Beans, beans the magical fruit...the more you eat 'em the cuter you'll look? I don't think this is scientific fact, but I love baked beans. They're a BBQ classic for a reason. Sweet, smokey and spicy; all things this girl likes.
I was craving beans for a BBQ recently and endeavored on some online research. Some hardcore food people were all about starting with dry beans, but other Southern traditionalist types swore by canned pork and beans. Who to believe -- east coast media elites or southern state home cooks? C'mon... this is an easy one.
Bring on the pork and beans!
But it's not like I'm just going to reheat canned beans. No, no. Don't you realize you're reading a food blog?
Don't be so skeptical. Celery, green pepper, onion and bacon are going to plus up these humble canned beans.
Wait... you're still greedy for more flavor? Don't worry, there are spices and yummy stuff to build up those beans.
Still not satisfied? How about some local beer? Now we're talking. Did I really have to bring beer into this to convince you? It's okay, I love beer too.
Baked to oooey gooey beany perfection. You won't even remember that pesky can.
Classic Baked Beans
1 teaspoon olive oil
6 slices bacon, chopped
1/2 cup celery, diced
1/2 cup onion, diced
1/2 cup green peppers, diced
1 28 oz can pork and beans
1/2 teaspoon dried oregano
1 teaspoon dried mustard
2 tablespoons red wine vinegar
1 tablespoon brown sugar
8 oz can tomato sauce
1/4 cup full-flavored beer
Preheat oven to 375 degrees. Heat olive oil over medium-hight heat in a large skillet. Add bacon and cook just until browned. Remove bacon from pan using a slotted spoon and drain on a paper towel-lined plate. Add celery, onion and green pepper to pan with remaining bacon fat. Cook until vegetables have completely softened.
In a large bowl, combine bacon, cooked vegetables, oregano, mustard, vinegar, brown sugar, tomato sauce and beer. Stir to combine and pour into a baking dish.
Bake for about 45 minutes until beans thicken. Allow to cool 5-10 minutes before serving. Enjoy!