Tuesday, June 29, 2010

Not-a-Side-Dish Baked Beans

These beans started as a side dish one evening. But by the time we doctored them up, neither Gary nor I wanted the main dish. We just wanted to hog the beans. And lick the spoon. And the plates. And the pan. And then make more and start all over.

So at the family reunion we started over, with no recipe but only a vague memory. For 30 people instead of 4. Again with the lack of self-control with regard to the beans.

So here's what I need to remember for next time. We scratched down only an ingredient list, but no amounts. So this is my best guess, to be tweaked next time I make them. This is definitely one of those recipes where you have to "season to taste" and adjust, then taste, and adjust, then taste, and adjust. And pretty soon you'll get it just right. But ... you will pretend you're still trying to adjust the seasonings ... just so you can get by with dipping the spoon into the pot again and popping another bite into your mouth again. Mmmmmmm.

32-40 ounce can of Bush's Baked Beans
1 pint can of cheap pork-n-beans
1/2 pound of hamburger
1 medium onion, chopped fine
plenty of black pepper
1/2 or 3/4 cup brown sugar
1/2 teaspoon Emeril's Essence
1/8 or 1/4 teaspoon Frank's Red Hot cayenne sauce
1/8 teaspoon (or less) liquid smoke
1/4 teaspoon balsamic vinegar
1/2 teaspoon lemon juice
1/4 teaspoon garlic powder

Cook up the hamburger and onion. Add to the canned beans. Add spices and flavors. Can be heated on the stove or in the crockpot. But it's even better (less runny) if it can be slowly baked in the oven.

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