#deliciousbeans

These Easy Baked Barbecue Beans are a flavorful and satisfying side dish, featuring Head Country BBQ sauce for that perfect smoky and tangy taste. Whether you're hosting a barbecue or just craving a comforting dish, these beans are a crowd-pleaser!

Ingredients: 3 cans 15 oz each navy beans, drained and rinsed. 1 cup Head Country BBQ sauce. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1/3 cup molasses. 1/4 cup brown sugar. 2 tablespoons Dijon mustard. 1 teaspoon garlic powder. 1/2 teaspoon black pepper. 1/2 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper. Salt to taste. Cooking spray.

Instructions: Preheat the oven to 350F 175C. In a large mixing bowl, combine the drained navy beans, diced onion, diced bell pepper, molasses, brown sugar, Dijon mustard, garlic powder, black pepper, smoked paprika, cayenne pepper, and salt. Mix well to combine. Add the Head Country BBQ sauce to the bean mixture and stir until the beans are evenly coated. Transfer the bean mixture to a greased baking dish, spreading it out evenly. Bake in the preheated oven for 45-50 minutes or until the beans are hot and bubbly, and the top is caramelized. Remove from the oven and let it cool for a few minutes before serving. Garnish with additional diced onions and bell peppers if desired. Serve and enjoy your easy baked barbecue beans!

Prep Time: 15 minutes

Cook Time: 50 minutes

This recipe for delicious and easy slow cooker refried beans is brought to you by Heather's French Press. These beans are a flexible addition to your meals, perfectly seasoned and simple to mash.

Ingredients: 1 lb dried pinto beans. 1 onion, chopped. 2 cloves garlic, minced. 1 jalapeo, seeded and minced. 1 tsp cumin. 1 tsp chili powder. 1/2 tsp black pepper. 4 cups chicken or vegetable broth. Salt to taste.

Instructions: Rinse the pinto beans and pick out any debris. Place the beans in the slow cooker and add chopped onion, minced garlic, minced jalapeo, cumin, chili powder, and black pepper. Pour in the chicken or vegetable broth. Stir the ingredients, cover the slow cooker, and cook on low for 8 hours or until the beans are tender. Once cooked, mash the beans with a potato masher or fork until desired consistency is reached. Season with salt to taste. Serve the refried beans as a side dish or in your favorite Mexican-inspired dishes.

Prep Time: 15 minutes

Cook Time: 480 minutes

The unusual addition of Dr Pepper results in a delightful blend of sweetness and smokiness in these Dr Pepper Baked Beans. They are the ideal side dish for any cookout or get-together with family.

Ingredients: 2 cans 15 oz each canned baked beans. 1/2 cup brown sugar, packed. 1/4 cup ketchup. 1/4 cup barbecue sauce. 1/4 cup Dr Pepper. 1 teaspoon Dijon mustard. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon black pepper. 1/4 teaspoon smoked paprika. 1/4 cup diced bacon optional.

Instructions: Set oven temperature to 175C 350F. Baked beans, brown sugar, ketchup, barbecue sauce, Dr. Pepper, Dijon mustard, onion powder, garlic powder, black pepper, and smoked paprika should all be combined in a big mixing bowl. Blend thoroughly. Add some diced bacon if you want it to taste even better. Spread the mixture evenly in a baking dish after transferring it there. Bake for 25 to 30 minutes in a preheated oven, or until the top is caramelized and the beans are hot and bubbly. Before serving, take it out of the oven and allow it to cool slightly. Savor these delightfully sweet and savory Dr. Pepper Baked Beans alongside your preferred main course!

Prep Time: 15 minutes

Cook Time: 30 minutes

Enjoy the rich and flavorful goodness of slow-cooked refried black beans. Perfect as a side or filling for tacos and burritos!

Ingredients: 1 lb dried black beans, rinsed and soaked overnight. 1 onion, finely chopped. 4 cloves garlic, minced. 1 jalapeo, seeded and diced. 1 tsp cumin powder. 1 tsp chili powder. 1/2 tsp smoked paprika. 4 cups vegetable broth. Salt and pepper to taste. 2 tbsp olive oil. Juice of 1 lime.

Instructions: Place soaked black beans, chopped onion, minced garlic, diced jalapeo, cumin powder, chili powder, smoked paprika, and vegetable broth in the slow cooker. Stir well to combine and season with salt and pepper to taste. Cover and cook on low for 8 hours or until beans are tender. Using a potato masher, mash the cooked beans to your desired consistency. In a pan, heat olive oil and transfer the mashed beans to the pan. Cook on medium heat, stirring frequently, until the beans thicken and reach the desired consistency. Stir in lime juice and adjust salt and pepper as needed. Serve the slow cooker refried black beans as a delicious side dish or in your favorite Mexican-inspired dishes.

Prep Time: 15 minutes

Cook Time: 480 minutes

A flavorful and hearty dish featuring Hurst Beans cooked to perfection in a pressure cooker. The combination of aromatic spices and optional smoked meats creates a delicious and satisfying meal.

Ingredients: 1 cup dried Hurst Beans your choice of variety. 4 cups water. 1 onion, diced. 2 cloves garlic, minced. 1 ham hock or smoked sausage optional. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper adjust to taste. 2 tablespoons olive oil.

Instructions: Rinse the Hurst Beans under cold water and pick out any debris or discolored beans. In the pressure cooker, heat olive oil over medium heat. Add diced onions and saut until softened. Add minced garlic and continue to saut for another minute. If using, add ham hock or smoked sausage to the pressure cooker. Add the rinsed Hurst Beans, water, salt, black pepper, paprika, and cayenne pepper to the pressure cooker. Secure the lid on the pressure cooker and set it to high pressure. Cook for the recommended time for your specific variety of beans typically 20-30 minutes. Allow the pressure to release naturally for 10 minutes, then use the quick-release method to release any remaining pressure. Carefully open the lid, and stir the beans. Remove and discard the ham hock if used. Adjust seasoning if necessary and serve the pressure cooker Hurst Beans hot. Enjoy with rice or as a side dish.

Prep Time: 15 minutes

Cook Time: 30 minutes