Re: [CH] English Baked Beans
Brent Thompson (brent@hplbct.hpl.hp.com)
Thu, 23 Sep 2004 16:44:49 -0700
> Anyone got any recipes for home-made English Baked Beans (except for buying
> a can of Heinz)? I don't need a tweaked version. I can do that.
Here is a recipe from chile-heads list from 1996. Don't know if it was
tweaked or not, and I have not tried it, so no personal opinion.
And also another recipe I got online somewhere, sometime. Ditto never
tried and no opinion.
--- Brent
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Ken's Baked Beans
(Ken Gomberg <kgomberg@mint.net>, Belgrade Lakes, Maine
12Sep96, chile-heads)
This is an easy one to prepare, and it is extremely popular. It
sounds overly sweet, though it doesn't come out that way. Note the
ginger. This does not affect the taste, but cooking beans with
ginger reduces the gas that it causes later.
6 cans baked beans (6 x 1-lb. cans), 1/2 of liquid drained off
1/2 C. ketchup
1/3 C. cheap yellow mustard
1 onion, sliced
tabasco to taste
1 tsp. garlic powder
1 lb. hamburger, browned
1 lb. thick sliced bacon -- cooked, cut in half
1/4 C. maple syrup
3/4 C. brown sugar
2 Tbs. Liquid Smoke
1/2 tsp ginger
Combine everything in a crockpot and cook on low for 6 hours. Though meal
is fully cooked at start, flavors blend much better after this much time.
This is probably my most requested recipe. Spice it up to your taste. I
add cayenne and habanero powder for a nice burn.
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Texas Baked Beans
(from Philadelphia Inquirer, 1997?)
In her new U.S.A. Cookbook, Sheila Lukens says that she first tasted the
beans at a barbecue joint in Houston, and had four quarts shipped to her
home in New York ``to make the moment last a little longer.''
1 lb. dried navy beans
6 oz. slab bacon, diced
1 large onion, chopped
1 green bell pepper, cut in 1/4-inch dice
1 red bell pepper, cut in 1/4-inch dice
28 oz. plum tomatoes, chopped, with their juices (1 can)
1/2 lb. honey-baked ham, in 1/4-inch dice
1 smoked pork chop, in 1/4-inch dice
1 C. ketchup
3/4 C. packed dark brown sugar
1/4 C. honey
1/4 C. dark molasses
1 Tbs. Worcestershire sauce
1 tsp. dry mustard
2 apples, tart (Granny Smith), peeled, cored, cubed (1")
salt to taste
Wash and soak beans. Drain, rinse, and drain again.
Place in large, heavy pot; add water to cover by 2 inches. Bring to boil,
reduce heat and simmer until beans are tender but not mushy, about 45
minutes. While cooking, skim off any foam that rises to the top. Drain
beans and set aside.
Place bacon in a heavy, ovenproof pot. Cook over low heat until fat is
just rendered (do not brown), 5 to 6 minutes. Remove bacon with a slotted
spoon and set aside. Saute onion in bacon fat until wilted. Add bell
peppers and stir-fry for five minutes. Add beans, reserved bacon and
tomatoes (reserve the juice).
Add remaining ingredients except reserved tomato juice, apples and salt.
Fold together gently. Cover and bake at 350 degrees for two hours. Add
apples and a cup of reserved tomato juice. Bake, uncovered, until thick
and fragrant, about two hours. Season with salt.
Makes six to eight servings.