Tuesday, August 30, 2011

Spicy Meat Trio Barbecue Baked Beans

Make a jump from beefed up barbecue baked beans with beef, bacon and spicy andouille - add other leftover smoked meats if you like too. Jazz that up with hot sauce, Creole mustard, Cajun seasoning and jalapeno and you have one fine pot of beans y'all.

Spicy Meat Trio Barbecue Baked Beans

Move over Beefy Baked Beans cuz there's a new Baked Bean King in town with a beefed up trio of meat - and a spicy kick. And if you happen to have some leftover smoked meat, it's right at home here.

Speaking of smoking... {pulls out soapbox} I'm calling these barbecue beans because of the use of barbecue sauce, not because they are smoked. I know some of y'all smoke BBQ purists get all up in arms over& us crockpot cookin', rib boilin', propane grillin', "FauxQ folks" using the word barbecue. Don't worry, we still love ya anyway. So no..., these are not smoked BBQ beans, though you just might see those on here one day too. I say let's just relax. Kinda like that whole Boooordain v. Paula Deen, et al. thing, it's really just food y'all. Let's just enjoy it and eat and not get all over each other about what we think the right way to do any one thing. {tucks away soapbox}

Anyway, this is one of those recipes that started out as one thing, and ended as another. I have been meaning to make a version of beefed up barbecue baked beans for the cookout page for some time anyway, and as it happened, I was working through my upright freezer, sort of taking inventory and seeing what all was in there. I mentioned having a bunch of smoked sausage over on the Facebook page, having in mind making a sort of bean and sausage skillet meal. In the end though I experimented with this baked bean dish and made grilled burgers instead.

I missed the chance to feature it for Memorial Day though, because I decided that I wanted to work on it some more. I'm glad I waited because the second round was even better, and just in time for Labor Day. Yes! Can y'all believe that Labor Day cookin' is just around the corner? By the way, there were some great suggestions for using smoked sausage mentioned too, if you'd like to check them out too.

Here's how to make these meaty baked beans!

Add the bacon and ground beef to a heavy stainless skillet and brown. Add the smoked sausage and cook until browned.


Add the onion, bell pepper and garlic; cook until softened, add the jalapenos and cook another minute. Look through the smoke here and see all that browned goodness in the bottom of the skillet?


That's why I want you to use a heavy stainless skillet instead of a non-stick. Add just a splash of water to deglaze the fond. Y'all know that's just a fancy phrase for "scraping up the browned pan goodies" in the bottom, right?


Stir in the beans. You can make your own from scratch, use cheap pork and beans if you like, or use a combination of beans like navy or northern with a can of baked beans, but I have used Bush's beans for my baked beans since the first batch of beans I ever made back in the 70s and, well, I ain't likely to start changing any time soon I suppose. Bush's makes all sorts of varieties these days but I'm still stuck on the original version for my baked beans. The "Grillin'" beans are good all on their own. Honestly, I don't know why those Bush's PR folks haven't stumbled upon this site yet, I mean seriously!


Stir in the barbecue sauce, cane syrup (or molasses), hot sauce, brown sugar, Creole mustard, Cajun seasoning and salt and pepper. Bring mixture to a boil, taste and adjust seasonings.


Transfer to an ungreased 9 x 13 oblong baking dish and bake uncovered, at 350 degrees for 45 minutes, or until nice and thick. Oh, by the way, I know a lot of southerners like to top their beans with strips of raw bacon and I myself have done so when taking them to a cookout or party myself. But, let's be honest.. it's really only for show. Maybe it's a texture thing for me, but it's awkward to cut up, much less eat, a long strip of softly cooked bacon, so it usually gets pushed aside anyway, and bacon is expensive these days. I put my bacon in the beans. If you want to put it on top, I say you go right ahead!


Dig in.



