Saturday, June 11, 2011

Baked Beans Master

It occured to me that perhaps I've been hogging up all the space on this blog so I decided to ask my sister who is the self declared "Baked Bean Master" to share her recipe. She was nice enough to prepare the following as my first Guest Blogger. And now.....Michelle Walsh.

As the "Baked Beans master" I've been asked to share my top secret recipe with
the blog here it goes. I'm not good at making things up off the top
of my head so I usually start with a basic recipe and make my personal changes
from there. Just about any baked bean recipe calls for canned beans, brown
sugar, maybe some bacon and onions, and throw it in the oven for about an hour. Much too simple for me...and why bother baking something for an hour that can be done on a stove top quicker? Although my most recent beans were done in a small crock was too hot to stand over the over oven!

I've never really measured the additional ingredients, just add and taste. The measurements will be my best guess at how much of what I added this last time I made them. I used to just open the fridge and grab condiments to throw in, but recently I've noticed that a little less of everything is much better, adjust to your own liking.

1 28oz. can good baked beans (Busch's)
2 11-12oz cans plain Pork 'n Beans
1/2 lb. (6-8 slices depending on the cut) Bacon
1 small or 1/2 large onion chopped or diced, your preference (I prefer sweet
Vandalia, but a yellow cooking onion will do)
1/4 tsp. Liquid Smoke
1/4 c. ketchup
2 TBS. Mustard...yellow, Dijon, honey Dijon...whatever's in the fridge
1 TBS. Worcestershire sauce...A-1 will work too
this last time I used about 1/4 c. leftover BBQ sauce (usually I use the same
amount brown sugar, but the BBQ sauce came out good this time) Depends on how sweet ya want it...use both!

Cooking it!
I ALWAYS start with the bacon first, using Kitchen scissors, 'cause it's easier,
I cut it right into the pan, rendering as much good stuff as I can, some people
call it Fat, I call it Flavor. Cook over medium heat until just crisp, about 10
min. Add Onions and cook a few minutes longer, until soft. This part is
KEY...add the Liquid Smoke to the pan or pot. I never drain the "liquid" from
the pan...there's that nasty "F" word again...Flavor not Fat. Continue to cook
the bacon, onion and smoke together until the house is nice and fragrant! Time
for the Beans! Add beans to crock, pot, pan...whatever. Mix. Time to squirt and
dash in the rest! Mix in ketchup, mustard, A-1, brown sugar/BBQ sauce.
Don't mix to vigorously ya break up the fragile canned beans! If you do stove
top, bring to a slight boil and reduce, taste, and adjust flavor (I find Hot
Sauce works good you've gone too far sweet). On the stove top, 20-30 min
cook time is plenty, stirring gently, occasionally, until beans just start to
break down a bit. The crockpot I set to High for about 2-3hrs, until it all just
started to breakdown and set to "keep warm" until ready to serve. I've never
done the whole "Baked" in the oven kind so you're on your own with times and
temps...generally I've seen 350 for 45 min. - 1hr...good luck with tasting that
though. The beans need to warm through to get a good taste, that's why I prefer
the stove top method, even the crock gave me a chance to adjust flavors if

That's my first/best take it as you will, add or subtract whatever
you like...I saw a recipe that called for a whole bottle of chili sauce...not
gonna go there but the next batch may have a couple tablespoons in it. Also
wanted to try adding a can of pinto or kidney beans next time, just to mix
things up and maybe add a different texture. Remember a recipe is just a guide,
don't be afraid to mix it up a little and call it your own!

1 comment:

Rene Hudgins said...

Sounds a little like my recipe, except I don't use the mustard and I add a dash of ground cloves and a bit of cinnamon...try adding those to your recipe!