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Baked Beans

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    Source: recipes.howstuffworks.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsC, P
    MineralsCopper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 cans Baked Beans

    2. 2 cups Onion (finely diced and sauteed in 1 Tablespoon oil until soft)

    3. 1 cup Mild Barbeque Sauce

    4. 4 Tablespoon rub

    5. 3/4 Yellow Mustard

    6. 1 cup Ketchup

    7. 1 1/2 Brown Sugar (packed)

    8. 1 cup Brisket Fat

    9. 1/2 cup Worcestershire Sauce

    10. 3 Chopped Pork/Brisket

    11. 2 Tablespoon Kosher Salt

    Instructions Jump to Ingredients ↑

    1. Combine all ingredients in large, deep hotel pan.

    2. Mix with soft spatula.

    3. Cover with plastic and foil, label and refrigerate.

    4. When baking place in 350° oven for 1 hour then hold hot for service.

    5. Beans should be served with a spoodle with holes to allow proper drainage.

    6. Tips:

    7. There should be some juice in the cup with the beans.

    8. Beans can deteriorate if steam table is too hot.

    9. Juice begins to evaporate and the beans become overcooked.

    10. Add water if they appear to dry out.

    11. Beans need to retain their texture and firmness while being enhanced by the other ingredients.

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