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Old 07-16-2014, 12:26 PM   #1
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Now That's Some Pork & Beans!

Last night, I was in the mood for a quick and easy meal. I purchased a pork but, bone in. I threw it into the pressure cooker with a large, crushed clove of garlic, salt, and a large, roughly sliced onion, and 2 cups of water. The roast was great, and I had all of this really nice broth left over, as the rest of the meal was comprised of home made Harvard beets, and VanCamp's pork & beans, doctored of course.

So, to make a long story short, I just had to make a pot of beans. I added the bone that I had removed from the roast before cooking it just for such a purpose, 2 cups of dried navy beans, and enough water to cover by 2 inches. I put the lid on and brought the beans up to pressure. They cooked for 1 hour even. Talk about great flavor, I couldn't decide whether to use them as they were, or sweeten with a bit of brown sugar. I flipped a coin and the sweetened bean option won. I added 1/4 cup of dark brown sugar, 2 tbs. molasses, and just for grins, 1/4 tsp. ground cumin.

I'm munching it right now. It's not as sweet as most baked beans, but has a rich pork flavor, and the cumin, just makes the dish.

It's good enough that I had to share it. Of course, if you decide to give this version of venerable baked beans a try, you have to play with it, and make it your own delicious version.

Seeeeeeya; Chief Longwind of the North

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Old 07-16-2014, 02:14 PM   #2
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This sounds good Chief! I have c&p'd it and will make it next time I have a pork roast. That might be awhile, but will happen.
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Old 07-16-2014, 02:24 PM   #3
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You have great timing, Chief. I have a half a bag of anazazi beans left over from last week and I wanted to use them in a different way. I made them into a sort of red beans and shredded beef concoction. It came out great, perhaps a little over cooked (I soaked the beans overnight.) Loved the taste of the beans. I was thinking of going with pork version this time around and not so spicy, more of a bbq direction. And maybe forgo the soaking overnight bit.

Did you soak your beans at all?
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Old 07-16-2014, 11:08 PM   #4
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Oh, does that sound good....!! Thanks for sharing, Chief.
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Old 07-17-2014, 01:02 PM   #5
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Quote:
Originally Posted by Chief Longwind Of The North View Post
Last night, I was in the mood for a quick and easy meal. I purchased a pork but, bone in. I threw it into the pressure cooker with a large, crushed clove of garlic, salt, and a large, roughly sliced onion, and 2 cups of water. The roast was great, and I had all of this really nice broth left over, as the rest of the meal was comprised of home made Harvard beets, and VanCamp's pork & beans, doctored of course.

So, to make a long story short, I just had to make a pot of beans. I added the bone that I had removed from the roast before cooking it just for such a purpose, 2 cups of dried navy beans, and enough water to cover by 2 inches. I put the lid on and brought the beans up to pressure. They cooked for 1 hour even. Talk about great flavor, I couldn't decide whether to use them as they were, or sweeten with a bit of brown sugar. I flipped a coin and the sweetened bean option won. I added 1/4 cup of dark brown sugar, 2 tbs. molasses, and just for grins, 1/4 tsp. ground cumin.

I'm munching it right now. It's not as sweet as most baked beans, but has a rich pork flavor, and the cumin, just makes the dish.

It's good enough that I had to share it. Of course, if you decide to give this version of venerable baked beans a try, you have to play with it, and make it your own delicious version.

Seeeeeeya; Chief Longwind of the North
Sounds delicious. I have a picture in my mind of you in your stetson sitting outside your covered wagon eating your "cowboy's dinner".
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Old 07-17-2014, 01:08 PM   #6
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Sounds delicious. I have a picture in my mind of you in your stetson sitting outside your covered wagon eating your "cowboy's dinner".
That would be me,sitting on a blanket of furs, sporting my fishing hat with all the flies attached to it, and sitting on the primitive shores of Lake Superior, eating a steaming plate of beans from a cast iron pot, suspended from a tripod above the fire. DW would be complaining about the cold, even though the weather was 75' F. The grand-kids are playing in the water, giggling as each little wave surprises them by liking their little chins.

That would eb a good day indeed.

