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Side: Barbecued Baked Beans

Source of Recipe

From "A Return to Family Picnics" by Russell Cronkite


Recipe Introduction

"What would a barbecue be without baked beans? Slow-cooked, full-flavored baked beans take a little time and planning, but they are far superior to the mushy, too-sweet canned variety."

List of Ingredients

â—¦ 2 cups dried great Northern beans
â—¦ 2 quarts cold water
â—¦ ¼ pound salt pork fat or slab bacon
â—¦ 1 bay leaf
â—¦ ½ cup packed dark brown sugar
â—¦ 2 whole cloves garlic
â—¦ 1 cup ketchup
â—¦ â…“ cup molasses
â—¦ ¼ cup yellow mustard
â—¦ 1 medium onion, diced
â—¦ Coarse salt and black pepper to taste



Recipe

Wash and pick over the beans, then soak them for at least 8 hours or overnight.

Place the beans in a heavy-bottomed pot and cover with the cold water. Bring to a low boil, then reduce the heat to medium-low and simmer until the beans are tender and the skins begin to break, about 50 minutes.

Drain off any excess liquid, leaving only enough to cover the beans by half an inch. Cut the rind from the salt pork fat or slab bacon and slice into 2 or 3 chunks. Add the salt pork fat, bay leaf, brown sugar, garlic, ketchup, molasses, mustard and diced onion to the beans.

Transfer to a ceramic casserole or Dutch oven, then cover and bake in a 250° F oven without stirring until the beans are tender, about 2 ½ hours. Check the water level from time to time to make sure the beans are covered.

When the beans are tender, remove the lid and continue cooking for an additional 30 minutes. Season to taste with salt and pepper. Remove and discard the bay leaf before serving.

Makes 12 servings