Evan Thomas

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Baked beans are my favorite summer side dish. I grew up always eating my mother’s homemade baked beans and quickly learned how to make them myself. Something my mother never did was add peanut butter to her recipe, but I did. The rich nutty flavor mixes perfectly with the sweet, smoky tomato base. This also makes a perfect vegetarian entrée for a summer cookout if you use anchovy-free Worcestershire sauce.

Prep time: 2 hours
Cook time: 4 hours
Total time: 6 hours
Yield: 8 servings

Ingredients

Ingredients

1 pound dry white beans
1 yellow onion, peeled and halved
4 ounces tomato paste
½ cup Smooth Operator peanut butter
¾ cup brown sugar
⅓ cup Worcestershire sauce
½ cup white vinegar
½ cup water
1 teaspoon salt
¾ teaspoon paprika

Procedure

1. Let the beans soak in water overnight. Drain the soaking water and put the beans into a large pot with the onion and about twice the volume of water as beans.

2. Boil the pot over a stove for 90 minutes, keeping an eye on the pot and scooping off the white foam that appears at the top of the water occasionally.

3. After cooking, remove the beans from the stove and drain the water.

Cooked Beans

4. Combine the beans with the rest of the ingredients into a crock pot, stirring to mix.

add ingredients

5. Cook on high for 4 hours until the sauce has thickened and the beans are tender, stirring the pot occasionally to make sure the sauce doesn’t stick or burn.

6. Keep the beans hot either in the crock pot or a warming dish until serving. Store leftovers in a seal-tight container in the refrigerator for up to 3 days.

Finished

What main dish would you pair with Evan’s Peanut Butter Baked Beans? Leave a comment below and on Monday, July 2, 2012 we’ll choose a random commenter to win a 16oz jar of Smooth Operator, the peanut butter used in this recipe! US residents only.

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16 Responses to Peanut Butter Baked Beans

  1. Amanda says:

    The spicy peanut butter burgers from the Peanut Butter & Co. cookbook! Or, a green leaf salad with the peanut butter glazed (soy) chicken strips, also from the cookbook.

  2. Francisco says:

    An all natural hot dog on a grilled bun smeared with peanut butter!

  3. Eva says:

    I would just throw them on a sweet potato and have some broccoli or a salad on the side!

  4. Renee says:

    This would go well with a bbq chicken using some of the same ingredients in the beans to make the bbq sauce. BBQ sauce ingredients I suggest are: peanut butter, worcestershire sauce, tomato paste, brown sugar, salt, garlic, and cayenne pepper (if you like yours spicy). Man this sounds good, I know what we ate having this weekend.

  5. Molly says:

    a veggie burger with peanut butter on it!

  6. Jessica E. says:

    Nothing screams summer more than a grilled burger with all the fixin’s and baked beans. These look delish!

  7. Heather Howard says:

    How about some teriyaki pork and pineapple kabobs to go with those baked beans. Yummy!

  8. Jo @ Jo In the Kitchen says:

    I would pair this with my vegetarian spent grain burgers! Or maybe these baked beans would even be the main course :)

  9. Sarah says:

    I would pair them with a burger (veggie burger for me) or boneless pork ribs.

  10. Kristen says:

    Do you think this will work with black or red kidney beans? I have both soaked and ready to go, but no white beans. :(

  11. megan says:

    I would pair these beans with a giant veggie burger or I would add the beans onto my burger to make a sloppy joe with beans

  12. Jacqueline Rudolph says:

    I would (and will) serve it with my husband’s amazing grilled bar-b-cued pork ribs. I can’t wait to make this recipe!

  13. Kelli says:

    My choice would be a hot dog with mustard & sauerkraut.

  14. 91% Chocolate Lover says:

    Hmmm…I would probably pair peanut butter baked beans with something fruity…I think maybe some corn tortilla soft tacos with grilled pork, grilled veggies, and a peach salsa.

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