Baked Beans

This dish has been a summer favorite for years. This recipe makes a good sized batch; enough for a party or enough to ensure lots of leftovers for the refrigerator. Heat leftover beans in a saucepan with a little water or chicken stock.

Ingredients

2 Qt chicken stock
1 pound bacon, diced
1 large Vidalia onion, diced
1 T fresh garlic, minced
1 pound dried navy beans, soaked overnight and drained
1/2 cup sugar syrup
1/2 cup light brown sugar
18 oz strained tomatoes
6 oz tomato paste
1/3 cup yellow mustard
kosher salt
2-3 bay leaves



Good ole' Oscar Mayer Bacon, diced, goes into a large pot to start this recipe. I like to dice the bacon with a cleaver on a plastic cutting board which goes right into the dishwasher afterward. Render the bacon stirring frequently until crispy. Add the diced onion and season. Add the beans and garlic and stir for a minute or two. Add remaining ingredients except the chicken stock and bay leaves and mix well.
Add 1 1/2 quarts chicken stock and bay leaves. Bring to a low boil and lower heat to simmer. Simmer for 45 minutes to an hour stirring occasionally and adding remaining chicken stock as needed. Beans should be covered with liquid throughout cooking. Add more chicken stock or water if necessary until the beans are tender, but firm. Remove bay leaves and serve.

Mmmmmmm. Bacon.

Don't forget to check those beans for pebbles, bad beans, etc., before they go into the pot. I have picked all sorts of stuff out of the dried beans.

Don't forget to take out the bay leaves. Bay leaves add wonderful flavor but they are not edible.

Grilled chicken cutlets served with rice and BrookeOK Baked Beans. A small bowl of liquid from the beans made a nice glaze for the chicken on the grill.

M,E,W,P,S,N,Se,F,Sh



Key: M,E,W,P,S,N,Se,F,Sh

Milk-free, Egg-free, Wheat-free, Peanut-free, Soy-free, Nut-free, Sesame-free, Fish-free, Shellfish-free

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