Since we have purchased our retro smoker, we have been busy on the patio, leisurely cooking on weekends. Our favorite so far is baby back ribs. We simply rub them with a favorite rub (we like a Memphis type) and cook them at 250 degrees for 4 hours. They are awesome.
Last weekend while hubby smoked the ribs on the patio, I whipped up my own Spicy Baked Beans.One of my favorite cookbooks is Stir Ups, another Junior League special. (For more favorites, click here.) There is an “Oklahoma Bean” recipe in this book that is great. I adapted it and tried to make it a bit healthier.
Even though it uses canned pork and beans, it is a little healthier than other recipes. I saute the peppers and onions in olive oil instead of bacon fat. Adding the parsley adds more flavor. Although I LOVE my bacon, these are still delicious without it.
Spicy Baked Beans
1/2 c. ketchup
1/4 c. Worcestershire Sauce
1 t. chili powder
1/2 t. Liquid Smoke
1 T. prepared mustard
1/4 c. brown sugar
1/4 t. fresh ground pepper
1 (28 oz.) can pork and beans (fat “pork” pieces removed)
1 large onion, chopped
1 large green bell pepper, chopped
2T. extra-virgin olive oil
2 T. flat leaf parsley, chopped
Preheat oven to 350 degrees.
In a 2 quart mixing bowl, combine ketchup, Worcestershire sauce, chili powder, Liquid Smoke, mustard and brown sugar. Whisk until smooth.
Add the beans and mix with a spoon.
Heat olive oil in skillet and sauté onions for 4 minutes. (Onions should be transparent.) Add peppers and sauté another 4 minutes or until onions begin to brown.
Add onions and peppers to bean mixture—do not drain. Add parsley. Stir.
Prepare a 2 quart casserole dish by wiping sides and bottom with 1 T. Olive Oil. Pour mixture into dish and back for 45 minutes.
Servings: 6
I would love to try these with black beans as well.
Enjoy BBQ and picnic season!
[…] For an easier adaptation of this recipe, check out my BBQ version. For another version, check out Spicy Baked Beans. […]