Does anyone remember the post where I discussed my confusion of all things beans? Recently, Amy was at my apartment and pointed at my giant glass jars filled with beans, wondering why I had these in my kitchen. The truth? I received them as a gift. And haven’t used a single one. Amy suggested making baked beans with them.
I thought – hey, how brilliant! I actually like baked beans. And it would use up this stockpile of dry beans. Perfect!
I asked Amy if she had a great baked beans recipe and she said no. But she pointed me towards this recipe right here, which showed promise.
And I am here to warn you that this recipe is NOT a good recipe. I brought it to a cookout last night and we were in a rush, so I didn’t even get a picture of it. I debated photographing the dried leftovers but thought that I should keep it friendly here. Cause you know me. Always thinking of others.
But yes, this will not make good baked beans. This will make dry sauce baked beans. I was kind of confused on how the beans would get that familiar saucy taste that you associate with damn good baked beans when I added the ingredients to the crockpot, as there is almost no liquid whatsoever. And I didn’t see how the recipe would magically create the necessary liquid, but I trusted it. And, oh, how wrong I was.
I do give it props for being one of the few baked bean recipes that don’t call for pre-made baked beans. I found it so surprising the number of recipes that are really just spicing up a can of Bush’s baked beans. I wonder what Sandra Lee’s recipe for baked beans is? 🙂
I have a category called Inedible, which I used for posts not about cooking. I think this entry will definitely change that. 🙂