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    All-American Baked Beans


    Source of Recipe


    "New Basics Cookbook", by Julee Rosso and Sheila Lukins

    * Exported from MasterCook *

    All-American Baked Beans

    Recipe By : Posted by: Steve Hammond, rec.food.cooking, 7/14/94
    Serving Size : 10 Preparation Time :0:00
    Categories : Beans

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 pound dried Navy or Great Northern beans
    1 slab smoked bacon ( 8 oz) -- cut into
    -- 1/4-inch cubes
    1 cup onions -- peeled and chopped
    4 cloves garlic -- peeled and chopped
    1 1/2 cups dark brown sugar -- packed
    2 cups ketchup
    6 tablespoons maple syrup
    6 tablespoons dark molasses
    1/4 cup Worcestershire sauce
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper

    Pick through the beans and soak overnight in a large pot of water. Rinse well under cold water and place in a heavy saucepan. Cover with water, bring to a boil. Skim any foam. Reduce heat, simmer until tender, 45 minutes to one hour. Drain, reserving the cooking liquid.

    Preheat oven to 300 degrees F.

    Place a 2-quart flame-proof casserole dish over medium heat and saute bacon until slightly crisp and fat is rendered, 5 minutes. Add onions and garlic, cook until wilted, 5 to 10 minutes. Add brown sugar, stir over medium-low heat until dissolved. Stir in ketchup, syrup, molasses, Worcestershire sauce, salt and pepper. Add drained beans, mix well. Cover casserole, transfer to the oven. Bake, stirring occasionally, for 2 1/2 to 3 1/2 hours, until beans are at desired doneness. Add 3/4 cup of reserved bean liquid, recover, bake 30 minutes. Remove cover and bake until sauce is thick and syrupy, another 5 to 10 minutes, stirring once. Serve hot.

    Makes 10-12 portions.

    Steve Hammond's Comments:

    1) Instead of a casserole dish, I use a cast iron dutch oven. It has a handle and glass lid.

    2) A note of caution, be careful when removing the lid to give the beans a stir. The steam that comes out is *very* hot. My wife got a nasty burn from the steam when she tipped the lid to stir the beans.


    Source:
    "New Basics Cookbook, by Julee Rosso and Sheila Lukins"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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