Day 713: National Bake Bean Month

Did you know it was national bake bean month?!?!  Yummy!

As some of you know… I am an avid griller of meats.  Delicious! 

However, what you might not know is this.  I have a very special ‘secret’ bake bean recipe.  Only folks who have come to my bar-bq’s know of this delight… and I’ve even been asked to make them for friends when they are hosting cook-outs.

When I first met Serena she HATED bake beans.  She thought they were gross… “They are too sweet… I like beans, but I don’t like them sweet… bake beans are gross.” 

Well… for those fans of bar-bq out there, you’ll know that there are two major kinds: sugar based and vinegar based.  So, as any loving husband who also love bake beans would do… I set out on a quest for a tasty vinegar based, spicy, bake bean recipe, rather than the, more common, sugar based recipe.  The recipe below is what I found… and when I made it for Serena, she looked at me and said, “now this is what bake beans are supposed to taste like.”

And today, in the spirit of National Bake Bean Day, I am going to share my recipe with you! 

Barbecue baked beans
Yield: 6 Servings Ingredients:

• 3 ts Canola oil
• 2 cn Pinto beans rinsed & -- drained
• 3 md Onions
• 2 chopped
• 1 sliced
• 2 lg Green bell peppers diced
• 4 ea Garlic cloves minced
• 3 tb Prepared mustard
• 2 tb Chili powder
• 1 1/2 ts Salt
• 8 oz Tomato sauce
• 1/4 c Chili sauce
• 1/2 c Cider vinegar
• 1/4 c Brown sugar
• 1/2 ts Hot sauce
• 2 c Vegetable broth

Instructions:

Preheat oven to 350F. Heat 2 ts of oil in skillet. Saute chopped onion garlic and green peppers until onions are lightly browned about 10 mins. Add all the other ingredients except sliced onions. Pour mixture into lightly oiled roasting pan using the remaining 1 ts of oil. Arrange sliced onions on top. Bake for 1 hour uncovered. The beans should look nice and brown.