Easy Baked Beans

Easy Baked Beans

We love these baked beans! They are super easy, but feel a little fancy. This recipe is from The Pioneer Woman, but with a few tweaks. I love her easy & approachable recipes, don’t you? Here you go! Just in time for your summer barbecues.

Easy Baked Beans

Category: Beans & Legumes, SIDES

Easy Baked Beans

Ingredients

  • 1 package of bacon prepared in the oven (reserve 4 TBS bacon drippings)
  • Half a large onion, chopped
  • Half a green pepper, chopped
  • 4 (16 oz) cans of baked beans (I used Bush’s Best Original)
  • 1/2 cup barbecue sauce (I use Mark’s Sweet & Spicy)
  • 1/3 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1 TBS Dijon mustard
  • Fresh thyme for garnish

Instructions

  1. Preheat oven to 325 degrees. Grease 13×9 inch pan.
  2. Add onions and peppers to reserved bacon drippings in a large pot (needs to be large, because you are adding all the other ingredients in a bit) and sauté until tender.
  3. Add beans (beans & all of the liquid, too) and remaining ingredients & bring to a simmer.
  4. Pour the bean mixture into your prepared 13x 9 pan.
  5. Bake the beans until they are are bubbly and the sauce has thickened. This will take around 1.5 – 2 hours.
  6. Remove from oven & let stand for 10 minutes or so.
  7. Top with the bacon you prepared in the oven & garnish with some thyme.

Notes

The original recipe is from The Pioneer Woman. I made tweaks to her recipe for my taste & ease of preparation.

Here is the link to her recipe: https://www.thepioneerwoman.com/food-cooking/recipes/a9890/the-best-baked-beans-ever/

http://michellesipsandsavors.com/easy-baked-beans/

Borracho Beans

Borracho Beans

SIDES

Cozy up to a bowl of these yummy “drunk” pinto beans. The beer and chicken stock makes them extra flavorful. Serve as a soup with some cornbread slathered with butter. It’s also a great side for smoked meats and chicken & Mexican food dishes. 

Borracho Beans

Category: Beans & Legumes, SIDES

Borracho Beans

Ingredients

  • 16 ounce package @heb pinto beans, rinsed
  • 32 ounce carton of @centralmarket organic free range chicken broth, or your favorite broth
  • 2 cans or bottles of your favorite beer
  • 2 cloves of garlic, chopped
  • 1 jalapeño, cut in half with seeds removed
  • 1 medium onion, 2 Roma tomatoes, 1 green bell pepper, 1 or 2 carrots
  • 1 tsp comino
  • Salt and pepper to taste

Instructions

  1. In a large stock add the rinsed beans, carton of chicken stock, garlic, jalapeño and the beer
  2. Cut the the onion, tomatoes, bell pepper and carrots into large chunks and add to pot. Season with comino & salt and pepper.
  3. Simmer for 2 hours on low heat. Check on the beans periodically. If the liquid has been absorbed by the beans, you can add 1 tablespoon of Better than Bouillon Roasted Chicken Base & 1 1/2 cups of water.
  4. Note: You want to have some of the delicious broth, especially if you plan on eating this like a soup the way I do!
http://michellesipsandsavors.com/borracho-beans/

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