Texas Style Baked Beans
My family’s cookouts aren’t complete without baked beans. This hearty, thick, sweet and smoky dish is a great party food that actually improves in flavor when made ahead. Make it a day or two ahead and refrigerate it.
Simply reheat the dish when you’re ready to serve it. You too, will discover that no cookout is complete without a side of baked beans.
TEXAS STYLE BAKED BEANS
Frijoles Estilo de Texas
Servings: 12
YDelicacies.com Yvette Zuniga Jemison
Recipe from My South Texas Kitchen
INGREDIENTS
1 lb. bacon, chopped 1 large onion, diced
1 red bell pepper, diced 1/2 cup brown sugar
1 1/2 cups ketchup
1/2 cup barbecue sauce
1/2 cup prepared yellow mustard
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 bunch green onion,
chopped
2 15-ounce cans navy beans, well drained
15-ounce can pinto beans, well drained
15-ounce can black beans, well drained
1. Preheat the oven to 350°F.
2. In a large skillet over medium heat, cook the bacon until crisp. Cool the bacon on paper towels, and leave the drippings in the pan.
3. Cook the onions and red bell pepper in the drippings over medium heat until tender, about 10 minutes.
4. Add the brown sugar, ketchup, barbecue sauce, mustard, chili powder, Worcestershire sauce, garlic powder, salt and pepper and stir until well combined.
Cook, stirring frequently, until the sugar is dissolved and the sauce is bubbly about, 3 minutes. Add the green onions, navy beans, pinto beans, black beans and bacon and stir until combined.
5. Scoop into a 9x13 inch baking dish and cover with foil. Bake in the preheated oven until the beans are bubbly, about 1 hour.
Remove the foil, stir well and bake, uncovered, until the sauce thickens and the beans are bubbly, about 30 minutes. Serve warm.
VARIATIONS
Add ground beef or cubed beef to step 3 for a heartier bean dish. Serve as you would chili with grated cheddar
cheese, diced onions and sour cream.
