Picnics mean homemade baked beans. These beans bring sweet and spicy together in a pleasing simmer for summer.
Fry a half a pound of bacon in a large frying pan or medium large pot, one that is oven safe. Cast iron works great for this.
Drain and rinse one 29 ounce can of kidney beans. Boil rinsed beans in a pot of water for about 30 minutes. Drain and set aside.
If you’d like more of a mix, you can use a few small cans of various kinds of beans like one can of kidney beans, one can of black beans & one can of small red beans. Mixed beans are a beautiful thing.
When bacon is fully cooked, take out of pan and place on a plate lined with a couple of paper towels to drain. Set aside. Drain excess grease from pan.
Dice one yellow onion and fry in same pan until caramelized. Add a couple of cloves of grated garlic (about a teaspoon).
Cook for about a minute longer, reduce heat to medium low and carefully add 2 cups of cranberry or apple juice.
Gently stir in drained kidney beans.
Add one 6 ounce can of tomato paste…
and one tablespoon of vinegar.
Stir in 1/2 cup molasses and a 1/2 cup brown sugar.
Welcome the back to the party, bacon – only, you know, crumbled.
To spice things up, add 1/4 teaspoon of chipotle chili powder, a few shakes of house seasoning (like Johnny’s), and salt & pepper to taste. Bake at 200 F in pre-heated oven for about 2-3 hours. Serve hot.
Brings tear to my eye.