Tuesday, July 3, 2012

Ready for an all-American holiday

Delicious baked beans for 72 revelers. Luckily it's an outdoor party!

Bugitybaked Beans

First, mix together in a very large bowl:
1/3 cup BBQ sauce (shop carefully to find one without HFCS)
1/3 cup maple syrup
1 Tbsp., heaping, horseradish mustard
1 large onion, chopped small
1 tsp., heaping, sugar (note: recipe is for delicious baked beans, not healthy baked beans)
1/4 tsp. oregano
1/8 tsp. marjoram powder (or flakes)
1/8 tsp. dill weed
dash or two garlic powder, additional fresh garlic optional

Next, take a 48oz can of pork and beans, with the fat removed, and drain in a colander in the sink (of course you could use fresh beans, soaked the night before, to avoid BPA and myriad other additives, however, I haven't experimented with this).

Then, pour your drained beans into the giant bowl with the sauce, and mix it up. You were wondering why we started so big, eh? This is easier than trying to mix it all in a lasagna pan, trust me.

Last, pour the flavored beans into a baking dish such as a glass lasagna pan.

Bake uncovered, at 350 for 20 minutes, then at 300 for 45 minutes or until desired consistency.

Also delicious as leftovers. To achieve total bean-ness as pictured above, use six 55oz cans of beans and multiply the recipe by seven, rounding up in quantity wherever necessary.

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