Who has the BEST Baked Bean Recipe?

I'm having a BBQ in a few weeks and I'd like to make some yummy baked beans (preferrably w/ bacon) in my slow cooker. I'm stumped for a tasty recipe %26amp; I'd rather have a recipe that is tried %26amp; true by someone and is 5 star quality. HELP PLEASE! :) THANKS! :DWho has the BEST Baked Bean Recipe?
Hi :)








Okay...hope this helps~








Savory Baked Beans (tried and true)





8 slices bacon, chopped


1 medium onion, chopped


3/4 cup ketchup


3/4 cup tomato puree


1/2 cup firmly packed dark brown sugar


1/4 cup cider vinegar


1 tablespoon Worcestershire sauce


Salt and pepper to taste


1/4 teaspoon cayenne pepper


2 twenty-eight ounce cans red beans, drained and rinsed





Preheat the oven to 325 degrees F.





Put a heavy-bottomed pot (with a lid) over medium-high heat. Add the bacon and cook, stirring often, until the fat renders and bacon begins to crisp, about 6-8 minutes. Add the onion and cook until softened, about 5 minutes more. Stir in the ketchup, tomato puree, brown sugar, vinegar, Worcestershire, salt, pepper, and cayenne and mix well. Bring to a simmer and cook for 5 minutes. Stir in the beans until well coated, cover, and bake in the oven for 1 hour. Remove the lid and continue baking until sauce thickens and the beans begin to brown, about 15 minutes more. Remove from the oven and allow to cool at least 15 minutes before serving.





Serve warm or at room temperature.








Baked Beans with Bacon and Red Onions





6 cups prepared barbecued baked beans, any brand -- the large can


3 slices bacon, chopped, 1/2-inch pieces


1 medium red onion, finely chopped


1/4 cup brown sugar, a couple of handfuls


1 teaspoon coarse black pepper


2 tablespoons chopped parsley leaves, optional





Preheat oven to 425 degrees F.





Pour beans into casserole dish and place in oven.





In a small nonstick skillet, cook bacon over medium high heat 2 to 3 minutes. Add onions and cook 3 minutes longer. Slide the beans out of the oven. Scatter the onions and bacon around the beans. Sprinkle the brown sugar and black pepper over the onions.





Bake beans with toppings 10 minutes longer. Garnish the beans with parsley and serve.








Mary Ann's Baked Beans








1 gallon prepared baked beans


1 extra large yellow onion, chopped fine


12 ounces dark brown sugar


1/2 cup yellow mustard


1 3/4 cups ketchup, plus more for garnish


Salt


Pepper


5 strips uncooked bacon





Preheat oven to 360 degrees F.





Combine beans, onions, brown sugar, mustard, ketchup, salt, and pepper in a large baking dish. Lay bacon strips across top of beans. Squirt ketchup in a zig-zag pattern across the top of beans and bacon. Bake, uncovered, for 1 hour and 45 minutes.








Slow Cooked Baked Beans








4 slices bacon, diced


1 large onion, chopped


1 1/2 tablespoons minced garlic


2 sprigs fresh thyme


1 pound navy beans, rinsed and picked over


1 cup brewed coffee


1/2 cup of your favorite barbecue sauce


1/4 cup plus 1 tablespoon packed dark brown sugar


1 1/2 tablespoons Creole mustard, or other whole-grain brown mustard


1 tablespoon molasses


1 teaspoon red hot sauce


1/4 teaspoon freshly ground black pepper


8 cups water


2 teaspoons salt





Preheat the oven to 300 degrees F.





In a heavy ovenproof cast iron Dutch oven, cook the bacon over medium-high heat until rendered and crispy, 4 to 6 minutes. Add the onion and cook, stirring, until softened and lightly caramelized, 3 to 4 minutes. Add the garlic and thyme and cook for 1 minute. Add the beans, coffee, barbecue sauce, brown sugar, mustard, molasses, hot sauce, and pepper and stir to combine well. Add the water and salt and increase heat to bring liquid to a boil. Cover the pot and place the pot in the oven and cook for 2 hours, undisturbed. Remove the pot from the oven, uncover and stir the beans. Recover the pot and continue to bake until the beans are tender, about 1 hour longer.





When the beans are tender, remove the cover and continue cooking, uncovered, until the cooking liquid has reduced to a thick, sauce-like consistency and beans are thick and flavorful, 1 to 1 1/4 hours longer. Remove from the oven and discard the thyme stems. Adjust seasoning, if necessary, and serve the beans either hot or warm.





Down-East Baked Beans





1 pound dried white beans, such as Maine yellow-eye, great northern, navy, or cannellini


1/4 pound salt pork, diced


1 teaspoon dried mustard


1/2 cup full-flavored molasses


2 tablespoons dark rum


Salt and freshly ground black pepper





Put beans in a large pot with enough water to cover by about 2 inches. Bring to a simmer over medium-high heat. Reduce heat to a medium and simmer uncovered for 15 minutes. Drain beans, reserving cooking liquid, then transfer beans to a 2-quart bean pot or Dutch oven.





