Each year, all of us in our home contribute to creating the Thanksgiving and Christmas feasts. This way, we all have a part in it and nobody has to do the greatest share of the work. Some of the recipes are also incredibly simple, yet great tasting. That is the case with the baked bean recipe.
I usually cook the turkey and also often make the turkey gravy to have over mashed potatoes. Since our holiday feasts feature various salads, I also make carrot raisin salad, which is a huge hit for both feasts. I’ve included the link to my recipe for carrot raisin salad. Even people who aren’t fond of carrots tend to love it.
One dish I invariably make is the holiday baked beans. The last time I forgot to make this side dish, almost a decade ago, there was so much pouting that went on that I had to make some quickly. Thankfully, the preparation time is minimal and the total time, until it is ready, is about 15 minutes. People who eat the baked beans usually think that a lot more time and effort went into it, though.
This simple recipe uses canned pork and beans. If a person doesn’t eat pork or if they are vegetarian, imitation pork and beans or ‘vegetarian’ beans that are in a tomato-based sauce will work. The flavor is very similar, but there is no pork fat or other meat in the beans.
Holiday baked beans ingredients:
2 cans pork and beans
1/2 cup blackstrap molasses
Holiday baked beans instructions:
1. Pour the beans into a 1-quart casserole dish and drizzle the molasses back and forth over the top.
2. Cover the casserole dish with the lid and bake at 350 F for 10 minutes or until hot. Serve hot.
If you don’t have blackstrap molasses, other kinds of molasses will work. Blackstrap molasses simply has a more robust flavor. If you have no molasses at all, you can use brown sugar, though the flavor isn’t quite as good. Still, the only difference between brown sugar and granulated white sugar is that molasses has been added to the white sugar in order to make brown sugar, so brown sugar is a substitute for molasses.
As easy and fast as this is to make, it tastes quite good. There are only two ingredients, yet they go so well together that there is a tremendous blend of flavor. This is not a diabetic recipe, though, because of the molasses.