Saturday, March 31, 2012

Take it outside ...

No picnic spot should be left unoccupied. Not now. Not with sunny spring days and mild temps drawing us all outdoors.

Image via Abacus Cards.

I love to picnic and don't create nearly enough opportunities to do so.

Image via Pinterest.

Spring is my favorite picnic season. The weather is cool and sunny - ideal for keeping foods fresh and appetizing, and the bugs are at a minimum.

Image via Pinterest.

There's no dilemma when it comes time to plan the menu. My dad always wanted baked beans at every picnic, and I have followed in his footsteps. His recipe is easy, and the beans are as good cold as they are hot. These are always a crowd pleaser. 

So, when you need to take a food outside, there's none better than my dad's Kentucky Baked Beans. Give it a try.

Image via Neo-Homesteading.


4 slices bacon
1/2 onion, sliced into rings
2 large (28 oz) cans pork and beans
1/2 cup ketchup (or may substitute using barbeque sauce)
1/2 cup brown sugar
1 tablespoon distilled or cider vinegar
1 teaspoon dry mustard

Preheat oven to 350 degrees. Fry bacon in skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions to drippings in pan and sauté until tender, about 5 minutes. Place beans, onions and remaining ingredients into a greased 13" by 9" ovenproof casserole dish. Top with bacon, then bake until beans are bubbly and sauce is the consistency of heavy syrup, about 1 1/2 to 2 hours. Let stand to thicken slightly and serve.

These beans are as good cold as they are hot, so they're great for transporting, and I love them as leftovers!

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