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Open Range Baked Beans




Source of Recipe


Internet


List of Ingredients




2 pounds Dried beans
6 slices Bacon
4 medium Onions, minced
2 Garlic cloves, minced
2, 28 ounce cans Tomatos, diced
1 cup Ketchup
1 cup Brown sugar
1/2 cup Molasses
1/4 cup Worcestershire sauce
2 teaspoons Cumin powder
2 teaspoons Salt
1 teaspoon Dry mustard
1/2 teaspoon Pepper
1/2 teaspoon Cayenne pepper

Recipe



1. Cover beans with water and add 1 teaspoon baking soda. Boil beans about 3 to 5 min then let soak overnight. Pour into a colandar to drain off water. Rinse well and pick over beans.

2. Rinse out pot and replace beans. Add enough water to cover the beans by 2". Bring water to a boil, reduce heat to medium and cook for 30 to 45 minutes, or until beans are tender but not mushy. Skim off any foam that rises to the surface. Drain the beans into a colandar and rinse.

3. Rinse out pot. Add the bacon to the pot and fry on medium high until glassy. Add the onions and garlic and cook over medium heat until onions are transluscent.

4. Add beans and all remaining ingredients to the pot and mix thoroughly.

5. Bake, covered at 350 degrees for 45 minutes. Uncover and bake for 30 minutes more. If it is necessary to thicken stir in some mashed potato flakes a tablespoon at a time until the desited thickness is reached. Cover pot, reduce oven temp to 200 degrees and allow to sit several hours or until time to serve.

6. Makes 5 quarts