Cheating at Baked Beans

This a great recipe cheat at baked beans!
Check out the many fun recipes on Ree Drummond's The Pioneer Woman website. I always enjoy trying them and tweaking them a bit.

http://thepioneerwoman.com/cooking/2009/08/the-best-baked-beans-ever/

 

CROCK POT BAKED BEANS

·         One whole medium yellow onion, diced

·         6 slices of bacon cooked until only limp, sliced into 1-1/2 pieces

·         1 pound bag of dried pinto beans

·         3-5 garlic cloves, crushed

·         Tomato paste 6 ounce can

·         Diced Fire Roasted Tomatoes , 14.5 ounce can

·         ½ cup Molasses

·         1 teaspoon crushed black pepper

·         ½ to 1 teaspoon chipotle chile pepper

·         1/2 teaspoon chili powder

·         1 teaspoon liquid smoke

·         Carton of low-sodium chicken broth

·         Salt to taste – only add when beans are almost done

Rinse beans thoroughly. Remove any small pebbles. Place all 12 first ingredients into crock pot. Make sure beans are fully covered by liquid and give a good stir. If you need to add more liquid, just add water.  Cook on high until done.  Check in intervals to make sure beans are always covered with liquid (water or more chicken broth). The longer cooked the more flavor and the “thermo heat from the chili” will calm down.  Only add salt when beans are almost done, as adding salt at the beginning of cooking lengthens cooking time and makes beans tough. If you cook on stovetop (medium heat rather than high) instead of slow crock pot, you will need to add more liquid in frequent intervals and stir occasionally. Flavor tends to cook out faster on stovetop.  Also you can cook in cast iron Dutch oven inside oven 300 degrees until done.  The idea is slow cook for more flavor. I generally cook beans in crockpot for 4-5 hours.

Time for Baking

 RED LOBSTER’S CHEDDAR BISCUITS

Biscuit Mix

2 ½ cups Bisquick baking mix

¾ cup cold whole milk

4 Tablespoon (1/2 stick) cold butter

¼ teaspoon garlic granules

1 heaping cup graded cheddar cheese

Topping 

2 Tablespoons melted butter

¼ teaspoon dried parsley flakes

½ teaspoon garlic granules

Pinch salt

 

·         Preheat oven 400 degrees

 

·         Combine Bisquick with cold butter in medium bowl with pastry cutter or large fork until chunks of butter are size of small peas.  Add cheese, milk, garlic and mix by hand. Do not over mix.

·         Drop ¼-cup portions of dough onto ungreased cookie sheet using ice cream scooper.

·         Back 15-17 minutes until tops turn light brown.

·         Upon removal from oven brush melted butter/garlic/parsley topping on tops.

Makes 1 dozen small biscuits.