One of my favorite meals growing up was red beans and rice. It’s the ultimate comfort food in my book but I’ve never made it before because my husband swears that he doesn’t like beans. And well, beans are kind of a big part of red beans and rice.
But I took a chance recently and crossed my fingers that it would go over well. And go over well it did! It was just as comforting as I remembered it being and was perfect on a snowy day!
Awesome, easy recipe that requires zero bean soaking! And I bet you have almost everything you need in your pantry right now. The recipe calls for the slow cooker to start on high and then be turned down to low after a few hours of cooking but I imagine that if you soaked the beans overnight, you could just cook them on low the entire time.
I am baked bean obsessed. To say the least. It’s not uncommon for me to buy a can and then eat them everyday for a week straight. I eat them plain, on roasted sweet potatoes, on toast, pretty much any way you can imagine. But I’ve never made my own until recently.
Granted, this recipe starts out with a can of pork & beans but still… I made them, right?
I usually buy the super sweet Bush’s beans with maple syrup so this recipe was quite a change. It’s not sweet at all but it’s so delicious! If you wanted to take this to a large cookout, it’s very easy to double – double everything but the soup mix.
Combine ground beef, water, white vinegar, onion soup mix, pork & beans, ketchup, brown sugar, mustard, and garlic. Stir well and pour into an 8 x 8 inch baking dish. Top with bacon and cover with aluminum foil.
Bake, covered, for 30 minutes. Uncover and bake for an additional 15 minutes.
Husband is not a fan of beans. At all. But it’s been exceptionally cold down here (it snowed yesterday!) and I don’t like going out in the cold which means we have to eat what we have. So when I put these in front of him I said what my BFF’s family always tells her when lentils are on the table: “Jesus ate his lentils”. Totally guilted him into trying it.
Everyone loved them! They were seriously delicious and hardly tasted like lentils. Chili powder would be excellent added in but you know… snow = me not going to store.
One of the more frustrating things about pregnancy is obviously the weight gain. I’ve already lost a good bit of it but I’ve also still got a ways to go. So when I started wanting French fries recently, I knew that was a bad idea. Enter roasted chickpeas!
I am actually not a fan of regular, straight from the can chickpeas. The texture is just a little weird for me, but when you roast them they become crunchy and awesome. And with a bit of kosher salt sprinkled on top they totally took care of my French fry craving.
1 can chickpeas spray olive oil Kosher salt (or any other seasonings)
Preheat oven to 450.
Rinse and pat dry chickpeas; spread on a baking sheet. Mist lightly with olive oil and sprinkle with salt and any other seasonings. Bake for 25 to 35 minutes until browned and crunchy. (I left mine in for 45 minutes but my oven is a little weak so just check them after 25 minutes and decide if they’re crisp enough for you.)