Nothing says sweet summertime like a pot of BBQ beans bubbling on the stove, ‘cept maybe the deviled eggs and butter ‘n sugar corn on the cob that go along with them!
- 1 large sweet yellow onion, chopped
- 2-3 cloves garlic, minced
- 3-4 T. extra virgin olive oil
- 2 cans pinto beans
- 2 cans vegetarian baked beans
- 2 cans green beans, drained and rinsed
- ½ 6-oz can tomato paste (or more to taste)
- 3-4 T. blackstrap molasses
- 1 T. Spike seasoning mix
- ¼ c. sodium-free vegetable broth powder
- 1 T. dry mustard powder
- 2-3 T. yellow mustard
- 3 T. Worcestershire sauce
- 1-2 t. Liquid Smoke
- 1-2 c. water (to thin consistency)
In a large stockpot, heat olive oil over medium-high heat, then sauté the onions and garlic until the onions are translucent. Add all remaining ingredients and heat over medium heat until just beginning to boil. Reduce heat and simmer for 15-30 minutes (the longer you simmer, the more the flavors meld).
Put on your chef’s hat and play with the ingredients to suit your taste – for sweeter beans, add a little more molasses or dark brown sugar. For a peppery taste, add red pepper flakes or substitute hot and spicy V-8 juice for the water (caution extra sodium here). Use more or less Liquid Smoke.
Cooking tip for corn on the cob: You’ll laugh. You’ll think this is crazy. It works. Cook corn on the cob in its husk (do not remove any of it) in the microwave for 4 minutes per cob. Remove from microwave using a pot holder – VERY hot. Using the pot holder, cut off the stem part of the cob about ½ inch into the juicy niblets. Hold the cob by its silk and shake. Cob will slide out with NO silk attached. For stubborn cobs, carefully peel back the husk, then shake.