Well, we certainly had interesting weather this past weekend. I loved it! We were able to get our flowers planted and our garden in. The weather helped us get everything watered in. We were also pleased to see a couple of our friends in town. Steve was telling us a story about a gentleman who made barbecue baked beans.
Steve says the gentleman is gone now, but the beans were the best he had ever had. Thank you Carrie and Steve. I think if I could have someone say, “she’s gone, now, but her (fill in the blank with a meal) was the best I have ever had,” I would feel that I had accomplished something.
I made barbeque beans one year for the 4th of July and they were ok. Not great, just ok. The recipes I’m sharing with you I have yet to try, but I hope to soon.
Barbecue Baked Beans
1 pound dried navy beans, or great Northern beans
4 ounces salt pork, or thick-cut bacon
1 large onion, cut into 1/4-inch dice (about 1 1/4 cups)
1 clove garlic, minced
3 cups tomato juice
1/4 cup tomato paste
3 tablespoons unsulfured molasses
3/4 cup packed dark-brown sugar
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons prepared yellow or Dijon mustard
3/4 teaspoon ground turmeric
10 dashes hot sauce, such as Tabasco
Coarse salt and freshly ground pepper
Directions: Put beans in a large bowl; cover with cold water by 2 inches. Loosely cover beans with plastic wrap, and let soak at room temperature 7 to 10 hours.
Drain beans; transfer to a large saucepan. Cover with cold water by 2 inches. Bring to a boil. Reduce heat to medium-low; simmer, covered, until beans are very tender, about 1 hour. Drain beans, reserving cooking liquid; set beans and liquid aside.
If using salt pork, trim meat from the rind, and cut meat into 1/4-inch dice. Score rind with a knife. If using bacon, cut into 1/4-inch dice. Transfer salt pork (meat and rind) or bacon to a large Dutch oven or stockpot.
Cook over medium heat, stirring occasionally, until fat is rendered and meat is browned and cooked through, 8 to 10 minutes. Transfer meat to a large bowl using a slotted spoon, leaving rind and rendered fat in the Dutch oven. Add onion and garlic to the Dutch oven. Cook, stirring occasionally, until onion is translucent, 4 to 5 minutes.
Stir in tomato juice, tomato paste, molasses, sugar, vinegar, Worcestershire sauce, mustard, turmeric, hot sauce, 1 teaspoon salt, the beans, and 4 cups reserved cooking liquid. Bring to a boil. Reduce heat. Cover, and cook at a bare simmer, stirring occasionally, until slightly thickened, about 1 hour. Uncover, and cook, stirring occasionally, until thickened, about 2 hours and 45 minutes.
Season with salt and pepper. If not serving immediately, let cool completely, and refrigerate in an airtight container, up to two days. Reheat beans over medium-low heat before serving.
Easy Barbecue Baked Beans
1 large onion, diced
2 (16-ounce) cans pork and beans
3 tablespoons prepared yellow mustard
1/4 cup maple syrup
1/4 cup light brown sugar
4 tablespoons ketchup
1 tablespoon lemon juice
1/2 pound bacon strips, cut into 1/2-inch pieces
Directions: Preheat oven to 350 degrees F. In a Dutch oven, mix onion, pork and beans, mustard, maple syrup, light brown sugar, ketchup, and lemon juice. Top with the bacon pieces. Bake, covered, for 45 to 60 minutes.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
