Tuesday, November 24, 2009

JeanneBean's Baked Beans

By now you must be in full Thanksgiving mode: mirepoix chopping, turkey thawing, brine simmering, bread staling (?). Yup it's Tuesday of Thanksgiving week and if you're gonna blow 'em away on Thursday, the work starts now.

I've got lots of work as well so I'm not going to give you a big story today. I am going to list my links on this sight that can help you get through the big day. After that I'll give you a recipe for a side dish/dinner that will keep the gang satisfied between now and Thursday or alter the monotony of leftovers. Here goes:

For a full list of links and additional recipes go to my Thanksgiving Post from last year. The links are a bit scattered in order, but there are some additional recipes that might help.

OK on to today's recipe. By Saturday you'll be sick of turkey. You're going to want something to add to the plate that tastes a little different. This is a recipe I got from JeanneBean; she's used these baked beans as everything from a side dish to a main course. Best of all, it's quick prep and easy cooking with none of the pesky overnight soaking normally required for baked beans. Using canned store bought beans saves hours of work and by Saturday you'll need the rest. Enjoy...

JeanneBean's Baked Beans
from JeanneBean
(feeds a small army as a main course)

1/2 pound thick cut bacon, diced
1 pound ground beef
1 onion diced

1 3-pound (industrial-sized) can of baked beans (I prefer Bush's or B&M)
1 14.5 ounce can, red kidney beans, rinsed and drained
1 14.5 ounce can, black beans, rinsed and drained
1 14.5 ounce can, stewed tomatoes
1/2 cup ketchup
1 cup brown sugar (either light or dark, or a mix of both)
2 TBSP molasses
3 TBSP dry mustard
2 TBSP apple cider vinegar
1/2 teaspoon salt (taste before adding to make sure you need it)
1/2 teaspoon black pepper

Preheat your oven to 350 degrees.

In a large heavy-duty pot, Dutch Oven or Le Creuset, combine the bacon, ground beef and onion and saute until well browned.

When finished sauteing, add the remaining ingredients and stir well to combine.

Cover the pot and place in the oven cooking for 1 hour.

After 1 hour, remove the pot, stir the beans and return the pot to the oven, cooking UNCOVERED, for an additional hour.


OK, simple and to the point. Add some sausages and this batch will serve a small island nation. The good news is the the stuff reheats very well. When you reheat, add a cup of chicken or beef stock to the pot and cook in a 275 degree oven for an hour or until hot.

I'm outta here crablings, I'm sure I'm way behind on getting something ready for Thursday. Have a great holiday and remember, you can do it you can cook.


Anonymous said...

Crabby, where are you? You've been MIA. I miss reading you! Were you swallowed by your Thanksgiving turkey?

Anonymous said...


What the heck?