One of the down sides to being a creative home cook is, well, the pressure to be creative all the time. It’s a self-imposed expectation, I know. But more than a few times in the recent couple of months, I’ve hit a brick wall on getting new ideas on the table. We have eaten well, but I have mostly pulled out familiar, favorite recipes because we’ve had too much going on. And a good many of our meals have been takeout, which is far more exception than rule at our house. This is not easy for me.
Last month, I had an epiphany—OK, it was more a reluctant acceptance of something my husband has been trying to tell me, and I finally gave in—and what a relief: I don’t have to make a rock star meal every night, and I don’t have to make everything from scratch. Sometimes it’s OK to take it easy. And that’s what I did with this baked bean recipe, which is begging to be part of someone’s July 4th table.
Sure, it’s special, with the salty bacon, slices of fiery jalapeno and a shot of charred oak barrel-rested whiskey, but here’s a secret I’m eager to share— I cheated! I dressed up a can of store-bought baked beans. And they were awesome.
Whew. It feels good to let that go, and I’m not going to pretend that I discovered the can of beans in the back of the cabinet and just whipped up a fun spin on them. Nope, I had every intention of taking a shortcut when I made my grocery list, and let me tell ya, it was just as much fun jazzing up a pre-made can of baked beans as it would have been if I’d made them from scratch. I chose the most basic variety of beans I could find, without too much embellishment. They only had a touch of brown sugar, and this made it easy to spin the beans in the savory direction my palate was craving.
Dressing up the store-bought beans was easy, and they got a big flavor boost from two very thick slices of savory bacon, cooked up to just-shy-of-crispy with half of a sweet onion (I reserved the other half for the top). I didn’t want the beans to dry out in the oven, so I enhanced the sauce with a few tablespoons of ketchup, a splash of vinegar, some smoked paprika and a few shakes of cumin. Then, just for fun, I stirred in a shot of whiskey, the same one I used in the Kickass Whiskey-Braised Collards that we enjoyed a few months ago.
After dumping the beans into the same skillet, I stirred in the smoky sauce and topped the baked beans with the remaining onion slivers and jalapeno slices and slid it into the oven. Baking the smoky beans in the same skillet meant that I also saved time and energy on cleanup, which was a welcome relief. And, there’s just something cool about taking the skillet right to the table.
This dinner was easy all around, as we served the smoky jalapeno baked beans with an All-American favorite—grilled, all-beef hot dogs with (gasp!) store-bought buns. Don’t worry, there is no danger of me permanently trading in my “do-it-yourself” personality in the kitchen, but occasionally, I could get used to this.
By the way, are you already doing this with your hot dogs? It only takes a few seconds, and you end up with so many crispy crevices to support your favorite toppings. 🙂
Smoky Jalapeño Baked Beans
- 2 slices thick smoked bacon, cut into 1-inch pieces (omit for a vegetarian version)
- 1 medium sweet or yellow onion, half chopped, and half slivered into crescents
- 1 medium fresh jalapeno, half diced, and half sliced into thin rings
- 3 Tbsp. tomato ketchup
- 1 Tbsp. apple cider vinegar
- 1 tsp. smoked sweet paprika
- 1/2 tsp. ground cumin
- 1 oz. smoky whiskey (optional, but heck yeah!)
- 28 oz. can Bush’s “original” or “vegetarian” baked beans, or equivalent substitute
- Salt and pepper to taste
- Preheat the oven to 350° F, with rack in center position.
- Place a 10-inch cast iron skillet over medium flame. Add bacon and onion, and season it a bit with salt and pepper. Cook, stirring occasionally, to soften onions and render some of the fat off the bacon. If a great deal of fat results, drain off as much as you wish.
- Combine the ketchup, vinegar, paprika and cumin in a small bowl. Stir in the whiskey (if using) and set the mixture aside.
- When bacon is slightly crisp, add the canned beans to the skillet, including all the sauce. Stir in the diced jalapenos and the sauce mixture. Adjust salt and pepper to taste.
- Top the baked beans with the remaining onion slivers and slices of jalapeno. Twist some freshly ground black pepper all over the top. Bake for 40 minutes, until sauce is bubbly all around.
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