Baked Beans

July 5, 5:45 PMSF Comfort Food ExaminerDustin Platt

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These taste great whether served hot or cold, and as you can see, were cooked every step of the way in the same pot. While traditionally, Boston baked beans use navy beans, which are small and white, kidney beans also make for nice flavor and happened to be on hand. Balancing the sweet with a bit of spicy is an integral part of this recipe. 

Since the vegetables are already cut, having used the same ones for the potato salad, most of the work is already done. Begin by preheating oven to 350, and now for a recap on the diced veggies:

1/2 each apple and onion (granny smith for tartness)

1/4 each red and green bell pepper

4 cloves garlic, chopped

First, saute the garlic in 1 tbsp olive oil over medium-low heat. Add vegetables and caramelize them. Meanwhile, in a large bowl mix

2 (15oz) cans of beans, drained

1/2 cup brown sugar

1/4 cup honey

1 oz molasses

1 tbsp cumin

1 tsp each salt and cumin

1/2 tsp each pepper and paprika

1 dash cayenne

Set bowl of beans aside. Slice 2 strips bacon into 1/4 inch strips, and then cut strips into squares. When vegetables have caramelized, add bacon, and cook through, then deglaze pot with

1/4 cup apple cider vinegar

1 oz brandy .

Stir and add bean mixture, bring to a simmer, then cover and put in preheated oven. After 10 minutes, turn down to low for another 20 minutes.

These beans make a great sauce to soak up with cornbread.