Friday, July 9, 2010

Beer Baked Beans

It’s been a little too long since I’ve posted. Life got in the way.

Right after my last post, my precious cat of 17 years, Whiskey, quickly went downhill and we had to make the difficult decision to put him to sleep. It pains me to even write that…

After that, Mike had has wisdom teeth removed. Then I came down with a terrible cold. Then we both got bronchitis. On and on.

So here we go, a new month, a restart!

I puffy heart these baked beans! It’s hard to find good vegetarian baked beans, so I had to design my own recipe. It does take a shortcut, starting with canned vegetarian baked beans (Bush’s, to be precise), but what it turns into is a million miles from canned. It does take a while, but most of the time is just sitting on the stove or in the oven. If they’re cooked in the oven, you don’t even have to stir as often! I like to start them the morning of or the evening before a cookout. And of course, they only get better as they’re stored in the fridge.

Yes, there is liquid smoke down there. I like it, a little bit adds a subtle smokiness that I still crave in baked beans. Feel free to leave it out though.

I have pictures, but to be honest, they don’t look terribly…polite. I will update this next time I make them and try to take better pictures.

 

Beer Baked Beans

12-16 servings

1/4 cup olive oil or butter

2 large sweet onions, chopped

2 large cans of Bush’s vegetarian baked beans

1 15oz can of pinto beans, rinsed and drained

1/2 cup BBQ sauce

1/4 cup spicy mustard

1 12oz bottle of beer

Liquid smoke

Salt, pepper, and hot sauce to taste

 

Heat olive oil in a large Dutch oven over medium heat. Add onions and turn heat to medium-low. Cover and cook until lightly caramelized, approximately 45 minutes.

Preheat oven to 250 F.

Add baked beans, pinto beans, BBQ sauce, and mustard. Stir to combine, replace cover, and place in the oven. Cook for 4-6 hours, stirring every so often. Alternately, this can be cooked on the stove over medium-low to medium, but must be stirred and checked more often to prevent burning due to a concentrated heat source.

When the consistency is to your liking, remove from oven, stir in beer, and cook uncovered on the stove to evaporate additional moisture, if desired. Add liquid smoke to taste – a few shakes is usually good. Also add salt, pepper, and hot sauce to taste.

These store well in the fridge and also go really well over toast for Americanized beans on toast!