One day last fall I decided to cook some ribs. And in Memphis you can’t have ribs without some baked beans. No, I don’t like baked beans, but I’m a Memphian and I fundamentally can not serve ribs without baked beans. It’s a rule.
This recipe wasn’t difficult, but it takes time. The trick to getting baked beans right is to make sure that your beans are tender before they go into the oven. Mine weren’t as tender as I normally liked, but I’ve made a note to myself for future reference in the margins of my book. I won’t make the same mistake twice.
Apparently I also served my ribs and baked beans with butter beans. I do not recall why.
They were good. Bryan poured extra bbq sauce on his beans and ate them up greedily.
Verdict: not the worst beans ever.