughout the beans, and not just on top, and no excess fat from raw bacon dripping down into the beans.

I'm also a fan of bacon done well and crispy, and the strips when baked on top, will not have enough time to cook through and crisp up, without overcooking, and drying out, the beans. I've noticed at every party I've ever seen baked beans topped with bacon, the bacon is always undercooked and just gets shoved to the side and rarely eaten. Frankly, bacon is a bit too costly these days for that! While you can run the dish under the broiler at the end, but you risk drying out and burning the top of the beans that way too.

All that to say, I prefer my bacon flavor mixed in the beans, but for the purposes of being a blogger of Southern food, I have included the option in my recipes. If you prefer putting bacon on top, you go right on ahead and do that. There is no wrong way in your kitchen and don't let me, or any other Southerner tell you otherwise.

Here's how to make my favorite brown sugar baked bean recipe, Southern style.

Preheat oven to 350 degrees F. If you're topping your beans with the strips of bacon, I prefer to parcook them a bit to render the fat and start the cooking process. Cook 3 strips of the bacon in a large skillet over medium heat until bacon is softened and bacon fat is rendered. Chop the remaining bacon and add to the skillet.


Add the onion and bell pepper to the bacon, cook and stir over medium heat until mixture is browned.


Stir in the beans. From day one I have always used Bush's original baked beans and with the additional seasonings, I have to tell you, these are the best baked beans! Use what you like though - like I always say, it's your kitchen.


Add all of the remaining ingredients and bring to a boil.


Pour into an ungreased 9 x 13 oblong baking dish, top with the strips of parcooked bacon.


Bake uncovered, at 350 degrees F until bubbly, or about 45 minutes.




Recipe: Southern Style Baked Beans

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 45 min | Yield: About 10 servings


Ingredients
  • 6 slices of bacon, chopped
  • 1 large onion, chopped
  • 1/2 cup chopped green bell pepper
  • 3 large (1 pound 12 ounce) cans of Bush's original baked beans
  • 1/2 cup of chili sauce
  • 2 teaspoons yellow mustard
  • 3 heaping tablespoons of brown sugar
  • Pinch of kosher salt
  • 5 turns of the pepper grinder
  • Couple dashes of hot sauce
  • Pinch of Cajun seasoning (like Slap Ya Mama), optional
  • 4 slices of bacon, for garnish, optional
Instructions

Preheat oven to 350 degrees F. If you're topping your beans with the strips of bacon, I prefer to parcook them a bit to render the fat and start the cooking process. Cook 3 strips of the bacon in a large skillet over medium heat until bacon is softened and bacon fat is rendered; remove and set aside. Chop the remaining bacon and add to the skillet.

Add the onion and bell pepper to the bacon, cook and stir over medium heat until mixture is browned. Stir in all of the remaining ingredients and bring to a boil. Pour into an ungreased 9 x 13 oblong baking dish, top with the strips of parcooked bacon, and bake uncovered, at 350 degrees F about 45 minutes, or until bubbly.

Cook's Notes: I use Heinz Chili Sauce which is a tomato based product, containing tomato puree, onion, garlic and other seasonings. Plain ketchup or barbecue sauce may also be substituted. I also prefer to use Bush's beans, but substitute an equal amount of your favorite canned beans, or simply plain pork and beans, if desired. Add in a pound of cooked ground beef, or leftover bbq pork to make this a main dish. For a different flavor, add in a small can of drained, crushed pineapple.

From Scratch: Prefer to make these from scratch using dry beans? Substitute a 1-pound bag of dry Navy (Pea) beans, or Great Northern beans. Place into a large pot and cover beans with water plus another 2 inches and let soak overnight. Drain and rinse, return to pot and cover with fresh water plus about 3 inches. Bring to a boil, reduce heat and simmer about 1 to 1-1/2 hours or just until beans are tender and mixture thick. Use a slotted spoon to scoop out beans and proceed with recipe.

Source: http://www.deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too!

Beefy Baked Beans
Ranch Style Beans
Beanies and Weenies

Posted by on March 21, 2009
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
140704
.

Bookmark and Share

15 comments:

  1. Mmmm. Bush's beans are simply the best, and I highly recommend trying them before substituting any cheaper brand.

    I use Kraft honey barbeque in place of where you use chili sauce, and I use worchestershire (spelling?) sauce instead of any hot sauce in my Bush beans recipe, and I double the brown sugar. Otherwise, our recipes are the same....350 degrees for 45 minutes in that trusty old 9x13 Pyrex dish (not sure how any cook ever got along without them!). Oh, and you can't have too much bacon in this recipe.

    There's nothing like Southern cooking. Our taste buds are quite spoiled. :)

    Michele
    Mobile, Alabama

    ReplyDelete
    Replies
    1. Michele, I've been making my beans this way forever, but I'll have to try those adjustments! Sounds good to me.

      Delete
  2. I had high hopes when I clicked on this recipe for baked beans that it would be like the ones my mom used to make -- and it is! Thank you - this brings back good memories.

    Sharon
    Transplanted Southerner in Park Ridge, Illinois

    ReplyDelete
    Replies
    1. Thanks Sharon! It's one of those oldie recipes for sure.

      Delete
  3. Michele, I've been making my beans this way forever, but I'll have to try those adjustments! Sounds good to me.

    Thanks Sharon! It's one of those oldie recipes for sure.

    ReplyDelete
  4. I made this recipe but added one thing that I learned from my friends mom who was a caterer, I add a can of diced pineapple and a little juice. I call them Hawaiian beans, so yummy and everyone loves them and always requests me to bring this dish. Thanks for a great recipe!!

    ReplyDelete
  5. I have heard that before Stephenie but have yet to try it. I LOVE pineapple so it sounds delish to me - gotta try it. Thanks!!

    ReplyDelete
  6. We must have been seperated at birth! I have the same dishes "Baker In A Basket" pyrex 13x9 & the round one with the lid! My husband bought them for me in 1977 for our first Christmas...yeah I'm "Vintage" but I got married at 18 so...LOL Love this recipe, it's what my mom has made for years too. The only one that taste right to me.

    ReplyDelete
  7. I love it Sheila!! That's actually the year I got that baker too for a wedding gift & I was 19 - I think it had the round bowl too, but I've since broken that. This is a classic recipe - I'd venture to say it's a "heritage" recipe!

    ReplyDelete
  8. I made this for our cookout tomorrow. I took the idea of one of the reviewers and added a can of pineapple. I was so excited to taste it that when it came out of the oven I eagerly took a bite and burnt the roof of my mouth and some taste buds... now you know it has to be good eating if you can't wait for it cool to take a bite..!!
    ~Vanessa L.

    ReplyDelete
  9. Oh no Vanessa! Yeah, hot beans can burn good. Well, you'll have to let me know how you liked it with the pineapple!

    ReplyDelete
  10. I can't wait to add some "Slap Yo Mama" in a pan of baked beans...I'm LOVING that "stuff".

    ReplyDelete
  11. I searched on some of the big recipe sites but couldn't find the recipes I wanted. I am so glad I found yours!! I made these beans for my family for our Memorial Day cookout and everyone raved over them. I love that feeling when you bring a dish somewhere and people go crazy over it and start begging for the recipe! =) Thank you and I will be trying many more on your page. - Missy

    ReplyDelete
    Replies
    1. Thank you so much Missy! I have had one of "those days" and reading your comment was just what I needed to hear. Thanks so much for taking the time to come by and share this. I'm so glad they were a hit!

      Delete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

 
Related Posts with Thumbnails