As you know, we made pulled pork this weekend, and naturally we needed some baked beans to go along with our sandwiches for the perfect Saturday meal.
We wanted to make the beans from dried beans, but we weren’t too keen on the idea of needing to have them soak overnight – who can remember to start that? Not us. So we searched far and wide for a recipe that’d let us get beans on the table when our pork was done without overnight fanfare.
We used this recipe from Taste of Home, making our own barbecue sauce, of course. And by we, I mean Corelyn. Now, as you know from the Pulled Pork post, Corelyn basically whipped up some perfect concoction of ketchup, Worcestershire, mustard, apple cider vinegar, brown sugar, cumin, chili powder, and salt and pepper.
We also left the bacon out because we love our vegetarians (holla achta girl, Megan!) and you know what? I know that bacon is amazing and you think you are going to miss it, but…we didn’t, and that’s not even to make Megan feel better! These beans were amazing.
Our only suggestion to this would be to be careful with the water you add – we ended up having to add more after they simmered and after they came to a boil the second time, too – just a bit, but you want them to have enough liquid to actually boil and not get scorched.