Inspired in part by Kirby @ Dancing on the Table
, in part by my mom’s top secret award-winning recipe, and in part by what’s left in the pantry and the fridge, dinner tonight is “Kitchen Sink” Smoky Baked Bean… as in “…everything but the kitchen sink!”
Okay, not really. But we had to get veerrrrry creative with these guys. And YUM!
Oh so good!
We didn’t have barbecue sauce or mushrooms (both key ingredients in my mind), so had to 100% improvise, but the results are PRETTY DARNED TASTY! Keep in mind that the mix below is my best guess of what is included. I hope that you enjoy!
Before I present the lovely delicious recipe though, I want to let you know that there is a reason for all this creativity. If you’ve been reading for a while, you know that I’m soon leaving for Alaska. And my kitchen implements are leaving with the movers even sooner. I will not be completely radio silent… you’ll hear from me between now and the time we close on our new house (wherever that may be), you’ll be reading a few restaurant reviews, food with family, travel adventures, and guest posts.
Guest posts? Yes, the lovely Michelle @ Fit Foodista, Katie @ Wonderland Kitchen, Tina @ MOMS CRAZY COOKING, and Lisa @ Sweet as Sugar Cookies have graciously agreed to a guest post in a series I’m calling Holiday Guests. You’ll learn more about this in the next few days. Be sure to tune to read these lovely ladies’ posts!!! Also, rest assured that though I’ll be on break, Friday Potluck will not be – I’ve scheduled several weeks out to ensure that you all can join in the party.
“Kitchen Sink” Smoky Baked Beans
2 28-oz cans baked beans (I used one VanCamp’s and one Bush’s)
1 can tomatoes, drained and diced
1 small onion, roughly chopped
2 large celery stalks, roughly chopped
2 tsp garlic, minced
2 tsp Liquid Smoke
1 tbsp Worcestershire sauce
1 tbsp ketchup
1 tbsp yellow mustard
1 tbsp dijon mustard
1 tbsp molasses
2 tsp honey
2 tsp whiskey
1/4 c red wine (mine’s almost vinegar)
2 tsp white vinegar
2 tsp bloody mary sauce (the kind that comes in the small bottle for flavoring, not the kind already mixed with tomato juice)
Mix together well. Bake at 350 degrees for an hour, or, until hot throughout. YUMMY!!
EKat’s Kitchen :. a series of culinary experiments and digressions on life. © 2010-2011