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Baked Beans With Pineapple and Pecans

For me, one of the most appealing things to do on Memorial Day is to take a late afternoon walk through the park or around my neighborhood just to smell the aromas of the various barbecues. Inhaling the smoky fragrance of the grill is nearly as exciting as actually tasting the food.

Although I love barbecue, I also have to confess that sometimes I enjoy the side dishes as much as the meat from the grill. One of the first side dishes to appear at early American barbecues was baked beans. Originally, the beans were flavored with molasses and cooked in a pot surrounded by hot coals.

I am not a fan of syrupy sweet beans. Here is a recipe that is slightly sweet with a hint of spiciness.

Baked Beans With Pineapple and Pecans

8 servings

• 4 cups cooked or canned kidney or pinto beans, drained
• 1 medium onion, chopped
• 1 cup crushed fresh or canned pineapple with juice
• 2 tablespoons molasses
• 2 tablespoons bourbon or rum
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon Dijon-style mustard
• 1 tablespoon cider vinegar
• 2 teaspoons curry powder
• 1/4 teaspoon cayenne pepper
• 1/2 cup coarsely ground pecans
• 8 pineapple slices, optional

Preheat oven to 225 degrees. Rinse beans and drain. In a bowl, stir together all of the ingredients except the pecans and pineapple slices.

Spray a baking dish with nonstick spray. Pour bean mixture into the baking dish and cover with parchment paper. Cover parchment paper with foil; seal tightly. Bake for 2 hours.

Remove the beans from the oven, remove foil and parchment paper, and sprinkle pecans over the beans. If desired, also place pineapple rings over the top. Increase oven temperature to 400 degrees and bake, uncovered, for 20 more minutes. Serve immediately or set aside and reheat for later use.

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