Chief Longwind Of The North
Certified/Certifiable
Sprout has asked for the best baked bean recipe in the continental U.S. and Canada. I'm posting what I put in mine, and they come out very good indeed. But I want her to have options. So, help me help a gal out.
Chief Longwind's Baked Beans:
Ingredients:
2 cups dried navy beans
2 tsp. salt
1 yellow onion
1 lb. pork steak
8 slices smoky bacon
2 tbs. mollases
1/4 cup sugar
3 tbs. tomato paste
2 tsp. coarse grind mustard
Clean and rinse the beans and place into a pot. Cover with four cups water and let sit overnight, or bring to a boil, remove from heat, cover, and let sit for 20 minutes.
Pour off the water and replace with 1 quart of fresh water. Add the salt. Bring beans to a boil, reduce heat to simmer, cover, and let cook for 2 hours.
At the end of the cooking time, test by munching a spoonful of beans. They must be very soft, but not mushy. If you need to, cook them for another 30 minutes or so.
While the beans are finishing up, Lilghtly fry the bacon, just until it starts to brown and much of the fat is rendered out. Remove from heat and let cool.
While the bacon is frying, peel and dice the onion. After you remove the bacon, saute the onion in the bacon grease. Remove it from the pan when it just starts to soften.
Lighlty brown the pork steaks, in the same bacon grease. Remove from the pan and let cool a little.
Cut the bacon and pork steaks into a medium dice. Add them and the onions to the beans. This won't cause the beans to get hard, if they aren't completely cooked through.
Again, test the beans. If they are cooked through, add the remaining ingredients. Stir to combine. Let simmer for fifteen minutes and test-taste them again. At this time, add more sweetener if you need it, maybe some black pepper, maybe a touch of your favorite barbecue sauce. In other words, make it taste how you want it to taste. Some add vinegar to their beans. Some add a touch of cloves. Others add more mustard, or molasses. The idea is to create a ballance of flavors that compliment each other, and work with the pork.
Pour all ingredients into a large casserole dish and place into a 300 ' oven for two hours. This will evaporate excess moisture, and allow the flavors to blend. At the end of the cooking time, taste them. Correct the flavor one last time if required. Btu I think they should be ready to serve at this point.
Seeeeeeya; Chief Longwind of the North
Chief Longwind's Baked Beans:
Ingredients:
2 cups dried navy beans
2 tsp. salt
1 yellow onion
1 lb. pork steak
8 slices smoky bacon
2 tbs. mollases
1/4 cup sugar
3 tbs. tomato paste
2 tsp. coarse grind mustard
Clean and rinse the beans and place into a pot. Cover with four cups water and let sit overnight, or bring to a boil, remove from heat, cover, and let sit for 20 minutes.
Pour off the water and replace with 1 quart of fresh water. Add the salt. Bring beans to a boil, reduce heat to simmer, cover, and let cook for 2 hours.
At the end of the cooking time, test by munching a spoonful of beans. They must be very soft, but not mushy. If you need to, cook them for another 30 minutes or so.
While the beans are finishing up, Lilghtly fry the bacon, just until it starts to brown and much of the fat is rendered out. Remove from heat and let cool.
While the bacon is frying, peel and dice the onion. After you remove the bacon, saute the onion in the bacon grease. Remove it from the pan when it just starts to soften.
Lighlty brown the pork steaks, in the same bacon grease. Remove from the pan and let cool a little.
Cut the bacon and pork steaks into a medium dice. Add them and the onions to the beans. This won't cause the beans to get hard, if they aren't completely cooked through.
Again, test the beans. If they are cooked through, add the remaining ingredients. Stir to combine. Let simmer for fifteen minutes and test-taste them again. At this time, add more sweetener if you need it, maybe some black pepper, maybe a touch of your favorite barbecue sauce. In other words, make it taste how you want it to taste. Some add vinegar to their beans. Some add a touch of cloves. Others add more mustard, or molasses. The idea is to create a ballance of flavors that compliment each other, and work with the pork.
Pour all ingredients into a large casserole dish and place into a 300 ' oven for two hours. This will evaporate excess moisture, and allow the flavors to blend. At the end of the cooking time, taste them. Correct the flavor one last time if required. Btu I think they should be ready to serve at this point.
Seeeeeeya; Chief Longwind of the North
