Dressed-Up Baked Beans

There are some foods known as classically American dishes: clam chowder; the hamburger; tacos and “as American as apple pie.” Growing up in Massachusetts we often ate Boston Baked Beans, traditionally prepared with molasses and salt pork. Although the popularity of baked beans resulted in Boston’s nickname of “Beantown,” the colonists originally learned the recipe from Native Americans who mixed beans, maple syrup and bear fat.

I have some fond memories of sharing baked beans. When I was a child, my mom and I would often visit my grandmother after church on Sundays. She always had the same breakfast available, baked beans and Portuguese sweet bread. It may seem odd to some but I’ve always associated baked beans with breakfast.

Fast forward 30 years and my memory of baked beans comes from the many summertime potluck suppers enjoyed with friends. My friend, Cookie, had a recipe for the most delicious baked beans, made with canned baked beans and a lot of sautéed vegetables. I came across a recipe card the other day which listed her ingredients but didn’t have any amounts nor any instructions. It was more of a shopping list than a recipe. What made Cookie’s recipe extra delicious was that it also contained red wine and cognac – definitely prepared for the adults at the potluck!

Over time I’ve developed my own recipe for baked beans which includes an assortment of sautéed vegetables similar to ratatouille and, of course, a splash of red wine and cognac.

There are many ways to dress up a simple can of baked beans. Chopped bacon, pulled pork or sausages are always a hit and, if you’re in a tropical frame of mind, add some pineapple chunks and chopped ham. You don’t need to add many ingredients to pack in a lot of interesting flavor. For instance letting the beans simmer with a cup of espresso or a half-cup of Kahlua liquor give the beans a smooth coffee-spiked overtone.

DRESSED-UP BAKED BEANS

Olive oil, for sautéing
1 small eggplant
2 small zucchini, trimmed
1 red bell pepper, seeds and ribs removed
1 small onion
3 cloves garlic, chopped
3 tablespoons tomato paste
2 (28 ounce) cans B&M Original Baked Beans
14.5 ounce can diced tomatoes (petite dicer or fire roasted, whichever you prefer)
½ cup dry red wine
¼ cup cognac or bourbon

Cut the eggplant, zucchini, pepper and onion into ½ inch cubes. Keeping them a similar size will help ensure even cooking.

In a large pot, pour in about 2 tablespoons of olive oil then sauté the vegetable cubes until they are soft and lightly browned. Add the garlic and sauté until until golden but not browned.

Turn off the heat and stir in the tomato paste to lightly coat all the vegetables.

Add the beans, wine and cognac and stir well to combine. Cook over low heat until heated throughout. This recipe tastes delicious hot or at room temperature making it a good choice for a picnic or potluck!