It’s grilling season! What’s the one thing you always find at a summertime cookout? Baked beans.
I just tried baked beans for the first time this summer. I know – all these years, you’d think they’d have been one of my favorite foods – so sweet and smoky. But no. I thought they looked weird. Strange color. Mushy. So I never tried them. But when I finally did (since this is the Year of Trying New Foods), whaddya know – I loved ’em. Doggone it.
So last night when I dug through my produce drawers in the fridge to see what had to be used up, imagine my glee when I found a couple corn on the cob! (Corns on the cob? Corn on the cobs? Whatever!) I’ll take any excuse these days to throw veggies on the grill.
What goes great with grilled corn on the cob? A grilled veggie burger or veggie dog, of course! (I went veggie burger, to have an excuse to try out a new jar of pickles I got at the Lockport Farmers’ Market – a spicy dill pickle). And… baked beans!
I was feeling creative as I dug through the pantry, so instead of whipping up traditional baked beans, I went with a new twist on an old favorite: BBQ baked lentils.
These took a little while to prepare, as the lentils take a half hour to cook, and then the baking process takes another hour – but really, I only spent 5 minutes or so actually tending to the prep. The rest of the time was unattended cook time. So, they’re easy! If you plan ahead just a bit to fit them into your schedule, they’re well worth the wait.
Lentils are a great source of plant-based protein (third highest behind soybeans and hemp). When not going with the traditional cookout meal, I could see having these lentils on top of a salad or in a wrap (hmmm that may have to be my lunch today!) They’d even be good mixed with some brown rice and a side of greens for a complete protein and some vitamin C to help with the absorption of all that good iron in the lentils.
Behold: a typical summertime meal!