music: “Little Lion Man” by Mumford and Sons
One of my favorite things about summer (and early fall) is barbecues. It’s always fun to be outside enjoying good food and good weather with friends and family. One of my favorite BBQ dishes is baked beans! Before finding this great recipe on Eat, Live, Run I had only had either baked beans from a can, or recipes loaded with tons of brown sugar. This recipe had a bit of a more tomatoey base, which I love. Also, they get better the next day!
1 tsp extra virgin olive oil
1/2 of a large yellow onion, chopped
3 cloves garlic, minced
2 tbsp pure maple syrup
1 tbsp ketchup
1 tsp ground mustard
1/2 tsp sea salt
1 bay leaf
1 tsp hot sauce
8 oz tomato sauce
1 15 oz can cannelloni beans, drained and rinsed
Preheat oven to 350
In a cast iron skillet or non-stick skillet, heat the olive oil. Add the onions and sauté for about five minutes or until soft and translucent.
Add the garlic and sauté 30 seconds more.
Add the maple syrup, tomato sauce, salt, ground mustard, hot sauce and ketchup and simmer for five minutes.
Add the beans and bay leaf, stir, then cover the skillet with aluminum foil and bake for 45 minutes, stirring once during the baking process.
Allow to cool and serve warm.