Backwoods Beans

I couldn’t show you how to cook dried beans at home without showing you this recipe. I just couldn’t. I’ve been hoarding this recipe for almost 2 years now; it is about time I share.

I’m sticking with a bean theme this week friends. Because they’re delicious.

My favourite of all dried beans is kidney beans. Hands down. They’re meaty and filling as well as super affordable and easy to find.

(Check out this post for a tutorial on cooking dried beans)

One of my favourite ways to eat kidney beans is in this recipe: Backwoods Beans.

I made up this recipe when I was a vegetarian and was craving good old fashioned barbecue food. This dish always hits the spot. I’ve altered it now with bacon to cater to my meat eating needs but it is just as good without the bacon, should you choose to make it vegetarian. Also I named it backwoods beans so it would sound all rustic and tough. This is put hair on your chest, tough old lumberjack food.

…..

Well ok, it’s not that manly. But it’s worth making none the less.

Backwoods Beans

You Will Need:

3-4 slices of bacon (We used the smoked bacon from our pig. Lawd almighty! It was fabulous)

1 celery stalk – sliced

1 medium sized onion – sliced

3 cups of cooked kidney beans (or any bean you prefer)

1/4 cup beer

5 tablespoons of your favourite barbecue sauce

1 cup of shredded old cheddar cheese

Salt and pepper to taste

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Directions:

Step 1: Dice up the bacon and fry it until it’s to your desired crispiness. I’m a crispy bacon girl. Hubby is a soggy bacon guy. I was cooking so he got crispy bacon. Muhahaha! (Sorry babe, love you).

Step 2: Drain off the fat but reserve about a tablespoon in the pan.

Step 3: Add the celery and onions to the pan and fry over medium low heat, stirring often, until softened and the onions are starting to caramelize.  About 10 minutes.

Step 4: Add the kidney beans, beer and barbecue sauce. Stir well. Let bubble for about 2 minutes to warm up the beans.

Step 5: Add the cheese and stir until melted and incorporated into the sauce. Season with salt and pepper to taste.

Step 6: Enjoy.

I use a spicy barbecue sauce but this would be fabulous with a dash of your favourite hot sauce as well. Go wild. Don’t let me hold you back.

This is great served with potato salad, Kale Caesar salad,  and sausages or pork chops done in the cast iron fry pan. It’s awesome summer barbecue food. Even in December.

And amen.

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