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BBQ Baked Beans

 
Yield:
1-1/2 gal. or 48 servings, 1/2 cup each

Ingredients

Ingredients Weights Measures
St. Louis BBQ Baked Beans
canned pinto beans, drained, rinsed 3 lb. + 12 oz. 2-3/4 qt.
canned great Northern beans, drained, rinsed 3 lb. + 12 oz. 2-3/4 qt.
St. Louis BBQ Sauce 3 lb. + 12 oz. qt.
Spanish onions, chopped 1/2 lb. 2 cups
OSCAR MAYER Bacon Pieces 3 oz. 3/4 cup
molasses 3-1/2 oz. 1/3 cup
New England Maple BBQ Baked Beans
canned pinto beans, drained, rinsed 4 lb. 2-3/4 qt.
canned great Northern beans, drained, rinsed 4 lb. 2-3/4 qt.
New England Maple BBQ Sauce 3 lb. + 12 oz. qt.
Spanish onions, chopped (optional) 1/2 lb. 2 cups
smoked turkey or turkey bacon, chopped 3 oz. 3/4 cup
Carolina BBQ Baked Beans
canned pinto beans, drained, rinsed 4 lb. 2-3/4 qt.
canned great Northern beans, drained, rinsed 4 lb. 2-3/4 qt.
Carolina BBQ Sauce 3 lb. + 12 oz. qt.
Spanish onions, chopped 8 oz. 2 cups
brown sugar, firmly packed 1 lb. 2 cups
OSCAR MAYER Bacon Pieces 4 oz. 1 cup

Directions

MIX all ingredients in large bowl. Divide evenly between 2 half hotel pans (or use one 1/3-hotel pan for trial recipe).

BAKE in 375°F-convection oven for 1 hour (or 30 minutes for trial recipe) or until beans are tender and sauce is thickened. Transfer to steam table. (If beans begin to dry out, add 1/2 cup water to each pan as needed.)

Kraft Kitchens Tips

Jazz It Up
To add body and richer flavor to the beans, caramelize the onions before mixing with remaining ingredients.
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