Saturday, April 12, 2014

Smoky Baked Beans 'N Greens

My parents are in town this weekend and it's crazy that I would make beans because they used to be my least favorite food growing up. We used to sit at the table and cry because my dad wanted us to finish our beans (these were canned beans though...).

Now my taste buds have matured and I absolutely love making baked beans from scratch. They are the perfect sweet and savory side. Me being the fiber queen, I also decided to add some leafy greens for added nutrition. Pair with grilled chicken or ribs and you've got a wonderful springtime meal!



1. Preheat oven to 325.
2. In a large skillet, heat olive oil over medium-high heat. Add bacon and cook until crisp. Transfer to a paper towel and set aside.


3. Add the yellow onion and garlic to the bacon drippings and cook until translucent, about 2-3 minutes.

4. Add the Swiss chard and ginger to the onion mixture and cook until chard is wilted, about 2 minutes longer. Season with salt and pepper.


5. In a small bowl, combine brown sugar, bbq sauce, ketchup, Worcestershire, mustard, vinegar, paprika and orange zest/juice.


6. Pour sauce over the vegetable mixture and simmer for 5 minutes.

7. Add beans and reserved bacon and stir to combine. Transfer mixture to a 13x9 pan (coated with non-stick spray). Bake uncovered for 1 1/2 hours or until desired consistency. Let sit 5 minutes before serving.



Smoky Baked Beans 'N Greens 
Serves 4

All you need:
1 tablespoon olive oil
4 slices smoky bacon, diced
1 large yellow onion, diced
2 garlic cloves, minced
1 bunch Swiss chard, de-stemmed and chopped
1 (1-inch) piece fresh ginger, peeled and minced
1/4 cup brown sugar
1/2 cup bbq sauce (choose your favorite)
1/4 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon paprika
Juice and zest of 1 orange
1 (15 oz.) can pinto beans, drained and rinsed
1 (15 oz.) can cannellini beans, drained and rinsed
Salt and pepper, to taste

All you do:
1. Preheat oven to 325.
2. In a large skillet, heat olive oil over medium-high heat. Add bacon and cook until crisp. Transfer to a paper towel and set aside.
3. Add the yellow onion and garlic to the bacon drippings and cook until translucent, about 2-3 minutes.
4. Add the Swiss chard and ginger to the onion mixture and cook until chard is wilted, about 2 minutes longer. Season with salt and pepper.
5. In a small bowl, combine brown sugar, bbq sauce, ketchup, Worcestershire, mustard, vinegar, paprika and orange zest/juice.
6. Pour sauce over the vegetable mixture and simmer for 5 minutes.
7. Add beans and reserved bacon and stir to combine. Transfer mixture to a 13x9 pan (coated with non-stick spray). Bake uncovered for 1 1/2 hours or until desired consistency. Let sit 5 minutes before serving.

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