Monday, July 1, 2013

From the Bean Kitchen - Calico Baked Beans

Independence Day is just a few days away and a 4th of July BBQ celebration wouldn't be complete without Women's Bean Project's yummy gourmet food, beverages and sweets.
A few years ago, in conjunction with The Orchard Town Center, we put together a Recipe for Success Cookbook giving you a flavor for the range of dishes you can create from the products produced by Women's Bean Project.  We will share various recipes through our blog to help inspire you no matter what the season or celebration!
Calico Baked Beans using Toni's 10 Bean Soup
Ready in:  1 1/2 hours
  • 2 packages of Women's Bean Project's Toni's 10 Bean Soup (beans only - save the mix for another cooking occasion)
  • 1 quart pork and beans or leftover baked beans
  • 6 slices of bacon (diced) or 1 cup ham bits or 1/2 lb. sausage or ground beef
  • 1 (1/2 cup) onions (diced)
  • 3/4 cup brown sugar
  • 2 tsp salt
  • 1 tsp dry mustard
  • 1 clove minced garlic
  • 1/2 cup vinegar
  • 1/2 cup ketchup
Cooking Instructions:
  • Preheat oven to 325°
  • Soak and cook beans
  • Combine in large casserole, reserving liquids
Fry bacon (could also use ham bits, sausage or ground beef).  Pour off excess fat. 

Add onions (fry briefly), brown sugar, salt, dry mustard, garlic, vinegar, ketchup.
Cook 5 minutes and pour over beans.  Add enough reserved bean liquid to barely cover beans.  Bake uncovered 1 1/2 hours, adding additional liquid if beans become too dry.
Substitute other varieties of dry beans, including soy, but keep color contrast for an attractive dish.
This recipe tastes great with Women's Bean Project's Golden Cornbread or Gluten Free Cornbread.
Recipe courtesy of Cheryl Preheim, Anchor and Reporter, 9News Colorado



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