Why is it that I only think to make homemade baked beans on holidays? Fourth of July, Memorial day, Family reunions are just some of the times this lovely dish makes an appearance. Every time I make them I think, "Why don't I make these more often"? I love this recipe. It never lets me down. I remember a good friend of mine once offered to bring her baked beans to a huge neighborhood BBQ I was throwing. Of course I was thrilled that I could cross that dish off my "dishes to make". The day of the BBQ came and she showed up with the biggest pot of baked beans I had ever seen. They looked delicious and I couldn't wait to give them a try. Crunch, Crunch, Crunch went the first bites in my mouth. Needless to say - at the end of the night - she was taking home a full pot -o- beans! I love this recipe because it does not rely on me to soften the beans (at least on the front end ;-)!
Bobi's Baked Beans 1 (28 oz) can pintos beans, drained 1 (28 oz) can white kidney beans, drained 1 pound bacon, diced 1 sweet onion, diced 1 green pepper, diced 1 red pepper, diced 5 cloves garlic, minced 3 Tablespoons tomato paste 1/4 cup yellow mustard 1/4 cup molasses 1/2 cup ketchup 1/2 cup BBQ sauce 1/4 cup firmly packed brown sugar 1 Tablespoon Red hot sauce (such as Frank's) 2 teaspoons cider vinegar 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon black pepper
Drain and rinse beans well. Combine the beans in a large mixing bowl and set aside. Cook the bacon in a skillet until crispy. Pull out the bacon and remove 1/2 the bacon grease. Drop in onions and cook until translucent, then add the peppers and the garlic. Cook just to wilt the vegetables, 5 or so minutes. Add the vegetables to the beans, along with remaining ingredients except the bacon. Mix, taste, and adjust to suit you. Pour into casserole dish, cover, and bake at 350 for 40 minutes. Remove the cover and place cooked bacon on top. Bake uncovered for another 10 minutes.