October 08, 2010
Tailgater’s Baked Beans
What tailgating party would be complete without a dish of someone's homemade baked beans? This time, maybe they should be yours! Here in Minnesota, when football comes around that means chilly weather comes with it, (that also means "Go Vikings!") and the fans are ready for something piping hot to go with the game.
Baked beans make great fall and football fare- warming, hearty, and lots of smoky flavor. Mmm. I love that beans are so versatile. You can serve them alongside any kind of meat, they make great cold leftovers (maybe my favorite way to eat them), and they also provide the perfect base for a good pot of chili the next day. Plus, you can stir them together super quick in a slow cooker; the best way to make them portable and keep them warm all game long! My father-in-law's famous baked beans are a family favorite and my personal pick when it comes to baked beans. We love to scoop them, still steaming, into paper cups for people to grab easily. That way they don't run all over your plate and make your burger soggy!
Happy tailgating!
Steve's BBQ Baked Beans
- 1 55 ounce can baked beans, drained or 1 lb. dried northern beans
- 4 strips Smithfield Hickory Smoked Bacon, cooked and cut into large bite size pieces
- 1/2 cup chopped sweet onion (yellow or red work well)
- 2 cloves garlic, minced
- 3 tablespoons molasses
- 2 teaspoons liquid smoke
- 1 tablespoon mustard
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon apple cider vinegar
