Summer picnic + baked beans = delicious!
Nothing tastes better with barbecued chicken, grilled hamburgers and hot dogs,
or a juicy steak than good old
baked beans.
or a juicy steak than good old
baked beans.
There is even something about the color and texture of them that makes your mouth water.
( And don't images of rugged cowboys come to mind?)
Yet, as much as I look forward to eating them, the ones in the can from the store always leave me a little disappointed. Yes, I've tried doctoring them with brown sugar and some onion. I've added bacon or ham. Even some mustard. But still, they are only so-so.
My mother knew how to make REAL baked beans.
They are not hard to make, but do require planning ahead.
I'm sure you could "doctor" them up to your own liking if you want them more spicy, but we love this recipe just how it is.
Mid's Homemade Baked Beans
2 cups white beans (dry uncooked beans)
2 cups tomato juice
1 teaspoon dry mustard
1 1/2 teaspoon salt
1/2 pound salt pork (cut into small pieces)
3/4 cup brown sugar
First, rinse the beans in cold water and then cover with water and let them soak overnight. Add plenty of water because they will expand.)
The next day, boil them on top of the stove for about one hour. Make sure the water doesn't all evaporate. Add more if necessary.
Leave just enough water to slightly cover the beans and then add the rest of the ingredients. I usually spoon off the foam first.
(Salt pork is found in small packages in the meat department. Cut it up into bite sized pieces.
I don't use the thick outer skin layer.)
Cover and bake at 300 degrees for 5 hours.
They do take a long time to make, but mostly it is slow cooking (while you are doing something else), but the smell that fills your house is heavenly.
I usually double the recipe and add the remaining extra tomato juice left in the can. It makes them a little more juicy and then I'm not feeling wasteful.
We enjoyed eating them today at our birthday party for my father-in-law.
He turns 92 on Tuesday!
Happy Birthday!
♥
JoAnn
JoAnn