Seeeeeya; Chief Longwind of the North
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Old 07-19-2014, 10:46 AM   #7
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Quote:
Originally Posted by Chief Longwind Of The North View Post
Last night, I was in the mood for a quick and easy meal. I purchased a pork but, bone in. I threw it into the pressure cooker with a large, crushed clove of garlic, salt, and a large, roughly sliced onion, and 2 cups of water. The roast was great, and I had all of this really nice broth left over, as the rest of the meal was comprised of home made Harvard beets, and VanCamp's pork & beans, doctored of course.

So, to make a long story short, I just had to make a pot of beans. I added the bone that I had removed from the roast before cooking it just for such a purpose, 2 cups of dried navy beans, and enough water to cover by 2 inches. I put the lid on and brought the beans up to pressure. They cooked for 1 hour even. Talk about great flavor, I couldn't decide whether to use them as they were, or sweeten with a bit of brown sugar. I flipped a coin and the sweetened bean option won. I added 1/4 cup of dark brown sugar, 2 tbs. molasses, and just for grins, 1/4 tsp. ground cumin.

I'm munching it right now. It's not as sweet as most baked beans, but has a rich pork flavor, and the cumin, just makes the dish.

It's good enough that I had to share it. Of course, if you decide to give this version of venerable baked beans a try, you have to play with it, and make it your own delicious version.

Seeeeeeya; Chief Longwind of the North

Today I am giving baked beans from dry beans a try for the first time. I loved them when my mother made them but cannot find her recipe. I am not cooking the beans in the pressure cooker, but I soaked them overnight and they are simmering on the stove as I type. The phrase I bolded caught my attention. I would like mine to be "not as sweet as most baked beans", so I am going to use the amounts of brown sugar, molasses and cumin that you used and go from there.

Thanks!
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Old 07-19-2014, 02:56 PM   #8
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My baked beans are almost done. I tasted, and they taste pretty good if I do say so myself. After I started them I realized I didn't have any dark brown sugar, only light brown, so I added some additional molasses. They have a nice deep rich flavor, and are not too sweet! Can't wait to see what the rest of the family thinks of them. This was a trial run before I make them for a family bar-b-que.
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Old 07-20-2014, 02:01 AM   #9
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Carol, it does my heat good to be able to share something that other people enjoy. I'm glad your beans came out good. Try adding a bit of pepper to them. I don't as DW can't handle pepper.

Seeeeeya; Chief Longwind of the North
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Old 07-20-2014, 08:15 AM   #10
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Do you mean black pepper? I did add some black pepper. We eat pepper on almost everything! DH didn't eat the beans. I'm not surprised. He's like Mikey, he hates everything! But I took some over to my son's house and he and his wife liked them. They said they had never had baked beans made from scratch. After eating home-made, it's hard to eat canned IMO.
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beans, molasses, onion, pork, pork butt, recipe

Now That's Some Pork & Beans! Last night, I was in the mood for a quick and easy meal. I purchased a pork but, bone in. I threw it into the pressure cooker with a large, crushed clove of garlic, salt, and a large, roughly sliced onion, and 2 cups of water. The roast was great, and I had all of this really nice broth left over, as the rest of the meal was comprised of home made Harvard beets, and VanCamp's pork & beans, doctored of course. So, to make a long story short, I just had to make a pot of beans. I added the bone that I had removed from the roast before cooking it just for such a purpose, 2 cups of dried navy beans, and enough water to cover by 2 inches. I put the lid on and brought the beans up to pressure. They cooked for 1 hour even. Talk about great flavor, I couldn't decide whether to use them as they were, or sweeten with a bit of brown sugar. I flipped a coin and the sweetened bean option won. I added 1/4 cup of dark brown sugar, 2 tbs. molasses, and just for grins, 1/4 tsp. ground cumin. I'm munching it right now. It's not as sweet as most baked beans, but has a rich pork flavor, and the cumin, just makes the dish. It's good enough that I had to share it. Of course, if you decide to give this version of venerable baked beans a try, you have to play with it, and make it your own delicious version.:mrgreen: Seeeeeeya; Chief Longwind of the North 3 stars 1 reviews
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