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Monday, July 27, 2015

Camp Laughing J Baked Beans

No hub bub...just good BBQ baked beans that'll serve a crowd...happily. They are our official camp beans. We love them, everybody loves them. And then hopefully I get a little bowl leftover to eat cold, cause I even love them that way. Happy, happy Colorado summer! You can bake these in the oven or over the grill, you choose.

What you need and what to do:

2 lb bacon cut into 1/4 inch slivers, cooked and crumbled
2 cans (15-oz) black beans, drained and rinsed well
1 can (15-oz) dark red kidney beans, drained and rinsed well
3 cans (each 15-oz) vegetarian baked beans or pork and beans, DON’T DRAIN
1 large sweet onion, finely chopped
1 large red bell pepper, cored, seeded, and finely chopped
1 large green bell pepper, cored, seeded and finely chopped
4 cloves garlic, minced
jalapeƱo peppers, seeded and diced without the seeds
2 cups sweet red barbecue sauce
1-1/2 cups firmly packed light brown sugar
1/2 cup Dijon mustard, or more to taste
2 tsp salt
2 tsp freshly ground black pepper

1. Preheat oven to 350 degrees.  Spray large deep cast iron pan.

2. Empty the cans of black and kidney beans into a colander and drain.  Rinse the beans under cold running water and drain again.  Place all the beans (including the baked beans or pork and beans) in a large nonreactive mixing bowl and add the onion, red and green bell peppers, garlic, and jalapeƱos  and stir to mix.  Add the barbecue sauce, brown sugar, mustard, and fried bacon and stir to mix.  Taste for seasoning, adding more brown sugar and/or mustard if necessary, and salt and black pepper to taste; the beans should be very flavorful.  Transfer the bean mixture to the prepared pan.

3. Bake for 2 hours, uncovered, stirring occasionally until thick. 

Grilling instructions: I have never grilled them because the grill always has something else on it.

2 cups pecan or hickory chips or chunks soaked for 1 hour in water to cover, then drain.
You will need a couple of medium sized aluminum foil pans or one large one.

For gas grill place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high til you see smoke, then reduce heat to medium low.

When ready to cook, place the beans in the center of the hot grate away from the heat and cover the grill. Cook the beans until they are thick and richly flavored (about 1 hour). If they start to dry out, cover loosely with aluminum foil. Remove from heat and let rest for 15 minutes, then serve. Serves 12-16. This was adapted from several recipes online. They are foolproof if done in the oven, I promise.

Tuesday, July 21, 2015

Sweet & sour cantaloupe

Oh geeze....this was such a fun surprise since I have never eaten warm cantaloupe...go there. You won't be sorry. Picture doesn't show the cashews...add them, they make it. Don't worry about leftovers, there won't be any.

What you need and what to do:

Cook 5 strips bacon until crisp. Drain all but 1 TBLS bacon grease.
Cook 1 sliced medium red onion until tender in the bacon grease.
Add:
1/2 cup Asian sweet chili sauce
2 TBLS rice vinegar
4 cups cubed cantaloupe
and the crumbled bacon, stir until the cantaloupe is heated through.

Put over rice, or quinoa or couscous. I used quinoa. Sprinkle with salted cashews.
I served with a baked chicken thigh. Perfect. Adapted from Better Homes & Gardens