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Tuesday, July 2, 2013

Barbecue Beans for the 4th of July

I can't believe it's almost July 4th.  Where did the time go?  It's been a hectic month for me and I'm hoping things will be calming down.

July 4th congers up memories of parades, flags waving in the breeze, swimming, and barbecues.  Hot dogs, hamburgers, chicken, corn on the cob, cole slaw, potato salad, and always, baked beans--usually from a can.
These beans evoke flavors and memories of barbecues from the past.  Feel free to change any ingredients that you don't like and make this recipe your own.

Yummy Baked Beans
Makes about 24 servings

Baked Beans are great at a barbecue or picnic.  This recipe is easy even though it does have a long list of ingredients.

2 tablespoons grape seed or vegetable oil
1 large, Spanish onion, chopped
4 to 6 cloves garlic, minced
1 green bell pepper, chopped
1/2 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
3 -- 1 lb. 13 oz. cans kidney beans, rinsed and drained
2 cups ketchup
2 tablespoons yellow mustard
1 bottle smokey barbecue sauce
1/4 cup agave nectar
1/2 cup dark brown sugar
1 teaspoon liquid smoke

Preheat the oven to 350 degrees

Heat the oil in a large, heavy Dutch oven.  Add the onion, garlic, and peppers and cook, stirring often, until soft.  Add the beans and mix with the vegetables.
Add the remaining ingredients and stir gently until well blended.
Cover the pot and bring to a boil.  Place int the oven and bake, covered, for 1 1/2 to 2 hours, stirring every 1/2 hour.
Remove the pot from the oven.  Let stand 10 minutes, uncovered, before serving.  Serve hot.

To reheat:  Place baked beans in a casserole and heat, covered, in a 350 degree oven for 1/2 hour until hot.

Sharyn Rosler (c) July, 2013