LOW AND SLOW BAKED BEANS FOR YOUR MEMORIAL DAY CELEBRATION!


8 TO 10  SERVINGS

Baked beans are the perfect side dish for summer outdoor celebrations! Let’s start with Memorial Day, then let’s celebrate Father’s Day, 4th of July, outdoor BBQ”s, and all the way through to Labor Day! These beans are baked for a full 8 hours in the oven at 175 F. degrees to bring out all the natural juices and flavor of the BBQ sauce and beans. Gotta get the beans in the oven early, it’s so worth it!

INGREDIENTS

Serves 12 TO 16 servings

1/3 cup extra virgin olive oil

1 large onion peeled and diced small, approximately 2 cups

3-16 oz. cans of “BUSH’S ORGANIC vegetarian baked beans

3 heaping tablespoons Dijon mustard

2 tablespoons of Heinz Ketchup

1-12 oz. jar of HOMADE, (Yes that is how it’s spelled) Chili Sauce

2 tablespoons Tabasco sauce

3 tablespoons Worcestershire sauce

2 tablespoons organic maple SYRUP

DIRECTIONS

Pre-heat oven to 175 F.

In an ovenproof pot, preferably a dutch oven, turn heat to medium for one minute. Add the olive oil, onions, and cook until the onions have caramelized about 8 to 10 minutes.

In a medium bowl add the caramelized onions, Dijon mustard, ketchup, chili sauce, Tabasco, and Worcestershire sauce and mix together well.

Pour the beans into a large bowl, add the onion mixture into the bowl and gently fold all the ingredients together using a wooden spoon so you don’t break apart the tender beans.

Cover with a lid and slow bake for 6 to 8 hours.

If you don’t have a Dutch oven a large cast-iron will be fine, cover tightly with aluminum foil.  You can also use a slow cooker or ceramic clay crock pot like the one in the photo!

After the beans are done baking turn the oven off and keep covered until ready to serve. Don’t wait more than an hour before serving! 🙂 If you have any leftover tastes even better the next day! Bring up to room temperature before reheating.

 

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INGREDIENTS

Pre-heat oven to 200 F.
3 slices of Organic uncured Applewood smoked bacon, Pederson’s Natural Farms (optional)    https://bit.ly/2MmpUf9
1-16 oz. Erewhon organic BBQ Sauce or your favorite BBQ sauce
2 tablespoons Dijon mustard
3 tablespoons ‘HOMADE’, yes that is how you spell the Chili Sauce available in most supermarkets


3 tablespoons organic pure Maple syrup
2- 27 0z.  (1-lb. 11 0z) Bush’s Best Pinto Beans rinsed well under cool water very gently and drained, place in a large bowl, set aside.
1/4 cup extra virgin olive oil
1 medium yellow onion chopped small
2 tablespoons shallots chopped small

INSTRUCTIONS

In a medium bowl whisk together the BBQ sauce, mustard, chili sauce and maple syrup set aside.
Heat a cast iron or oven proof skillet on high for 1 minute. Add the bacon and cook until crisp. Remove from skillet and set aside on a paper towel.
Pour out the bacon grease and discard, do not wash out skillet.
Add olive oil and swirl to coat the pan. Add the onions and shallots, lower heat to medium and cook for 8 to 10 until the onions are a deep rich golden caramelized brown. Add the onions to the BBQ sauce and stir together.
Pour the sauce over the beans and use a rubber spatula to fold in gently. The beans are tender and could break apart easily.
Pour the mixture into a cast iron or oven proof skillet. Cover tightly with aluminum foil.
If you have a food proof clay pot with a lid that works really well!
Bake for 6 hours.
Time the beans so they will be ready when you are ready to serve your feast!
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