Souped Up Baked Beans Recipes

SOUPED UP BAKED BEANS

Steps:

• 1. Cut up the smoked sausage to your desired size. Saute it along with seasoning blend until sausage is browned.
• 2. In a casserole dish, add baked beans and brown sugar. Stir until combined. Add sausage mixture.
• 3. Bake uncovered at 375° F for about 30-45 minutes, until done. I really don't remember how long I baked it. I'll update it next time.

BETTER BAKED BEANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the baked beans, onion, brown sugar, syrup, ketchup and mustard. Pour into a 9x13 inch baking dish, and lay strips of bacon across the top.
• Bake for 35 to 40 minutes in the preheated oven, until the bacon is browned and the beans have thickened.

QUICK AND EASY BAKED BEAN SOUP

Steps:

• Heat oil in a large soup pot.
• Fry onion, carrot, celery, garlic and meat for about 5 minutes, until tender.
• Add the rest of the ingredients except extra water, and simmer for 20 minutes.
• Add additional water to desired consistency. I liked mine more like a stew. You may like yours more soupy. It does thicken up!
• Goes great with grilled cheese sandwiches or cornbread muffins.

SMOKED SAUSAGE AND BAKED BEAN SOUP

Steps:

• Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the sausages and cook, stirring occasionally, until lightly browned and crisp, about 5 minutes. Transfer to a plate with a slotted spoon.
• Add the celery, carrot and onion to the pot and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt and pepper. Add the cherry tomatoes, white beans (and their liquid), baked beans, chicken broth and 2 1/2 cups water. Bring to a boil, then reduce the heat to medium and continue cooking until the soup thickens slightly and the tomatoes just start bursting, about 20 minutes.
• Return the sausages to the pot along with the parsley; season with salt and pepper. Top each serving of soup with the cheese.

BAKED BEAN SOUP

Steps:

• In a large soup pot on medium-high heat, saute the onion in the olive oil until translucent and starting to caramelize, about 8-10 minutes.
• Add the carrot and chili powder and continue to cook, stirring frequently, about 3 minutes.
• Add garlic and stir for 1-2 minutes more or until carrots are tender.
• Stir in the mustard, water, tomatoes, beans, vinegar, molasses and soy sauce.
• Bring to a boil then lower heat and simmer for about 15 minutes.
• Add salt and pepper to taste.

BAKED BEAN AND TOMATO SOUP

Steps:

• Combine first four ingredients in a large saucepan; cook about 30 minutes, or until vegetables are soft.
• Add the tomatoes and rub through a strainer (or whirl in the blender) and return to the saucepan.
• Melt the butter in a small saute pan and add the flour; cook until a very light golden color.
• Slowly add the roux to the pureed vegetables.
• Season to taste with salt and pepper.
• Heat to the boiling point and serve while hot.
• For Vegetarian use the water and a Vegetarian baked beans.

BAKED BEAN SOUP

Steps:

• In 2-quart saucepan, cook bacon over medium-high heat 2 minutes. Add beef; cook 5 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Add remaining ingredients; mix well. Cover; cook over medium heat 10 minutes, stirring occasionally, until thoroughly heated.

OVEN-BAKED BEAN SOUP

Steps:

• Combine all ingredients in a 6-qt. ovenproof Dutch oven. Cover and bake at 350° for 4-1/2 to 5 hours or until beans are tender.