Texas Ranger Baked Beans

One of the local grocery stores in my area posts recipes throughout the store. They are printed on brightly colored sheets of paper and are hung in vertical rows at both ends of each isle store-wide.  Although I know that it is a marketing ploy to get customers to buy more products, those recipes have a hominess about them that make me feel as though the store really cares about me and my family by sharing recipes. Sharing recipes and food does that for people; gives them a sense of satisfaction and belonging.

I like sharing recipes. Did you know that about me? I’m sitting here on my bed (sick, sick, sick today) with my mostly faithful computer in my lap, looking at the stacks of nearby cookbooks and folders of yet untried recipes. I’m thinking about how much love and fun lies ahead of me when I get to prepare more of the wonderful things which await my family and me, and by extension you, on all of those pages.

A few nights ago, back in the good old days before that tickle in my throat mutated into something worse, I whipped up a batch of Texas Ranger Baked Beans. It’s one of those grocery store recipes that I mentioned earlier and has been hanging around in one of my to-make-one-of-these-days folders. It’s printed on bright red paper and really stands out in my folder of mostly white papers.

Red is a good color for this recipe because this is a spicy little number. It has spicy pork sausages and chili powder for an extra kick-in-the-pants flavor. I’m just warning you before you go thinking that it is going to be a more traditionally sweet kind of baked bean. John quite liked these beans, which made me all smiley inside.