What’s everybody’s trick to doctoring up a couple cans of Bush’s Original baked beans?

[Smilner]

Going to throw in some rib tips and brown sugar unless somebody tells me something better.

[Panhead John]

I like a little bit of sautéed onion and green bell pepper, with mustard and ketchup….in addition to yours.

[smokin fool]

Big believer in the mustard, start out with a tsp or so and see where it goes.

[Murdy]

I like green pepper in certain things, but it can really take over a dish. Unless you know everyone eating likes it, I'd tread carefully.

[Attjack]

Green bell peppers are unripe. They're not ready to eat.

[Starsky]

I add some onion, brown sugar, mustard, ground beef, and maybe a little onion powder and garlic powder

[Steve R.]

I usually just sprinkle in some of whatever bbq rub I happen to be using that day, along with the onions and peppers. I also make sure to say "roll that beautiful bean footage" while doing this.

[LA Pork Butt]

I like their Grilling Beans!

[Mosca]

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beans/29492-my-aunt-joanne-and-uncle-bob-s-baked-beans

Recently I’ve been doing this, but using the tips, like you mentioned, instead of the ground beef, and also some bacon. They’re damn good.

[bbqLuv]

Hot or cold they're good to me. Doctoring them up does not improve them but changes them to suit an occasion. IMHO.

[Jfrosty27]

What he said. 👆

[Skip]

Bush's Original, Black Beans, Kidney Beans, Onion, Hamburger, Brown Sugar, BBQ Sauce, and anything else you can think of that tastes good.

[bbqLuv]

Good sides to with Bush's Beans.
I might add PBR.

[RichardCullip]

We add lots of stuff and turn them into Calico beans (from https://www.thespruceeats.com/crock-...d-beef-3054532 )

• 8 ounces bacon, about 10 to 12 slices
• 1 to 1 1/2 pounds lean ground beef (85 percent or better)
• 1 cup coarsely chopped onion
• 1/2 cup packed light brown sugar
• 1 tablespoon dry mustard
• 2 (15-ounce) cans baked beans
• 1 can lima beans, or butter beans, drained
• 1 can kidney beans, drained
• 1/2 cup ketchup, or barbecue sauce
• 1 tablespoon cider vinegar, or white vinegar
• Kosher salt, to taste
• Freshly ground black pepper, to taste

[Allon]

Molasses and sautéed onions. Pork products to suite (pork belly, bacon, etc)

Try just a touch of cinnamon!

[bbqLuv]

Cinnamon, that sounds interesting.

[Allon]

Just a little... Cinnamon has a way of going from not quite enough to WAY TO MUCH in a heartbeat.
That's my 'secret ingredient' in Boston Baked Beans.

[Purc]

I add most of what everyone else has mentioned then I put it under the pork butt or ribs that I am smoking to catch all of the goodness that drips off the smoking meat.

[HawkerXP]

Place them under your butt (come on now, you know I mean pork butt) and let the magic happen.

[smokin fool]

Hmmm....I may need visual aids....

[bbqLuv]

No Pics Didn't Happen !!!!

[Richard Chrz]

I generally add a bit of lard to it.

[marshall]

I like to throw them in a pan on my smoker to take on some smoke if I have room, I certainly like everyone’s ideas to!

[mgaretz]

If you have any cream sherry, that will make them sing.