How to Make Homemade Baked Beans | Classic Southern Side Dish

Be sure to cook. Welcome to another episode of be sure to cook. Today, we're gonna make quick easy baked beans. So stay tuned and let's do this. All right guys I'm cutting up an onion here that I'm gonna peel. Oh, and I see it's trying to make another onion inside of an onion. Doesn't mean you have to throw this away. This is a very good perfectly onion. So right now, I'm just gonna peel off the the outer layer of the onion, which is the brown part. And we're gonna cut this baby open and you're gonna start dicing this onion. All right. Okay, see there's another onion inside of an onion. Still it doesn't make the onion bad. You can still use that part, but I'm just gonna discard it right now because I don't have time to go through all that. So anyway, I'm gonna dice me some onions. And I need these diced. And the way I dice them, I use rings and I just cut it in circles and they give me great equal block size. See? So I love doing that. It doesn't have to waste all my time cutting and scoring and one in here and one in there. I really hate that. It just takes too much time for me. But if you like it, enjoy doing it. Continue doing it the way you like chopping your onions. So this was a small medium onion. It was small, but it was medium, but it wasn't that small. So I don't know how to sum it up. A small medium onion, I say. And I'm dicing it. So I did the whole onion because I'm gonna be using four cans of beans. Now I can do this actually from the starting from getting the beans, cooking the beans, and going through all that. But today, like I said, this is a quick and easy way to do baked beans. So get your favorite can of parking beans, baked beans, however you say them, but actually it's parking beans. And or you can use ranch beans. You know, I've actually been to someone's house and they took a kidney bean and actually made a good baked bean with it. It was okay. It was different and it was okay. And I've actually had a three bean salad, you know, like a, you know, barbecue beans and that was good, too. But I'm doing the old old-fashioned way that I grew up with. Just good old can of parking beans and I'm gonna show you how to do that. So now I'm gonna be using green pepper because I like green pepper. Green pepper gives my baked beans or any baked beans a ton of flavor. I'm talking about a really nice ton of flavor. So I want these to be diced up. Also, you know, I like to taste a little bit of the green pepper. I don't want big chunks of green pepper. I'm not making no Chinese food or nothing like that. But I want a nice size like these. Real small, diced size. And I want to see that running all through my beans. Like I said, I like seeing all these beautiful colors running through my beans. I like to see the green and the white running through. Now some people take and use other bell peppers. Also, you can use yellow, you can use orange, or you can use red. I've tried them. It's just not for me and my beans. I just like regular green pepper and onion and it is so good. I mean red bell pepper, I don't think it goes into a bean. But if you like it and you might want to try any one of those and you might like it. It's different, but it doesn't really give you the taste that I like, you know. I happen to have it and I tried it one time and I was like, oh I did not like that and I will not be using it anymore. So what I'm doing is I'm cutting up the green pepper just as small as my onion and I want to see You can use a small green pepper, a whole one, or half of a large one. It's whatever how much you want in yours. So just cut you up some and dice them up real nice. And then you know you want to mix them up there with those onions, which I call a relish. You know, make you some relish. And that's what I like doing. So I'm just gonna dice these up and get these nice size. I'm gonna show you what size I want. What size you need and if you like it a lot bigger, you can just leave it, you know as big as you want. You know because you're eating it, not me, but you're eating it. And then again, you know, you might like it small like me. You know, you want a little flavor in there. So this is great. See, I do want to see the green pepper in there. Okay, these are the small sizes I'm talking about. So now that I've chopped all of that up, let's rinse these off. Three tablespoons of butter. I'm gonna be melting. I got butter and a pinch of salt in here. A little salt. Sea salt, table salt, whatever. All right, got this going. Got this nice and hot and melted. Those great veggies that I chopped. I'm gonna put these in here and I'm gonna cook these. Usually I don't cook these. But this is gonna be quick and easy. Because I do them, I put them in there raw, all my stuff in raw, and throw it in the oven because it cooks so long. But I don't want the beans to really cook that long today. So I'm gonna be doing a shortcut. So I'm gonna go ahead and melt the butter with my vegetables and get this going. Add the pepper. Black pepper, cracked black pepper, or you can add you know, the cracked or you can add already been cracked, you know. Add some pepper. And let's let these cook. Okay, I've kind of got these to where I want them kind of soft, but still kind of crunchy, but still soft. I'm gonna be adding four regular sized cans of pork and beans. Any size, any flavor, or any brand you want. Okay, after I put the beans in, I started stirring right away. Stirring up all your vegetables because all your vegetables at the bottom. Remember I told you I want to see every bean with vegetables. See I got that onion there. I got that green pepper there. So I'm just gonna stir that in there really good. And make sure all those vegetables at the bottom