Recipe: Spicy Meat Trio
BBQ Baked Beans

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 45 min | Yield: About 10 to 12 servings


Ingredients
  • 6 slices of bacon, chopped
  • 1 pound of ground beef or half beef, half sausage
  • 1/2 pound of andouille or other spicy smoked sausage, cut into bite-sized chunks
  • 1 cup of chopped onion
  • 1/2 cup of chopped green bell pepper
  • 1 tablespoon of minced garlic
  • 1/8 cup of sliced pickled jalapenos, chopped
  • 2 large (1 pound 12 ounce) cans of Bush's original baked beans, undrained
  • 1 cup of homemade or commercial barbecue sauce
  • 1/8 cup of pure cane syrup (like Steen's) or molasses
  • 1 teaspoon of Tiger sauce or other hot sauce
  • 1/4 cup of brown sugar
  • 1 teaspoon of Creole mustard
  • 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
  • Kosher salt and freshly cracked black pepper
Instructions

Preheat oven to 350 degrees F. Add the bacon and ground beef to a heavy stainless skillet, cooking and stirring until the beef is mostly browned. Add the smoked sausage and cooked until browned. Add the onion, bell pepper and garlic; cook until softened, add the jalapenos and cook another minute. Add a splash of water to the pan to deglaze it and scrape up all of the little browned bits in the bottom. Add the beans and all of the remaining ingredients. Bring mixture to a boil, taste and adjust seasonings, transfer to an ungreased 9 x 13 inch baking dish and bake uncovered, at 350 degrees F for 45 minutes, or until nicely thickened.

Cook's Notes: I prefer to use the original Bush's baked beans as a starter for my baked bean recipes, however, you can certainly substitute an equal amount of homemade, inexpensive canned pork and beans, or a mixture of canned beans, like northern or navy, to be more budget friendly. You'll probably want to bump up the seasonings a bit though. Can also substitute pure maple syrup, sorghum syrup, or molasses for the cane syrup. Mix up the meats in this by using any leftover, chopped smoked meat you have - pork chops, pulled pork, even leftover brisket.

Variation: To tone the spice level down, use regular smoked sausage, yellow mustard, and cut back or eliminate the hot sauce, Cajun seasoning and jalapeno. For a nice presentation at a cookout or party, top beans with several extra slices of raw or slightly pre-cooked bacon before baking. Can pass the finished beans under the broiler to crisp up the top of the bacon more if desired.

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://deepsouthdish.com

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©Deep South Dish
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Posted by on August 30, 2011
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11 comments:

  1. These sound fantastic Mary and we'll have to try them out.

    ReplyDelete
  2. Well isn't this timely. I've been asked to bring a big pot of baked beans to a cookout this coming weekend. I wanted to search for a recipe that had some substantial meat included. Voila. I'm with you, I'll use the canned Bush Beans. Thanks for the recipe.

    ReplyDelete
  3. Wow! I want to make this now. My friend's parents sent me home with smoked boudin this weekend ... tempted to use that! Slurp :)

    ReplyDelete
  4. Oh, yummy! You have me drooling again!

    ReplyDelete
  5. Your dish is the meatiest I have ever seen for baked beans.
    This is a real keeper, as it looks like a real crowd pleaser!

    ReplyDelete
  6. Why thank you Tango Joe - I LOVE my regular ole bake beans, but I thought this meaty version turned out pretty good! Thought it would be good for parties, hope you try it!

    ReplyDelete
  7. I call mine BBQ beans and normally do them in the oven unless I happen to have extra room in my smoker.

    Although cooking in them in a smoker UNDER a finishing pork butt or brisket....wow, that is a different animal all together. The drippings falling into it and the smoky kick give it a kiss from heaven.

    ReplyDelete
  8. All I can say is, "WOW!" I made these for a weekend get-together (husband's golf friends) and they were a hit! I added the hot sauce but left out the jalapeno, used cajun seasoning and that was just the right amount of heat. I will not ever make baked beans any other way! Thanks again!







    ReplyDelete
    Replies
    1. I'm so glad everybody enjoyed them Mary - thank you so much for taking the time to stop back by to let me know!

      Delete
    2. wease de haven raineySeptember 26, 2014 at 9:48 PM

      My hubby will ONLY eat Bush's baked beans... Its not a cookout without Bushes... I will make this and see what he thinks... Thank you for being honest about a brand.

      Delete
    3. Even those these are doctored up, they make a difference! Now in all fairness, Bush's has many different varieties of beans that don't need much doctoring these days, but back when I first started making these, there was only one kind - what's now the "original." I hope y'all enjoy this recipe & that it gets the hubby approval!!

      Delete

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