This dish is inspired by a neighbor of ours back in Colorado. She called them Picnic Beans, and often served them on branding day. They are a nice way to have baked beans with a meal, or on a picnic, without the "baking" part, which is perfect for keeping the summer kitchen cool. I have thought they could be called "Unbaked Beans", and have sometimes called them that. They are basically baked beans with a healthier twist of fresh veggies added, no extra sugar added and served cold. They are delicious.
Start with 2 15 oz cans of any variety of baked beans.
Pour them into a bowl.
Add 1 chopped green pepper….
…... chopped tomatoes (I used about a cup of small, colorful, heirloom tomatoes)…...
1/2 of a red onion, chopped…..
…..6 slices of bacon, cooked and crumbled….
…. stir well….
Pour into a serving bowl…
Sprinkle with fresh chopped herbs…..
2 15 oz cans of Pork and Beans of choice
1 green onion, chopped
1 cup chopped tomatoes
1/2 a small red or white onion, chopped
6 slices of bacon of choice, fried and crumbled or chopped
1 Tablespoon fresh chopped chives
1 Tablespoon fresh chopped basil
- Begin by cooking bacon, and chopping veggies.
- Pour two cans of beans into a medium mixing bowl.
- Add the next 4 ingredients and stir together until well combined.
- Pour into a serving bowl and top with fresh herbs.
- Serve and enjoy.
This is delicious served with hamburgers, sandwiches, fried chicken or as a side with any meal.