September 29, 2011: Baked Beans Recipe

Here’s another dish that I like to make when the weather gets cooler and the seasons change. It’s the perfect accompaniment to pork chops, a loin roast or smoked sausage. Then again, if it’s still warm enough in your neck of the woods for a barbecue, baked beans are great with hot dogs or hamburgers.

This recipe makes a large amount; if you have lots leftover, you might want to can the rest (using the pressure method and same instructions as for chili or spaghetti sauce included with your pressure canner. For my elevation it’s 14 pounds pressure for about 50 minutes).

These are the leftover baked beans that I canned for use later.

Baked Beans

1 pound white beans

¼ pound bacon ends (more fat than meat), chopped

1 cup white or yellow onion, chopped

½ cup molasses or corn syrup

¼ cup packed brown sugar

1 t. dry mustard

½ t. salt

¼ t. black pepper

Sort and rinse beans. In a Dutch oven, add beans and 8 cups water. Bring to a boil. Cover and turn off heat. Let stand for at least one hour, preferably two. Drain beans.

Add 8 cups fresh water to beans. Bring to a boil, reduce heat to low. Cover and simmer for 1 ½ - 2 hours, until beans are soft. Drain beans, reserving 1 cup of the cooking liquid. Add remaining ingredients. Bake, covered, in a 300 degree oven for about 2 ½ hours, stirring occasionally.

Makes 10 – 12 servings.

Notes: You can also make this recipe in a slow cooker. Soak the beans the night before and boil them in fresh water the next morning for as long as possible. Continue with recipe as directed and leave on low in a crock pot all day.

If you want the darker color you usually see in baked beans, use dark molasses instead of the corn syrup.