Yeah, I know. I’m not really “with” the seasons right now. Then again, being “with it” isn’t exactly something of which I have ever been accused.
I definitely intended to get my act together and make these baked beans this summer. You know, when it was actually warm and the season for cookouts and whatnot. But somehow I blinked, and summer was suddenly gone.
Thankfully, we aren’t picky about when we eat our baked beans in this house. So as the cooler weather started rolling in, I pulled out the slow cooker and filled it with some dried pinto beans which had been soaking overnight, some spices, plenty of molasses, brown sugar, and maple syrup, and a whole cup of bourbon.