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Sunday, August 7, 2016

Pot O' Beans

Photo courtesy of Cooking Corner.
 Recently the hubby's niece did a real nice pot of baked beans that were actually simmered with a host of flavor boosts. Her recipe calls for garlic, ginger, cinnamon and beer to add extra flavor. This dish was one of the most talked about sides at the latest family gathering. I really like dishes that you can throw in a pot to let simmer while other chores can be checked off the "To Do" list. This version of "baked" beans as a side dish is well worth a shot.

Pot O' Beans
recipe courtesy of
Amber (Hofman) McHugh

12 oz. bacon
2 onions, chopped
3-5 cloves garlic, chopped
1 red bell pepper
5 cans beans - 
1 can light red kidney beans
2 cans dark red kidney beans
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 tsp. ground ginger
1 12 oz. beer (cook's choice)
1/2 cup BBQ sauce (cook's choice)
1/4 cup molasses
dash cinnamon
1/4 cup light brown sugar
salt and pepper to taste

Brown bacon in large pot. Add onions and bell pepper, cooking until almost tender. Add garlic, stir well and cook for 3-4 minutes. Be careful not to burn.

Add remaining ingredients and mix well to combine. Simmer 2 hours, without lid, stirring often. (Do not boil.)

Let reduce by at least half and cool. Serve or store for next day use. Best after flavors combine.

Serves 8-10 easily.

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