I DON'T LIKE BAKED BEANS

Don't like 'em. Never have. If that puts me in a very tiny minority in North America, so be it. However, years ago when family was gathering for my mother-in-law's funeral, some cousins by marriage that I'd never met (Hi Debbie & Marney!) brought a baked bean dish, which I took a little of just to be polite. I think I went back for thirds. Here's the original recipe as they gave it to me.

ST. JAMES BAKED BEAN CASSEROLE

6 slices bacon, diced
1/2 c chopped onions
16 oz can pork & beans
16 oz can kidney beans, drained
16 oz can lima beans, drained
10 oz cheddar, cubed
1 c ketchup
3/4 c brown sugar
1 T worcestershire sauce

Heat oven to 325F. Grease 1.5 qt casserole. Brown bacon, add onions to saute; drain well. Fold in with all other ingredients. Bake 1.5 hours.


Cheesy goodness - but not pretty

This dish can be used as a side dish, like most baked beans,  but in reality, it's hearty enough for an entree. Or even a full meal!

Here's the recipe with my revisions, which make it marginally healthier and a little on the tangier rather than sweeter side. It also is more casserole-like, less soupy. But you can control that to your liking by the amount of liquids you add.

Note: I often double the beans and sauce without (fully) doubling the bacon and cheese, and it's still plenty flavorful.



DINE-IN BEAN CASSEROLE

approx 6 slices bacon, diced
1/2-1 c chopped onion
3 cans beans of 3 different sizes, shapes & colors, rinsed & drained (I don't use pork & beans, I use organic
     canned beans) ie: red kidney, limas, garbanzos, pintos, black beans, white (cannelloni beans), etc...
8-10 oz cheddar, cubed
1 1/4 c ketchup
1/2 c brown sugar or less
2 T worcestershire sauce
a splash of vinegar
a splash of hot sauce (I recommend Frank's Red Hot or green Tabasco)

Follow directions above, but since the liquid has been reduced, I cover with foil before baking.

You know this blog is all about working with what you have and making the whole process as quick and easy as possible, right? So here are some of the substitutions I've used over the years for the "sauce" part of this recipe: Ken's Steak House Sun-dried Tomato Vinaigrette, chili sauce, cocktail sauce, or a combination of these, with or without the ketchup, and usually with no brown sugar added. So this is a very forgiving recipe. Adapt it to your own tastes, or to what you happen to have in the house at the time. Have fun! My favorite version is just to add a bottle of Sun-dried Tomato Vinaigrette and nothing else.