Being the first day of spring in Texas the sun is shining, but it is still a bit chilly. Now keep in mind that chilly to Texans means below 60 degrees. A “cold” front came through on Saturday night and I got out of going to lacrosse games on Sunday. I mean I LOVE watching my boys play, but seriously we had 7 games this weekend and I am tired of cheering, sitting and small talk. So I sent my husband to be the parental representative and I stayed home and cooked, kinda. Don’t tell, but I watched the last episode of Downton Abbey. I did cook, but it was so easy that it really doesn’t count as cooking.
I threw a brisket on the smoker and made a couple sides. And VoilÃ¡ dinner! I forgot to take a picture of the brisket so I will add that recipe at a later date, sorry!! But here is the recipe for baked beans. Oh, side note… I did not have 2 cans of navy beans. I had one can of navy and one can of cannellini beans. And there was no way I was getting out in those frigid temperatures (52 degrees) to get one can of navy beans. So this picture has two kinds of beans-my family never knew!
2 cans (14.5 oz) navy beans, drained and rinsed
3 strips bacon, cut into pieces
1/2 medium onion, chopped
2 garlic cloves, minced
1/4 cup cider vinegar
1/2 cup BBQ sauce. We like Stubbs, but use your favorite
1/2 cup brown sugar
2 Tablespoons Dijon mustard
1 teaspoon salt
1/4 teaspoon Tabasco
Preheat oven to 350 degrees.
In a large pot, saute onion and bacon in a little vegetable oil until onions are soft and bacon has rendered down. Add the beans, garlic, vinegar, BBQ sauce, brown sugar, mustard, salt and Tabasco. Mix well.
Pour mixture into a small greased casserole dish (8"x 8"). Cover with foil and bake for 40 minutes.