Tomorrow is the 4th of July – and for most Americans that means just two things. First, hanging out with friends and family. Second, having a barbecue, be it in the backyard, the park or a beach somewhere. It’s all about having a good time.
I’ve never quite figured out what National Eat Your Beans Day is truly all about. Are we suppose to open a can of beans and dig in? After all, really good beans takes time – a good overnight soak followed by hours spent in a slow simmer. Now an Instant Pot will cut down on that simmer time. And a quick boil in the morning is one way to get around the overnight soak. While we’re on the subject of beans (like I’d wander off in another direction), did you know that there are approximately 40,000 bean varieties in the world? Yet only a small fraction of that are mass produced and available to consumers. When I think of beans, I think Kidney, Navy, Pinto and Pink Beans. Rarely do I think Chickpea, Soy or Garbanzo. Hum, since Garbanzo is a bean and hummus in made from Garbanzo Beans, does Hummus Dip count as eating your beans?
While I’m sharing this recipe today, in honor of Eat Your Beans Day, it’s actually a Pot Luck Favorite for tomorrow’s Independence Day Celebration. This recipe is so easy, relying on the good folks at Bushes Beans to do the heavy lifting. Just add a little more bacon, some chunks of onions and a good seasoning of Mesquite to bring their beans up to a whole new level. Yum!
Cheater’s Country Style Oven Baked Beans – The Sequel
6 strips Bacon
1/2 Yellow Onion
4 (28 oz) cans Bushes Country Style Beans
3 tablespoons Mesquite Seasoning or to taste
Heat oven to 300 degrees.
Roughly chop 4 strips of bacon. Fry until nearly crisp. Remove from skillet with a slotted spoon, leaving behind the bacon fat. Let bacon drain on paper towels.
Roughly dice half an onion, quick fry in bacon fat just to give smoky flavor. Set aside.
Stack 2 large foil casserole dishes together. This will create a sturdy dish and avoid accidents.
Empty 2 cans of beans into the top foil casserole dish. Add chopped bacon, onions and 1-1/2 tablespoons Mesquite Seasoning. Top with remaining 2 cans of beans and another 1-1/2 tablespoons of seasoning. With a large spoon, fold together to blend bacon, onions and seasoning throughout the beans.. Spread out evenly and smooth top.
Cut remaining 2 strips of bacon in half, lay strips of bacon over the top of beans. Cover tightly with foil. Place in the heated oven, bake for 3 hours. Uncover, let beans continue to cook another 20 minutes.
If not serving right away, cover with a new piece of foil and hold in a warm oven until ready to serve.