The sun finally peeked out a big Monday afternoon, just in time for us to grill some hot dogs (actually called "country dogs" by the farm that sells them at the market). I also made some slaw - I followed the recipe fairly closely, but I think some cilantro would be a good addition. We didn't have any, though, and it was still great.
I warmed up the kitchen a little bit by making baked beans based on my favorite lentil recipe. Although I didn't add any this time, I do frequently add some crisped bacon to this dish (just 2 strips).
"Barbecue" Baked Beans
adapted from Cooking Light
- 4 cups cooked beans (reserve 1 C or so of the cooking liquid)
- 1 onion, diced
- 2/3 cup ketchup
- 1/3 cup maple syrup
- 1/4 cup prepared mustard
- 1/2 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground allspice
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Preheat oven to 350°F.
Combine beans and diced onion in a baking dish. In a small bowl, combine remaining ingredients. Pour the ketchup mixture over the bean mixture, stirring to combine.
Bake, uncovered, at 350° for 1 hour. If the beans are getting a little too dry, add some of the reserved cooking liquid.
serves 6-8
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