Take a close look at the chair cushion to my patio set...yep, that's right folks...it's HAIL! This is prety typical for the July 4th festivities...as every Seattleite knows summer doesn't officially start until July 5th...but with temps in the high 90's last weekend we were lulled into thinking that summer had arrived...it'll be sweaters and umbrellas again this year...but really, if you haven't watched the fireworks from underneath an umbrella, bundled up in a quilt, then you're really missing out on one of the sweet joys of SUMMER!!
Baked beans, whether or not the weather cooperates, are always a hit. The first time I had these baked beans I was smitten - this is my all-time favorite bean recipe and I have my Aunt Tillie to thank. She got the recipe from a friend of her back in the early 70’s and I got he recipe from her in the early 90’s. I make these beans every 4th of July and for every barbeque during the summer and usually a few times during the winter as well, okay, year round! I love them as a side dish but they also are great served as a dip with chips!
Every time I make these beans for a gathering someone asks me for the recipe - they are THAT good. I don't know what else I can say here, except to tell you that I can't leave them alone when I make them, I'm always dipping back into the pan and I love eating them cold, too!
Couldn't resist showing you a picture of baby Max when he sleeps, he's wrapped up "burrito-style" in his little green pea-pod-suit and he loves it! Goes right to sleep and doesn't move, now is that a perfect baby or what?! And I had to show you the picture of Max on his very first ferry ride, that's the Space Needle in the background (Mom, click on the picture to make it bigger) we took him over to Bainbridge Island for his maiden voyage and needless to say, he loved that too!
Baked Beans - Adapted From my Aunt Tillie aka Florence Peterson
1 lb. bacon, cut into small pieces, cooked until crisp, drain
1 medium-size onion, finely chopped, I prefer to use sweet Walla Walla onions
1 green pepper, finely chopped
1 large can (31 oz.) pork and beans, do not drain
1 can (15 oz.) black beans, drained
1 can (15 oz.) pinto beans, drained
1 can (15 oz.) kidney beans, drained
1 can (15 oz.) white or navy beans, drained
1 cup brown sugar
1 cup ketchup (Aunt Tillie only uses Heinz ketchup and nothing else!)
4 teaspoons Worcestershire sauce
3/4's of a can of (20 oz.) pineapple tidbits
In large frying pan, cook bacon until crisp, then remove to paper towels to drain. In same frying pan, pour off all but 2 tablespoons bacon grease and cook green peppers and onions over medium-high heat until onions are caramelized, about 8 to 10 minutes; drain. In large baking dish (I use a 9 x 13-inch pan) combine all ingredients and mix well. Cover with foil and bake in 300 degree oven for 3 hours. Serve hot. Serves 10 to 12.
"Beans, beans the magical fruit...the more you eat, the more you toot...the more you toot the better you feel...so let's eat beans for every meal!" Anonymous
