Sweet, sticky and savory, these baked beans are a quick and easy side dish to make with things from your pantry! (Or things you SHOULD have in your pantry!) Put em in a pan and stick them on the bbq to keep warm while you grill up those steaks, burgers or chicken this weekend
1/2 pound applewood smoked bacon
1 small onion, finely diced
2 cans small cannelini beans, drained and rinsed
2 cans pinto beans, drained and rinsed
3 tablespoons molasses
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
1/4 cup bbq sauce
1 bottle dark beer or ale
salt and pepper, to taste
In a Dutch oven or large saucepan, (large enough to hold the 4 cans of beans), cook bacon until crisp, remove and drain on paper towels. Chop into pieces and set aside.
Pour off all but about 2 Tb. of the bacon grease and sauté the onion until translucent, about 3 or 4 minutes. Add a little salt and pepper while sautéing the onion.
Add remaining ingredients including the reserved bacon and simmer over low heat until thick and tasty, about 30.
Taste for seasoning and add salt and pepper as needed.
At my Culinary Gardening seminars at The Plant Stand in Costa Mesa, I'm constantly being asked, 'How do I keep my cilantro from bolting or going to seed'. Well, the answer is don't try to grow it when it's too warm, namely summer! Oh but that's when it's most wanted for salsa, guacamole, ceviche etc.....The only answer to that is to succession plant it every three or four weeks and let the older plants flower and make seed (coriander). Either pick the seeds, freeze overnight to kill any pests that might have laid eggs, then let air dry well before putting into a jar for your pantry or let the seeds flower to attract beneficial insects. Ladybugs and monarch butterflies love cilantro flowers!
This is my spring cilantro which is over 3' tall, it's a slow bolt cilantro but it still loves the cool weather! Here's a great recipe you can use year round for anything from salads, tacos or as a cool or spicy dip.
Cilantro Lime Dressing
3 bunches cilantro
6 cloves garlic
2 teaspoons lime juice, or to taste
2 1/4 cups mayonnaise
1 1/2 cups light sour cream
Sea salt and pepper,to taste
celery seeds, to taste
In the bowl of a food processor place cilantro, jalapeño, garlic, lemon juice, mayonnaise and sour cream. Pulse until completely blended, season