Like many folks, I keep a range of staples in my pantry in case of emergency, or to have on hand to prepare a quick meal. When I grocery shop, I’ll occasionally pick up an extra can or two to ensure I’m well stocked.
When recently taking inventory, though, it was clear I had been buying a few too many cans of pulses, such as beans and chickpeas, so I thought I had better use some of them.
Condiments in my refrigerator and items in my bottled spice/herb drawer inspired my decision about what to make: a quicker version of baked beans.
Rather than soaking dried beans for hours and then cooking them, all I had to do was open cans of already cooked beans and drain them. The next step was to make a sauce mixture for the beans in a casserole dish by blending together stock, barbecue sauce, ketchup, mustard, spices and other flavourings.
The last step was to mix the beans into the sauce, then bake them until hot, bubbly and delicious. You can serve the beans as a main dish with dinner rolls, sliced crusty bread or cornmeal biscuits — today’s other recipe.
The beans could also be served as a side dish for barbecued ribs or chicken, or grilled sausages.
Easy Mix and Bake Beans
Open the cans, drain well, mix the beans and some chickpeas with a sauce mixture in a casserole, then bake until bubbly and flavourful.
Preparation time: 20 minutes
Cooking time: 75 minutes
Makes: Six servings
2 (19 oz./540 mL) cans bean medley (see Note)
1 (19 oz./540 mL) can white kidney beans
1 (19 oz./540 mL) can chickpeas
1 1/2 cups vegetable or chicken stock
1 cup barbecue sauce
3/4 cup ketchup
1/4 cup cooking molasses
2 Tbsp brown sugar
2 Tbsp rice or cider vinegar
2 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
2 tsp chili powder
1 tsp hot pepper sauce, such as Tabasco
1 tsp onion powder
1/2 tsp garlic powder
2 green onions, thinly sliced (optional)
Set a large colander in a sink. Open the cans of bean medley, kidney beans and chickpeas and pour into the colander. Rinse beans and chickpeas with cold water, and then let drain.
Preheat oven 325 F. Set out a deep 13-x 9-inch casserole or Dutch oven. Put the stock, barbecue sauce, ketchup, molasses, sugar, vinegar, mustard, Worcestershire, chili powder, hot pepper sauce, onion powder and garlic powder in a casserole (or Dutch oven) and whisk to combine. Now mix the drained beans and chickpeas into this sauce mixture.
Cover and bake 60 minutes. Uncover beans and chickpeas, then bake 15 minutes more, until thickened, bubbling hot and flavourful. Sprinkle servings of the beans, if desired, with sliced green onions.
Note: Bean medley is a mix of different canned pulses, such as beans and chickpeas. You’ll find it at most grocery stores.
Cornmeal Biscuits
Puffed and golden biscuits you can slather with butter and serve with baked beans.
Preparation time: 20 minutes
Cooking time: 12 to 14 minutes
Makes: about 10 biscuits
1 1/2 cups all-purpose flour, plus some for the shaping
3/4 cup cornmeal
2 1/2 tsp baking powder
2 tsp granulated sugar
1/2 tsp salt
1 large egg
1 cup buttermilk
1/4 cup cold butter, cut into tiny cubes
Set an oven rack in the middle of the oven. Preheat oven to 425 F. Line a baking sheet with parchment paper.
Place the 1 1/2 cups flour, cornmeal, baking powder, sugar and salt in a mixing bowl and whisk to combine. Beat the egg in a second smaller bowl, then mix in the buttermilk.
Using your fingers, two forks, or a pastry cutter, work the butter into the flour mixture until thoroughly distributed. Gently mix in the buttermilk/egg mixture until loose, fairly wet, dough forms.
Dust a work surface and your hands with flour. Turn the dough onto the work surface and shape it into a ball, then flatten it into a disk about one inch thick. Use a 2 3/4-inch biscuit cutter to cut the dough into rounds and place them on the prepared baking sheet. Gather up the scraps of dough, and press and cut them into biscuits as well.
Bake biscuits 12 minutes. Turn oven to broil. Broil the biscuits one to two minutes, until light golden on top. Serve the biscuits warm or at room temperature.
Eric Akis is the author of eight cookbooks. His columns appear in the Life section Wednesday and Sunday.
