We usually kick off the outdoor barbecue/grilling season over the Memorial Day weekend here in the northern part of the U.S. There will be picnics and outdoor barbecues galore and, hopefully, the weather will cooperate. It's hard to believe that it's only one week away and soon it will be June.
I would like to share a delicious baked bean recipe which is easy to put together and so delicious! I received the recipe from my friend, Debbie, at Mountain Breaths, and she got it from the Cooking Forum.
There is a very similar recipe in the cookbook Junior League at Home that has the same medley of beans but also calls for dry mustard, molasses and a little Worcestershire. My adaptation contains fresh thyme as well.
I made these beans for our Easter dinner last month so I'm sorry I don't have an 'after' photo. They were quickly devoured with our Easter ham :)
2 cups canned kidney beans, drained
2 cups butter beans, drained
2 cups pork & beans with juice
1/2 cup ketchup
1/2 cup packed brown sugar
1/8 tsp garlic powder
1/2 lb bacon, chopped
1 cup chopped onion
2 teaspoons fresh thyme leaves
1/2 teaspoon pepper
(Optional additions are 1/4 cup Molasses, 2 Tablespoons Dry Mustard, 2 Tablespoons Worcestershire)
Saute the bacon and onion in a skillet until the bacon is cooked through and the onions are soft.
Meanwhile, preheat the oven to 325F.
Combine all the beans in a large bowl and stir in the ketchup, brown sugar, garlic powder, thyme, pepper and any other seasonings you choose to use. Stir in the bacon and onions. Spoon into a 2 qt baking dish (or large enough to hold all of the beans) and bake in a preheated 325° oven approximately 1-1/2 hours or until the beans are your desired consistency. I like mine a little less 'runny' so sometimes I increase the baking time a little.
These can easily be made the day ahead and reheated.