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Beans, Beans, The
Magical Fruit...
Empty a 16 ounce can of
Bush's Original Baked Beans into a saucepan. Add 1 tablespoon of Heinz
Ketchup, 1/2 teaspoon of French's yellow prepared mustard, 3 tablespoons
of dark brown sugar, and 1-1/2 teaspoons of Brer Rabbit mild-flavor
molasses.
Stir to mix the
ingredients, then heat uncovered over medium-low heat on the
stovetop for about 10 minutes, stirring occasionally. Be careful
not to heat too long, as the beans will thicken too much.
Feel free to add
your own signature ingredients to this basic recipe. Crumbled
bacon, chopped pork butt or chunks of ham are good choices, or you
can make a more complex dish with the addition of yellow onion, various bell peppers, chili pepper, hot sauce,
and so on.
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Smoke Those Beans
To add a smoky flavor to
your beans, place them in a disposable foil pan and heat in the WSM for
about two hours while barbecuing other foods. Stir once or twice while
cooking and you'll end up with a very tasty side dish.
If you don't have a
disposable foil pan handy, just wrap the outside of a Pyrex casserole dish
with aluminum foil, as shown in this picture. This prevents smoke from building up on the dish and
makes cleanup a breeze.
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For
Larger Quantities
This recipe can
be scaled up for the larger size can of Bush's Beans as follows: a
28 ounce can of Bush's Original Baked Beans, 1-3/4 tablespoons
ketchup, just shy of 1 teaspoon mustard, 5-1/4 tablespoons brown
sugar, and 2-2/3 teaspoons molasses. |
