Summer has officially come to Colorado. Unless you’re on Pikes Peak because there is still a ton of snow up there! Y’all remember that time I went up there in JULY and it was snowing?! Colorado weather is absolutely nuts.
But anyway, it was hot hot hot this weekend and we took full advantage. I took the boys on their first hike on Saturday. The littlest is finally at a good age for activities like that but I have to tell you, I was shaking by the time we got to the car. Walking up a mountain on a thin trail with 3 rambunctious boys who don’t always watch where they step is terrifying! But, we did it and we’ll do it again.
The only way our day could’ve been better was if we’d come home, cranked up the grill, and had delicious burgers or hot dogs or anything.
But I don’t know how to work the grill.
Big, disappointed sigh.
If I had been able to grill something, I would’ve served it with these baked beans. Baked beans are definitely my favorite side dish ever. Like, leftover baked beans is something I’ll fight you over. Cold, right out of the fridge.
I just love them.
These start with cans of Pork and Beans so it’s super simple and since I love really sweet baked beans, the root beer in it made me so happy!
- 3 bacon slices
- 1 small onion diced
- 2 16-ounce cans pork and beans
- 1/2 cup root beer not diet
- 1/4 cup hickory-smoked barbecue sauce
- 1/2 teaspoon dry mustard
- 1/8 teaspoon hot sauce
Preheat oven to 400F.
Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.
Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.
Bake beans, uncovered, for 55 minutes or until sauce is thickened.