Friday means nothing legal here. Today I want to share a recipe for homemade baked beans. These are not nearly as soupy as what comes from a can, nor do they have all the sodium of the canned variety.
3 cups of dry beans (I used small red, but any kind will do)
1 lb. thick bacon, chopped, or 1 lb. salt pork, chopped
1 ring sausage, sliced ¼” thick, with slices quartered
2 medium onions, chopped
2 green peppers, chopped
1 ¼ cup packed brown sugar
2 cups boiling water
½ cup molasses
1/3 cup coarsely ground dry mustard
Cover the beans with 2-3” of water and soak overnight.
Next morning, add more water (if needed) to cover the beans and bring to a boil. Simmer for 40-45 minutes to soften the beans.
Meanwhile, brown the bacon and chopped sausage in a Dutch oven. Add the onions and peppers for the last five minutes or so.
Mix the molasses, brown sugar, ground mustard and boiling water and stir, making sure the sugar and mustard fully dissolve in the liquid.
When the beans are finished simmering, drain and put in the Dutch oven with the sausage and bacon. Add the molasses mixture and stir well to mix.
Cook in a 325-degree oven for 5-6 hours, stirring every hour to prevent sticking down. Add water as needed. If you’re camping you can certainly cook these traditionally over coals. My dad and my uncle used to build a fire, dig a hole about twice as deep as the Dutch oven, and when the fire had died down, shovel some coals into the bottom, put the Dutch oven on the coals, add more coals to the top and then fill the hole with dirt. It would cook all afternoon.
The beans are done when the liquid is dark and thickened.
This recipe makes a lot! I doubled it for our group of 24 on July 4. It filled a 12” Dutch oven and we had a gallon storage bag left over. They freeze well.
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