A great casual barbecue needs great baked beans.
Sweet. Savory. Simple…or simply fun.
The Menu Shoppe has it covered…
great tips for great grills.
Sweet and savory and classic.
Maple-Cider Baked Beans
1 pound dried beans–pinto or flageolet–rinsed and soaked overnight in cold water
2 quarts vegetable stock or water
2 tablespoons extra-virgin olive oil
2 medium onions, thinly sliced
1 garlic clove, smashed
1/2 cup canned tomatoes, chopped
1/3 cup amber maple syrup
2 tablespoons cider vinegar
1 tablespoon chopped flat-leaf parsley
1 bay leaf
Salt and freshly ground pepper to taste
Drain and rinse the beans. In a large saucepan, cover the beans with the stock; bring to a boil. Cover and simmer over moderately high heat until the bean skins begin to split,
20 minutes. Preheat the oven to 350°. Heat the olive oil in a large enameled cast-iron casserole. Add the onions and garlic, cover and cook over low heat until the onions soften,
5 minutes. Uncover and cook over moderate heat, stirring, until the onions are browned,
4 minutes. Add the tomatoes, maple syrup, vinegar, parsley, sage, bay leaf and
3/4 teaspoon of salt; bring to a boil. Add the beans and their cooking liquid and bring to a boil. Cover and bake for about 4 hours, stirring occasionally, until the beans are very tender and the sauce is thick. Remove the bay leaf, season the beans with salt and pepper and serve.
NOTE: The dried beans need to be soaked overnight
Pithy and piquant.
Amber Ale Baked Beans
4 (16-ounce) cans low-sodium pinto beans, rinsed and drained
1 (14-ounce) can fat-free, less-sodium chicken broth
1 medium yellow onion, peeled and quartered
2 bacon slices (uncooked), chopped
2 cups chopped yellow onion
(about 2 medium)
1 tablespoon minced garlic
2 teaspoons chili powder
3/4 cup no salt-added ketchup
1/3 cup packed brown sugar
2 tablespoons Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 (12-ounce) bottle amber ale (such as Redhook)
Preheat oven to 300°F.
Combine first 5 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes. Drain over a large bowl; reserve cooking liquid. Discard onion and bay leaves. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add chopped onion to drippings in pan; cook 10 minutes or until golden brown and caramelized, stirring frequently. Add garlic and chili powder to pan; cook 1 minute, stirring frequently. Add ketchup and next 5 ingredients (through ale) and 1/2 cup reserved bean liquid to pan; bring to a boil. Add beans and bacon. Reduce heat, and simmer for 10 minutes or until slightly thick. Transfer to a 13 x 9-inch baking dish coated with cooking spray. Bake at 300° for 45 minutes or until thick.
Fun and fantastic!
Root Beer Baked Beans
3 1/2 cups chopped onions
2 garlic cloves, minced
4 15-ounce cans cannellini (white kidney beans) rinsed, drained
1 1/2 cups root beer (preferably artisanal)
3 tablespoons apple cider vinegar
3 tablespoons mild-flavored (light) molasses
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 1/2 teaspoons chili powder
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
Preheat oven to 400°F. Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels. Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt, and 1 teaspoon pepper; mix. Stir in bacon; bring to boil.
Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers