A long-time but seldom-seen favorite of the house is, for lack of a better moniker, called "supper-sized baked beans." With a hearty amount of cooked ground beef, plus some other fillings and beany ingredients, these are an aggrandizement of baked beans that moves them from the dish on the side to the main attraction on a dinner plate or in a steamy bowl. I came home from my many trips to see friends who used to live in Winchester, Virginia, with loads of untried recipes. This is, however, a tried-and-true one that's unrivaled for simpleness, fullness of taste, and satisfaction, all perfect for a breezy chilly day under fully sunny skies in Winston-Salem.
The gathered crew of six was not left only to this sumptuous pile, for alongside was offered those beautiful cheesy biscuits that call to mind what we'd feast on back in those halcyon Red Lobster days: cheddar bay biscuits. Their simplified technique and stupendous result make it hard to reach for just three.
While the wind whipped us to and fro and gave me an occasional wall of resistance on my mid-day stroll, the sunshine brought a second perfect picture opportunity for the fully-blossomed Bradford pear...but it also brought into the back yard three of these High Point University logo'd sheets of plastic, an odd turn of events from the Premier Life Skills University a half hour down the road.
"Baked Beans," from Redith Mozelle Newman Quesenberry (1927-2019) of Carroll County, Virginia, via Cindy Coulson of Cana, VA.
"Easy Cheddar Bay Biscuits (Red Lobster Copycat)," from Amy Nash of House of Nash Eats. [Published 11 August 2023]
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