Good morning, welcome to July I Pray its everything you want and that all your hopes and dreams come true.David is off and we have errands to run. But I wanted to bring you Food Holidays: July 1st, 2021.
Did you know this month is National Baked Beans Month. I love Baked Beans how about you? Especially if I make them Homemade. Although, Charlie and David also like Busch’s Backed Bean. I like Serious Bean Co Sweet and Sassy Dr Pepper Baked Beans. Have you had them?
Prepared White Beans, Water, Sugar, Brown Sugar, Vinegar, Tomato Paste, Less than 2% of: Fructose, Salt, Molasses, Dehydrated Garlic, Chili Pepper, Black Pepper, Spices, Natural Flavors, Citric Acid, Sea Salt Maltodextrin.
Product features
Serious Bean Co Sweet and Sassy Dr Pepper Baked Beans are a BBQ hit! With its blend of 23 flavors Dr Pepper has long been a secret ingredient among top BBQ Pitmasters. The 23 original flavors of Dr Pepper give this batch its name and its amazing flavor. Sweet and Sassy success.
Better than baked beans because we don’t do boring. It all starts in the kitchen – testing, tasting, adding a little love, testing, and tasting again. We create each of our unique flavors with the highest quality, most flavorful ingredients and the best beans from America’s heartland.
We’re serious about our love for beans, and we can’t wait to share them with you! We’re SERIOUS about our love for beans. Serious Beans are great by themselves, but don’t stop there.
Swap out old boring beans with something better. Add Serious Beans Baked Beans to your favorite recipes or create something new. Possibilies are endless!
Directions for tastiness: 1. Open can. 2. Pour beans into saucepan or microwave save container. 3. Heat to desired temperature. 4. Share (or don’t) and savor!
Serious Bean Co Sweet and Sassy Dr Pepper Baked Beans, 15.5 Oz No preservatives.
Seriousy Delicious.
Always original. Always bold. Always delicious.
Great for BBQ, tailgating and everyday life
Swap Serious Beans with your regular beans in your favorite recipes
Sweet and a bit Sassy.
Prepared with white beans
Non BPA
Vegan
Good source of fiber and protein
15.5 ounces
Think outside the can
National Baked Beans Month
July is Baked Bean Month! It’s not too late to celebrate for dinner tonight add Baked Beans to the menu! But first, let’s explore the joy of beans. Why dedicate a whole month to these legumes, especially in the produce-rich height of summer? Well, beans are pretty amazing.
Beans are high in protein, fiber, vitamins, and minerals, yet low in sodium and fat. Beans can be magically transformed from a handful of pebbles to a pot full of deliciousness that has a small price tag and big flavor.
Beans can be boiled, steamed, slow-cooked, or barbecued, despite the heat, baking beans rates high among Summertime cooks. Baking brings out the sweetness and the tenderness in beans.
Baked beans are nearly perfect dish, they’re creamy and saucy and can beans have flavors ranging from nutty to smoky. Beans — the star ingredient — are very nutritious.
Beans have no saturated fat and very little unsaturated fat (except for soybeans, which are relatively high in unsaturated fat). Beans are digested slowly, making them a great source of long-lasting energy.
Depending on the type of bean you choose, they can contain Vitamin A, Iron, Calcium, some B Vitamins, Zinc, and Potassium. The Fiber content in beans is tenderized during baking, but still present in the dish.
Baked Beans work well with dried, canned, frozen, or fresh beans. Which type of beans will you choose?
- With dried beans, you’ll have to soak, boil, and cook them before baking the beans. Simply follow the package directions and, in an hour or two, you’ll have the beans you need for your dish.
- Canned beans should be rinsed. Which removes some of the salt.
- Fresh or frozen beans may need to be briefly cooked before baking.
Select the bean that best fits your lifestyle. If you have the time or want to choose the least expensive option, use dried beans. If you want to save time, choose fresh, frozen, or canned beans.
You need two key ingredients for baked beans: cooked, drained beans and a sauce in which to bake them. The sauce is used to moisten and flavor the beans.
A rule of thumb for baking beans is to start with 2/3 of a cup of sauce for every cup of cooked beans and the beans will absorb a lot of the liquid. If you would like to emphasize a certain flavor, add it at the beginning of cooking.
If you’d like just a hint of a flavor, add the Sauce during the last ten minutes of cooking. For example, if you would like to have an Oniony Bean Casserole, add finely choped Onions and mix them with the Beans before putting them in the oven.
If you’d like just a whisper of Onions, then you should sprinkle the Onions lightly over the Beans just several minutes before removing the Beans from the oven.
A classic New England Baked Bean Recipe usually uses White Beans, but this doesn’t have to be the rule. You can use more than one type of Bean for Baked Beans.
Baked Beans Recipe
Ingredients
6 servings
- 2 cups Navy Beans (I use Pork N Beans) to make Baked Beans…
- ½ pound Bacon
- 1 Onion, finely diced
- 3 tablespoons Molasses ( I use Karo Syrup) in place of Molassasses
- 2 teaspoons Salt (We don’t use Salt in our home)
- ¼ teaspoon ground Black Pepper
- ¼ teaspoon dry Mustard I don’t use this but you can….
- ½ cup Ketchup Or this
- 1 tablespoon Worcestershire Sauce Or even this…..
- ¼ cup brown Sugar
- Bacon for the Top of the Beans
Directions
- Step 1 Soak Beans overnight in cold water. Simmer the Beans in the same Water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
- Step 2 Preheat oven to 325 degrees F (165 degrees C).
- Step 3 Arrange the Beans in a 2 quart Bean pot or Casserole dish by placing a portion of the Beans in the bottom of the dish, and layering them with Bacon and Onion.
- Step 4 In a saucepan, combine Molasses, Salt, Pepper, Dry Mustard, Ketchup, Worcestershire Sauce and Brown Sugar. Bring the mixture to a boil and pour over Beans. Pour in just enough of the reserved Bean Water to cover the Beans. Cover the dish with a lid or Aluminum Foil.
- Step 5 Bake for 3 to 4 hours in the preheated oven, until the Beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the Beans from getting too dry.
Thank you,
Glenda, Charlie and David Cates
