Spill the BeansPosted: June 3, 2013
Quick: what’s a tasty backyard barbecue side dish that isn’t macaroni, pasta or potato salad?
If you said corn on the cob or cole slaw you’re right – and wrong. What about baked beans, people?? I think everyone always forgets about those. Although maybe not, judging by the size of the baked beans section in the grocery store. Sure, you can go ahead and pick up a can of those “famous family recipe” beans and bring them to your next BBQ. People will commend you for using the can opener and heating something up on the stove.
But if you really want to impress people, here’s a little secret: bring a crock of homemade baked beans. It’s just as easy, you still get to practice your can opening skills, and people will be genuinely delighted. The best part is that you get to make your own glorious sauce to cook them in, which here is a combination of ketchup, molasses (for sweetness), Dijon mustard (for tang) and canned chipotles (for heat). This recipe also uses cannellini beans, which are nice hearty beans they won’t turn into mush while baking.
Easy Baked Beans
5 15.5 oz cans of cannellini beans, rinsed & drained
1 small onion, diced
1 cup of ketchup
1 cup of molasses
½ cup of Dijon mustard
1 to 2 canned chipotles in adobo sauce plus some sauce
2 tablespoons of apple cider vinegar
Salt and pepper
Heat your oven to 350º.
In a Dutch oven, heat some a tablespoon of oil over medium heat. Add the onions and cook until soft and slightly translucent. Leave in the pot and set aside.
In a blender, combine the ketchup, molasses, mustard, chipotles, 2 tablespoons of the adobo sauce and the apple cider vinegar. Blend until combined. Adjust flavors according to taste.
Add the beans and the ketchup mixture to the Dutch oven. Stir to combine and season to taste with salt and pepper. Bake uncovered for 30 to 35 minutes until heated throughout and the sides bubble. Serve hot.