Food Storage & Other Adventures in Motherhood

BBQ Baked Beans

by heather

So last month when I did the pantry challenge, I discovered that I had a lot of canned pork in my pantry, and I wasn’t really sure what to do with it. And I didn’t ever do anything with it because the one thing I thought of required beans, which I discovered I was out of.  (Somehow I had never purchased dry beans before last week.) So now that we are doing regular grocery shopping again I thought I would give it a shot. When I was growing up, I remember my mom making these great BBQ beans with bacon and pineapple. I thought I could switch the can of pork for the bacon. So I called my mom for the recipe. She said “I don’t know, just throw in some beans, some pineapple and whatever.” Thanks, Mom for your detailed assistance. (I love you Mom!)
“Beans are high in fiber, low in fat”. (The first person who can name what cartoon character sings that line gets a prize.) Beans also have protein, calcium, iron, folic acid, and phytochemicals. Plus they’re cheap. Something I should probably incorporate into my diet more often. So here’s my very first attempt at making BBQ beans, and I was actually rather pleased with the results, much better than I expected. Not as amazing as I remember my mom’s being, but I liked them, and they were very easy to make. They do however, require a little prep beforehand. You can also easily make this vegetarian by omitting the pork/bacon.

BBQ Baked Beans
1 lb of dry beans-cooked and drained* (See below)
1/4 cup of dried onion
1/4 cup of brown sugar
1 cup BBQ sauce (the better your sauce, the better your beans)
1 can (15 oz) diced tomatoes, drained
1 can (21 oz) pineapple chunks, drained
1 can (14 oz) canned pork chunks, drained or 1 lb of sliced bacon, cooked and crumbled
2 tsp Worcestershire sauce
1 tsp dry mustard
Mix all ingredients in crock pot. Cover and cook on low for 2-4 hours, or until beans are tender. Leftovers freeze well.

Cooked Beans
The secret to cooking beans so that they won’t give you horrendous gas is to change the water and cook them long and slow. (Also eating beans on a regular basis decreases their ill-effects on the body.) I soaked mine overnight, then drained the water. Then I put them in the crockpot, covered them with three inches of water and cooked them on low for 8 hours. Then I drained and rinsed them again before adding them to the recipe above. This time I used a pound of red beans, but you could just as easily use white, pink, kidney or pinto.

The Verdict: My husband and I really liked them, and I now I have found something else I can do with canned pork chunks that my kids won’t eat. We love variety.

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