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John Bridgman
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Thanks, Keri. This was my first time making baked beans and I didn't know what they were supposed to look like... so I played it safe and cooked them covered. They were a huge hit... everyone filled up on the damn beans and didn't have room for pork & chicken Wink

You have an EXCELLENT recipe here. Normally people take one helping of beans and push them around the plate -- this time I had people coming around for thirds. The looks I got when I said "pie filling" were priceless.

Next time I will bake them uncovered -- I think being a bit thicker would have been even better. I used 3 16-oz cans of beans and 1 20-oz can of pie filling, which seemed to balance the tastes nicely. I used about 1/2 pound of jerk pork for the meat.

Thanks again !!
 
Posts: 111 | Location: Bowmanville, ON | Registered: May 13, 2007Reply With QuoteEdit or Delete MessageReport This Post
Donny Anderson
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I ended up using one big can (28 oz) and one little (16 oz). I had a total of 44 oz of beans for 8 people, which turned out to be a very appropriate amount.
 
Posts: 245 | Location: Maryville, TN | Registered: January 21, 2007Reply With QuoteEdit or Delete MessageReport This Post
Jim Groom
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I too made these to rave reviews -- even from my wife who came prepared to NOT like them 'cause they weren't the normal pinto beans she is used to. Also had to give the recipe to the company, darn it, so they can see it wasn't my magic. Big Grin

Now I have this urge to try the recipe with dried beans instead of canned ones. I know it will take much longer and suspect that this will entail adding more sweet stuff in there somewhere, but for some reason have this instinct they may be even better.

Has anyone tried this yet?


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Posts: 204 | Location: Warren, Vermont | Registered: May 08, 2007Reply With QuoteEdit or Delete MessageReport This Post
Robert W
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Keri,

Thanks for a great recipe. I made a double batch of these beans at our annual fishing trip to the north woods of WI last week. We had 12 in our group and everyone really liked them. Everyone went back for seconds, and some for thrids.

Bob


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Posts: 122 | Location: Rio Rancho, NM | Registered: January 18, 2007Reply With QuoteEdit or Delete MessageReport This Post
Jerry Pollard
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Keri
I would like to have Hog Apple baked bean recipe?
Jerry P
 
Posts: 306 | Location: Prattville, AL | Registered: May 24, 2007Reply With QuoteEdit or Delete MessageReport This Post
Keri C
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It's back on the first page of this very thread, Jerry. THIS LINK will take you back to it, or just click on page 1 down below.

This message has been edited. Last edited by: Keri C,
 
Posts: 1777 | Location: Tulsa area, Oklahoma | Registered: April 17, 2003Reply With QuoteEdit or Delete MessageReport This Post
Jerry Pollard
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Got it!
Thanks Keri
Jerry P
 
Posts: 306 | Location: Prattville, AL | Registered: May 24, 2007Reply With QuoteEdit or Delete MessageReport This Post
Phil D
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I just made 4 racks of BRITU ribs this past weekend (my second smoke) and a bunch of other sides. Out of everything I made, these beans definitely stole the show. Everyone raved about them (even people who don't like baked beans) and the single batch was cleaned out quite quickly. They really made the BBQ ... thanks Keri!

--Phil
 
Posts: 5 | Location: San Francisco | Registered: June 04, 2007Reply With QuoteEdit or Delete MessageReport This Post
Ferny
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Anyone have an opinion on how many batches to make to feed 45 people? There will be one other side plus meat.
 
Posts: 13 | Location: Keller, Texas | Registered: February 16, 2004Reply With QuoteEdit or Delete MessageReport This Post
Donny Anderson
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maybe something like this could help with your calculations.
http://www.thatsmyhome.com/recipes/converter.htm
 
Posts: 245 | Location: Maryville, TN | Registered: January 21, 2007Reply With QuoteEdit or Delete MessageReport This Post
ToddBP
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I made a batch of these beans for a get- together on Friday. I smoked a brisket, did some roadside chicken (also a great recipe found here) and a cedar plank salmon to go along with the beans. I had alot of people going back for seconds and more and asking who had made them. The only changes I made was to add one small can of drained butter beans. I used some pulled pork that I had left in the freezer. The only problem was there was not much left over. Best beans I've had! Thanks again.


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Posts: 76 | Location: Minnesota | Registered: May 29, 2007Reply With QuoteEdit or Delete MessageReport This Post
Jeff T Miller
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quote:
Anyone have an opinion on how many batches to make to feed 45 people? There will be one other side plus meat.


I have modified the recipe to fill a full size steam table pan. I don't know if you have GFS or a warehouse store like costco but I buy the big can of beans from sams which is labeled as 115 oz can. I buy a big can of apple pie filling from GFS which is like 117 Oz, and use half of the can. All the other ingredients I triple the original recipe. I guess the meat would be another exception to that. I only use 2 pounds of meat. It is really hard to stir anymore than that in when they are at room temp.

