Cheddar Baked Beans Recipes

BBQ BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F.
• Heat an oven-proof heavy-bottom pot or Dutch oven over medium heat. Add the bacon and cook, stirring often, until the fat has started to render and the bacon is beginning to crisp, about 5 minutes. Add the onions and bell pepper and continue to cook, stirring often, until the vegetables are slightly softened, about 3 minutes.
• Stir in the canned beans, barbecue sauce, molasses, vinegar, Worcestershire, brown sugar, mustard powder, cayenne, 1 teaspoon salt and several grinds of black pepper. Bring to a simmer and let cook over low heat, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
• Transfer the pot to the oven and bake (uncovered) until the sauce thickens and the beans on top begin to brown, about 40 minutes. Remove from the oven and let cool for at least 15 minutes before serving warm or at room temperature.

REALLY GOOD BAKED BEANS

Steps:

• cook bacon and cut in small pieces. Mix with all ingredients and Bake at 325 for 1 1/2 hours.
• Top with 1 cup grated cheddar cheese if desired. Cool for 15 minutes before serving.

EASY BAKED BEANS

Steps:

• Preheat oven to 325°. In a large bowl, mix all ingredients. Transfer to a greased 3-qt. baking dish. Bake, uncovered, 1-1/4 to 1-1/2 hours or until bubbly.

LOADED SWEET POTATOES WITH BLACK BEANS AND CHEDDAR

Steps:

• Heat the oven to 425 degrees and line a sheet pan with parchment paper. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
• Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Take sweet potatoes out of the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
• Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.

CHEDDAR BAKED BEANS

Steps:

• Preheat oven to 350°F.
• Place the beans in a 1 1/2 quart baking dish.
• Stir in the onion,peppers,seasonings, and honey or maple syrup.
• Dot with the butter and top with the cubes of cheddar cheese. Bake for 30 minutes. When the cheese is melted and bubbly and you can smell the spices, it's ready!

TEQUILA-ORANGE BBQ CHICKEN BURRITOS WITH SHARP CHEDDAR, BAKED BEANS AND RED CABBAGE

Steps:

• Toast the chile peppers in a saucepan over medium-high heat, pressing them flat with a metal spatula and turning occasionally, for 2 to 3 minutes. Add the stock and bring to a boil. Reduce the heat to a simmer and cook until the chiles are tender, 15 to 20 minutes. Puree the chiles and stock in a food processor, then return the mixture to the pan. Add the ketchup, 2 tablespoons vinegar, brown sugar, Worcestershire sauce, maple syrup, tequila and 2 garlic cloves. Grate enough zest from the limes and orange to make 1 tablespoon each; add to the pan along with the juice of 1 lime and the orange. Reduce the heat to a low boil and cook for 20 minutes. Add the chicken and stir to coat with the sauce. Meanwhile, heat 1 tablespoon EVOO in a skillet over medium-high heat. Add the bacon and cook until browned. Add the chopped onions and the remaining 2 garlic cloves and cook until soft, 3 to 4 minutes. Stir in the beans and cook until heated through. Stir in the steak sauce and pepper. Combine the juice of the remaining 2 limes and the remaining 1/4 cup vinegar in a large bowl. Grate the remaining onion half into the bowl and whisk in the remaining 1/3 cup EVOO. Add the cabbage and toss to combine. Season with salt and pepper. Drain the slaw before using. Char the tortillas for 30 seconds on each side. Place some of the chicken mixture on the edge of each tortilla, top with Cheddar, beans and slaw, then tuck in the sides of the tortilla and roll up tightly. Cook's Note: The chicken can be refrigerated in the BBQ sauce for a make-ahead meal. Reheat over medium heat, stirring. The beans and the slaw can be refrigerated separately until ready to use.
• Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.

CHEESY, SPICY BLACK BEAN BAKE

Steps:

• Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
• Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

GREEN BEAN CHEDDAR CASSEROLE

Steps:

• Stir the soup, milk, soy sauce, black pepper, 1 cup of the cheddar cheese, beans and 2/3 cup onions in a 1 1/2 quart casserole.
• Bake at 350 degrees F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining cheddar cheese and onions.
• Bake for an additional 5 minutes or until the onions and cheese are golden brown.

CHEDDAR BEAN QUESADILLAS

Steps:

• On two tortillas, spread refried beans to within 1 in. of edges. Sprinkle each with 1/2 cup cheese; top with chilies, onions, olives, remaining cheese and remaining tortillas., On a lightly greased griddle, cook quesadillas over medium heat for 2-4 minutes on each side or until browned and cheese is melted. Cut into wedges. Serve with salsa.

BAKED BEANS, CHEDDAR AND PICKLE SANDWICH

Steps:

• Toast the bread, as desired.
• Smash the beans down onto one slice, top with the pickle and cheese, cover and enjoy!
• NOTES:.
• MUST use a seriously sharp cheese!
• I use Heinz Vegetarian Baked Beans, but the flavor of any sort of sweet baked beans should work with the sharp cheddar and pickles.
• I eat this with cold or warm beans, but always solid cheese.