Today, I tried these for the first time, and they turned out so sweet and tender and juicy – just a perfect cut of beef with some savory flavor. Normally, I like to take my time chewing, to savor the flavor longer, but with 3 sweet steak skewers on my plate, I didn’t take the time. I ate them up. And fast.

I paired these with Riced Cauliflower Fried Rice, for a Chinese-style dinner.

These were really super easy to make: mix the marinade, put them on a skewer, fire up the grill.

Teriyaki beef marinade

• 5 Tbsp brown sugar
• 1/4 c soy sauce
• 2 Tbsp water
• 1 Tbsp vegetable oil
• 1 garlic clove

You have to soak the bamboo skewers in water for at least 30 minutes before putting them on the grill, or they will catch on fire. Sometimes they still catch on fire anyway.

Slice your top round steak lengthwise, thinly (about 1/2″ strips). I was able to make about 8 skewers from a 1.5 lb boneless round steak. The steak had a small strip of fat running through part of it, so I just cut that part off and made a handful of tiny strips. I could stick a few of them on a skewer. Make sure you have a big, sharp knife for this.

Put the beef strips in a large one-gallon zip-lock freezer bag.

Whisk the marinade in a bowl and pour it over the beef in the bag. Smush it around, getting some of that sugar & garlic in the beef. Then refrigerate at least one hour (or up to 24 hours).

Weave the beef onto the pre-soaked skewers, and preheat the grill to medium heat. Reduce the heat to medium-low, then put the beef skewers on the grill.

I used disposable vinyl gloves for this step. Discard the marinade & recycle your plastic baggie.

Grilling Tip

I soaked my skewers in an aluminum 9×13″ cake pan, then dumped the water out and poured a Tbsp of vegetable oil in it, then put the beef skewers in the pan, flipping them to get a little extra oil on the beef so they don’t stick to the grill.

These are really thin strips of beef, so they’ll cook pretty quickly, about 3 minutes per side. Don’t burn them, they were soaked in sugar, so they can easily burn. If they’re still a bit bloody after you make your side dish, or if they get cold, just pop them in the broiler on low for 5 minutes, with the oven door open a crack. This will add a little extra cook, and reheat them quickly.

My husband likes to slide them off the skewer into his bowl, I just like to gnaw it off the stick by itself. You can put your teriyaki beef on a pita with some grilled veggies or a fresh lettuce blend, but the teriyaki beef flavor is typically paired with a Chinese dish, like steamed broccoli & rice or a stir-fry with bell peppers or snow peas.

Ways to eat teriyaki beef

• Over Cauliflower Rice
• With Broccoli & Bell Peppers
• Over white or brown rice
• With Snow Peas & Broccoli
• Over Ramen Noodles
• Garnished with Sesame Seed
• With Water Chestnuts, Carrots & Green Onions
• Try it Hawaiian-style with Pineapple

Other Beef Cuts for Teriyaki Beef Skewers

• Flank Steak or Skirt Steak
• Sirloin
• Top Round
• Chicken

The meat has to be a lean meat, and sliced across the grain.

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Teriyaki Beef Skewers

Tender, sweet Chinese beef skewers are an awesome dinner, appetizer and cookout side.

Course Appetizer, Main Course

Cuisine Chinese

Prep Time 15 minutes minutes

Cook Time 6 minutes minutes

Marinade & Soak 1 hour hour

Total Time 1 hour hour 21 minutes minutes

Servings 4

Calories 340kcal

Cost $8

Equipment

• Bamboo skewers
• Disposable vinyl gloves

Ingredients

• 1.5 lb top round steak cut into ½" slices
• 5 Tbsp light brown sugar
• ¼ c soy sauce
• 2 Tbsp water
• 1 Tbsp vegetable oil (Canola)
• 1 garlic clove chopped

Instructions

• Whisk brown sugar, soy sauce, water, vegetable oil and garlic in a bowl.
• Put the steak slices in a one-gallon zip-lock freezer bag, then pour the marinade over the beef. Refrigerate at least one hour.
• Soak the bamboo skewers in water for at least 30 minutes.
• Thread the beef onto the skewers and preheat the grill on medium.
• Reduce heat to medium-low and cook skewers about 3 minutes per side.

