Originally Posted by PrincessFiona60
I save up the juices from pork roasts, bbq ribs, etc. Soak navy or pinto beans overnight, drain and rinse. Add the beans and saved juices, favorite BBQ sauce, 2 tsp onion powder or a diced onionto the crockpot, add water to cover if needed. Turn on to high, once it's bubbling reduce to low (if your crockpot has high and low, I do not mean "warm"). Cook until done.
I started doing this after cooking BBQ pork ribs and didn't want to get rid of the pan juices and sauce.
There's a reason that pork & beans is such a well known phrase. Pork and beans compliment each other as well as any foods on the planet.
I like to pressure cook my navy beans in salted water until done. Then, I drain the beans, add brown sugar and molasses, or maple syrup, some kind of pork, usually in chunks. The pork can be smoked hocks, left-over ham, a ham or pork bone, freshly fried pork steaks that are then cubed, or part of a left-over pork roast, left-over ribs, bacon, side pork, etc. Add to that freshly diced onion, a tbs. or two of chili powder (just enough to give it a hint of chili flavor), yellow mustard to taste. Cover and let it simmer for an hour so that the beans have time to really absorb the flavor.
Sometimes, I'll add a little tomato past, just a tbs. or so. Once in a great while, I'll add bbq sauce. If I have left-over pork juices, they will always go into the bean pot, or the pea soup pot.
My beans are fairly sweet, but with enough yellow prepared mustard to balance the sweetness. The onion and chili powder add depth to the beans, but don't take center stage.
Like others have stated, beans can be prepared a thousand different ways, with most of them being very good. I believe that the secret to great baked beans is as follows:
1. Make sure the beans are cooked through before adding anything acidic (otherwise the beans will eb tough and undercooked).
2. Whether you like your beans sweet or savory, there must be mulitiple layers of flavor.
3. Each flavor must compliment the other flavors, without any one flavor dominating.
4. You need to be able to taste the bean flavor as well.
5. Though you can use beef, or other meats, pork rules in bean dishes.
6. Don't forget a little salt.
After that, it comes to trying different recipes, determine what are your favorites, and tweek them to make your beans truly special to your taste.
All of the bean recipes presented are good recipes. I couldn't tell you which one is best, because there really is no "best" bean recipe. Even when I make beans in my own home, "best" is whatever I happen to be hungry for at the time.
Seeeeeeya; Chief Longwind of the North