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phearless
11-10-2008, 09:23 PM
Here is a camp favourite.

This is my recipe.

Dried Pinto Beans

worcestire sauce.
BBQ sauce.
Ketchup
Bold Mustard
garlic
onion
brown sugar
Molasses
maple syrup
black pepper
seasoned salt
Bacon


Wash the beans and put in a large bowl or whatever you have.( that's a technical term)
Cover with water twice the depth of the beans. Let sit overnight.
In the morning rinse and cover with water. Simmer until tender.
DO NOT add salt until the beans are at the degree of tenderness that you want.
At this point finely dice as much onion as you like, I use 1 medium for a crock pot. For a crock pot I use a full pond of bacon. Dice and brown. Drain most of the fat and add to beans. Lightly brown the onion in the remaining fat and add this to the beans as well.

Here is where it gets technical.
I just start with a bit of everything and taste. Adjusting as required.
One note, go easy on the mustard, it is required, but a little goes a long way. Molasses should be the greatest proportion of your sweet elements.

When you get the beans seasoned to taste, there is only one thing to do. Mash up a half cup of the beans and add back to the crock pot. This will help to thicken your sauce that you will be sopping up with corn bread.
Now you can either simmer in the crockpot for a couple of hours, or if doing these at camp, on a pot on the stove or in a dutch oven.( preferred )
If you can wait, after they are done let them cool and reheat the next day. They are the bomb! ( figuritively and literally)
This is why I usually make ahead and bring to camp.

Bon A'ppatite