Day 144: Barbecues 101
May 24, 2011
Now that grilling season is upon us, I now have to look for the perfect side dish to go along with everything that I am pulling off the grill. Baked beans seem to fit the bill. Summer is the only time that we tend to make them in our household. Everyone likes them, but I am not sure why we don’t eat them more year round. My favorite bean recipe is the one where you add hamburger and bacon along with several variety of beans. You can find the type that I am talking about here. I think my original recipe is still written on an index card….it goes back that far. What I love about that bean recipe is that is an all in one meal. You don’t need anything else but the beans!
Can I tell you how excited I am to be in the grilling section of the cookbooks in the library? If you are a novice at grilling, this cookbook authored by Rick Rodgers can help you gain some confidence. He goes in-depth of safety precautions as well as concerns with temperature. Want to learn how to brine and smoke a turkey….this cookbook will show you how.
The Ruling: We brought this to some friend’s lake home for dinner. Everyone loved them. One friend in particular had 3 helpings! I just thought they were ok. I think they were a little on the sweet side for me. The can of beer added some depth of flavor that was unexpected. If you didn’t tell people that there was beer in it, they would wonder about the flavor.
Beer Baked Beans, pg 105
- 5 ounces sliced bacon, coarsely chopped
- 2 medium onions, chopped
- 1 (12-ounce) can lager beer
- ½ cup ketchup
- ½ cup honey
- ¼ cup spicy brown mustard
- 5 (15 ½ to 19 ounce) cans white kidney (cannellini) beans, rinsed and drained
- Position a rack in the center of the oven and preheat to 350 degree F.
- Place the bacon in a Dutch oven or flameproof casserole. Cook over medium heat, stirring occasionally, until the bacon is browned, about 6 minutes. Using a slotted spoon, transfer the bacon to paper towels, leaving the fat in the pan. Cool the bacon and set aside.
- Add the onions to the fat in the Dutch oven and cook, stirring occasionally, until golden brown, about 6 minutes. Stir in the beer, ketchup, honey, and brown mustard. Cook, stirring occasionally, until slightly thickened, about 10 minutes. Stir in the beans and reserved bacon. Bring to a simmer.
- Cover tightly and bake for 1 hour. Uncover and continue baking until the beans have absorbed most of the liquid and look glazed, about 30 minutes. Serve hot.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com . Need to contact MS. Simplicity privately, you can email her at email@example.com. MS. Simplicity offers monthly classes, click here to find out the latest offerings! For daily organizing tips find the MS. Simplicity fan page here.
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