Baked Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
4 cups dry pinto beans1 ham bone (recipe was calculated with 1 cup diced ham, which is an option)5 Tbsp. ketchup1/3 cup brown sugar6 slices bacon (uncooked)1 large onion, chopped1 large green bell pepper, chopped1 jalapeno pepper, finely chopped4 oz. beef smoked sausage (recipe was calculated with Hillshire Farms Beef Smoked Sausage)1 cup barbecue sauce (recipe was calculated with Bulls Eye Original, but use your favorite)2/3 cup brown sugar1/8 cup Dakota Buckaroo Sauce 1 Tbsp. salt (very optional, but it is calculated into the recipe)
Soak beans overnight in a large pot with enough water to cover them by two to three inches. (2–3 inches higher than the level of the beans)
In the morning, drain and rinse the beans.
Put the beans back into the pot and nestle the ham-bone into them.
Add enough water to cover them by about four inches.
Stir in the ketchup and 1/3 cup brown sugar.
Bring to a boil, reduce the heat, cover the pot, and let it simmer for a few hours. Check it periodically to make sure there's still water in it (so it won't burn). The beans should be soft, but should still have liquid up to the top level of the beans.
Remove pot from heat.
Remove the ham bone. Shred any meat off of it and return it to the beans. Discard the bone.
Chop the bacon into about 1/2-inch pieces. Fry it up in a large skillet until it's just thinking of turning brown.
Spoon out as much bacon fat as you can.
Add the onion, green pepper, and jalapeno pepper; saute until the onions are soft and turning brown.
Stir in the smoked sausage and cook, stirring, for about another minute.
Stir the bacon/veggie/sausage mixture into the beans.
Stir the barbecue sauce, 2/3 cup brown sugar, and Buckaroo Sauce into the beans.
Transfer it all into a 9x13-inch baking pan. Cover with foil.
Place beans into a 250° oven.
Let them bake for 2–3 hours.
Yum!
Serving Size: Makes 15 One-cup (1-cup) servings
Number of Servings: 15
Recipe submitted by SparkPeople user LORALEENORTH.
In the morning, drain and rinse the beans.
Put the beans back into the pot and nestle the ham-bone into them.
Add enough water to cover them by about four inches.
Stir in the ketchup and 1/3 cup brown sugar.
Bring to a boil, reduce the heat, cover the pot, and let it simmer for a few hours. Check it periodically to make sure there's still water in it (so it won't burn). The beans should be soft, but should still have liquid up to the top level of the beans.
Remove pot from heat.
Remove the ham bone. Shred any meat off of it and return it to the beans. Discard the bone.
Chop the bacon into about 1/2-inch pieces. Fry it up in a large skillet until it's just thinking of turning brown.
Spoon out as much bacon fat as you can.
Add the onion, green pepper, and jalapeno pepper; saute until the onions are soft and turning brown.
Stir in the smoked sausage and cook, stirring, for about another minute.
Stir the bacon/veggie/sausage mixture into the beans.
Stir the barbecue sauce, 2/3 cup brown sugar, and Buckaroo Sauce into the beans.
Transfer it all into a 9x13-inch baking pan. Cover with foil.
Place beans into a 250° oven.
Let them bake for 2–3 hours.
Yum!
Serving Size: Makes 15 One-cup (1-cup) servings
Number of Servings: 15
Recipe submitted by SparkPeople user LORALEENORTH.
Nutritional Info Amount Per Serving
- Calories: 207.5
- Total Fat: 4.8 g
- Cholesterol: 11.1 mg
- Sodium: 941.3 mg
- Total Carbs: 48.4 g
- Dietary Fiber: 15.4 g
- Protein: 11.2 g
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