Hot and Smoky Baked Beans

This is my favorite recipe for baked beans.  I tend to add less chipotle depending on whom I'm fixing these for.  I've used all manner of beans from canned to Van Kamps Pork and Beans to dried. 

Ingedients:

6 bacon slices

1 1/2 cups chopped onion
1 red pepper diced

1 1/4 cups purchased barbecue sauce

3/4 cup dark beer

1/4 cup mild-flavored (light) molasses

3 tablespoons Dijon mustard

3 tablespoons (packed) dark brown sugar

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

2 to 3 teaspoons minced canned chipotle chilies

Directions:

1 pound small white beans cooked according to package directions, drained

Preheat oven to 350°F. Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Saute onion and red pepper 2 1/2 tablespoons bacon drippings.   from skillet to large bowl. Finely chop bacon; add to bowl. Add onion and next 8 ingredients to bowl and whisk to blend. Whisk in 4 to 6 teaspoons chipotle chilies, depending on spiciness desired. Stir in beans. Transfer bean mixture to 13 x 9 x 2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes.

Sprinkle with parsley and serve.

To make vegetarian saute onion and red pepper in about 2 Tablespoons of Olive Oil before adding to beans and leave out bacon.


Printable Recipe

Adapted from Epicurious

Creamsicle Fruit Dip

Creamsicle  and Orange Julius, two of my favorites from childhood.  I remember the Good Humor Ice Cream Man playing his melody on hot Southern California summer days.  Every time I heard his song I would beg for a treat, rarely was I indulged.   Just had to try this for our Memorial Day cook out, which judging by the clouds may or may not be outside!

1 8 oz container whipped topping
1 small package instant vanilla pudding mix
1 6 oz container of frozen (concentrated) orange juice thawed out
Fruit for dipping

Mix the first three ingredients together. Add a little water to thin out to desired consistency, if needed. Refrigerate until ready to serve.

Printable Recipe

From What Megan's Making

I am always searching for the perfect beans, or perfect rice side dish to go with Mexican dishes.  This recipe from Fine Cooking combines the two in a very satisfying side dish.  I served it with my own adaptation of Benchiladas from Annie's Eats Blog.  I think they'd make a great one dish meal with the addition of some chorizo.  I used diced tomatoes with jalapeños and skipped the jalapeño.  Next time I'll probably add chopped jalepeno too, it could have had a little more spice.  I also substituted about 1 tablespoon of dried oregano for the fresh.

Mexican Tomato Rice and Beans

Serves 6-8

Ingredients:

1 cup uncooked medium-grain white rice

1 14-1/2-ounce can diced tomatoes (preferably “petite-cut”)
2 Tbs. extra-virgin olive oil
6 medium cloves garlic, finely chopped
1 medium fresh jalapeño, cored and finely chopped (if you like spicy foods, leave in the ribs and seeds; if not, remove them)
1 15-oz. can black beans, drained and rinsed
2 tsp. kosher or fine sea salt
2 tsp. ground cumin
1 tsp. chili powder
1/4 cup finely chopped fresh oregano leaves and tender stems
1/4 cup finely chopped fresh cilantro leaves and tender stems

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Directions:
In a 1-quart saucepan, combine the rice with 2 cups cold water. Bring to a boil over medium-high heat, cover, reduce the heat to low, and cook for 20 min. Remove from the heat and let the pan stand, covered, for another 5 min.
While the rice steams, set a fine sieve in a bowl and drain the can of tomatoes. Pour the tomato juices into a 1-cup liquid measure. Add enough water to the tomato juices to equal 1 cup.

Heat a 10- to 12-inch skillet over medium-high heat. Pour in the oil and stir-fry the garlic and jalapeño until the garlic browns and the jalapeño smells pungent, about 1 min. Add the black beans, salt, cumin, and chili powder; stir two to three times to incorporate the mixture and cook the spices, about 30 seconds. Stir in the tomato juice and water mixture and bring to a boil. Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5 to 7 min. Add the tomatoes, oregano, cilantro, and cooked rice and cook, stirring occasionally, until the rice is warm, 1 to 2 min. Serve immediately.