Notes

The post Teriyaki Beef Skewers appeared first on Food Love Affair.

You can make more of the dressing if you want it wetter, but just a little bit is all we need.

It’s super simple and quick. Make this salad in just a few minutes (once you prepared the bacon).

1. Bake the Bacon

Bake the bacon on the oven, on a pan with a roasting rack. Lay out the bacon (about 5 or 6 slices), then put it in the oven – don’t preheat. Just turn it to 425, cook it about 12 minutes, flip it, and give it another 15 minutes. Remove it from the oven and put the bacon on paper towel, and let it cool.

2. Prep the Salad Veggies

Then, chop up your broccoli (1 bunch), and cauliflower (about 1/2 a head). I like my cheese in cubes, but you could shred it, if you like it like that – about 2/3 cup. Dice about 1/4 of a medium red onion. Toss this into a bowl and then make the dressing.

3. Make the Dressing

Whisk 1/3 cup of mayo with 2 teaspoons of vinegar and 2 ½ Tablespoons of sugar.

4. Combine, Chill & Serve

Add the crumbled bacon into the veggies, and drizzle the dressing over the salad.

Put the lid on the bowl and shake it to combine. Refrigerate at least one hour before serving.

Alterations

• Add 1/2 cup of dried cranberries
• Add 1/2 cup of raw sunflower seeds, sliced almonds, or raw pumpkin seeds.
• Try it with apple cider vinegar, and a bit of Dijon mustard for more flavor.

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Broccoli Cauliflower Salad

A simple broccoli salad, easy on the mayo.

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Cool & Marinade 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8

Calories 276kcal

Cost $7

Ingredients

• ⅓ lb bacon crumbled (about 5 thick slices)
• 1 ⅓ c broccoli florets (about 1 crown)
• 1 ⅓ c cauliflower florets (about 1/2 head)
• ⅔ c cheddar cheese cubed
• ⅓ c red onion diced
• ⅓ c Hellmann's Mayonnaise Dressing with Olive Oil
• 8 tsp granulated sugar
• 2 tsp vinegar

Instructions

• Bake the bacon in the oven at 425° (do not preheat), for 12 minutes. Flip the bacon, and continue cooking until crispy, about 15 minutes. Drain on a paper towel and allow to cool.
• Dice the broccoli, cauliflower, and onion. Cube or shred the cheese. Combine in a medium-sized bowl.
• Whisk together mayonnaise, sugar and vinegar.
• Crumble the bacon and sprinkle it into the vegetable bowl. Drizzle the dressing mix and stir to combine.
• Place the lid on the bowl, give it a few shakes and refrigerate at least 1 hour before serving.

Notes

The post Broccoli Cauliflower Salad appeared first on Food Love Affair.

To slice the cabbage, I got a head of cabbage and started slicing it until I had about half a head piled on the chopper. Then, I just sliced it the opposite direction. I tried to make thin slices, but when you get the end piece, it can be pretty big. Just make sure it’s chopped up into bite-size pieces.

Using two bell peppers, I sliced them lengthwise and then just cut them in half. I sliced the celery in half length-wise and then sliced them thinly (about 1/4″). I used 1/4 of an onion, and then sliced that into strips. I shredded my carrots using the cheese grater.

All you do is prep the veggies, mix the dressing and combine the two. Let it rest for at least an hour.

For the dressing, be sure to use fresh ground peppercorn to make the pepper slaw really pop. Combine vegetable oil, celery salt, pepper, celery seed, sugar, apple cider vinegar and mustard with a whisk until the sugar begins to dissolve. The recipe actually calls for dry mustard, and I never have that in my cupboard, so I just use yellow mustard.

I tried to shake this to combine, but you’ll have to shake, then stir and repeat. That mixed it up really well.

A perfect side dish for your barbeque! We had shredded beef brisket on kaiser rolls with this yummy, summery pepper slaw.

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Bell Pepper Slaw

A crisp and refreshing summer side salad for your cookout.

