Monday, November 25, 2013

Zinged-Up Baked Beans

I'm so excited about the start of fall! For our first dinner of the season, I tried a new, quick baked bean recipe, served alongside cheddarwurst & sweet corn. It came from Gooseberry Patch's Quick & Easy Autumn cookbook. The gingersnaps crumbled on top add a nice zing and a little sweetness, without being overbearing. Here is my adaptation:

Gingersnap Baked Beans

2 slices bacon, cooked until crisp & then crumbled (I used a handful of pre-cooked turkey bacon crumbles)
16 oz. pork & beans
A good shake of onion powder (or 1 tbsp. chopped onion, if you're up for chopping)
1/8 c. dark brown sugar, packed
1/8 c. ketchup
4 small gingersnaps, crushed (I used Newman's Own)

Preheat oven to 375 degrees. Mix everything together & put in a 1.5 qt casserole that's been sprayed with Pam. Bake 1/2 hour or until hot & bubbly. Serves 3-4.

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