Sometimes, I wake up on Friday, stuff happens and then I wake up sometime later on Monday (or Tuesday, as it were) and I’m not sure what I did.

Like the WHOLE ENTIRE WEEKEND IS GONE, and I haven’t a clue what happened.
AND . . . . . .I didn’t even drink alcohol, so that can’t be my excuse.

I mean, I wanted to drink alcohol.  Or rather EAT alcohol. But that wouldn’t be my fate this lovely 4th of July.

Because we had to go to a parade.  That started at 9 am.

 

 

Then we had to go to Festival. That started at 11:30 am.

 

 

 

Then we ran home to give naps, while I made my Whisky Baked Beans, and Lime Ice Cream before we were rushed over to my in-laws house.  We were supposed to hurry home, to pack up a picnic dinner to bring with us to the fireworks, but EVERYBODY chow downed at the In-Laws.

So when we made it to the fireworks . . .
Nobody was hungry.
Except me, because I was still living in the dream of the picnic dinner under the lights.

 

 

 

Apparently, just because you love fireworks at 11 months, doesn’t mean you’ll love them at 23 months.

Put that camera down, and watch the fireworks!

But even I,  didn’t eat those beans.
Because it just didn’t seem right.  I’ll eat them tonight, when I force my family to eat the Lime Ice Cream, Chili Lime Cucumbers, Brisket, Ribs, and Sweet Potatoes that we also prepared.

And fireworks will explode all over again. But this time, it’ll be in our mouths.

Whisky Baked Beans
One of the most important things to remember when cooking beans is not to add the salt until the beans have cooked and they are tender. Otherwise, if you add the salt too soon, the beans will absorb the salt before they ever have a chance to absorb the water, which will result in tough beans.

 

Ingredients:

*1 lb. dried pinto beans (soaked overnight, or using the quick soak method on the back of the package)
Water, to cover
Meat, optional (this is where you make it your own. Try adding 4 pieces of bacon, or ham is my favorite. Other things you can add: sausage,hot dogs, ham bone or whatever makes you happy)
1/2 large onion, diced
1 hot pepper, diced (I used banana pepper, but jalapeno or any other pepper will do fine – remove the seeds and ribs, if you don’t like spicy)
1 tsp dry mustard
1/4 tsp black pepper
1 bay leaf
5 TB Molasses
3/4 cup sweet barbecue sauce ( I like Sweet Baby Rays Honey BBQ)
1/4 cup whisky
1/4 tsp salt (plus more to taste)

*Don’t want to bother with soaking your beans? You can use 4 -15oz canned beans. Be sure to rinse, and drain them!

Directions:
1. If using bacon, pre-cook until brown, but not crispy. Cut into small pieces, and set aside.
2. Place soaked beans into a large pot (2 quarts or larger).  Cover completely with water.
3. If using, add your meat that has been cut into bite size pieces. If using a ham bone, just throw the whole thing in, and bring the pot to a boil.
4. Once the beans have begun to bowl, lower the heat to simmer, and add onions, peppers, dry mustard, pepper and bay leaf. Stir to combine.
5. Cover beans, and continue to cook on a medium heat for 1 hour to 1 1/2 hours or until tender. Stir every 30 minutes. Once the beans are tender, add molasses, barbecue sauce, whisky, and salt.
6. Continue to cook for 30 minutes longer with the beans on simmer, without a lid. Stir often to prevent burning.

The object here is to get a bean with a thick sauce. Depending on how high your heat is, and how long you cook your beans (sometimes I let my go for hours), you may have to continue to add water so that the bottom doesn’t burn. Dont’ worry. If you add a little too much water, and the beans are too soupy, remove the lid and allow to cook down for an additional 30 minutes or so, until the sauce is thick and glossy.

7. Remove the bay leaf, and taste for seasonings. Add salt, molasses, or even hot sauce to your preference. Serve along side anything or all by it’s self. I could eat it just out of the pot.



Disclaimer: This is a sponsored post.