20 years? Already?
This year my husband and I celebrate our 20th anniversary. I think I’ve mentioned it before but we actually have two anniversaries. We got hitched by a Justice of the Peace in January of 1997. I needed health care and the military provided that for me when we made it legal. However, we wanted an actual wedding for our family and friends in a church and that came later in the year in September. I think anniversaries make you stop and think back about your time together over the years. It hasn’t always been easy (what marriage is?) but through it all, we’ve been partners in it together.
Partner in crime
We have moved a bunch of times (courtesy of the military). We have been through devastating deaths in our families together. We’ve grown up together. We started a family together. We’ve weathered financial storms that brought us to our knees and made me give up hope. We’ve had scary health diagnoses. And yet, here we are. He’s been my strength and safety net for as long as I can remember. He suffers through my moods and frustrations with a supportive, restrained strength. And he celebrates my triumphs and is always proud – and says so. He is a protector of our little family and I couldn’t be more grateful for him. In return, I cook him food that he loves. 😉 He’s a simple man like that and I wouldn’t have him any other way.
Give the man some beans!
Gene loves baked beans! His favorite are my Virginia Baked Beans. But I wanted to take those up a notch by using more varieties of beans. This dish is super filling and you could even add cooked ground beef to this and make it a meal. My son loves it with sliced, cooked hot dogs. He and my husband are huge Beanie Weanie fans so hot dogs are always a must-make anytime we have baked beans. And the root beer flavor can’t really be tasted in these beans, but it adds a nice little sweetness and flavor in the background.
1 tbsp oil
1 cup diced onion
2 cloves garlic, minced
2 (15 oz) cans pinto beans, drained and rinsed
2 (15 oz) cans kidney beans, drained and rinsed
2 (15 oz) cans cannellini beans, drained and rinsed
2 (12 oz) bottles root beer (like IBC Root Beer)
1/2 cup apple cider vinegar
1/2 cup ketchup
3 tbsp. brown sugar
2 tbsp. dijon mustard
2 tsp chili powder
1 1/2 tsp kosher salt
1 tsp ground black pepper
Preheat oven to 400f degrees. In a large dutch oven (or other oven-safe pot), heat oil over medium-high heat. Add onion; cook, stirring frequently, until just browned, about 6 minutes. Add garlic and cook for an additional minute.
Stir in beans
Then add all the remaining ingredients.
- 1 tbsp oil
- 1 cup diced onion
- 2 cloves garlic minced
- 2 15 oz pinto beans, drained and rinsed
- 2 15 oz cans kidney beans, drained and rinsed
- 2 15 oz cans cannellini beans, drained and rinsed
- 2 12 oz bottles root beer (like IBC Root Beer)
- 1/2 cup apple cider vinegar
- 1/2 cup ketchup
- 3 tbsp brown sugar
- 2 tbsp dijon mustard
- 2 tsp chili powder
- 1 1/2 tsp kosher salt
- 1 tsp ground black pepper
- Preheat oven to 400f degrees. In a large dutch oven (or other oven-safe pot), heat oil over medium-high heat. Add onion; cook, stirring frequently, until just browned, about 6 minutes. Add garlic and cook for an additional minute.
- Stir in beans
- Then add all the remaining ingredients.
- Bring to a boil.
- Transfer the pot (uncovered) to oven and bake for about 45 minutes until liquid thickens.
- Stir before serving.