It’s Thursday! Which lately, has been a pretty popular recipe day around here. So I’m just going to go with that, mmk?
So, for about five years, I didn’t eat red meat or pork. Quite often, that made burger-and-hot dog-laden-BBQs a little bit depressing, as I would either have to bring a veggie burger with me to toss on the grill, or stick to side dishes – while I love potato salad, I don’t really want to make an entire meal out of it.
For one BBQ, my mom decided to make homemade baked beans, subbing turkey bacon for regular bacon so I would eat it. I’d never had it before…and I’m pretty sure I begged her to bring it to every BBQ we attended thereafter. A side dish that could sub as a main = ideal.
And for when I needed a baked bean quick-fix, a new obsession was born:
The canned baked beans – specifically, the maple style. Have you ever had baked beans on a sweet potato? I highly recommend you try it.
While delicious, it’s safe to say that baked beans tend to be pretty high in sugar. Most recipes that I’ve found include some combination of ketchup, brown sugar and maple syrup…delicious, but something that can be improved upon.
So, that’s what I did. I wanted it to be super simple too, so I made it a slow cooker recipe – nothing better than coming home and finding dinner made for you. I choose to use canned beans as well, for simplicity’s sake. There’s still a bit of sweetness to them, but not overwhelmingly so. It depends a lot of the type of BBQ sauce you use – I used a tequila habanero BBQ sauce, so mine weren’t as sweet and had a spicy kick to it.
Slow Cooker BBQ Baked Beans
- 2 canned white kidney beans, drained and rinsed
- 1 can diced tomatoes
- 4 stalks celery, sliced
- 1 teaspoon garlic
- 1/2 cup BBQ sauce
- 2 tablespoons molasses
- 2 tablespoons maple syrup (optional, if you want a really sweet sauce)
- 2 tablespoons Worcestershire sauce
- about 1/2 teaspoon each salt and pepper
- 2 slices bacon
- 3/4 teaspoon xanthan gum (you can leave out, but the sauce will stay pretty watery)
1. Drain and rinse kidney beans.
2. Add beans, tomatoes, BBQ sauce, celery, garlic, molasses, Worcestershire, maple syrup (if using), salt and pepper to slow cooker. Stir to combine.
3. Cover and cook on low for 8-10 hours. Alternatively, you could do about 4-6 hours on low.
4. About 20 minutes before serving, cook bacon until crispy. I cooked (burned) mine in the oven. When cool enough to handle, crumble into beans.
5. Sprinkle xanthan gum over beans and stir until sauce has thickened.
I was seriously happy with how these turned out. A bit tangy, a bit sweet, and a bit smokey from the bacon.
Served with buttered toast and stir-fried snap peas made for a pretty fabulous dinner.
See you here tomorrow for the Friday lists!
<— What’s your favourite BBQ dish? I love BBQ chicken….and hot dogs. Yup, I freakin’ adore hot dogs.
<— Are you a baked bean fan?
<— What’s your favourite BBQ sauce? I’m a fan of Stubbs original, myself.