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Whenever we go out for barbeque, I always, choose baked beans as one of my sides. There is something so satisfying and so comforting in eating a dish like this along with a tri-tip sandwich and a double portion of Asian slaw.
I have had this particular recipe for baked beans in my repertoire for over 25 years. Comprising only five ingredients, cooked slowly in the oven for about five hours, these baked bean are always the star of the evening. It serves a crowd -- a very large crowd.
Last July 4th, some good friends invited us and 60 of their nearest and dearest to celebrate. When I heard the number of guests, I asked if I could make my homemade baked beans. My friend responded, "My husband will love you and covet the whole pot. Please do."
The day before the party, at 6:30 a.m., I dumped all the ingredients in my 7 1/4 quart Le Creuset, put the lid on, turned the oven on to 300 degrees and forgot about them until they were ready five hours later. I let them cool before putting them in the fridge, and the next day I heated them on top of the stove when I arrived at the party. It is that easy.
Homemade BBQ Baked Beans
Yields 6-8 cups.
3 large cans plus 1 small can vegetarian beans
1 brown onion, diced fine
15 ounces ketchup
8 ounces dark brown sugar (or Sucanat)
5 tablespoons liquid smoke
Preheat oven to 300 F.
Toss all ingredients into a large, heavy duty stock pot. Stir to combine. Cover tightly with lid, place in preheated oven for 5 hours. Stir every hour. Remove from oven and serve.
Note: If I have the time, I like to make this recipe the day before and refrigerate it. An hour before guests are to arrive, remove from the fridge so it can come to room temperature. Then warm on top of the stove over medium heat. Stir occasionally to avoid burning.