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Tuesday, August 16, 2016

Baked Beans

One of my favorite staples for a barbeque meal always included Baked Beans. I would start with cans of Bush's Best Original Baked Beans and then doctor them up with my favorite additions until they were just perfect. I just checked and a can of these beans sells for about $2 USD Stateside. They are about $3 USD per can in Costa Rica when you can find them at the high-end grocery store.

Since I've been craving these beans for awhile now (especially since my recent conversation with my good friend Camille), it was time for the "mother of invention" to step in and provide a solution. I found canned white beans at the local grocery store for less than $1 USD yesterday, and today we are enjoying some truly fine baked beans with barbequed ribs for lunch.

Give it a try, it's an easy recipe and tastes better than Bush's Best.

  • 60 oz (4 cans) white beans, drained and rinsed
  • 4 slices of bacon, coarsely chopped
  • 1 large white onion, finely chopped
  • 1 cup ketchup
  • 1½ tsp garlic powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • 1 tsp salt
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • 2 tbsp molasses
  • 2 tbsp honey
  • 2 tbsp apple cider vinegar
  • 1 cup brown sugar
  • Drain and rinse the beans, then set them aside. In a large skillet, cook bacon over medium heat until browned, about 3 minutes. Add in onion and saute the onions with the bacon for 2-3 minutes until are translucent, but not browned. Add in all remaining ingredients except for the beans and stir to combine. Add the beans and stir until all ingredients are well mixed.
  • Preheat oven to 350°F. Transfer the beans to a large baking dish. Cover the dish with aluminum foil and bake for 30 minutes.
  • Remove aluminum foil and bake for an additional 30 minutes, until the sauce is thick and bubbly and the beans are tender.
  • Serve with your favorite barbeque.

1 comment:

  1. Modified this recipe to use 1 kilo of fresh white beans. Soaked the beans overnight, drained and cooked for 1 hour with dice pork and 1 large onion. Modified the sauce to only use ½ cup of ketchup, ½ cup water, and a 5 ounce can of tomato paste. Instead of molasses, I used 2 tbsp of dark sugar cane syrup.


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