Tuesday, April 29, 2014

Picnic Beans



As summer approaches, picnic and cookout season begins to crank into full swing. Here in the South, no matter if you are grilling chicken, burgers, or even having a pig-picking, a large pot of sweet baked beans is a must. This weekend, I wanted to create a variation on the classic baked bean and create a simple, slow-cooked version that was less sweet and more savory. These beans turned out wonderful! The pale ale adds a subtle undertone in the background without overpowering the savory flavor. The ease of this recipe also allows you to set the slow cooker to low and leave it without worries.

1 Pound Ground Beef
1/4 Cup Green Pepper, Chopped
1/2 Cup Yellow Onion, Chopped
1 Clove Garlic, Minced
30 Ounces Pork-N-Beans
3/4 Cup Pale Ale
6 Tablespoons Light Brown Sugar
1/2 teaspoon Cumin
1 1/2 teaspoons Salt
1/2 teaspoon Black Pepper
2 Tablespoons Mustard
3 Tablespoons Ketchup
1. Brown the beef over medium heat with the green pepper, onion, and garlic.
2. Once browned, transfer to a slow cooker.
3. Add the remaining ingredients.
4. Cook on LOW for 4 hours with the lid on the cooker.
5. Remove the lid and simmer for 1 hour on HIGH or until it reaches the desired thickness. Stir occasionally. 

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