• Nat Baked Beans Month 3

    From Dave Drum@1:18/200 to All on Wednesday, July 20, 2022 13:41:04
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Texas Baked Beans
    Categories: Beans, Pork, Vegetables, Fruits
    Yield: 7 Servings

    1 lb Navy beans; picked over
    8 oz Slab bacon; rind removed,
    - in 1/2" dice
    1 lg Onion; coarse chopped
    1 Red bell pepper; cored,
    - seeded, in 1/4" dice
    1 Green bell pepper; cored,
    - seeded, in 1/4" dice
    28 oz Plum tomatoes; drained,
    - coarse chopped, (juice
    - reserved)
    1/2 lb Honey-baked ham; in 1/4"
    - dice
    1/2 lb Smoked pork chop
    1 c Ketchup
    3/4 c Dark-brown sugar
    1/4 c Honey
    1/4 c Dark molasses
    1 tb Worcestershire sauce
    1 ts Dry (Colman's style) mustard
    2 Tart apples; peeled, cored,
    - in 1" cubes
    Salt

    Soak the beans in water to cover overnight. Drain and rinse
    several times.

    In a large, heavy pot, place the beans and add enough water
    to cover them by 2-inches. Bring to a boil, reduce the heat
    to medium, and simmer for 45 minutes or until the beans are
    just tender but nut mushy, skimming off any foam that rises
    to top. Drain and reserve.

    Set oven @ 350+|F/175+|C.

    In another heavy, overproof pot, place the bacon. Cook the
    bacon over low heat until the fat is just rendered -- do not
    brown the bacon. Remove the bacon with a slotted spoon and
    set aside. Add the onion and cook over low heat for 10
    minutes or until wilted. Add the red and green peppers and
    cook with onion, stirring, for 5 minutes more. Add the beans
    and reserved bacon. Add all the remaining ingredients except
    the apples, reserved tomato juice, and salt; gently fold
    together.

    Cover and bake for 2 hours. Add the apples and 1/2 cup of
    the reserved tomato juice. Bake, uncovered, for 2 hours more.
    Adjust the seasonings and serve hot and bubbly.

    Makes 6 to 8 servings.

    Recipe: Sheila Lukins

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