that I was cooking with the butter and the vegetables in them you know, the pinch of salt. With the pepper, I'm giving you all the ingredients again. Okay, so now I'm gonna add in some paprika. So add you in a little paprika. See there's that paprika in there. I'm gonna add in. Then I'm gonna add in a little of ground, dried ground mustard. So I'm adding a little bit of that in there because it's only four small cans of beans, you know that I'm adding. Okay, then I've got this wonderful half cup of dark brown sugar. I like brown sugar, but in my cabinet all I had was dark brown. So I'm gonna add that in there. I'm hoping it dissolves in there. Come on. It's all clumped up. But I had already beated it out. So I'm gonna keep stirring that. Then I'm gonna add in some honey also. So add you a couple tablespoons of honey. However you want it in there. I'm gonna add a little honey and I'm gonna mix that up too. I want the beans to be to be sweet and not bitter, but I have to pump up the sugar here. After I keep stirring, I'm constantly stirring because I'm trying to get that brown sugar to dissolve in there, which I think it's gone and it's dissolved in there. And if you want to, here's what you do. You take your hand, you put a little of the juice on your hand. You taste that juice to make sure it's sweet enough for you. If it's not sweet enough and you wash your hands like I'm doing, that's why I'm not over there. Okay, so if it's not sweet enough for you, add you some more sugar in. Add you some more honey in. Keep doing that taste test with your hands. Make sure you wash your hands every time you do the taste test. Once it's sweet enough for you, and you think it's perfectly sweet, then it's good to go. You don't need any more sugar. If you need a little bit more mustard, if you think you need a little bit more mustard, put a little bit more mustard in there. If you don't have the dry mustard, you can always use, I'm putting a little bit more in mine, you can always use regular mustard. Now when you use regular mustard, you regularly yellow mustard, you just want a squeeze because what that does is it gives you a tang. This dry mustard doesn't give you a tang, but I really like the original mustard, the original yellow mustard. You just need a little bit and it will give you a different whole taste. It will turn your baked beans into something, which we're gonna be using a little bit of that too. So anyway, am I doing, while I'm doing that, we're gonna add, I know guys, look, liquid hickory smoke. This is powerful. Make sure you shake it up when you use it. Give it a couple drops in here. You know, maybe you know, two or three couple drops. You don't need a lot because it is so powerful. Stir that in there. It's gonna give you like a great hickory smoke to your beans. All right, I want a like a barbecue kind of taste. So guess what? I got this Texas barbecue sauce. Oh my God, this is really good. So you know what? I'm gonna add a little bit of that in there. You know, add as much as you want. I add a little bit of that. Maybe two or three tablespoons of that maybe and I'm just gonna mix it in here into my beans. There, mix it up really good. Oh, now the last thing I'm gonna be doing guys, remember that mustard I was talking about? I know I already have mustard, but I'm gonna show you. Let me shake this mustard up. Look at that. See, just a squeeze of mustard because that's gonna make a tang. A real tang to your stuff. I like that tang. Okay, once you mix all of this up and get it in there really, really good, what I did is I took a baking pan, a baking pan. It's a glass baking pan. I don't know which size and I just put some nonstick spray and then I'm gonna put all these beans in. Matter of fact, this is off. I have, I've been turned off the stove. I turned off this stove a long time ago after I cooked my vegetables. Do that taste test again. Take your pan, drop some of that on there, taste it. Now the very last thing, I add, I just do a couple shakes of nutmeg. I just do that. I mean, that's me. Some people add, you know, a little cinnamon, nutmeg or whatever, you know. I added a little nutmeg, give it a little kick. Then I stir it up really, really good. Oh, look at that. I know it's gonna say, ooh, that's nasty, but you can't knock it in case you try it. Oh my God, delicious. Okay, so this is going in and I'm gonna add some parsley. Parsley makes it look good. And that is it guys. This is gonna be going into a baking pan now. So parsley gives it such a pretty look. Look at that. Now this goes into the pan now. And we're gonna put this in a 355 degree oven and we're gonna cook this for 30 minutes. Alright, so what I'm doing is I put it in that baking pan, like I told you all, with nonstick spray. Or if you don't have nonstick spray, you can butter it down like you're, you know, greasing a cake pan. Okay, in the oven it goes, 350 degrees for 30 minutes. Alright guys, the beans have came out and they're hot. And I am going to cool these beans off. Let them cool and then we'll plate them up because now they're, they're cooling. They're gonna thicken up even more. All right. These have been taken out. They've been cooled and it was quick and easy and I didn't have to go through a lot. Let's plate these up. Look at that. Look at those beans. They're not overcooked. The, the vegetables in there are completely done. These are great bowl of beans. Look at that. And here they are. Baked beans. We made this. You and me, we made this together. I hope you like, share, and subscribe to our YouTube channel. I love you all guys. I hope you all come back because once you eat these beans and feed them to your family, you're gonna love them. Come back for another episode and I'll see you next time. Bye.