FOODIE FRIDAY--Barbeque Sauce/Baked Beans

Continuing the summer pool party theme, I’ll share with you my baked beans recipe—and yes, you cook it in a slow, low oven for hours! There really isn’t much special about this recipe, except I mix in my homemade BBQ sauce. I don’t know why people buy BBQ sauce when it is so simple to make. This recipe can be tweaked to sweeten or spiced according to your taste.  And when you buy the canned beans, go for the most basic baked bean. I use Van Camp’s baked beans; if it isn’t available, then choose the generic brand.

Baked Beans

3-16oz. cans baked beans

½ to ¾ cup salsa, (I used Herdez medium)

½ cup finely chopped onion (or 1 Tbsp dried minced onion)
½ to ¾ cup barbeque sauce

Mix all ingredients together in 9-in. square Pyrex dish. Everything is to taste, or until it looks right. Bake at 275 degrees for 4-5 hours.
There are so many varieties of Catsup or ketchup, you should pick your favorite brand and use it. BUT refrain from adding the salt until last as many brands over salt their ketchup

Barbeque Sauce

¾ cup tomato ketchup

2 Tbls. vinegar
2 Tbls. Worcestershire sauce
Dash of cayenne pepper (or more if more heat is desired)
1 tsp. paprika
½ tsp. black pepper
1-2 tsp chili powder {(I use Pendry’s Top Hat blend) and probably more than this}
Salt, to taste

Combine ingredients, adjust seasonings to taste. Add water, if needed to thin out.  I usually double this recipe and make it in a large ketchup bottle.

If you want smoky-flavored, add liquid smoke
If you want more heat, add your favorite hot sauce, more cayenne, minced jalapeños or habaneros, or whatever.
More bite, add more black pepper
If you want more onion, add it
Make it for you!

 Later, Peeps!