Your Beans are Baked…with a Little Help from Jason

There were foods that I had to get rid of when I first decided it was time to lose the heavy blanket of body fat I had slowly accumulated over the years. I either did not know at the time how to make a version that would fit with my goals, or I was now suddenly afraid of it – I’m looking at you, carbs. Sorry about that, it was not your fault. A sleeve of pringles inhaled in one afternoon does not make all carbs bad.

I went so long abstaining from those foods, I have forgotten that now I have the knowledge to bring them back and reclaim them as my own. They remained banished and forever doomed to roam in the purgatory of my fading memory banks, moaning and rattling chains, or perhaps more accurately, crinkling cellophane wrappers from Little Debbie snackcakes.

One food I would make all the time was a doctored up version of baked beans. I’d buy a giant can of premade baked beans, doctor it up with some bacon, cumin, green chiles, and red onion, and simmer it in a cast iron skillet. It was delicious, and the perfect ride or die companion to burgers or grilled hot dogs.Plus, the brand of green chilies I buy is Rio Luna, which always makes me sing:

The other day, I had some grass fed beef to cook, which is rare around here. I only cook with it a few times a year, because it’s expensive, the fat content is a little too high for my normal protein goals, and I am good friends with far too many cows to eat one and not feel guilty about it:

It hit me out of the blue how much I enjoyed baked beans as I was contemplating my possible last meal of burgers, and how I had completely forgotten about them. If I can make cakes, pies, and bread pudding fit my requirements, baked beans should be a snap. And it was.

I’m really kicking myself for all that wasted time. This is easy and quick, full of complex carbs and minerals that beans provide, minus all the sugar and unnecessary ingredients that store bought beans force on you. It goes well with all traditional summer meals, even if you are like me avoiding eating your bovine buddies whenever possible.

Crack a can and get back to the basics of baked beans, and you will not regret it. Others going for a long car ride with you afterwards might, but you will be happy that they are added to the menu options again.

Healthy baked beans:

Ingredients:

2 cans organic chili beans

1 can organic diced green chilies

1/2 diced red onion

3 slices sugar free bacon

1/2 tsp onion powder, garlic powder, and smoked paprika

2 tsp ground cumin

3 tbsp Swerve brown sugar

1/2 tsp yellow mustard

Instructions:

Cut the bacon into small pieces and cook in a cast iron skillet until well done and super crispy:

Let the bacon grease cool and wipe the skillet clean, leaving just enough to cook the red onion. Cook until translucent and then add the green chilies, cook another minute:

Add the beans, spices, and mustard. Bring to a boil and then simmer over low heat for 10 minutes:

if you are making burgers but don’t want a filling bun, slice a whole red onion, cover with a bit of cheese, and bake for 5 – 7 minutes until crispy to use as a base: