Tailgate Baked Beans
Mary Beth Thornton created an American-cheese sauce for grilled pork chop sandwiches. The sandwich pairs with cumin- and Chianti-infused baked beans.
John Starks | Staff Photographer
1 pound bacon, cut into 1 inch squares
1 medium onion, chopped
1 pound lean ground beef
2 cans (46 ounces each) baked beans, do not drain
½ pound brown sugar
1 bottle (40 ounces) barbecue sauce (such as Sweet Baby Rays)
½ cup Querceto Chianti Classico
½ tablespoon cumin
1 pound shredded American cheese
Salt and pepper to taste
Heat grill to medium heat.
In a Dutch oven or cast iron pot add bacon and cook until crisp; about 10 minutes. Add chopped onions and cook about 5 minutes.
Add ground beef and break up meat until smaller chunks until browned, about 10 minutes. Stir in beans, brown sugar, barbecue sauce, wine and cumin and simmer about 1 hour. Garnish with cheese.
Makes a big batch.
Mary Beth Thornton
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