Mmm… Baked Beans
I just love these hotel pans, also known as steam table pans. This one is a 4 inch deep, half-sized pan. It measures, roughly, 12 inches by 10 inches. There is more info on the sizes available at the link.
Back to the beans: It doesn’t hurt to use canned “pork ‘n beans” of whichever brand you like as a base. They are probably going to be navy beans in a tomato-y type of sauce. I have a couple of cans of the house brand beans in the pan along with great northern beans, dark red kidney beans, and a bean that looks like a pinto bean but isn’t (I forgot to write the name down – it’s the pink-ish bean right next to the white northern beans).Add in plenty of chopped onions, and peppers of some kind, I have been using my jalapenos from the patio garden. I added smoked pork to my beans this time but bacon works fine, even ground beef. You can get creative with the sauce – ketchup, brown sugar, rice vinegar, soy sauce, sweet soy sauce, and a favorite bbq sauce are in this one.Stir everything together and place it into a 350 oven, uncovered, and bake it for about 2 hours, checking every half hour or so. I keep a crust from forming on the sides and bottom with a flat wooden scraper.It wants to be a tad loose still when you take it out, it will tend to firm up as it cools and you don’t want the beans to be too dry. You can eat them hot or cold and they are a great side dish for just about any meal.We fried some fish for dinner today and they were perfect with the slaw and potato salad. I experimented with the tartar sauce, it had sweet relish, lemon, horseradish, and dill in the mayo base. I wiped the little dish clean with the last bite of fish.