Monday, May 31, 2010

Honey-Chipotle Baked Beans

Though we didn't have an official Memorial Day barbecue or anything, we did decide to have a nice bbq-ish meal. We attempted to grill some frozen salmon burgers from Sam's Club on the grill, but then the grill broke. No joke. We have no idea what to do. We've only used it 3 times. Agh! So the grilled corn failed and didn't happen, and we finished the burgers out on the Griddler. We had those on buns with some wasabi mayo.

I also made a batch of The Chewy Chocolate Chip Cookie and they turned out perfectly, even though I had to reduce the amount of butter so I'd have enough for the tart I made later in the day. So the cookies were a little more crisp than usual, but still quite delicious. I used a mix of mini chocolate chips and giant chocolate chunks, so they're very chocolatey! I'm also trying out mailing them. If it goes well, maybe I'll send you some.

Tonight's big winner at supper were these beans. At first I thought it seemed a little cheater-ish to be creating a new sauce for already-prepared baked beans, but oh WOW it was awesome. This is insanely good. We really, really loved it. Since I used vegetarian baked beans, they tend to be sugary to make up for the lack of bacon/pork, so instead of using pure honey I subbed in some thick buckwheat honey. This paired well with the molasses and gave it a deep, sweet flavor without being overly sugary. These are great. Next time we actually have a barbecue, these are definitely going to be on the table.

beans

Honey-Chipotle Baked Beans
Cooking Light, July 2006

Dress up canned baked beans with flavor and richness--and minimal added fat--with this quick and simple dish. Since the sodium is high, use organic canned beans to keep sodium levels in check.

Cooking spray
1/2 cup minced shallots -- (about 5 ounces)
1 tablespoon ground cumin
1 tablespoon minced garlic
1/2 cup tomato puree
1 tablespoon canola oil
1/4 cup honey
1/4 cup cider vinegar
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
2 chipotle chiles -- canned in adobo sauce, seeded and chopped
56 ounces baked beans

1. Preheat oven to 300°.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 4 minutes or until golden. Add cumin and garlic; sauté for 1 minute. Add tomato puree and oil, and cook for 2 minutes or until thick, stirring constantly. Add honey and the next 5 ingredients (through chiles). Reduce heat; simmer for 10 minutes, stirring occasionally.

3. Combine beans and shallot mixture in a 2-quart baking dish. Bake at 300° for 1 hour or until thick and bubbly.

Servings: 8

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