When my son Yakov was a little schoolboy, he would always gush about Eagle Day Camp Baked beans. You must get the camp’s baked beans recipe , he would always urge me, with great glee. I did call the camp and they were happy to oblige: Their baked beans came straight from Heinz cans, reheated. I am happy to report that even my son’s tastes have evolved, and now he declares with just about the same assurance as in his summer camp days that Heinz should request my baked beans recipe: Heinz, do you hear this? What nachas! Yakov, looking forward to enjoying your baked beans, made from my recipe, at one of your bashes, at Chabad Washington Heights!
Dark beer, please: the secret of my baked beans’ heartiness. All aboard, that’s the whole story!
- 1 large onion, quartered
- 8 cloves garlic
- ½ cup tomato paste
- 1 12-ounce can dark beer
- 1/3 cup dark molasses
- ¼ cup Dijon mustard
- ¼ cup unfiltered cider vinegar
- ¼ cup olive oil
- Salt and pepper to taste
- 8 ounces smoked turkey, minced, optional
- 3 large (28-0unce) cans red beans, drained and rinsed
Preheat the oven to 350 degrees.
Finely grind the onion and garlic in a food processor. Transfer to a baking dish and add all remaining ingredients, stirring thoroughly to combine. Bake about 45 minutes. Serve hot.