The weekends that immediately follow Memorial Day are the most social in our little surbatopia hood. Saturdays and Sundays are booked way in advance with backyard BBQs, toddler birthday parties, block parties and yard sales. Many occasions call for a dish to be contributed. One of my go tos: good old, slow cooked baked beans. Guess what will be soaking in our sink tonight? Below, a favorite recipe.
Few things accompany BBQ as nicely as a side of baked beans, but until recently, I had never attempted to make them myself. Then I spotted this recipe in the June issue of Real Simple and thought I’d give it a go.
The first, most crucial step, is to plan ahead and soak your beans overnight. The recipe calls for navy beans, but I used northern beans (very similar). Then, on the stove, you cook some bacon (secret yum ingredient, that you can skip for vegetarians easily), and an onion. Add beans, molasses, ketchup and dry mustard + 5 cups of water. Stick the pan (use a dutch oven) in the oven and bake at 300F for about three hours. Obviously, this is not a dish to make during a heat wave! The Real Simple recipe called to stir in a splash of cider vinegar before serving. Honestly, I forgot to do that and didn’t miss it all. Next time, I’ll try to remember!
The results were creamy, tangy and just sweet enough (though the beans were not quite as soft and mushy as some may like them). We had plenty to share with our neighbors. Beans, beans, the magical fruit! — Angela M.