Monday, July 1, 2013

Mondays with Martha

Easy Fourth of July Fun and Festive Independence Day! Seeking freedom from party stress? Pledge allegiance to this no-fail festive dish.

BBQ Side Dish Smackdown

2012 Side Dish Smackdown Winner: Best Baked BeansThis baked bean recipe features four types of canned beans baked in a mixture of brown sugar, mustard, vinegar and bacon.
Worthy of a special occasion Yield: Makes 10 servings Hands On: 45 Minutes  Total: 2 Hours, 5 Minutes

  • 1 (1-lb.) package bacon slices $
  • 4 medium-size yellow onions, sliced $
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 2 (16-oz.) cans butter beans, drained and rinsed $
  • 1 (15-oz.) can lima beans, drained and rinsed
  • 1 (16-oz.) can kidney beans, drained and rinsed
  • 1 (28-oz.) can baked beans $
  1. 1. Preheat oven to 350°. Cook bacon, in batches, in a large skillet over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving desired amount of drippings in skillet. (We reserved about 3 Tbsp.) Crumble bacon.
  2. 2. Sauté onions in hot drippings over medium heat 8 to 10 minutes or until onions are tender. Add brown sugar and next 4 ingredients. Cover and cook 20 minutes. Combine butter beans, next 3 ingredients, bacon, and onion mixture in a 13- x 9-inch baking dish.
  3. 3. Bake at 350° for 1 hour.
My grandmother would make this dish for special family gatherings—it's a favorite. Sharing her recipe helps her legacy live on."  Liz Matthews, Fullerton, California, JUNE 2012

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