A classic side dish to BBQ is and will always be baked beans. There are many ways to make them; some include a bit of brisket, others bacon, some just one kind of beans, others many. There’s no wrong way to make baked beans although just opening up a can of baked beans from the supermarket will never cut it in this house.
Although I may seem like the ultimate cook who has control over everything in my kitchen, there are indeed times when my recipes don’t turn out quite as I would have liked. I made a version of these beans a couple weeks ago when Stefan’s parents were visiting because I wanted to try out the recipe. They were great and received approval to be served at our Lanternfest feast. But this time around, I used 5 different kinds of beans as the recipe calls for. In case you’re reading this in Germany and want to try this recipe, here’s what the beans are called:
- Pinto beans – “wachtal Bohnen”
- great Northern – “grosse weiße Bohnen”
- baked beans – “baked beans” or “weiße Bohnen in Tomatensauce”
- red kidney beans – “rote kidneybohnen”
- garbanzo beans – “Kichererbse” (which are also used to make your own hummus)
I’ve never seen pinto beans in a can here so I used dried ones (which also aren’t all that easy to find.) Unfortunately I should either have soaked them longer or cooked them before adding them to the casserole dish that went into the oven. I just thought that baking them for an hour at 375 degrees F (190 degrees C) would be cooking them long enough. Oh well, next time I know. They weren’t inedible, just a bit crunchier that I would have liked.
And can someone explain to me why bacon here doesn’t produce very much grease? How am I ever supposed to make a decent pot of refried beans if I don’t get some decent bacon lard for flavor? Maybe someone can mail me some in a coffee can…