Preheat oven to 250 degrees. Place salt pork in a small pot, add water to cover, then bring to a boil over high heat. Drain pork and add to beans. In a small bowl, dissolve mustard in 1 teaspoon warm water. Add dissolved mustard, molasses, and rum to beans. Season with salt and pepper, and mix gently but thoroughly.





Heat reserved cooking liquid in a medium sauce-pan over medium heat. Pour enough of the liquid (about 3 cups) into bean pot so that beans are moist but not floating. Reserve remaining cooking liquid. Cover pot and bake, checking occasionally to ensure that beans are not drying out, adding reserved cooking liquid as needed. Cook until beans are soft, about 5 hours.





Remove cover, gently stir beans, and return to oven. Bake uncovered until cooking liquid thickens into a sauce. Season to taste with salt and pepper, and serve with brown bread if you like!








Keep Rockin~Who has the BEST Baked Bean Recipe?
These are the baked beans I always make.


2 large cans Bush's Baked Beans- Country Style


1 large onion, chopped


3 cloves garlic, chopped


6 slices bacon, chopped


2 jalapenos, chopped


3-4 tbsp. brown sugar


Ground cumin, mustard, worchestershire sauce, apple cider vinegar, salt, pepper, and hot sauce to taste.





Place chopped bacon in a saucepan and cook over medium heat until fat is rendered and bacon is crispy. Then add in your onion and jalapeno and cook for a few minutes. (To make less spicy remove the seeds and ribs from jalapenos.) Add in your garlic and cook for one minute and add in your two cans of baked beans. Next add in your sugar and other flavorings to your taste. You can make them as sweet or as hot as you want. Now transfer the mixture to your crock pot and cook on low heat for four hours or high heat for 2 hours.
bush's has some really good baked beans.however you can add sausage(the kind that comes in a roll)it comes in mild or hot.cut up one large green bell pepper,one large red bell pepper and add a half cup of bbq sauce.be sure to cook and drain your sausage before adding to baked beans.yummy
BAKED BEANS IN A CROCK POT





1 1/2-2 lb. yellow eyed %26amp;/or pea beans


Water


1 tsp. baking soda for soaking





Place beans in large pan, cover with cold water and add baking soda. Cover pan and soak several hours or overnight. Bring beans to a boil, then simmer 10 minutes. Drain.


Mix together: 2/3 c. molasses 8 tbsp. brown sugar 3 tsp. dry mustard 3 tsp. salt 1/2 tsp. pepper





1 peeled onion





Place 1/2 the bacon in the bottom of a crock pot. Add drained beans and the molasses mixture. Top with the rest of the bacon. Add 1 peeled onion. Cook on medium setting for 10-12 hours or overnight. If more liquid is needed, add water.





or much easier:





BAKED BEER BEANS


1 c. chopped onion


1 c. chopped bell pepper


1 (32 oz.) can pork and beans


1 1/2 c. beer


3/4 box dark brown sugar


Cook onion and bell pepper in butter until soft. Drain beans. Pour into onion and pepper mixture. Add beer and sugar and let cook on low for 1/2 hour. Pour mixture into large casserole dish and bake at 350 degrees for 1 hour. Serve with potato salad and B-B-Q.





BAKED BEANS





4 (16-ounce) cans baked beans


1 (20-ounce) can crushed pineapple, drained


1 cup molasses


1 cup BBQ sauce


2 tablespoon yellow or brown mustard


5 slices cooked bacon, crumbled


1 (6-ounce) can french-fried onions, crushed


Salt and freshly ground black pepper


Preheat oven to 350 degrees F.


In large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, bacon, and a third of the onions. Add some salt and pepper, to taste. Pour beans in 9 by 13-inch casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans brown and bubble. Serve warm.
Old Settler's Beans





INGREDIENTS:





1/2 lb. ground beef


1/2 lb. bacon


1 chopped onion





Brown in skillet and drain excess grease.





ADD:





16 oz.can Red Kidney Beans (drained)


24 oz. can Pork %26amp; Beans (drained)


1/2 cup white sugar


1/2 cup dark brown sugar


1/4 cup Catsup


2 TBLS. Molasses


1/2 tsp. dry mustard





Mix Thoroughly !





Bake:


One hour at 350 degrees in a 2 1/2 quart casserole dish


or a 9 x 13 baking pan.


Can also be cooked in a crock pot until...hot...hot...hot!
AWESOME BAKED BEANS





INGREDIENTS


1 (28 ounce) can baked beans


1/2 pound bacon, cut into small pieces


8 ounces brown sugar


DIRECTIONS


Preheat oven to 400 degrees F (200 degrees C).


Pour beans into a 2 quart casserole dish.


Place bacon in a 9 inch skillet, completely covering bottom of pan. Spread brown sugar over bacon and cook on medium heat. When bacon grease starts to bubble up through the sugar, transfer to the casserole dish and mix with beans.


Bake in preheated oven for 45 minutes
I think BUSH BEANS available in grocery stores are a great brand, made with bacon. They produce a number of canned beans which I think are great. They are inexpensive and will save you a lot of trouble. Then you can just concentrate on your cooking other stuff.