The Gourmet Touch: A new flavor for your next cookout
by Prudence Hilburn
The Gourmet Touch
May 28, 2013 | 2033 views |  0 comments | 11 11 recommendations | email to a friend | print
When Southerners enjoy a cookout, baked beans are usually on the menu, and everyone has their favorite recipe.

Seldom do we make the beans “from scratch” like Boston baked beans. We usually depend on pork and beans as our main ingredient and then add to it whatever we like.

Several years ago, I decided to add a Hawaiian touch to my beans. I also opted to cook them in an electric skillet rather than in the oven. My Hawaiian Skillet Beans are a hit every time I serve them. What makes them special is the pineapple ice cream topping.

My tendency to experiment also led to my Creole Baked Beans, which are good with just about any kind of meat, but especially with pork. The Creole beans and the Hawaiian bean recipe can both be baked in the oven, if desired. As the recipes state, simply pour beans into a baking dish and bake in a 350 F oven for about 30 to 40 minutes.

If you want to try your hand at making them “from scratch” using dried beans, you might like the Hearty Baked Beans from the Ultimate Southern Living Cookbook. One thing I like about Southern Living recipes is that they are kitchen tested.

Perhaps one of these recipes will add a flavorful new touch to your next family cookout.

HAWAIIAN SKILLET BEANS
1 tablespoon oil
1 tablespoon butter
⅓ cup chopped onion
¼ cup chopped bell pepper
31-ounce can of pork and beans
1 teaspoon mustard
½ cup pineapple ice cream topping
⅔ cup ketchup
1 teaspoon lemon juice

Heat oil and butter in skillet. Sauté onion and bell pepper until soft but not browned. Remove from heat and add remaining ingredients. Stir to mix well. Return to heat and cook over low heat for about 10 minutes, stirring as needed.

CREOLE BEANS
1 tablespoon oil
2 tablespoons butter
⅓ cup chopped onions
¼ cup chopped bell pepper
A 31-ounce can pork and beans
1 tablespoon Creole beans
⅓ cup firmly packed light brown sugar
¾ cup ketchup
1 teaspoon lemon juice
½ teaspoon Creole seasoning, or to taste

Heat oil and butter in skillet. Sauté onions and bell pepper until soft but not browned. Add remaining ingredients and stir to mix. Cover and cook over low heat for about 10 minutes, stirring as needed.

HEARTY BAKED BEANS
1 pound dried Navy beans
2 quarts water
1 small ham hock
1 bay leaf
¾ pound ground beef, cooked
1 large onion, chopped
1 small green pepper, chopped
2 cups ketchup
An 8-ounce can of tomato sauce
1 cup firmly packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons molasses
1 tablespoon dry mustard
½ teaspoon ground ginger

Sort and rinse beans and place in a Dutch oven. Cover with water 2 inches above beans to soak overnight. Drain. Add 2 quarts water, ham hock and bay leaf. Bring to boil, then cover, reduce heat and simmer 2 hours. Drain. Reserve 1 cup liquid. Discard bay leaf. Remove ham from bones and chop. Add ham, beef and remaining ingredients. Transfer to a greased 5-quart casserole dish. Add reserved liquid. Cover and bake at 350 F for 2 hours, stirring occasionally.

Email Prudence Hilburn at prudencehilburn463@att.net
Comments must be made through Facebook
No personal attacks
No name-calling
No offensive language
Comments must stay on topic
No infringement of copyrighted material


Friends to Follow



Most Recommended

The Gourmet Touch: A new flavor for your next cookout by Prudence Hilburn
The Gourmet Touch

Today's Events

event calendar

post a new event

Thursday, April 17, 2014

Marketplace