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Servings 12

Calories 111kcal

Cost $4

Ingredients

• ½ head green cabbage
• 1 red bell pepper
• 1 green bell pepper
• 3 ribs celery
• ¼ onion, sliced
• 1 carrot, shredded

Dressing

• ½ c canola or vegetable oil
• 1 ½ tsp celery salt
• 1 tsp cracked black pepper
• ½ tsp celery seed
• 2 Tbsp sugar
• 3 Tbsp apple cider vinegar
• 1 Tbsp mustard

Instructions

• Chop, dice and shred your veggies.
• Mix your dressing.
• Stir to combine.

Notes

The post Bell Pepper Slaw appeared first on Food Love Affair.

It’s pretty easy, and you can tweak it to your liking. All you need is:

• a bag of coleslaw mix
• sunflower seeds
• sliced almonds
• ramen noodles
• green onion
• vegetable oil
• distilled vinegar
• sugar

First you mix the salad, then you mix the dressing and toss it all together. I added a bit of salt & pepper to mine since the nuts were raw, I felt the salad could use a little balance of salt to the sugar.

Alterations:

• Make the coleslaw mix from scratch with Napa cabbage (about 3 cups), red cabbage (about 2 cups) and carrots (about 1 cup).
• Use organic ramen noodles.
• Add extra carrots, shredded or sticks.
• Add sesame seed, or swap the vegetable oil for olive oil or avocado oil.
• Swap the white vinegar for rice vinegar.
• Add a tablespoon of soy sauce to the dressing.
• You can toast the nuts in the oven, or stir fry the nuts with the noodles in butter for extra buttery crunch.

This crunchy ramen salad is a perfect potluck or cookout side dish; you could call it “disappearing crunchy ramen salad”!

Tips:

To crush the ramen noodles, you could use a rolling pin. I put mine in a quart Ziploc bag (don’t seal the bag), and ended up kind of hammer-rolling it out to bite-size pieces.

Also note that this salad is best eaten the day it is prepared. When you let the ramen noodles sit in the dressing, they will absorb it and no longer be crunchy.

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Crunchy Ramen Salad

A light, crunchy summer salad with an Asian twist that's easy to make and a great crowd-pleaser!

Course Salad

Cuisine Chinese

Prep Time 15 minutes minutes

Servings 8

Calories 329kcal

Cost $9

Ingredients

Salad Base

• 1 bag coleslaw mix
• 1 c sunflower kernels
• 1 c sliced almonds
• 2 bags ramen noodles
• 4 stalks green onion

Dressing

• ¾ c vegetable oil
• ⅓ c distilled vinegar
• ½ c sugar
• ½ t pepper
• ¼ t salt

Instructions

• Combine the salad base ingredients in a large bowl.
• Whisk the dressing ingredients in a large bowl.
• Add the dressing to the salad and mix well to coat.

Notes

The post Crunchy Ramen Salad appeared first on Food Love Affair.

But, today’s lunch was a practically perfect tuna-macaroni salad. Pretty simple. I’m too impatient to wait the extra hour. I just eat it right away. Then, the leftovers will be extra tasty.

Noodles, peas (I do love the peas), celery (I tend to add too much), tuna, mayo (not too much), pickles (always have tuna with pickles), onions, lemon juice and seasoning. I spice it up a bit with paprika and dill, and both white or yellow onions and green onions. It makes a good balance of veggies-to-noodle ratio.

Variations:

• add 2 teaspoons of sugar to sweeten it
• reduce the mayo by adding 1/4 c. milk
• use vinegar instead of pickle juice
• use pickle relish instead of pickles
• skip the green onions and dill if you don’t have any
• add a bit of garlic powder to enhance the flavor
• add a teaspoon of yellow mustard
• ignore the paprika (because I like paprika on everything)

Tip: It is important to break up that tuna before mixing it. I just happened upon a long sharp bone making this batch. And don’t forget if you take it to a cookout outside: you must protect the tuna by keeping it cold (out of the sun and in a larger bowl with ice).

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Tuna Macaroni Salad

Simple afternoon salad, or side dish for cookouts.

