BBQ Baked Beans for supper tonight. I’ve fancied these for ages, but kept forgetting to put them in the Slow Cooker. I cheated and used this:
I don’t have Liquid Smoke to impart the ‘smokey’ part of home-made BBQ sauce, and that’s the bit that I love best about BBQ dishes. So I used this canned BBQ sauce, along with a can of Haricot Beans and a can of Borlotti Beans(thoroughly rinsed and drained). I also added 50ml Ale, to cut through the sweetness of the BBQ sauce. All mixed up in the Slow Cooker, and cooked on High for 3.5 hours.
Delicious! I added grindings of salt and fresh black pepper at the end, to enhance the savoury flavour. And allowed it to cook on High for a further half hour without the lid, to thicken it slightly – thick-sauce-fiend!
A side of roasted butternut squash, and some grated strong Cheddar on top – a tasty and satisfying dish. It’s likely to be windy here tonight…
Have you ever cooked with Liquid Smoke?