Baked Beans
If the past week is any indication how our summer vacation is going to go it will be over before we know it. The weather has been crazy too -- our highs haven't much reached 90 yet and that's very unusual. Oh well, I'm not complaining about it -- makes it pleasant to actually go outside and barbecue.
I have the hardest time when I barbecue sometimes coming up with side dishes. I'm not a big fan of the mayo based salads often popular with burgers and grilled meat (and neither are the kids) so I think this summer my goal will be to focus a couple days a week on the lowly side dish.
The one I'm going to share with you today we had about a week ago when my brother was here for dinner -- it's a baked bean recipe out of the cookbook Barbecue Nation by Fred Thompson. I cut the recipe in half because I didn't want a gazillion beans but otherwise left it the same (I'm posting the original recipe so you might want to cut it in half too). They were fabulous served with guacamole bacon burgers and some fruit. I'm not thrilled they have corn syrup in them so next time I'll substitute maple syrup (real) or honey for it but it will be making an appearance again this summer.
If anyone has any side dish suggestions that would go along with grilled meats, please let me know -- seems like I'm using my grill nightly now!
Martha and Fred's Fabulous Baked Beans
(courtesy of Barbecue Nation by Fred Thompson)
- 3 - 32 ounce cans pork and beans, drained
- 2 pounds country sausage, browned and crumbled
- 2 medium onions, cut in half and thinly sliced into half-moons
- 1 cup dark corn syrup
- 1 cup firmly packed light brown sugar
- 1/4 cup prepared yellow mustard
- 2 teaspoons Worcestershire sauce
- 3 teaspoons dry mustard
- Preheat oven to 350.
- Pour the pork and beans in a 9x13 inch baking dish. Add the sausage and onions and stir to mix. Pour in the corn syrup, brown sugar, prepared mustard, Worcestershire, and dry mustard. Stir to blend throughout the beans.
- Bake for at least 1 hour; 1 1/2 hours is better. Cooking the beans the day before and reheating them for about 30 minutes is the best wy to get great flavor. (I cooked them for about 2 hours and that worked out well.)
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