Thursday, August 30, 2012

Maple BBQ Baked Beans

I found my "thing."  You know how it seems like everybody has a specific food that they bring to every potluck and picnic?  People who find their thing don't spend hours agonizing over the perfect complimentary dish to bring or worry about doing something different every time. Okay, I admit, I am still pretty likely to do those things, as I do love cooking new foods, but this time was easy.  Work potluck today, and my thing is Baked Beans.  And they are Darn Good.

Of course, I don't do things the easy way.  Last time I brought baked beans to a party I made a double batch and brought home an empty dish.  This time I wanted to make sure to have more leftovers, so I made a triple batch, which entailed switching pots a couple of times and ended up with our big stock pot full of beans... but I suspect they will disappear quickly.

Recipes are for sharing so here it is!  Many of my recipes are from magazines, and this one is from the Cooking Club of America (which by the way is completely worth the lifetime membership to get the magazines!).  

Maple BBQ Baked Beans


        8 oz. bacon, cut into 1/2-inch pieces
        2/3 cup chopped onion
        1 (15-oz.) can navy beans or white beans, drained, rinsed
        1 (15-oz.) can pinto beans, drained, rinsed
        1 (15-oz.) can black beans, drained, rinsed
        1 cup mesquite- or hickory-flavored barbecue sauce
        1/2 cup water
        2 tablespoons pure maple syrup

1. Cook bacon in large saucepan over medium-high heat 8 minutes or until partially cooked and almost crisp, stirring occasionally.
2. Add onion; cook 3 to 5 minutes or until onion is tender, stirring occasionally.
3. Stir in all remaining ingredients; bring to a gentle boil over medium heat. Reduce heat to low; cover and simmer 10 to 15 minutes or until flavors are blended.... or a couple of hours for extra goodness. (For saucier beans, stir in an additional 1 to 3 tablespoons water.)