Wednesday, March 18, 2009
Tuesday, March 17, 2009
I make these baked beans that I think are pretty good. I brought them to a wedding reception a while ago, BBQ themed, and a lot of other people seem too as well. They aren't as sweet as most of the store bought varieties. I'm always trying to duplicate the beans they make at this little BBQ and smokehouse place in Vancouver called Memphis Blues Barbecue House. The best. beans. ever! Oh, and the BBQ is good too.
Whenever someone asks me for the recipe I respond, "Oh, I just use the basic baked beans recipe from the More-With-Less Cookbook. And then I put in less molasses, use tomato sauce instead of ketchup, way more mustard and I add BBQ sauce and extra onions. And I use the crock pot." Then they look at me blankly and repeat their question, "Could I have the recipe?"
Apparently I didn't really give it to them after all. Well here it is. I shall try to record all of the changes that make it my recipe. You're welcome Barb.
2 lb Navy Beans
4 qts water
Put in the crock pot and turn on low over night. *
In the morning drain, saving liquid.
Add 1/2 cup molasses
1 15/16 oz can of tomato sauce
1/2 cup prepared mustard
1 cup BBQ Sauce (without High fructose corn syrup of course)
1/2 cup red wine vinegar
5-6 dashes hot chili sauce
1 tbsp salt
1 tsp fresh ground pepper
1 large onion, chopped fine
1 tbsp minced garlic
2 bay leaves
Enough bean liquid to cover.
Stir together. Put lid back on crock pot and let cook on low for at least 4 hours.
Serve when ready.
Beans are very forgiving. If you taste it and think it ought to be sweeter, add more molasses. If you want it more tart, add more vinegar. Etc. You can adjust at the end if you need to. So tweak it until it's the way you like it. And then everyone will be asking you for your recipe.
* You can actually skip this step and cook it all together from the start in the crock pot, it just takes longer to finish then when starting with cooked beans. And you may want to soak them first.
My friend Atara uses the basic recipe, she bakes it in the oven as intended. She puts a small ham in the middle and puts sauerkraut all over the top as it bakes. It tastes amazing. The ham is so tender when it's done. And the sauerkraut really compliments the flavor. I keep meaning to try this with my recipe to see how it turns out. At least the part with the ham.
photo by rick