Had a craving for bake beans and natural casing franks the other day. We opened a can of B&M, the original standard. What a disappointment. That set the stage for a craving that wouldn’t go away until we made a REAL batch from scratch.
Rich Grandma’s Brand Molasses, bacon, brown sugar, hmmm, I could taste them before they were cooked.
- 1 cup tomato sauce, spaghetti sauce or 1/2 cup or ketchup
- 1 large diced onion
- 1/2 cup of molasses
- 3/4 cup of any sugar, brown, white, honey or agave
- 3-4 cups of favorite broth. Beef, Chicken or vegetable broth to make meat free
- 1/2 lb salt pork or bacon, slab bacon works best****omit to keep vegetarian
- 1/8 cup brown mustard
- 1 lb of your favorite dried beans for 4 cans of beans rinsed and drained
- salt and pepper to taste as you cook
Instructions to Prepare beans
- For canned beans, rinse and drain, and proceed to cooking
- Dried beans, start by rinsing in a colander, pick out any debris. Boil beans for 3/4 of an hour, rinse and drain. Place beans in a dutch oven pot on the stove or a crock pot. An alternate method to reduce the gassiness that beans can display naturally, is to soak overnight.
- Rinse and score salt pork in 1″ cuts add to the bottom of the pot or crock pot, add beans, or add 1″ pieces of bacon
- mix well all wet and dry ingredients preserving 1 cup of broth
- Add mixture and enough broth to cover beans.
- keep liquid high enough to cover beans at all times.
- on stove top, bring to a soft boil , turn down to simmer. In a crock-pot start on high, reduce to low when it bubbles.
- cook until tender and yummy, 8-12 hours*******canned beans reduce time to half. Dried beans take at least 6-8 hours to become tender.
Adjust seasoning as you go, many variations include; BBQ sauce, maple syrup, garlic,Worcestershire, Soy sauce, Bourbon, sweet or hot peppers and even diced carrots for sweetness.