Homemade Baked Beans

The Bacon is ready, at least if you want to eat it fresh, which we did a few peices, the rest is now hanging to cure and be used in a number of wonderful ways.

Given that I had homemade fresh Bacon in the house, I wanted needed to make Baked Beans, so first I put the navy beans out to soak overnight (if you don’t want to soak, just boil them in fresh water, changing it twice and rinsing to cut down your time) but for a energy saver, soak the beans overnight, then bring them to a boil in a large pot and gentle simmer till just tender.

At the same time as this I was cooking bacon and making Pork Rinds (that is another post and coming soon), I put the peice of bacon with rind on in the oven at 350, and let it go for a good 15 min till the rind changed color, at that point I pulled it out, and very carefully sliced(with my skinning knife but any small very sharp narrow blade will do) the rind off and put in back in the pan to cook, same with the bacon.. cooked another 15 to 20 mins or so till done.. Pulled the bacon out and let it cool, pulled out the bacon rind, and quickly cut it into stripes before it had a chance to cool down and get all crunchy.

Then I took my cooked beans, drain them and put them in that cast iron pan full of hot bacon fat, and drippings, added one qts of homecanned crushed tomato’s, a pint of homemade Chili sauce, 1/4 a cup of molassies, some black pepper and some keens hot dried mustard powder to the mix, at this point the bacon was cool enough to handle and I cut it into small peices and stirred it in, covered and baked, I would guess that it would be about another hour or hour an half at a slow simmer in the oven till close to done, at which point, I uncovered it and gave it alittle extra brown time for another 15 min or so.. and then I eat two bowls piping hot from the oven.. it was fabulous.

Now lets try that for folks that don’t home can

  • 6 cups of Navy Beans-Soaked and cooked, which will double to triple in size
  • One large can of V8 Tomato Juice
  • One can of Tomato Paste
  • One large onion diced fine
  • 1/4 cup of fancy Molassies
  • 1/4 cup of brown sugar or maple syrup
  • half a pd of the best bacon you can get-cook, diced in peices, keep the fat in the beans.
  • 1/2 tsp of black pepper and 1/2 tsp of dried hot keens mustard powder

Follow the directions listed above in the order and how to put it together.. Add a bit more tomato juice if you want more sauce.  Now if you are wondering about the difference, my homemade Chili has the onion, brown sugar, spices in it already.

This entry was posted in Charcuterie, Food Production and Recipes, frugal and tagged , , . Bookmark the permalink.

5 Responses to Homemade Baked Beans

  1. 40 Pounds By June says:

    I’ll have to print and save this one. While I am not a baked beans fan, my kids love them (go figure). I will make this for them, or even better, give your recipe to the girls (women) to cook for my boys!

  2. mom says:

    Dear Antey,that sounds realy realy delicious cause I especially love beans there my faverite food.And I think I should try that with oma.Love Chloe,xoxo.

  3. Pingback: March 8th-Cast Iron | Just another Day on the Farm

  4. Roberta Bryan says:

    i make large batches of baked beans with salt pork, mollasses all that stuff, but i fully cook them, how could i can then after that.

    • farmgal says:

      You can pressure can them afterwards, just make sure you have lots of juice in them, I perosnally perfer to freeze the fully done ones, and pressure can the half done ones to finish them.

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