Mike's BBQ Baked Beans

Name: Mike's BBQ Baked Beans
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 4 (14 oz) Cans White Navy Beans [fully drained]; 1 Cup Sweet Baby Ray's BBQ Sauce [or, more or less to taste - se; 1/2 Pound Fried Bacon Or Fried Side Pork [rough chopped]; 1 LG White Onion [rough chopped]; 2 tbsp Kentucky Bourbon Whiskey [more if your Irish]; 1/2 tsp Fresh Ground Black Pepper; 3 Dashes Worshestershire Sauce; 2 Fresh Cloves Garlic [smashed - fine minced]; 1/4 Cup Bell Pepper [chopped - any color works but i usually use; 1 Cup Fresh Chopped Tomatoes; 4 Drops Liquid Smoke [more if you'd like]; 1 tbsp Yellow Mustard; 1/3 Cup Brown Sugar; 2 tbsp Molasses; 1/2 tsp Salt

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Made and photographed solely by tiny little 7 year old fingers on their lunch breaks today! What a sinfully sweet side dish to any barbecue or picnic this Summer! Heh! Kids and whisky. What an adorable combo!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

30 mins

6 servings

4 (14 oz)Cans White Navy Beans [fully drained]
1 CupSweet Baby Ray's BBQ Sauce [or, more or less to taste - se
1/2 PoundFried Bacon Or Fried Side Pork [rough chopped]
1LG White Onion [rough chopped]
2 tbspKentucky Bourbon Whiskey [more if your Irish]
1/2 tspFresh Ground Black Pepper
3 DashesWorshestershire Sauce
2Fresh Cloves Garlic [smashed - fine minced]
1/4 CupBell Pepper [chopped - any color works but i usually use
1 CupFresh Chopped Tomatoes
4 DropsLiquid Smoke [more if you'd like]
1 tbspYellow Mustard
1/3 CupBrown Sugar
2 tbspMolasses
1/2 tspSalt

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Steps

30 mins

1

Preheat oven to 350°.
2

Chop your onions, bell pepper and garlic.
3

Fry your bacon, drain on paper towels and rough chop.
4

Mix everything together and bake for the 45+ minutes covered.
5

Let beans rest for 5 minutes. Stir and serve beans hot. This photo below is another students submission. That will explain the difference between the photos. Isn't that pretty tho!? Anyway, enjoy your sweet taste of Summer!

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Cooksnaps

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MMOBRIEN @cook_2891564

on May 17, 2016 18:18

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!