Baton Rouge, La. ? As families fire up barbecues for summer weekend cookouts, chances are baked beans will appear alongside whatever’s cooking on the grill.

It stands to reason pots of simmering and spicy baked beans should be summer’s savory of choice. Baking beans is easy, which makes the classic baked or barbecued beans the perfect side dish to serve with chicken, steaks, ribs and roasted vegetables.

Since grilling requires attention from the cook, it’s nice to have a repertoire of side dishes that are simple to assemble.

According to “The American Century Cookbook” by Jean Anderson, the first commercially-canned pork and pea beans were done by Burnham and Morrill (B&M) of Portland, Maine, in 1927.

The Bean Education and Awareness Network says that eating beans can offer a host of health benefits, including weight loss and diabetes and heart-disease prevention. Beans also are a simple and economical way to get nutrients including protein, fiber, vitamins and minerals.

Notes on beans:

• A 1-pound can of cooked beans measures about 2 cups.
• Some recipes recommend rinsing and draining canned beans before using them in recipes.
• Bean dishes can be prepared ahead, refrigerated and reheated in a microwave or conventional oven.

Fit for a King Baked Beans

Barbecued Baked Beans is an easy-to-make dish that can be served with chicken, steaks, ribs or roasted vegetables.

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3 slices bacon, chopped

1 1/2 cups chopped onions

3 tablespoons minced ginger root

3 cloves garlic, minced

Four 15-ounce cans navy or great Northern beans

1/2 cup packed dark-brown sugar

1/2 cup light molasses

1/2 cup salsa ketchup

1/2 cup apple cider

1 tablespoon Dijon-style mustard

1/2 cup crushed gingersnaps

1/2 teaspoon dried thyme leaves

1/2 teaspoon ground allspice

2 bay leaves

Fry bacon until crisp in medium skillet; drain bacon thoroughly on paper towels. Discard all but 1 teaspoon bacon fat; add onions, ginger root and garlic to skillet and saute until tender, 4 to 5 minutes. Mix all ingredients in 2-quart casserole. Bake, covered, at 300 degrees for 2 hours; bake, uncovered, for 30 minutes. Discard bay leaves.

Makes 8 servings.

Barbecued Beans

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2 tablespoons olive oil

1 onion, finely chopped

1 bell pepper, finely chopped

2 garlic cloves, finely chopped

3/4 pound ground round

One 1-pound, 15-ounce can pork and beans

2 tablespoons Worcestershire sauce

1/2 tablespoon black pepper

1/4 cup barbecue sauce

1/4 cup ketchup with Tabasco sauce

1/4 cup cane syrup

3/4 teaspoon dry mustard powder

1/2 teaspoon curry powder

Heat olive oil and saute onion, bell pepper and garlic in the hot olive oil until softened. Stir in ground round and continue cooking until browned. Drain off excess grease. Stir in canned pork and beans. Mix in Worcestershire sauce, black pepper, barbecue sauce, ketchup, cane syrup, and mustard and curry powders. Simmer for an hour to meld the flavors. Serve hot.

Makes 4 servings.

Recipe from David Simmons.

Barbecued Baked Beans

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One 16-ounce can pork and beans

One 16-ounce can kidney beans, drained

One 16-ounce can green lima beans, drained

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon Worcestershire sauce

1 teaspoon ground cumin

2 to 3 tablespoons strong cold coffee

1/4 cup brown sugar

1/2 cup ketchup

Pinch of oregano

Pinch sweet basil

Dash Tabasco

3 strips bacon

Combine all ingredients, except bacon strips, in a greased 13-by-9-inch baking dish. Place bacon strips on top. Cover with foil and bake at 350 degrees for 1 hour. Remove cover and continue baking 15 additional minutes. Makes 10 servings.

From “Pass the Plate,” published by The Collection from Christ Episcopal Church, New Bern, N.C.