![\"\"](\"https:\/\/www.azuse.cloud\/wp-content\/uploads\/2020\/05\/baked-beans-240x300.jpeg\")
\nBaked Beans<\/p>\n
\nBaked Beans<\/p>\n
While still looking for that spare time I have to throw a weekly Friday Recipe together, I decided to follow Ex’s lead from yesterday and provide a side, namely Baked Beans. Can’t have a respectable East coast cook-out without them, and there are several ways to attack the critter. I’m going for easy and using canned Navy beans, but you can go from dried up to using a baked bean product that shares a name with a couple former Presidents. Your beans, your choice. Its the end result we’re looking for.<\/p>\n
You’ll need: <\/strong> 1 medium sweet onion, diced<\/p>\n 3 cloves garlic, minced<\/p>\n 12 ounces dried navy beans or 28 ounces canned beans<\/p>\n 3\/4 cup ketchup<\/p>\n 3\/4 cup tomato puree<\/p>\n 1\/2 cup molasses<\/p>\n 1\/4 cup apple cider vinegar<\/p>\n 3\/4 cup chicken\/vegetable stock<\/p>\n 1 TBSP Dijon mustard<\/p>\n 1 TBSP Worcestershire sauce<\/p>\n 1\/2 tsp cayenne pepper<\/p>\n 1 tsp Kosher salt<\/p>\n \u00bd tsp fresh ground black pepper<\/p>\n MrsAW1’s secret ingredient, 1\/4 cup of Kahlua. Don’t have any? Here’s your excuse to get some. <\/p>\n You’ll do:<\/strong> For canned beans. 1. Heat a large stockpot over medium high heat. Add bacon and cook for until fat is rendered.<\/p>\n 2. Add onion and saut\u00e9 until translucent.<\/p>\n 3. Add garlic and saut\u00e9 1 additional minute.<\/p>\n 4. Add remaining ingredients and the beans. Bring to a simmer, stirring frequently.<\/p>\n 5. Add additional salt\/pepper to taste.<\/p>\n 6. Reduce heat to medium low and cover.<\/p>\n OVEN INSTRUCTIONS: Place prepared beans in an oven safe container. Bake in a preheated oven at 350 degrees F for 1 hour. There you have it, the best baked beans you’ll put in your mouth. The leftover Kahlua? Goes great in coffee, Black or White Russians, or just sippin’ on.<\/p>\n","protected":false},"excerpt":{"rendered":"
\n1\/2 lb. bacon, chopped<\/p>\n
\nFor dried beans.
\nIn a large stockpot, cover dried beans with 3 inches of water and bring to a boil for 1 minute. Remove from the heat, cover and let rest for 1 hour. Drain and use as indicated.<\/p>\n
\nDrain and rinse the beans well.<\/p>\n
\nSLOW COOKER INSTRUCTIONS: Reduce stock to 1\/4 cup, transfer to slow cooker and cook for 6 hours on low.
\nPRESSURE COOKER INSTRUCTIONS: Wait for gitarcarver to show up.<\/p>\n