Gosh darn it, here is another photo of a recipe I took while in progress and one without the final look to it. I couldn’t help it, when the beans came out of the oven, we immediately went to town fixin’ our plates. And I didn’t think another thing about taking a picture. I hope you get the idea of how wonderful these turned out and I guess if you’ve seen one dish of baked beans ya probably seen a hundred.
Now as you read this, hopefully some time this week, we will be gallivanting around eastern Tennessee and into North Carolina and then to who knows where. With a short stop over in Chattanooga, we’ll then head on to pick up the Blue Ridge. Our little Max decided he wanted to see how the Vanderbilt folks lived and tour the mountains. He even picked out what looks to be a very fun filled day-camp facility while we wander around inside the Biltmore. Isn’t he the kindest? Oh, and he thinks he wants to go mining too! Whether we head to the coast or into Georgia, I guess only Max will know but hopefully we’ll keep ya posted.
Wish everyone a great week and if you get a hankering for some mighty fine tasting, Latin flavored beans, give these a try. I think you’ll like them as we certainly do. . . Enjoy!
Spanish Style Beans
about 6 servings
1 tablespoon olive oil
1 medium onion, chopped
1/2 green bell pepper, chopped
1 jalapeño, minced
2-3 minced garlic cloves
2 bay leaves
1 tablespoon dried oregano
1 teaspoon liquid smoke
1 -16 can black beans, drained and rinsed
2 -16 oz cans Ranch Style beans (or seasoned Pintos in sauce), not drained
1 tablespoon paprika
1 teaspoon beef bouillon granules
1/4 cup finely minced ham
Salt and freshly ground black pepper
3-4 tablespoons chopped parsley
1 tablespoon white wine vinegar or lemon juice
Heat the olive oil over medium high heat in a large dutch oven or another type of heavy pot with a lid. When hot, saute onions, bell pepper and jalapeño until onion is translucent, about 4 minutes, Add the garlic, stir and cook until fragrant.
Preheat oven to 325 degrees F.
Add the bay leaves, oregano, liquid smoke, beans, paprika, beef bouillon and ham. Add salt and pepper to taste and slowly bring the mixture to a simmer. Remove from heat and stir to incorporate.
Place in the oven and cook for 45 minutes or until mixture is bubbly. Stir in the vinegar mixing all together and sprinkle with the parsley right before serving.