Baked Beans

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I made my first batch of homemade baked beans for Father’s Day.  I thought they turned out pretty good.  They take a long time to cook but they are worth it and everyone seemed to like them.  Everyone that liked baked beans that is.  I would have liked to have them a little sweeter though.

 

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Ingredients

    1 pound navy beans or Great Northern beans
    1/4 pound salt pork or bacon (bacon lovers can double this, if they like)
    1 onion
    1/3 cup molasses
    1/3 cup brown sugar
    1 Tablespoon dry ground mustard
    1 teaspoon fine sea salt plus more to taste

Directions:

1. Rinse the beans and pick them over, removing any truly shriveled specimens or bits of rock or grit. Put the beans in a large bowl and cover them with cool water. Let them soak overnight. Alternatively, you can use the Quick Soak Method.
2. Preheat an oven to 250°F or get out a slow-cooker and set it to 250°F. Chop the salt pork or bacon and put half of it in the bottom of a Dutch oven or heavy pot or the slow-cooker. Drain the beans and put half of them on top of the bacon. Peel and chop the onion and put it on top of the beans. Add the remaining beans and top them with the remaining salt pork or bacon.
3. In a medium bowl or large measuring cup, combine the molasses, brown sugar, and mustard with 3 cups boiling water. Stir to dissolve the sugar and mustard and pour the mixture over the beans. Cover the pot or slow-cooker and cook the beans for 4 hours. Check on them, if the beans are tender to the bite, stir in the salt. Cover again and cook for another 2 hours, removing the lid after the first hour (you can leave the lid on if you prefer soupier beans). The beans should be tender and the flavors fully blended.
4. In a medium bowl or large measuring cup, combine the molasses, brown sugar, and mustard with 3 cups boiling water. Stir to dissolve the sugar and mustard and pour the mixture over the beans. Cover the pot or slow-cooker and cook the beans for 4 hours. Check on them, if the beans are tender to the bite, stir in the salt. Cover again and cook for another 2 hours, removing the lid after the first hour (you can leave the lid on if you prefer soupier beans). The beans should be tender and the flavors fully blended.

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One Response to “Baked Beans”

  1. Don’t forget the Sides – Grilling Tips #barbecue – Jaques Kitchen Says:

    […] Salad Grilled Vegetables Avocado and Tomato Salad Baked Beans – From Redneck Recipes Baked Corn Pasta Salad Broccoli Salad Cole Slaw – This is […]

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