Barbecue Baked Beans

This is my favorite summer side dish. I originally posted it in January. I hope you enjoy it as much as we do

This is a recipe that I modified, the original came from Healthy Cooking Magazine. Annette and I love the tangy quality of these beans. They seem like they should have a lot more fat and bad stuff in them. I am making some Carolina Pulled Pork today and these would make a good side dish for that. I think I included this recipe in the notebook I made of healthy recipes and gave to some of you. This recipe uses barbecue sauce, I use KC Masterpiece original, I like the smokiness. If you don't have a smokey barbecue sauce you can skip it or add liquid smoke, just be careful not to add to much.

By the way this recipe is so easy Annette made the beans for a church pot luck, I just photographed them.

Barbecue Baked Beans

2 tablespoons olive oil
½ cup onion, diced
1 clove garlic, minced
1/2 cup Canadian Bacon, diced
¼ cup tomato paste
¾ cup brown sugar
1 cup barbecue sauce
14 ½ ounces pinto beans, 3 cans rinsed & drained, I use white beans if that is what I have on hand
3/4 cup water
¼ cup cider vinegar, I like mine tangy so I add a little extra
salt and pepper, to taste

In a large pot, combine olive oil, onion, garlic and Canadian Bacon. Cook on medium-high for 4 minutes. Stir in tomato paste and cook for 3 minutes. Add brown sugar, barbecue sauce and beans, mix well. Cook for 4 minutes. Add remaining ingredients and bring to a boil. Reduce to a simmer, cover and cook for 45 to 50 minutes, stirring occasionally. Taste and adjust seasonings before serving, if desired.

Ribs and Grits

My wife decided that she wanted crock pot ribs for dinner. Typically we would have baked potato wedges with ribs, but I was in the mood for something different. Actually, I am almost always in the mood for something different or this blog would have stopped after seven recipes. I read recently that the average American household rotates between 10 different recipes, I am glad I am not average I would think that would get a little tiresome. Back to my story, as I was making the ribs I realized I only had Honey Chipotle barbecue sauce. If I wasn't going to make them in the crock pot I would have made my own sauce. So I am thinking the barbecue sauce is southwestern what would go with that, corn. How do I make corn a hearty side dish? Well you make it into polenta. Now polenta is very southwestern sounding, so I better go with the grits/cornmeal name instead. My wife was originally put off by the idea but loved it after she tried it. Next time I might add corn or jalapenos to the grits to give them an extra kick.

Ribs and Grits

Ribs
2 to 3 pounds ribs, trim off any large pieces of fat, I used pork ribs
2 tsp olive oil
1 small onion, cut into 1/4 inch thick slices and broke apart to make rings
1 bottle of barbecue sauce, I hold back 1/2 cup to cover ribs at the end
water enough to mostly cover the ribs (they don't need to be submerged just mostly covered)

Over medium high heat olive oil. When the oil is shimmering add the ribs and brown them on all sides. While the ribs are browning slice onions and place them in the crock pot. When ribs are browned place them on onions in the crock pot. Add the barbecue sauce and then enough water to mostly cover the ribs. Put the lid on turn crock pot on high for 5 to 6 hours. On low this takes about 8 to 10 hours. The ribs will be falling off the bones when they are done. You can remove them and put some extra sauce on them or you can serve the extra sauce as a dipping sauce. I plate the ribs on the polenta on a large platter.

Grits
Follow the directions on the package or make your favorite recipe. remember the only difference between cornmeal, polenta and grits is how fine they re ground. If you have one on hand you don't have to run out and buy grits just for this. When the grits are done stir in about 3/4 cup of cheese, I had cheddar and Jarlesburg on hand so that is what I used, just about any cheese or combination will work as long as they melt. You could add 1/2 cup to 3/4 cup of corn and or some jalapeno slices to taste. After cheese is melted spread out the grits on a platter and place the ribs on top of the grits.

Barbecue Baked Beans

This is a recipe that I modified, the original came from Healthy Cooking Magazine. Annette and I love the tangy quality of these beans. They seem like they should have a lot more fat and bad stuff in them. I am making some Carolina Pulled Pork today and these would make a good side dish for that. I think I included this recipe in the notebook I made of healthy recipes and gave to some of you. This recipe uses barbecue sauce, I use KC Masterpiece original, I like the smokiness. If you don't have a smokey barbecue sauce you can skip it or add liquid smoke, just be careful not to add to much.

By the way this recipe is so easy Annette made the beans for a church pot luck, I just photographed them.

Barbecue Baked Beans

2 tablespoons olive oil
½ cup onion, diced
1 clove garlic, minced
1/2 cup Canadian Bacon, diced
¼ cup tomato paste
¾ cup brown sugar
1 cup barbecue sauce
14 ½ ounces pinto beans, 3 cans rinsed & drained, I use white beans if that is what I have on hand
3/4 cup water
¼ cup cider vinegar, I like mine tangy so I add a little extra
salt and pepper, to taste

In a large pot, combine olive oil, onion, garlic and Canadian Bacon. Cook on medium-high for 4 minutes. Stir in tomato paste and cook for 3 minutes. Add brown sugar, barbecue sauce and beans, mix well. Cook for 4 minutes. Add remaining ingredients and bring to a boil. Reduce to a simmer, cover and cook for 45 to 50 minutes, stirring occasionally. Taste and adjust seasonings before serving, if desired.