Baked Beans But Not Those Baked Beans - Glen And Friends Cooking

Baked Beans But Not Those Baked Beans - Glen And Friends Cooking
This is a great vegetable side dish, a great bean side dish - that with some chicken baked on top could be fantastic main dish.

Ingredients:
500 mL (2 cups) tomato passata
Hot banana pepper, chopped
5 mL (1 tsp) oregano
Salt and pepper to taste
5 mL (1 tsp) hot red pepper flakes
5 - 10 mL (1 - 2 tsp) roasted garlic
Handful pitted black olives
1 small onion chopped
2 -540 mL (2 - 19 fl oz) cans of beans

Method:
Preheat oven to 180ºC (350ºF).
Mix everything together in an ovenproof pan.
Bake for 30-40 minutes, until cooked through.

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[joannesteven]

This dish elicited not only a dance but a jump! High praise, Glen! Looks delicious :)

[QueenOfTheNorth]

With the exception of the olives and banana peppers, in Minnesota we call this “Calico Beans.” Sometimes ground beef is added to make it more of a main dish.

[ZachsMind]

I love burnt. Not too much, but I love just a little char in my food. When I was a baby and Mom made something for both of us, she would occasionally burn one of them and that one was hers. She'd give me the one that wasn't burnt, but the burnt one always looked more cool. When I got old enough we kinda started playfully fighting over the burnt one. I wanted to try it. I liked it. I would ask her to intentionally burn my food, which she refused to do. However sometimes when I felt especially down, she would "accidentally" burn something, and it would cheer me up. So whenever I leave something on the heat a little too long, accidentally of course, I remember her and smile. These beans look delicious.

[kbjerke]

With prices going the way they are, we'll be eating more beans and rice, that's for sure. Thanks for making it interesting, Glen!

[christines]

1st!
I love making baked beans in my mother's bean pot. I also use enameled cast iron.

[ur.kr.]

You're the most genuine, unaffected youtube chef.

[sharonr]

What I like about this is that you're producing a meal without a lot of fuss. It feels like people cook less these days but when they do they feel like it has to be a production. Whereas our grandparents and on back just got on with the business of putting dinner on the table without always making a big production about it. They ate and ate well with a lot less kitchen equipment and ingredients than we have today.

[lesliemoiseauthor]

You are the most reassuring channel on Youtube.

[boozeontherocks]

That looks good. I could go for that for sure.

[rdph]

This sounds good! I usually stay away from baked beans because they are almost always sweet and I don't really like sweet as part of my main meal. I bet this would be great with ground beef. I make a ground beef and bean soup occasionally.

[EastSider]

Glen: Here’s the basic flavor profile and the method. Substitute freely to suit your own tastes. Don’t worry, it’ll be delicious.

Me: I love these videos.

[keetrandling]

Reminds me of something we called "Goop Melange" ~ 2-3 cans of beans, 1 can misc veg, 1-2 cans tomato product, spices of the day.

[CZPanthyr]

My grandson would like to advocate for covering it with about a metric ton of cheese!

[huncorn]

Glen! I really envy you and your kitchen. My favorite thing to do at night is to watch your recipes and cry in silent... cause I dont have a kitchen even though I am 26 years old :( worst part of being graduate student. anyway I am praying every night so I could get a PhD position in Europe so I would have a kitchen so I would be able to try your magnificent recipes. anyway thank you for your these inspiring videos!

[OrionFyre]

Glen, I love how down to earth you are with your recipes and how you give the viewer "permission", for lack of a better word in my vocabulary, to experiment and change the recipe. "It's going to be O..K.." far FAR FAR to many people get puritanical with recipes like they're written in stone from on high and should be preserved as-is, unchanging and frozen in time, as artifacts of our past.

I love that in many of your historical videos you make a point of showing how the recipes change over time and the factors that go into those changes, it reassures the viewer that the food we eat changes and grows and that it's one to give the recipe your own "special ingredient"

Some of the best food I've ever cooked for myself and friends was stuff I had in the cabinet and threw together under an overly broad thematic idea.

Proscriptivism is not a friendly ally in cooking.

[rowanrobbins]

The bounce of happiness. Love to see that! Interesting recipe, with the banana peppers. I'd try it with pinto beans, too.

[gordthompson]

I often buy the "Bean Medley". It offers a nice variety of beans (including black-eyed peas, IIRC) and makes for more melodious toots. 😂

[joeyhardin]

Lunch tomorrow with some Parmigiano-Reggiano and garlic toast! Wonderful! Thank you. God Bless and stay safe.

[davidpeckham]

I love beans. This looks so good and simple.

[Ottawa]

Thanks for another great recipe video Glen.