3 variations on baked beans: sweet, smoky, spicy
THE FREEZERS WERE too tightly packed till now to do anything but choose the forward-facing foods. (Sound familiar?) But I’ve happily eaten my way to some wiggle room, and it’s clear I have some cooking—a.k.a. restocking–to do. I’m running low on portions of my favorite food: three variations on a baked-bean theme, from sweet to smoky to spicy. The recipes, plus a nudge to try growing beans for drying next year, too.
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the recipes, and dry-bean how-to
ALL THE RECIPES are easy, and delicious as a side dish or even as a whole meal-in-a-bowl, served over brown rice with something green tucked alongside.
Bonus: My midwinter freezer check revealed a few bags of whole paste tomatoes that will go into the mix—meaning more room for the incoming bean concoctions, and for the soups I see I need to replenish, too. The recipes: