Friday, June 17, 2011

All-Kinds Baked Beans

This week of no-blogging was not by choice. Last Friday, my laptop was invaded by what I am calling the "Celebrity Gossip Broadcast Virus" and spent the week on campus getting rebuilt. As a bonus, it got a new keyboard -- one without a sticky space bar.

I, on the other hand, spent the week at the lake with no laptop. It was a lovely, relaxing week hanging out with good friends while our kids sailed. No-laptop was a bit of a blessing in disguise.

On Tuesday night, my job was to prepare the side dishes for a cookout for around 100-120 people. I've done a number of large dinners the past few years, and Tuesday's cookout was by far the least stressful thanks to my fabulous crew of sous chefs and helpers. There were lots of requests for the recipes for my Tangy Vinegar Slaw and the baked bean casserole I made. I promised to post the recipe for the beans pronto!

The original recipe for All-Kinds Baked Beans was given to me by Mimi Harper, a friend of mine in New Orleans, when I was in my early twenties and just barely starting to learn to cook. I don't make it as often as I'd like because it is impossible to make a small quantity of something that includes 7 different cans of beans. It is a great dish for potlucks and barbecues.

All-Kinds Baked Beans

  • 1/2 pound bacon, cut cross-ways into 3/4 inch pieces
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 cup dark brown sugar
  • 1/2 cup apple cider vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Cholula hot sauce
  • 1 28 ounce can baked beans
  • 1 15 ounce can lima beans
  • 1 15 ounce can butter beans
  • 1 15 ounce can great northern beans
  • 1 15 ounce can black beans
  • 1 15 ounce can pinto beans
  • Kosher salt
  • Black pepper
  1. Spray a large casserole with cooking spray.
  2. Preheat the oven to 350 degrees.
  3. In a large heavy skillet, fry the bacon over medium heat until it has rendered its fat but is not beginning to crisp. Using a slotted spoon, transfer the bacon from the skillet to the casserole.
  4. Add the onions and garlic to the skillet. Sauté until the onions soften and begin to turn golden.
  5. Pour the contents of the skillet into the casserole and stir in the brown sugar, vinegar, dry mustard, Worcestershire sauce, and hot sauce.
  6. Add the baked beans to the casserole without draining any juices.
  7. Drain most, but not all, of the juices from each of the other cans of beans and dump them into the casserole. Stir to combine.
  8. Add Kosher salt and black pepper to taste.
  9. Bake the beans for 2 -3 hours, stirring occasionally.
Yield: 15-20 servings
Prep time: 30 minutes
Cook time: 2 -3 hours

1 comment:

Liz said...

As one who enjoyed Tuesday's beans and tangy vinegar slaw, I am thrilled to have this recipe! Both dishes were so wonderful! We had the slaw last night as a side to grilled cheese sandwiches, and I plan to make up a batch of the dressing to take on our camping trip out west next week. These beans will go camping too! I'll give freezing them a try. Thanks so much for these two recipes and for everything so lovely to see, read, and taste on your blog! I'll be following you every week. Best regards, Liz