Photos updated 7/3/2014
No surprise, I’m kind of a weirdo when it comes to things I eat. When I go to cookouts and potlucks in the summer, it often happens that the only thing I can eat are the baked beans. Never being deterred by that, I’ve grown to LOVE taking thick baked beans, putting them on a hamburger or hot dog bun, and topping with mustard and onions. Call me crazy, but it’s delicious.
When I eat baked beans at home, I normally just put them on a plate, but sometimes the left overs end up as a sandwich :). They can be so full of sugar and, aside from being based on something pretty nutritious, can be pretty nutritionally lacking. A common ingredient in most bean recipes is barbeque sauce. I’ve seen plenty of homemade barbeque sauces using pineapple, so it was a logical addition for me.
My mom has always loved putting apples in her baked beans. It took a while for this to grow on me, maybe because she insists on singing her “apple bottom beans” song (think “apple bottom jeans, boots with the fur…”). True, this recipe still has added molasses but I’ve looked at a lot of other recipes and those all include molasses AND brown sugar – at least we got to swap out the refined sugar! I used a HUGE jar of beans to make this, so it’s perfect for summer potlucks and cookouts. Feel free to cut it in half or thirds if you’re making it at home and don’t want left overs
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