Course Lunch, Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 16 minutes minutes

Resting Time 1 hour hour

Total Time 1 hour hour 36 minutes minutes

Servings 6

Calories 316kcal

Cost $5

Ingredients

• 8 oz macaroni noodles
• 1 c peas, frozen
• 8 oz tuna
• 2 baby dill pickles, diced
• 2 celery stalks, diced
• 2 green onions, sliced
• ¼ yellow or white onion, diced
• ¾ c Hellmann's Olive Oil Mayonnaise Dressing
• 1 T lemon juice
• 2 T pickle juice
• 1 t pepper
• ½ t paprika
• ½ t dill
• ½ t salt

Instructions

• Cook, drain and rinse pasta according to package (al dente + 1 minute). Add peas while pasta is cooling.
• Mix mayo, lemon juice and pickle juice in a small bowl.
• Chop and slice the fresh vegetables.
• Drain tuna as necessary and break it up well in a large bowl. Add vegetables, mayo mix and seasonings. Stir to combine.
• Cool in refrigerator one hour.

Notes

The post Tuna Macaroni Salad appeared first on Food Love Affair.

The potato salad was so delicious I wanted to make it all the time. Often on the way home from work, I needed to check the ingredients to see if I needed to pick anything up from the store. I could google “f*¢k!ng potato salad” and get it because at first, I couldn’t remember the name of their blog. After a while, Google decided to ignore curse words, so I had to remember them.

This potato salad has simple ingredients and easy assembly. Perfect for your next picnic.

I shared the recipe, I brought it to every picnic and cookout, and I read about them. Turns out they’re a couple of white people in California, and they’re Vegans. Which is funny because here is the [expletive deleted] description of their potato salad:

You can’t have a legit BBQ without a badass potato salad. But don’t be a d!¢k and buy that nasty sh!t at the store. Make this instead; it is cheap as f*¢k and super easy. You can even leave it in the sun for a minute and it won’t get all gross like that potatomayo nonsense they try to pass off as a salad. People don’t deserve that basic, bland sh!t.

badmanners.com

It was normal, everyday language that made me smile, even if I can’t relate to anything else. I couldn’t find their site for a little while. As it turns out, they rebranded from Thug Kitchen to “Bad Manners”. They have a few recipe books, if you’re into that Vegan thing; I’m sure you’ll like it. The potato salad recipe language remains the same, which is nice.

Just boil the potatoes while you cut up your onions, carrots and garlic. Combine your dressing while the potatoes cool, and then mix!

Here is the recipe without trucker mouth:

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Fresh Herb Potato Salad (Thug Kitchen)

A healthy, no-mayo potato salad that actually tastes refreshing.

Course Salad, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 258kcal

Cost $8

Ingredients

• 1.5 lbs small red potatoes
• 1 t Dijon mustard
• 3 T white wine vinegar
• 2 T lemon juice
• ¼ c olive oil
• 2 garlic cloves
• ¼ c chives or green onion
• ¼ c fresh dill
• salt
• pepper

Instructions

• Cut potatoes into bite size pieces and boil in salted water for 10 – 15 minutes or until tender.
• Dice the garlic and mix with mustard, vinegar, lemon juice and oil.
• Drain the potatoes and toss with dressing in a large bowl. Add carrots, fresh herbs and salt and pepper to taste.
• Chill in the refrigerator for 30 minutes. If the potatoes look dry before serving, toss with a little more vinegar and olive oil.

Notes

The post Fresh Herb Potato Salad (Thug Kitchen) appeared first on Food Love Affair.

My mother made this for me (following my recipe) when I was recovering from surgery sometime around 2001, so it brings back memories. I remember coming home after my in-patient night and bounding up the stairs to my 2nd story apartment. The IV they gave me made me feel like Wonder Woman and I needed to be reminded that I would rip my stitches if I don’t slow down. I remember laying on my stomach, watching TV for days while my visitors did my laundry. That part really sucked.

Gather your ingredients:

• Pasta
• Lettuce
• Ham
• Cheese
• Tomatoes
• Mayo
• Sour Cream
• Green Onion
• Cucumber
• Garlic & Oregano

Always wash your fresh veggies – lettuce should be washed at least twice. Check inside the leaves and see – you might find dirt, moths, or fruit flies from the garden. I don’t like bugs, generally, but it’s good practice to wash them well.

