Betty's Hot and Saucy Baked Beans
Betty demonstrates how to make Hot and Saucy Baked Beans. These are a combination of canned baked beans and canned black beans, mixed with browned pork sausage, bottled barbecue sauce, dark brown sugar, yellow mustard, black pepper, red pepper, and garlic powder. These are quite spicy, but you can tone that down by cutting back on the red pepper!
Hot and Saucy Baked Beans
½ pound pork uncooked pork sausage
28-oz. can baked beans (I used Original flavor, but you may choose any flavor you like.)
15-oz. can black beans, drained
1 ½ cup barbecue sauce (I use a local sauce [Ale-8-one], but any sauce will be fine.)
¼ cup firmly-packed dark brown sugar
1/8 cup (1-oz.) prepared yellow mustard
½ teaspoon ground black pepper
¼ teaspoon ground red pepper (Use less if you want the beans to be less spicy!)
½ teaspoon garlic powder
In a deep skillet, brown ½ pound pork sausage, until crumbly and no longer pink. Drain off any excess fat. Stir in a 28-oz. can baked beans, 15-oz. can drained black beans, 1 ½ cup barbecue sauce, ¼ cup firmly packed dark brown sugar, 1/8 cup yellow mustard, ½ teaspoon ground black pepper, ¼ teaspoon ground red pepper (or less), and ½ teaspoon garlic powder. Pour mixture into an appropriately-sized ovenproof casserole dish. Bake at 350 for 45 minutes, or until thickened and bubbly. These will be great with homestyle fried chicken! Enjoy! --Betty
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42: BBQ Baked Beans
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Red beans and rice | Southern U.S. style
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Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
Southwest Baked Beans Recipe - LeGourmetTV
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This bean recipe works really well with recipes that fall loosely into what could be called 'Southwest' or 'Tex-Mex' cooking. It's not true to any style... rather it's a bit of a mongrel, but these are very tasty beans.
Ingredients:
1 cup dry navy beans
4-5 cups water
1 onion sliced thinly
3 strips bacon chopped
1 Tbsp hot and spicy BBQ rub
Optional:
cilantro for garnish
chipotle or jalapeno pepper
Method:
Place dry beans water, bacon, and onion into an ovenproof pot on your stovetop.
Cover and bring to a boil.
Cook covered for one hour, checking occasionally to see if you need to add more water.
After one hour add more liquid if needed, and stir in spice mix.
Replace lid and place in a pre heated (425ºf) oven.
Cook for 4-6 hours, checking occasionally to see if more liquid is needed.
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Making Hong Kong Egg Tarts:
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Southwest Baked Beans with Big Daddy Bomb BBQ Sauce Part 1!
Dwayne Thompson of Big Daddy Bomb BBQ Sauce is back in the Mazer Kitchen on Talk of Alabama, and he's stirring up a mouthwatering pot of southwest baked beans! Plus, don't miss out on So You Think You Can Cook? March 24th, 10:30 a.m. at 301 16th St N. Birmingham, Al 35222. Find out more here:
Mazer Appliance is Birmingham's local name for name brands. Find scratch and dent, out-of-box appliances for a fraction of what the bigger stores charge, right in the heart of Avondale.
Southwest Baked Beans Carolina Style
Today were cooking up some baked beans, great as a meal ,by itself or as a side dish at your next family gathering , church event or ya next camping/fishing trip