Food Network Fool

About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, April 8, 2010

BAKED BEANS (from Katie Lee Joel's THE COMFORT TABLE)

You can't have a barbecue without baked beans. I love the smoky flavor of the bacon combined with the tangy ketchup and sweet molasses.

3 thick-cut slices bacon, diced
1 medium yellow onion, chopped
1 bay leaf
Three 15-ounce cans great Northern beans, drained and rinsed
1 1/2 cups ketchup
1 cup lightly packed light brown sugar
3/4 cup low-sodium chicken broth
2 tablespoons molasses
2 teaspoons dry mustard (like Coleman's)
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder

Preheat the oven to 3500 F.

In a Dutch oven, cook the bacon over medium heat until the fat is rendered. Remove the bacon with a slotted spoon and set aside. Add the onion and bay leaf to the fat and cook until the onions are translucent, about 10 minutes. Reduce heat to low. Add back the bacon, and the beans, ketchup, sugar, broth, molasses, dry
mustard, salt, pepper, and garlic powder. Stir until well combined. Cover and place in the oven. Bake for 40 minutes. Stir before serving.

YIELD: 5 1/2 CUPS (4 TO 6 SERVINGS)
PREP TIME: 10 MINUTES
COOK TIME: 1 HOUR

No comments:

Post a Comment