For me some beef is a necessecity in the beans. I like to put at least a pound of some chuck roll or brisket in them. The point made into burnt ends are really yummy in them.

I figure when catering one full pan will feed 28-35. When it gets around the 35 mark there aren't usually any leftovers.


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Posts: 1252 | Location: Tipp City, Ohio | Registered: August 20, 2004Reply With QuoteEdit or Delete MessageReport This Post
Duncan J
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Thank you! These are sooooo good!!!


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Posts: 36 | Location: Olathe, KS | Registered: May 30, 2007Reply With QuoteEdit or Delete MessageReport This Post
Mike Resler
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I have been making these for a bit over a year now. These are the BOMB!

Everybody knows when they have "nailed" a certain dish. Well, this is the case with these beans! No need to look further in the baked beans department.

Thank you Keri!
 
Posts: 88 | Location: West Bend, Wi. | Registered: May 11, 2007Reply With QuoteEdit or Delete MessageReport This Post
Scott Michaels
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I just made these yesterday, and they were a hit. A little "hot" for a few, but I didn't even notice the heat. Thanks!
 
Posts: 50 | Location: Aurora, IL | Registered: April 13, 2007Reply With QuoteEdit or Delete MessageReport This Post
Rob K
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I made these using the recipe from Keri's original post. Absolutely unbelievable! My wife and in-laws loved them. Thanks Keri!!!


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Posts: 64 | Location: Overland Park KS | Registered: April 20, 2007Reply With QuoteEdit or Delete MessageReport This Post
Tom S.
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There is no other. My 8 year old daughter will even eat these baked beans. I took the heat level down a bit the last couple of times I made them. Who says that fruits and vegetables don't mix well together? Wink


"A woman drove me to drink and I didn't even have the decency to thank her." -W.C. Fields
 
Posts: 79 | Location: West Michigan | Registered: May 06, 2007Reply With QuoteEdit or Delete MessageReport This Post
Dave C
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Try this next time ... subsitute the a "fatty" for the ground pork (or burnt ends). Wow !!
 
Posts: 1 | Registered: August 02, 2007Reply With QuoteEdit or Delete MessageReport This Post
Gerry D.
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This recipe looks awesome. I used to make the Jack's Old South Peach Beans, which are awesome as well. I do however prefer to make my own beans instead of buying canned. Will let you know how it turns out.


Slainte.

Gerry D.
 
Posts: 173 | Location: Philadelphia, PA | Registered: July 05, 2007Reply With QuoteEdit or Delete MessageReport This Post
earl feese
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quote:
Originally posted by Keri C:
Keri's Hog-Apple Baked Beans

3 or 4 slices bacon, diced
2 (16 oz) cans pork and beans, mostly drained (modified to 2 28-oz cans Bush's Baked Beans - see note below)
1/2 c. Blues Hog BBQ Sauce (or other sweet-spicy favorite)
1 lb. smoked leftover smoked pork or beef, more or less, or 1 lb crumbled cooked pork sausage
1 can apple pie filling
1 medium onion, chopped
1/2 green pepper, chopped
1/2 c. brown sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. Mustard (prepared)
1 tsp chipotle or cayenne powder (optional, to taste*)
1 tsp Blues Hog barbecue rub (or your favorite de jour)

Brown bacon, and saute onion and green pepper in bacon grease. Mix in remaining ingredients. Bake at 325º for 1 hour, or simmer on stovetop in large pot for 30 minutes if you don't have time to do them in the oven. Serves 12.

This recipe began life as APPLE PIE BAKED BEANS from somewhere on the web, but I think I've made enough changes to it now to claim it as my own. Smiler This is my standard for baked beans anymore.

*This is a rather spicy recipe due to the chipotle/cayenne powder. Feel free to leave it out if you'll be feeding those who prefer a less spicy taste.

Keri C, smokin' on Tulsa Time
_____

Lately, I've been using two of the 28-oz cans of Bush's Original Baked Beans - I think I'm going to try it with the new Honey variety next. Happier with the results with these. -kc

Another update... Jack's Old South does something similar to this, but I understand that they use peach pie filling instead.



Ran across the web site tuesday 8-21-07 .
Did my first batch Apples / thur got behind did 30 min on the stove left out the HOT STUFF.
If that don`t light your fire your woods wet.
Disapeared
Ran the second batch [doubled] fri night . Peach disapearing fast. other than great coments was ask ti cut the peaches up.
Awsum


Thanks from Kansas

This message has been edited. Last edited by: earl feese,
 
Posts: 1 | Location: liberal,ks | Registered: August 23, 2007Reply With QuoteEdit or Delete MessageReport This Post
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