Baked Beans

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Can I call these Boston Baked Beans if I baked them in the Washington DC area? The end of summer seems to be rushing towards us, so my husband and I decided to have a big cookout with burgers and watermelon and baked beans.

About 7 years ago I started to notice symptoms which eventually resolved themselves into a food allergy for which I carry an Epi-pen and the whole nine yards.  I can’t consume nitrites.  The naturally occurring nitrate chemical in spinach and such are fine, but nitrites, found in processed meats, are forever off my table.  Which yes, means no bacon for me.  Or pepperoni.

‘Sad life’, as my sister would say.

But I have become more and more adept at substituting and avoiding and honestly, aside from a periodic craving for a delicious pepperoni pizza, I’m good.

One of the foods I have had trouble with is baked beans.  Bacon and baked beans just go too well together for most recipes to resist.  Thus I decided I would try to make my own.

It takes time, but luckily this is a recipe where the bulk of that time is very hands off so you can get a ton of other things done around the house.  A house that is steadily smelling better and better as the chores get done.  Who could want more!

Baked Beans

Adapted from Allrecipies

Makes about 4 side dish servings

1/2 pound dried navy beans

10 oz slab of salt pork (here is where you could also use 1/2 pound bacon)

1 onion, sliced thickly

1/4 cup molasses

1 tbsp maple syrup

1/4 cup ketchup

1 tbsp Worcestershire sauce

1/4 cup brown sugar

1 tsp brown mustard

1 tsp black pepper

1 tsp garlic powder

1 tsp vinegar (I use cider vinegar because that was what was in front of my cabinet)

Soak your beans, covered in water, overnight the night before you plan to cook them.  They should soak at least 12 hours.

Drain and rinse the beans.

Preheat the oven to 325 degrees. Slice the salt pork into cubes.  In a dutch oven brown the salt pork.  Remove it from heat.

Add in all the other ingredients: the navy beans, the onion, molasses, maple syrup, ketchup, Worcestershire sauce, brown sugar, mustard, black pepper, garlic powder, and vinegar.

Add in 2 cups of water and stir.

Cook the beans, covered, in the oven for 2 hours.

Add in one more cup of water and cook for 2 more hours.

Check the tenderness of the beans and, if necessary, bake for another hour. If the sauce is too thick or dry add more water.  If when you are done the sauce is too runny you can set the pot, partially covered, on the stovetop burner and bring to a gentle boil to reduce the sauce.  Remove the salt pork and discard.

Serve with a delicious end of summer Bar-B-Que. It is almost Labor Day, after all.

Baked Beans

Makes about 4 side dish servings

 

1/2 pound dried navy beans

10 oz slab of salt pork

1 onion, sliced thickly

1/4 cup molasses

1 tbsp maple syrup

1/4 cup ketchup

1 tbsp Worcestershire sauce

1/4 cup brown sugar

1 tsp brown mustard

1 tsp black pepper

1 tsp garlic powder

1 tsp vinegar

 

Soak your beans, covered in water, overnight the night before you plan to cook them.

Drain and rinse the beans.

Preheat the oven to 325 degrees. Slice the salt pork into cubes.  In a dutch oven brown the salt pork.  Remove it from heat.

Add in all the other ingredients: the navy beans, the onion, molasses, maple syrup, ketchup, Worcestershire sauce, brown sugar, mustard, black pepper, garlic powder, and vinegar.

Add in 2 cups of water and stir.

Cook the beans, covered, in the oven for 2 hours.

Add in one more cup of water and cook for 2 more hours.

Check the tenderness of the beans and, if necessary, bake for another hour. Remove the salt pork and discard.

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