Cooking in Pajamas

Are baked beans a warm comforting dish for a blustery day, or are they the perfect side dish to serve at your summer BBQ?

In my humble opinion, it is both.  Nothing says summer to me like a cookout with burgers and hot dogs,  corn on the cob and a side of baked beans.  But, then again, there is nothing quite as nourishing as a bowl of warm, comforting baked beans on a cold rainy day.

Nothng makes your house smell as good as a pot of homemade beans baking in the oven.  Yes, this recipe cuts a few corners by using canned beans, but the final product will taste nothing like anything out of a can.

 The Ultimate Baked Beans

(recipe courtesy of myrecipes.com)

1 (1-lb.) package bacon slices
4 medium-size yellow onions, sliced
1/2 cup firmly packed light brown sugar
1/2 cup apple cider vinegar
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon garlic powder
2 (16-oz.) cans butter beans, drained and rinsed
1 (15-oz.) can lima beans, drained and rinsed
1 (16-oz.) can kidney beans, drained and rinsed
1 (28-oz.) can baked beans

Preheat oven to 350°. Cook bacon, in batches, in a large skillet over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving desired amount of drippings in skillet. (Reserve about 3 Tbsp.) Chop bacon.

Sauté onions in hot drippings over medium heat 8 to 10 minutes or until onions are tender. Add brown sugar and next 4 ingredients. Cover and cook 20 minutes. Combine butter beans, next 3 ingredients, bacon, and onion mixture in a 13- x 9-inch baking dish.

Bake at 350° for 1 hour.

Do you want your house to smell amazing?  Then make these baked beans.  Let's set aside the fact that the beans are out of this world, and you will never eat baked beans from a can again, they smell so delicious while cooking.  I will admit it, but sometimes I will cook something because it smells so good while cooking (for example, my 2-day chicken stock).   I love treating Phil and the kids to a wonderful aroma when the walk in the door after a long day at school or work.

Serve these beans with anything....steak, chicken, soup, salad.  They are hearty enough to be a meal with just a salad.  I like mine with lots of freshly cracked, finely ground pepper over the top, to add a little more heat to cut into the sweetness, but eat it anyway you like.  It's a little more work than cracking open the can, but it is worth it, I promise!

Maple Baked Beans (courtesy of Barefoot Contessa)

printable version

Ingredients:

1 pound dry red kidney beans

2 quarts water

1 large yellow onion, cut in eighths

1 bay leaf

6 whole black peppercorns

3/4 cup medium amber pure maple syrup

1/2 cup light brown sugar, lightly packed

1/2 cup ketchup

1 tablespoon Chinese chili paste

1 tablespoon grated fresh ginger

1 teaspoon kosher salt

5 ounces thick-cut smoked bacon, cubed

Directions:

Place the beans in a large bowl and cover with cold water by 1-inch and cover with plastic wrap. Refrigerate overnight. Drain and rinse the beans and then drain again.

Place the beans in large pot with 2 quarts water, the onion, bay leaf, and peppercorns. Bring to a boil, then lower the heat and simmer for about 50 minutes, or until tender. A good test is to scoop up several beans in a spoon and blow on them: if the skin starts to peel off, they're done. Drain the beans, reserving the cooking liquid.

Preheat the oven to 225 degrees F.

In a small saucepan, whisk together the maple syrup, brown sugar, ketchup, chili paste, ginger, salt, and 1 1/2 cups of the cooking liquid, still reserving the remaining liquid. Bring to a simmer and cook over medium heat for 6 minutes.

Transfer the beans to a medium Dutch oven or a bean pot. Push half the bacon into the beans and place the rest on the top. Pour the maple syrup sauce over the beans. Place the lid on top and bake for 6 to 8 hours. Check occasionally; if the beans are too dry, add 1/2 cup more of the cooking liquid. If you like, you can remove the lid for the last 30 minutes to thicken the sauce. Discard the bay leaf. Serve hot.