Blueberry BBQ Baked Beans

 Ok, ok, I know you're probably thinking "Wait... baked beans with BLUEBERRIES???"
And the answer is absolutely YES!!! Just hear me out!!
 I've always loved to do something unexpected with your usual classic something, and this time I decided to do a new riff on baked beans. I've already done pineapple baked beans, maple bacon baked beans, and my regular classic baked beans, so why not do something with blueberries?
 At first I just figured I'd start out with your basic cans of pork and beans, and then embellish them with blueberry-ish ingredients, but then I found this recipe from the U.S. Highbush Blueberry Council and decided to give it a try. I figure, well, blueberries are their thing, they wouldn't post this recipe if it wasn't good, right? And I was right!!!
 The first thing I noticed is that it's not tomato or ketchup based. And it uses regular white beans instead of cans of pork and beans. Also it uses molasses and balsamic vinegar. Sounds good to me! So I went for it. OMG it's so delicious!!! No, it doesn't taste like pie filling, and yes, it tastes like BBQ, even though there's no BBQ sauce in it!
 So you should DEFINITELY give this one a try. Make it for your family and friends or bring it to a potluck. I guarantee it'll be the talk of the party!



2 teaspoons olive oil
1 small white onion, finely chopped
2 garlic cloves, minced
2 cans (15 ounces each) white beans, such as cannellini or navy, drained and rinsed
1/4 cup unsulfured molasses ­
3 tablespoons brown sugar
2 tablespoons balsamic vinegar
1-1/4 teaspoons mustard powder
1 cup blueberries
4 drops liquid smoke
1/2 teaspoon grated fresh ginger
1 to 2 teaspoons minced jalapeno
1 tablespoon chopped basil
1 teaspoon lime zest



 Over medium heat, in a medium saucepan, add olive oil and white onion. Cook until onion is translucent; add garlic. Cook until garlic becomes fragrant; add beans, molasses, brown sugar, balsamic vinegar, mustard powder and ginger. Stir and let thicken for 5­-8 minutes. Toss in half of the blueberries and macerate with beans; add liquid smoke. Stir and let cook an additional 5­-8 minutes. Remove from heat and add in the remaining blueberries, jalapeño, lime zest and salt and pepper to taste. Garnish with basil.


Tips:
 I must admit that I didn't do it EXACTLY as written. I didn't have mustard powder, so I just added a heaping tsp of Dijon mustard. The original recipe called for frozen blueberries, but I used fresh, and I used twice as many. And I added chopped cherry peppers instead of a jalapeno.
 For me, the key ingredients are the liquid smoke and the fresh basil. Be sure to include them!!
I think maybe the next time I make it, I'm gonna add bacon, because everything is better with bacon!! I would probably just brown the bacon with the onions and omit the oil. Works for me!