We had such a wonderful holiday weekend. The weather was absolutely beautiful. In fact, it was so nice, that we were laying out by the pool on Sunday and I got super burnt! Anyway, around us, there are several places to choose from to watch the fireworks on the 4th of July. We ended up going to dinner at our friend's house, then went to the river for the fireworks. I made baked beans to bring for dinner. I was going to wing the recipe when this
one popped up on Noble Pig
(originally from Real Simple). I modified the recipe a bit, since I had canned beans instead of dried. We also never have ketchup in the house, so I substituted barbecue sauce. I cut the cook time way down, since this was another one of those times where I read the whole recipe AFTER
I started to cook (I tend to do that quite often) and therefore didn't have 4 hours to make the beans before heading over to our friend's house! My adaptation of the original recipe is listed below.
3 cans Pinto Beans, drained and rinsed
4 slices Maple Bacon, cut into 1/2 inch pieces
1/2 large Onion, chopped
1/2 cup Molasses
1/4 cup Barbecue Sauce
1/4 cup Brown Sugar
1 tablespoon Mustard Powder
1/2 cup Water
Salt and Pepper
2 tablespoons Cider Vinegar
In a dutch oven, cook the bacon over medium heat until crispy, about 5-7 minutes. Add the onion, salt, and pepper, and cook until the onion becomes soft and translucent, about 4-6 more minutes. Add the beans, molasses, barbecue sauce, brown sugar, and mustard powder. Mix well to combine. Add the water and stir. Cover the dish and transfer it to a 350 degree oven. Bake for 45 minutes. Remove from the oven and stir. Return the uncovered dish to the oven for another 45-60 minutes, stirring occasionally. When the beans have been completely cooked, stir in the cider vinegar and serve.