Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast.
Family recipes run in the Marczyk family, including this baked butter beans and bacon recipe, courtesy of Barb's sister-in-law. "It's beans, sour cream, brown sugar and bacon, and oddly enough, when I first saw the recipe, I thought yuck, what a mess," admits Barb. But then she ate it and changed her mind. "It's really, really good, and if you're having friends over for the Super Bowl, I encourage you to make a big vat of this to go along with the dips and chips, burgers and brats." She suggests making it one day in advance and allowing the flavors to meld in the refrigerator overnight.
KK's baked butter beans
5 slices bacon 1 tablespoon dry Colman's mustard 1 tablespoon fresh rosemary, chopped fine 3/4 cup brown sugar 1 cup yellow onion, diced 16 ounce carton of sour cream 4 15-ounce cans butter beans, drained Salt and pepper to taste
Directions Preheat oven to 350 degrees
1. Fry bacon over medium-high heat until crisp in an oven-proof skillet; crumble bacon and set aside. 2. Add brown sugar, mustard and rosemary to the bacon grease and cook two minutes. 3. Add onions and cook until soft, about 6 minutes. 4. Fold in the sour cream and mix. 5. Add butter beans, and a bit of the bean "juice" if mixture seems too thick. 6. Add the crumbled bacon, and stir gently so the beans don't fall apart. Bake at 350-degrees for 30 to 45 minutes, or until bubbly.
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