Hickory House Barbeque Baked Beans

Another relaxing day today… sigh … there’s definitely something to be said for not overscheduling the weekend; a lesson I’m late to the party on learning, but hey, I’m trying!

Tonight for dinner, we had Apple and Red Wine Braised Pork Shoulder, served over Pommes Anna with Hickory House Barbeque Baked Beans. Three, count ’em, three new recipes today. The Pork Shoulder recipe comes from Lex Culinaria, a website that is fraught with juicy food pics. Like yesterday’s recipe, this one was super simple to make, and perfect for a lazy Sunday afternoon. The Pommes Anna were delicious, buttery and oh so smooth. I used Yukon Golds, which definitely upped the butter ante. For the thinnest ones, they came out nice and crispy and Nicholas devoured them, especially when I told him they were potato chips (wink, wink).

Now for Rick and Lanie… in my concerted effort to delve into my cookbooks and use them more than ever, I pulled this one from my bookshelf and made my first recipe from it. Rick and Lanie’s Excellent Kitchen Adventures is a conglomeration of recipes culled from Rick Bayless’ travels with his daughter, Lanie, spanning the globe to include France, Mexico, Oklahoma and more. Before each recipe, both Rick and Lanie give their take on the recipe, its background, why they like it and why it works. I really like this angle, and the recipe was great. From the “Oklahoma” section, it was simple, simple, simple, and a baked bean recipe that was bursting with flavor. Even better, you probably have all the ingredients in your pantry. It was a perfect accompaniment to the rest of the meal. Do try it. I don’t think you’ll be disappointed.

And lest I forget the adventures of Weekend Cat Blogging, this was Callie and Nicholas’ nap time yesterday. It’s a rough life. You can check out the rest of the food blogging participants over at Clare’s site, Eat Stuff.

OK, calling it an early night tonight as it’s a jam-packed week. Company coming for dinner tomorrow and Saturday, and Supper Club is on Thursday (I know … already?!). Surprisingly enough, I have both dinner menus planned AND my Supper Club offerings, but you’ll just have to tune in to find out what’s cookin’. Until then…

Hickory House Barbeque Baked Beans
1/2 large green or red bell pepper
Two 15-ounch cans pinto beans or navy beans, drain liquid and rinse
1 cup barbeque sauce
1/2 cup water
2 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce

Position rack in middle of oven and heat to 375. In an 8-inch square baking pan, mix together everything except Worcestershire sauce. Stir well to dissolve sugar completely. Dribble Worcestershire over top. Bake until slightly thickened, glazed and browned on top, and bubbling vigorously around the edges, 45 minutes to an hour. Let cool slightly before serving. Serves 4-6.

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