Why is it that baked beans are so popular around the Fourth of July, but making them usually requires several hours of baking in a hot oven? Where we live it gets pretty darn sizzling in the summer and the last thing we want to do is keep the oven going for hours; the AC is working hard enough as it is. Here’s a recipe I pulled from the New York Times back in February that calls for cooking the beans on the stove top, a much preferred summer cooking method. Richly flavored with bacon, molasses, ketchup and vinegar, these not-really-baked beans have plenty of the baked bean goodness you expect, and are great with hot dogs.
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