Whether you enjoy classic baked beans or the classic baked beans of childhood—with franks—don’t deny yourself the pleasure. Photo © Robert Lerich - FOTOLIA
Product Reviews / Main Nibbles / Vegetables
Recipe: Torowep Baked Beans
For Summer Barbecues & Winter Feasts
A favorite side at the Connecticut restaurant Harry’s Texas Barbecue & Arizona Grill, this recipe comes courtesy of NIBBLE reader Harry Falber. Harry advises to prepare in advance: it tastes better after the flavors mix for two days.
Torowep is a canyon within the Grand Canyon system, where Harry enjoys hiking with his family.
- 1 #10 can of pinto beans or vegetarian beans (or the raw and soaked equivalent)
- 1/2 cup barbecue sauce (Harry’s recipe)
- 1/2 cup diced onions
- 1/2 cup green peppers
- 4 tablespoons brown sugar
- 2 tablespoons brown mustard
- 1 cup molasses
- 1/4 tablespoon minced garlic
- 1/4 tablespoon oregano
- 2 cups of smoked pork bits, meat bits, sausage or chicken bits
(use smoked chicken if you don’t eat beef and pork)
- 5-6 cherry tomatoes
Place all ingredients in a pan in a smoker for one hour; if you don’t have a smoker, add 3 tablespoons of liquid smoke and place in the oven at 325°F.
In addition to serving beans as a side with barbecue or a regular roast chicken, burger or steak, many people enjoy baked beans with eggs in the morning or as a main event on toast. And of course, a favorite kids’ comfort food is big chunks of franks mixed in with their beans. Adults are entitled, too.
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