Baked beans are a huge crowd pleaser!
They get invited, with our buddies, to just about every barbecue and ball game.
When my son Yakov was a little schoolboy, he would always gush about Eagle Day Camp baked beans. You must get the camp’s recipe , he would always urge me, with great glee. I did call the camp and they were happy to oblige: open a Heinz can and reheat. I am happy to report that even my son’s tastes have evolved. He 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.
Simple to make is not even the word: All aboard, that’s the whole story!
Beer, molasses, mustard, optional smoked turkey: Perfect recipe for success, no?
Go ahead and enjoy the dish with any condiment you like: Tortilla chips, guacamole, salsa. It will all work beautifully!
- 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 with your favorite condiments and garnishes.