Prep your Salad Parts

• Salad Base
• Dressing
• Tomato Topping

The pasta salad base layers are: lettuce, pasta, cheese, ham.

Be sure to rinse the pasta under cold water, and let it drain before assembly.

Make your dressing mix:

• Mayo
• Sour Cream
• Diced Cucumber
• Sliced Green Onions
• Seasoning

Dish up your Pasta Salad

• Salad Base
• Dressing
• Diced Tomato Topping

This salad is best served with sliced & buttered French bread.

Check out our Instagram profile for more images and videos or check out more of our Salads here.

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Bowtie Pasta Salad

A cool, refreshing lunch or side dish for lasagna.

Course Lunch, Main Course, Salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 228kcal

Cost $8

Ingredients

• 8 oz bowtie (Farfelle) pasta
• ½ head iceberg lettuce
• 1 c cubed ham
• ½ c cheddar cheese, shredded
• 2 tomatoes, diced

Salad 'Dressing'

• ⅓ c mayo
• ⅔ c sour cream
• 2 green onions, sliced
• 1 cucumber, diced
• 1 t garlic salt
• 1 t oregano

Instructions

• Cook pasta according to package directions, in salted water. Rinse in cold water and set aside to cool.
• Combine "Dressing" ingredients, adding onion and cucumber last.
• Cut cleaned lettuce in thin strips and layer in shallow salad dish with lid (about 14 c./ 3L capacity).
• Add the pasta layer, then ham & cheese.
• Serve with dressing and top with tomato.

Storing Leftovers

• Store lettuce mix, dressing, and tomatoes in separate containers.

Notes

The post Bowtie Pasta Salad appeared first on Food Love Affair.

A sweet, creamy cream cheese chip dip that you won’t find in the store, there’s nothing out there like it. You could go with ranch or sour cream & onion, but those are so predictable and boring.

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Schwager Dip

A classic cream cheese chip dip or pretzel dip.

Course Dip, Sauce, Snack

Cuisine American

Prep Time 5 minutes minutes

Servings 16

Calories 109kcal

Cost $5

Ingredients

• 16 oz cream cheese
• 1 c milk
• 1 dash sugar
• 1 dash Worcestershire sauce
• 1 T ketchup
• 1 t diced onion

Instructions

• Using room temperature cream cheese, beat on low, gradually adding milk until it no longer sticks to the beaters. You may need to add a little extra milk.
• Add remaining ingredients, a little at a time until color is pink and taste is satisfactory. You may need to add a little extra ketchup or Worchestershire sauce, according to your taste.

Notes

% Daily Value*
Total Fat 10.2g	13%
Saturated Fat 6.4g	32%
Cholesterol 32mg	11%
Sodium 105mg	5%
Total Carbohydrate 2.1g	1%
Dietary Fiber 0g	0%
Total Sugars 1.3g
Protein 2.7g
Vitamin D 0mcg	0%
Calcium 41mg	3%
Iron 0mg	2%
Potassium 47mg	1%

The post Schwager Dip appeared first on Food Love Affair.

It comes down to just 3 variations: Vinegar-based, Tomato-based and Mustard-based. Turns out, I really don’t care for Vinegar-based BBQ/Mopping Sauce, and the key to my taste-bud’s heart is tomato. Wikipedia lists about 7 regionally-based types of BBQ sauce, including that Mayonnaise-based Alabama white sauce, but once you identify your preferred base ingredient, you can explore more based on region or Bar-B-Q style.

Jane’s Best doesn’t appear to be around anymore, and most recent Cousin’s limited time BBQ subs use Sweet Baby Ray’s. In my humble opinion, Sweet Baby Ray’s ain’t bad, but Stubb’s is better. Quite a bit better, actually – I always buy two at a time, it’s just that good on everything. Even though Jane’s was Best. I used Jane’s ingredients to come up with this homemade BBQ Sauce recipe.

Use it as dip for our “Theon’s Favorite Toy in a Blanket” pigs-in-a-blanket recipe, or in our BBQ Baked Beans recipe, next time you feel like Saucin’ it up with your own twist (or you just ran out of BBQ Sauce).

Its an excellent mopping and basting sauce for ribs & pork, but I think it is best served warm.

