Well, hello everybody, this is Mark, and this won't be a full-fledged episode of Wood Talk because

the Wood Talk boys are taking Memorial Day off.

Now since many of you will likely be hosting or attending barbecues,

I thought it would be fun to share my favorite recipe for baked beans.

It's a real crowd pleaser and I think you'll like it too.

But before we get to that, I'd like to say a heartfelt thank you to the brave men and women who fight for our country's freedom, some of whom made the greatest sacrifice. Our thoughts are with their friends and families.

Now let's talk about baked beans. These are adapted from a Stephen Reichlin recipe for the best barbecued beans on a planet and I have kind of a simplified version here, but here's what you'll need.

One pound of bacon, you can use turkey bacon if you're being health conscious, but if that's your concern,

you may as well turn this off right now.

One can of black beans, one can of dark red kidney beans, three cans of baked beans, one large sweet onion, one red bell pepper.

If you want a little spice, you're going to need a jalapeno pepper or some other type of hot pepper,

whatever you like. One green bell pepper, four cloves of garlic,

two cups of your favorite barbecue sauce, one and a half cups of light brown sugar, half cup of

dejon mustard, and optional two tablespoons of liquid smoke if you're not going to be putting this

thing on a smoker or a grill, and then salt and pepper to taste.

Now I make my beans in a cast iron pot, but you can certainly use an aluminum pan if you want to.

You want to fry up the bacon, drain the fat, then you want to drain the black and the red kidney

beans and rinse off all the goo that comes on them.

The bake beans don't need to get rinsed at all, We're just going to put them in right out of the can.

Dice up the peppers and onions and mince up the garlic if you're using the fresh stuff.

Now dump everything into your

everything into your baking dish or pot, mix well, and cook it uncovered at about 350 degrees.

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