Good morning Cousin, it’s Labor Day weekend, the official last BBQ weekend. Let’s have baked beans for a side dish.
INGREDIENTS: 1 pound great northern beans, 2 tablespoons butter, 3 garlic gloves sliced, 1 small chopped onion, 2 chopped celery stalk, 3 slices bell pepper, 1 bay leaf, 1 teaspoon chicken bouillon, 1/2 teaspoon dried thyme, 1 tablespoon yellow mustard, 1/4 cup dark brown sugar, 3 sprigs flat-leaf parsley, 1 teaspoons lemon juice, 1 tablespoon Worcestershire sauce, 1/2 pound lean ground beef, 1/2 teaspoon hickory liquid smoke, 1/4 cup ketchup, 1 (12 oz.) bottle BBQ sauce.
Wash beans and pick out any debris. Put the beans in a large heavy pot; cover with water. Bring to a rapid boil, cover the pot and reduce heat to a simmer. In a skillet add the butter and melt add the vegetables, except parsley and saute until the onions are clear. Add vegetables to the bean pot, including parsley, bay leaf, bouillon, and thyme. Continue to cook until the beans are soft but not mushy. While your beans are cooking start preparing the meat. In a skillet brown the ground beef, drain off the grease; salt and pepper to taste. Add the remaining ingredients to the meat and stir together. Pour the meat into a baking dish. Add beans and 2 cups of the bean water to the baking dish. Stir together, put in a 300-degree oven and bake covered for 2-3 hours. Stir the beans occasionally add the bean water if needed to keep beans moist. Bake uncover the last 30 minutes.
What side dishes will you be serving? I recommend a tossed green salad, and honey glazed carrots.