Baked Beans His Way
I really don’t know why I’m doing this post as it was Kenny’s cooking on this one! This past weekend with the birthday bash, I did all the normal side dishes that I like such as cole slaw, deviled eggs (oops, I don’t eat these) and potato salad. My daughter made her banana pudding for her dad and now that I have that recipe, I’ll get to share that with you soon. Kenny found this recipe and said it sounded good if he made a few of his own changes such as the cane syrup which he is addicted to being from the south and all. They went over with raves from everyone even Little Bear. I on the other hand, am not fond of baked beans either, but I can put away a plate of corn bread smothered in black eyed peas with a generous sprinkle of raw onions on top, must be a mental thing going on upstairs in that old head of mine!
- 1 lb dried or 3 cans (16 oz each) navy beans, Kenny used dried
- 2 medium onions, chopped
- ¼ pound thick bacon, cooked and crumbled, reserving bacon grease
- ½ cup pure cane syrup (I think he probably added a little extra knowing him :)
- 1 tbsp brown sugar
- 4 teas prepared mustard
- Salt and pepper to taste
- Soak and cook dried beans according to package directions, reserving 1-1/2 cups of the cooking liquid; if using canned beans, drain and rinse.
- Combine the beans with the onions and cooked bacon and place in a 2-1/2 baking dish.
- Mix together the syrup, brown sugar, mustard, bacon grease, salt, pepper and add the 1-1/2 cups of the bean water (if using canned beans use tap water); pour over bean mixture making sure beans are covered and adding more if necessary.
- Cover and bake in a 250 degree oven checking occasionally to make sure beans are covered with the liquid, adding more if need be.
- Cook the dried beans for 6 to 8 hours until the beans are nice and tender or 2 hours for the canned beans.
Yep, this is His Way of doing baked beans…………… enjoy!