It's Sunday night, the last day of spring-break, and I'm sitting in the front of the television watching Mark and Olly: Machigenga. I love that show! Overall, it was a nice break, and a very nice weekend. The weather was abnormaly warm and dry, so I spent as much time as possible outside . I was also able to get a much-needed dose of friend-time:) Always a good thing!!
I also ate a LOT of good food. For some reason it ended up being a feast-weekend. Today, we checked out the Philadelphia Flower Show. We sniffed enough flowers to make our boogers yellow. The arrangements were beautiful, and I thoroughly enjoyed the many forms of bloom-oriented artwork on display. A friend we ate dinner with Saturday night gave us two free tickets to go. Talk about a sweet score! Thank you Melanie! At a price-tag over $25, I don't think I would have gone otherwise. Flowers in a building are great, but I prefer them in their natural surroundings:)
Afterwards we went to Reading Terminal Market, to a little place called Delila's, and ordered chopped barbeque chicken, collard greens and sweet potatoes. It was awesome! The only thing missing was a huge pile of baked beans. I dig baked beans, almost as much as yams:) In general, I like them on the sweet side. And maybe even some bacon thrown in for good measure. The following recipe doesn't require bacon, but is definitely designed for those with a serious sweet-tooth (i.e., people like me). You'll love em' but those around you might not love you so much; especially with all that fiber going through your system. For real, you might want stay outdoors after eating a big bowl of these beans, otherwise you might gas people out! But who cares, it's a small price to pay for indulging in some seriously good barbecued beans:)
This recipe calls for a slow cooker
- 1 can kidney beans, drained
- 1 can pinto beans, drained
- 1 can butter beans, drained
- 1 can great northern beans, drained
- 1 can navy beans, drained
- 1 can pork and beans, not drained (or any other can of beans if you're veg)
- 1/4 cup barbecue sauce (makes sure it's GF)
- 1/4 cup mustard
- 1/2 cup ketchup
- 1 small onion, chopped
- 1 small bell pepper, chopped
- 1 cup brown sugar
- 1/4 cup molasses
- Mix everything together in your slow cooker.
- Cook on low to medium for 4-6 hours.
- That's it, couldn't be easier! Enjoy!