Although the ARF/5-A-Day roundup is a day late, trust me, it was worth the wait. I was in search of something different as a side dish tonight, and spied a little cookbook my mom got me on a trip to Colorado a few years ago. Aptly titled Colorado Cook Book, while it may be devoid of any pictures, it is packed with super simple, flavorful recipes (well, except that Green Cheese Rice recipe I also tried tonight that ended up in the trash, but that’s another story).
While flipping through the pages of the cookbook this afternoon, the recipe for Cowboy Baked Beans caught my eye. While I may like baked beans, I don’t make them too often. Too many recipes, too little time, I suppose. But this recipe … mix a bunch of things together and let it bake for an hour … that’s my kind of recipe.
It produced, hands down, an OMG recipe for Baked Beans that will definitely make more appearances in the Sweetnicks‘ kitchen. Warm, packed with layers of flavor and a wee bit ‘o kick, it’s a keeper that I hope you’ll try, and the perfect contribution for tonight’s roundup. Now onto what everyone else brought to the table.
Claire from Cooking Is Medicine tried out a new recipe for the roundup too, with her Banana Chocolate Chip Muffins:
Veggie Love is back this week, with beans and bacon on her mind as well, bringing us Bean Soup, Girl Style:
Sarah from What Smells So Good creates the very unusual Loaf ‘o Veggies that is perfect for the round-up:
Newcomer Laurie from Tastes Like Home joins us with her Rosemary and Garlic Roasted Sweet Potatoes. And if that isn’t enough for you, be sure to check out what she did for dessert.
Cowboy Baked Beans
Recipe courtesy of Colorado Cook Book
At the Prospector Restaurant in Leadville, beans are served from a large black kettle kept warm over an open flame next to the fireplace. This recipe is one of the most requested.
Pork and beans, 2 (18 oz) cans
Ketchup, 1 cup
Brown sugar, 1/4 to 1/2 cup
Worcestershire, 2 tablespoons
Mustard, 1 tablespoon
Onion, 1/2 cup, finely chopped
Jalapeno pepper, 1 teaspoon, pickled, finely chopped (I skipped)
Bacon, 2 strips raw (I halved the recipe, but used the full amount of bacon)
Mix all ingredients together except for the bacon. Pour into a two-quart casserole. Top with bacon. Bake at 350 for approximately one hour. Remove bacon and stir before serving. Serves 6-8.
Cate’s Notes: When done cooking, I chopped up the bacon and stirred it in with the beans. The recipe halves with no problem.