SERVES:
8-10 as a side
INGREDIENTS:
one 10 - 11 inch cast iron skillet (the larger the better...see hints)
1 cup diced onion
1 large clove garlic, minced
2 Tbs vegetable oil for sauteing onions and garlic
one 28-ounce can baked beans
two 15-ounce cans red beans, well drained
1 cup barbecue sauce (or a bit less)
1 Tbs Dijon mustard
6 slices bacon cut crosswise into 3-inch long pieces
PROCEDURE:
Preheat the oven to 375 degrees and add a little splash of vegetable oil to a 10 - 11 inch cast iron skillet and saute about 1 cup of diced onion and 1 large minced clove of garlic to soften.
It's okay if the onion caramelizes a little bit and, once you're happy with that, add one 28-ounce can of baked beans and two 15-ounce cans of small red beans, add 1 scant cup of barbecue sauce and about 1 Tbs of Dijon mustard, stir that together and let it simmer along to let the flavors come together.
It's actually a good idea to drain the canned red beans before adding them and use your judgment, you may want to hold some of those back if it seems like it's too much for the skillet.
And, while that's gently simmering along, cut 6 slices of bacon crosswise into 3-inch long pieces.
It's a good idea to gently stir the beans occasionally as they're simmering along and, after 10 to maybe 15 minutes, place the skillet onto a baking tray, top the beans with the sliced bacon and place the tray into the preheated oven.
Let it bake along for 30 minutes or so and then brown up the top a bit underneath the broiler.
HINTS:
Depending on the size of your skillet, you may not need both cans of red beans. If you use less, cut back on the barbecue sauce as well.