This recipe calls for 16 ounces of tomato puree, but most cans are only 15 oz. This is fine, but if you have OCD, just add 2 Tbsp of ketchup.

Even though I don’t like vinegar-based BBQ sauce, this recipe calls for vinegar, but not a lot – not enough to taste it. This is why I use plain white vinegar, where most other recipes will suggest ACV, or apple cider vinegar. Just use whatever type of vinegar you prefer.

Also, for the corn syrup, you can use light or dark. You only need 2 tablespoons, so it won’t make that much of a visual or textural difference. Whatever’s in your cupboard will do fine.

I also like making BBQ Chicken with mashed potatoes – the BBQ sauce used to cook the chicken makes a great gravy for the potatoes.

Don’t be afraid to try this if you don’t have a slow cooker – you can slow-cook anything with a stove. Just use a large pot on medium-high heat, bring it to a bubble after about 20 minutes, and reduce the heat to really, really low without turning the burner off, and simmer, covered for about 3-4 hours, stirring occasionally.

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BBQ Sauce

A sweet, down-home tomato-based BBQ Sauce for dipping, mopping and more.

Course Sauce

Cuisine American

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 48

Calories 12kcal

Cost $1.50

Equipment

• crock pot

Ingredients

• 2 c tomato puree
• ⅓ c vinegar
• ¼ c brown sugar
• 2 T corn syrup
• 1 T Worcestershire sauce
• 2 T paprika
• 1 t pepper
• 1 dash Tabasco sauce
• 1 t mustard optional
• ¼ c water
• 1 dash salt
• 2 tsp garlic powder
• 2 T sugar
• 1 T corn starch or flour

Instructions

• Combine in slow cooker, cook on Low for 4 hours (or High for 2 hours)

Alterations

• Use 2 garlic cloves instead of garlic powder for some tiny chunks and more flavor
• Don't have corn syrup? Try using honey instead.
• Want it a bit chunkier? Add 1 small chopped onion.

Notes

% Daily Value*
Total Fat 0.1g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 7mg	0%
Total Carbohydrate 2.7g	1%
Dietary Fiber 0.4g	1%
Total Sugars 1.6g
Protein 0.3g
Vitamin D 0mcg	0%
Calcium 5mg	0%
Iron 0mg	2%
Potassium 59mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by

The post BBQ Sauce appeared first on Food Love Affair.

Warning: These are wet, messy and addictive! They are best served on a sectioned plate, or in a small bowl.

You could probably put whatever you want in it, and it will be great: ham, bacon, red pepper, jalapeño… See the add-in suggestions below, too.

It is so good, in fact, we ate it right away and I forgot to take a picture (oops).

But, there are leftovers, so I’ll come back here and update soon!

Gluten-free and high in fiber, you can reduce the fat, cholesterol and sodium by eliminating or reducing the amount of leftover ham. Another healthy improvement would be to reduce the amount of bacon to just 2-3 slices of thick cut or 4 slices of classic cut for about 4 oz instead of 8.

Cooking Tip: the longer you simmer these, the better the flavors blend together.

You can even cook this up in a slow cooker, on low for 8 hours.

Add-ins: for a little extra spicy kick, try adding 1 tsp of crushed red pepper or a diced Serrano pepper for a bigger spice kick.

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BBQ Baked Beans

Inspired by the Cook Like A Man Cookbook from Marlboro

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 8 servings

Calories 572kcal

Cost $9

Ingredients

• 1 16-oz can of Baked Beans
• 1 16-oz can of Light Red Kidney Beans, rinsed, drained
• 1 16-oz can of Dark Red Kidney Beans, rinsed & drained
• ½ lb Bacon, cooked, chopped
• 2 c leftover Ham, chopped
• 1 Green Pepper, chopped
• 1 medium Onion, chopped
• 1 c brown sugar optional
• ½ c BBQ Sauce
• 2 cloves Garlic, chopped

Instructions

• Combine all ingredients in a large pot; mix well
• Heat on Medium heat, covered. Simmer for at least one hour (the longer, the better); stir frequently.
• Remove from heat when vegetables are soft.

Notes

The post BBQ Baked Beans appeared first on Food Love Affair.