Wednesday, June 9, 2010

Memorial Beans

Seems like we've all become so much more sophisticated about food than our parents' generation was. Exotic ingredients are available year round nearly everywhere. Delicious international restaurants are in even the smallest cities. And chain supermarkets have aisles of ethnic foods. But sometimes you just need to have a good old-fashioned American cookout. How can you top the classic barbecue with hamburgers and hot dogs (veg for me), potato salad, cole slaw and best of all, homemade baked beans?

I made Boston Baked Beans not too long ago so this time I took a crack at Jack's favorite, barbecued beans. I wanted to add bourbon, but I searched the liquor cabinet and came up empty and used beer instead. I'm not sure it added to the flavor, so if you try these, add about 1/2 cup of bourbon to the sauce and use all stock when cooking the beans.

Beer-Barbecued Baked Beans

1 lb. pea or navy beans
1 bottle of beer of choice
vegetable stock
2 bay leaves
1 teaspoon thyme






  • 1 pound California small white beans














  • 1/2 cup onions, finely chopped














  • 1/2 cup celery with leaves, finely chopped














  • 1/4 cup green bell pepper, chopped














  • 1 tablespoon garlic, minced














  • 3 tablespoons olive oil














  • 1 16-ounce can tomato sauce or 6 large fresh tomatoes chopped and stewed for 1hour














  • 1/4 cup dark brown sugar














  • 1/4 cup thick molasses














  • 1 tablespoon dry mustard














  • 3 tablespoons Worcestershire sauce














  • 1/2 teaspoon ground cloves














  • chicken, veal, or pork stock (optional)














  • 2 bay leaves














  • 1 teaspoon salt














  • 1 teaspoon cracked black pepper














  • 1 teaspoon fresh thyme















  • 1 pound California small white beans














  • 1/2 cup onions, finely chopped














  • 1/2 cup celery with leaves, finely chopped














  • 1/4 cup green bell pepper, chopped














  • 1 tablespoon garlic, minced














  • 3 tablespoons olive oil














  • 1 16-ounce can tomato sauce or 6 large fresh tomatoes chopped and stewed for 1hour














  • 1/4 cup dark brown sugar














  • 1/4 cup thick molasses














  • 1 tablespoon dry mustard














  • 3 tablespoons Worcestershire sauce














  • 1/2 teaspoon ground cloves














  • chicken, veal, or pork stock (optional)














  • 2 bay leaves














  • 1 teaspoon salt














  • 1 teaspoon cracked black pepper














  • 1 teaspoon fresh thyme









  • 1 pound California small white beans



















  • 1/2 cup onions, finely chopped














  • 1/2 cup celery with leaves, finely chopped














  • 1/4 cup green bell pepper, chopped














  • 1 tablespoon garlic, minced














  • 3 tablespoons olive oil














  • 1 16-ounce can tomato sauce or 6 large fresh tomatoes chopped and stewed for 1hour














  • 1/4 cup dark brown sugar














  • 1/4 cup thick molasses














  • 1 tablespoon dry mustard














  • 3 tablespoons Worcestershire sauce














  • 1/2 teaspoon ground cloves














  • chicken, veal, or pork stock (optional)














  • 2 bay leaves














  • 1 teaspoon salt














  • 1 teaspoon cracked black pepper














  • 1 teaspoon fresh thyme









  • 1 pound California small white beans



















  • 1/2 cup onions, finely chopped














  • 1/2 cup celery with leaves, finely chopped














  • 1/4 cup green bell pepper, chopped














  • 1 tablespoon garlic, minced














  • 3 tablespoons olive oil














  • 1 16-ounce can tomato sauce or 6 large fresh tomatoes chopped and stewed for 1hour














  • 1/4 cup dark brown sugar














  • 1/4 cup thick molasses














  • 1 tablespoon dry mustard














  • 3 tablespoons Worcestershire sauce














  • 1/2 teaspoon ground cloves














  • chicken, veal, or pork stock (optional)














  • 2 bay leaves














  • 1 teaspoon salt














  • 1 teaspoon cracked black pepper














  • 1 teaspoon fresh thyme









  • 1 comment:

    1. Yum! In fact the whole plate looks delicious!

      ReplyDelete