This week’s #SundaySupper has us reflecting about what “Sunday Supper” means to us. For me, Sunday Suppers evolved over the years to stand for a time to exhale, settle down and share good food with those people who mean so much to me.
When I was a young mom and working 2 jobs to help make ends meet, Sunday Supper was at my Mom’s waiting for me after a long weekend at work. We’d sit and catch up while I ate my supper long after everyone else was home, fast asleep and resting for whatever the upcoming week threw their way.
I didn’t realize at the time just how important it is to stop and catch your breath. It was just something we did.
Today I still work hard but I also volunteer to help keep a major east coast trail system open and accessible for public use. If Mother Nature decides to throw a hissy fit and blow off a little steam, sometimes a tree might fall or branches break or mud and rocks form a barrier across the trail; then volunteers help clear the debris and make it a safe place again for us to catch our breath.
A lot of times these cleanups are held on weekends when most people have some time to spare. Husbands and wives come. Sometimes their kids come. Grandmas come. Grandpas too. Neighbors come. Friends come. Kids home from college come. You get the picture. Its just something we do.
Trust me when I say we work up an appetite and we’re always up for a potluck! Break out a cooler, wet wipes, and a cold drink! Oh, I brought the “baked” beans!
Honey Mustard Baked Beans
If you use canned beans, rinse thoroughly. You can use cooked frozen lima or butter beans too!
2 cups Great Northern Beans or Navy Beans, cooked
1/4 cup onion, diced
1/4 cup tomato paste
1/4 cup brown sugar, packed
3 Tbs spicy brown mustard
3 Tbs honey
2 Tbs Worcestershire sauce
2 Tbs vinegar, red wine
3 Tbs vegetable broth
1/2 teaspoon garlic, granulated
Salt and freshly ground black pepper, to taste
1 Tbsp olive oil
- 1. If you are using dried beans, clean and cover with at least three times as much cold water as beans. Soak for at least eight hours or overnight. Cook beans according to package directions until desired doneness is achieved. This takes one to two hours on average. Drain and set aside.
- Sauté onions in a medium saucepan in oil until they “sweat” which is about a minute.
- To prepare sauce, whisk together tomato paste and brown sugar. Add mustard, honey, Worcestershire, vinegar, garlic, salt and pepper. Blend together. Add broth and whisk until smooth.
- Add sauce to onions and cook over low-medium heat, whisking constantly to dissolve sugar and blend flavors. Add more broth as needed it sauce becomes too thick for your taste.
- Fold sauce into bean mixture. Serve hot or cold.
Servings: 4
Cooking Times
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Nutrition Facts Nutrition (per serving): 279 calories, 41 calories from fat, 5g total fat, <1mg cholesterol, 449.4mg sodium, 661.3mg potassium, 53.1g carbohydrates, 7.3g fiber, 29.6g sugar, 9.5g protein, 454.4IU vitamin a, 7.1mg vitamin c.
The #SundaySupper Group is incredibly honored to have Merrell join us Around the Family Table. Let’s celebrate wine, food, friends and #SundaySupper together.
Just like #SundaySupper, Merrell is passionate about what they do and it shows. I love that they Think Outside. ”Outside is more than a place, it’s our history and inspiration for the future.” This week our talented group of bloggers are sharing with you what #SundaySupper means to them and their lifestyles.
#SundaySupper is so much more than one meal a week!
Merrell has chosen these 10 amazing bloggers to host a giveaway on their site. Make sure you stop by for a chance to win some great Merrell Products. From city streets to mountain trails and everywhere in between, we are impressed by Merrell’s passion!
- Blueberry Muffins by Magnolia Days
- Korean Ribs – Alaska Camping Edition with MrsMamaHen
- Fresh Corn on the Cob by In the Kitchen with Audrey
- Hearts of Palm Salad with Avocado by Basic n Delicious
- Shallot BBQ Shredded Beef by Juanita’s Cocina
- Taking #SundaySupper Outdoors With a Fun Picnic…Featuring Spicy Pinto and Black Bean Salad with Roasted Corn and Avocado by The Weekend Gourmet
- On Top of Our Game with Chocolate Peanut Butter Protein Bars by The Watering Mouth
- Chicken & Dumplings Around the Campfire by Daily Dish Recipes
- Wine & Food Festivals; a lifestyle the whole family can enjoy! by Wine Everyday
- Outdoor Grilling Filipino Rice Cakes in Coconut & Banana Leaves by The Queen’s Notebook
The Sunday Supper fun continues. Take a look at these wonderful stories and recipes for this event:
- Embracing Old Family Traditions while creating New Ones ~ Enchiladas de Chile y Ajo by Girlichef
- The Embassy´s Nut Crescents by Vintage Kitchen Notes
- Chicken Curry Pie by Small Wallet Big Appetite
- Prosecco Sangria by Pippi’s in the Kitchen Again
- Bringing #SundaySupper to All by Doggie at the Dinner Table
- Honey Mustard Baked Beans by Cindy’s Recipes and Writings
- S’mores Brownies: Desserts Make #SundaySupper by Mama Mommy Mom
- Tandoori Salmon Rolled in Whole Wheat Couscous by Sue’s Nutrition Buzz
- Whole Wheat Macaroni with Spinach Pecan Pesto-Enjoying by Soni’s Food for Thought
- Southwestern Chicken Wraps Fam Friends Food
- Ahi Tuna Salad Family Style Family Foodie
- Wines For The Foods That Move You ENOFYLZ
Let’s celebrate wine, food, friends and #SundaySupper. The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat. Join us on twitter by using hashtag #Sundaysupper or using Tweetchat. We love to feature your recipes on our #sundaysupper pinterest board and share them with all of our followers.
You might want to say hello to our friends at Merrell too: www.merrell.com
Or connect with them on Twitter @merrelloutside and Facebook www.facebook.com/merrell Check them out on You Tube
