Way Better Than Canned (Stovetop) Baked Beans

It’s overcast and threatening to rain. Despite the gloominess, the neighbourhood robins are out in full force, singing their merry song and occasionally scolding a pesky squirrel who comes too close. The scent of fresh, spring showers are on the breeze and the humidity is starting to rise as evidenced by the mass of curls with a mind of their own, partying like  delinquents atop my head. Yes. May 1st and spring is here to stay.

The season of bountiful spring and summer produce is almost here. Hubs and I are eagerly waiting. For now though, we stay satisfied with a big ol’ bowl of beans. A made from scratch version of the canned baked ones we ate as kids… except we think these are better. They just take a little more time to cook but other than that there’s really not much fuss. Just plop the soaked beans in some water, cover and cook until almost soft. While they do their bean thing, just chop the carrots into chunks, dice up an onion and that’s pretty much it until the beans are soft.

Easy, right? Leaving you with a few extra minutes to grab your favourite cup of tea, snuggle up with a blanket and a book, then, with the window cracked to let the freshness in (and allow the aroma of baked beans to drift out), enjoy the last kiss of cool spring air. Robins are singing. Blossoms are blooming. Beans are bubbling (and baseball has started!!) Life is good indeed.