Marvin knows how to throw a really great party. By the time I came into his life five years ago, Marvin had already hosted countless backyard BBQs, holiday dinners, late night bonfires, birthday celebrations, Super Bowl parties, impromptu wine tastings and even the occasional lamb roast all on his own.
As a former chef and caterer who tends to want everything perfect, I have actually learned a lot from Marvin’s party-throwing philosophy. It’s all about keeping things simple. Make sure the house is reasonably clean and be sure to have plenty of drinks (of all kinds) on hand. Stock up on ice. Light the BBQ and a few candles, turn on some great music, and you’ve got a party. It’s that simple.
As for the food, Marvin provides it in abundance. Usually it’s steak, ribs and seafood on the grill with simple sides, like this recipe which I have renamed Bachelor’s Baked Beans.
These beans are perfect for BBQ season – a classic side for burgers, hot-dogs, ribs, and even a New York steak. You don’t need to be a master chef to make Bachelor’s Baked Beans… you just need a can opener.
Bachelor’s Baked Beans will serve about 20 people, so it’s the perfect side dish to bring to a family picnic, a 4th of July party, or a summer potluck. The secret to this recipe is the variety of beans – six different kinds! If you like a little heat – use a spicy BBQ sauce. If you like them extra sweet, add a little more brown sugar. For a more complex taste, add 1/2 cup of chopped cilantro. But whatever you do, don’t cut this recipe in half, since that will just leave you with 6 half-full cans of beans in your refrigerator. Just make the entire batch and freeze part of it you don’t have 20 people coming over. That way you’ll be ready for your next party.
Happy BBQ season!
|Bachelor’s Baked Beans|
- 1 – 28 oz. can baked beans (vegetarian, optional)
- 1 – 15 oz. can diced tomatoes
- 1 – 20 oz. can pineapple bits
- 1 – 15 oz. can whole kernel corn, drained
- 1 – 15 oz. can black beans, drained and rinsed
- 1 – 15 oz. can black eyed peas, drained and rinsed
- 1 – 15 oz. can canelli beans (white kidney beans) drained and rinsed
- 1 – 15 oz. can red kidney beans, drained and rinsed
- 1 – 15 oz. can small white beans, drained and rinsed
- 1 cup ketchup
- 1 cup bottled BBQ sauce
- 1 cup brown sugar
- 2 Tbsp. worcestershire sauce
- 1 Tbsp. soy sauce
- 1 medium white onion, diced
- 1 small red bell pepper, diced
- 6 green onions, thinly sliced
- 1 Tbsp. chopped fresh garlic
- 1/2 cup chopped cilantro (optional)
- In a large pot, combine all ingredients (including the juice from the tomatoes and the pineapple). Bring to a boil, then reduce heat to low.
- Simmer, uncovered, for one hour, stirring occasionally.
- Adjust seasonings to your taste.
- Serve as an accompaniment to your favorite summer BBQ dish.
- This is a large recipe which will serve 20+ people. Freeze part of the recipe for later use if you do not need the entire batch.