This 4th of July, I planned on firing up the barbecue, grilling some skewers, corn, and eating my Italian baked beans. Instead, I stopped at the Italian baked beans, since I had two sick kids who didn’t want to move from the couch.
I don’t know how big families do it. I mean… once one kid gets sick… whatever it is; it seems to spread faster than a California wildfire. It began five days ago with Baby G, who was home for 3 days sick with a virus. And then, just when I thought we all escaped the bug… “it” hit the big ones.
It’s hard enough to work during the summer, now add a book deadline and a funky virus that is going around my house… this isn’t good news. On top of that, I haven’t been able to go to the gym in what seems like forever, so I am feeling a bit physically cranky, achy and desperate to get out.
Ok, enough ranting about my stress. I love beans. My mother in law makes delicious baked beans. I once asked her about them and this pretty much sums up our conversation:
Me: These beans are delicious. What’s in them?
MIL: Well…you cook some chopped bacon in the pan and use the bacon fat to brown an onion. Then I add the canned baked beans.
Me: on. That’s it? — yeah, that was it.
So you know I didn’t like that answer (even if I love her beans). You see, I buy my beans in bulk and I need to find recipes to use them! I’ve made this recipe with both canned and bulk beans. The recipe comes out fantastic both ways. Make sure you add more grated parmesan on top. Next time, I’ll make sure it looks more appealing than on this picture.
I’m off to take care of the sicklings… while you print this recipe or pin it for later. Make sure to come back and let me know how you liked them!Print