I need help with a SIMPLE bean recipe

Well, this is the version I do with a big can of Bushes. People seem to like em. COuld obviously use brisket or pork instead of bacon. Problem is that it maes a little more than a half-tray...

#10 can of beans
1 lb bacon
1 large yellow onion
4 tbs brown sugar
3 tbs molasses
2 tbs yellow mustard
1 tbs worchestershire sauce
1 tbs cider vinegar
hot sauce
salt and pepper to taste

Open and partially drain beans. Pour all but one to two pints into foil half-tray (leave room for bacon and onions!). Pour remaining beans into separate pot.

With all the following ingredients, add most of each to large bean pot, and a small proportionate amount to the small pot.

Cut bacon into 1-in. pieces and saute until acceptable for eating, but not too well done or crispy. Drain well (reserve about 2 tbs of grease) and add bacon to pots. Cut onion into large dice and, with the reserved bacon grease, saute until just softening. Drain and add to pots.

Add all remaining ingredients to pots, and stir well.

Place in 350 oven, uncovered, for 1 hour. Remove and stir well, and return to over for another 30 minutes, until mixture starts to thicken and top becomes browned.

Makes 1 gal. plus 1 qt.

For quickie beans, I use a large can of Bush's(or Allen's), then add a regular can of large lima beans, a regular can of baby green limas, a regular can of black beans, a regular can of pintos, and a regular can of light red kidney beans in my small crock pot. All except the Bush beans need to be drained. The different beans don't do much for flavor, but they add a lot of interest to plain beans.

About 1 cup dark BBQ sauce
1/2-1 cup light brown sugar(to taste)
About 1/4-1/2 cup yellow mustard
About 1/2 cup real bacon bits
1 med chopped onion
1 med chopped green pepper

Simmer until onions/peppers are soft, then add chopped BBQ meat if desired. Sometimes I will thicken the sauce with a little corn starch if the beans haven't had time to thicken on their own.

The green pepper tastes real nice in the beans. Use brisket pieces or pork pieces, the brownies are good but don't go overboard. For the simplest, and what seemed to do best as far as what my taste testers liked (these are my guinea pigs at work). Drain the beans, add bbq sauce to taste, throw in chopped onion and chopped meat. Taste it. If you like it, they will too.
Peggy

If you are cooking the beans for awhile, make sure they won't dry out, make them a little thinner than you think they need to be.

Pitcher,

Look at the ingredients from the others and create your own.

Allen's are fine.

For me, mustard, onion, brown sugar, molasses are pretty basic adds (like woodburners). Adding leftover meat from previous cooks works great (leftover brisket or pulled pork)

Kind of depends on what the customers in your region like, somewhat. In Texas, pintos rule. Around here, some have pintos, some don't

I think you should use some of whatever sauce you use for your meat; kinda ties those tastes together.

Pulled pork (or bacon), onions, peppers, sauce, maybe some liquid smoke are all good bets.

LIQUID SMOKE????? Heck just do em while you do butts or brisket or whatever.........

allright, i know you want to keep it simple, and great. so...here you go. one can of bushes(the best), add 8 ounce of cattlemans bbq sauce, 4 oz of minced-dehydrated onions, and a half pound of chopped pork bbq. tah dah! only cook slightly, til onions are reconstituted. done, and taste awesome!

We put ours under the pork and let juices drip into them.

Mrs. Hogfarmer had a couple bushels of apples sent home with her from one of the farmers markets we vend at. She peeled, sliced and froze them for beans. I've done pineapple chunks for variety. There's a can of fruit cocktail in the pantry that I'm eyeing up. Use your imagination!

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LIQUID SMOKE????? Heck just do em while you do butts or brisket or whatever.........

True, and that's what I usually do .

But I have nothing against using liquid smoke in something which is not BBQ (like beans) though...or granulated garlic, vanilla extract, or any other spice or seasoning.

I have added a cup of peanut butter to bushes and it adds a nice richness that is really nice.

PB? Hmmmmm.... sounds interesting.

PB is a good Secret Ingredient

I bet pnut butter would be great in a finishing sauce for meat. It makes a nice dipping sauce for satays. And we all know how good it is with fruit.
Great idea!