Summer isn't summer without picnic food -- deviled eggs, chicken,
potato salad, and baked beans, and, fortunately, I have great recipes for them all.
My “go to” recipe for baked beans has always been the one from K.C. Masterpiece. Up until now, it was the
best baked bean recipe that I had ever tasted. Up until now. Yesterday, when I pulled out the recipe,
spattered and torn with age, I immediately came to the realization that I
didn't have two of the necessary ingredients - golden raisins and a good, tart
apple. Hmmmm. Undaunted, I rummaged around to see what
I did have. A partial bag of Melissa's dried cranberries
-- a pantry staple -- sounded like a good substitute for the raisins, but what
about the apple? I opened the fridge and a bowl of newly cut fresh
pineapple chunks stared me in the face. Okay, not an apple
per se, but pineapple. I’ll
take it! So I made the substitutions and
said nothing about it when my son game by to pick up a “carry out” meal that I had
prepared for him. Less than a half hour later
I heard from him. He and my daughter-in-law loved those beans. Absolutely, the best, they said, that they had ever tasted. I have to agree. These
two on-the-spot substitutions made for a unique and delicious twist on a traditional
summer side dish. It is my “go to” recipe for the future. Give them a try.
Pattie’s “Masterpiece” Baked Beans
1 (28 oz.) can Bush’s Best Original baked beans, drained
2/3 cup barbecue sauce, use your favorite
1/3 cup dark brown sugar
½ cup fresh
pineapple, diced into ½” cubes
1 medium onion, chopped
3 strips uncooked bacon
Preheat oven to 350°. Mix all ingredients (except bacon) together in
a large mixing bowl. Pour into a 2-quart baking dish. Top with bacon. Bake,
uncovered, for 1 hour. Prepare to dazzle
your friends.
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