Prairie Township Baked Beans Recipe

From Dorothy McNett's Recipe Book.

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Prairie Township Baked Beans

From Dorothy McNett's recipes at www.dorothymcnett.com. This is my modern update to the country baked beans from my family farm in Iowa. Mom used dried beans which she soaked overnight, then cooked for about 4 hours, drained them and baked them with this type of a sauce for about 2 hours. She used diced bacon instead of salami!

1/4 pound Italian dry salami, cut into strips, or use salt pork or bacon
3-4 cups cooked navy or great northern beans

2 teaspoons Dijon mustard
1/2 cup crystalline brown sugar
1/4 cup black strap molasses
1 teaspoon sea salt
freshly ground pepper
1/4 cup cider or sherry vinegar
1/2 cup good quality catsup
1/2 onion, thinly sliced

Cook dried beans as directed, using pressure cooker method or the long-simmer method. Or, use good quality canned beans. I like to use 1 can of Great Northern and 1 can of Navy, for instance. Dice or cut the salami into strips and sprinkle half of it into a clay or ceramic baking dish. Drain the beans and pile them over the salami. In a bowl, combine the mustard, sugar, molasses, salt, pepper, vinegar and catsup, stirring to blend well. Pour over the beans, tossing it in a bit. Arrange the remaining cut up salami and the sliced onions over the top. Bake uncovered at 350 degrees for 45 - 60 minutes.

Recipe created 2009-05-13.

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