Baked beans are a highly requested dish at family gatherings and cookouts. It rates right up there on the expected-foods-at-a-barbecue list along with deviled eggs and red potato salad. My dad makes the baked beans in our family—hence the name “Dad’s Baked Beans”. We all start whining if the dish is not put on the table when we get together, and then we question dad’s priorities and family values. This is a hard stance to take, but no other family member makes baked beans. We’re a rough crowd.
Years ago, when dad started making baked beans, he used canned beans and dressed them up. Over time he’s honed his recipe. He starts with dried white beans, adds a variety of smoked meats, and then tops off the dish with thick slices of bacon.
- 1 pound white beans
- 10 cups of water
- ¼ cup dark brown sugar
- ¼ cup white sugar
- 6 ounce of salt pork, diced
- 4 bacon strips
- 2 teaspoon salt
- 2 tablespoon mustard powder
- 1 medium onion, chopped
- ¼ teaspoon black pepper
- ½ cup molasses
- 2 tablespoons apple cider vinegar
- dash of cinnamon
- 2 tablespoons Worcestershire sauce.
- Clean and wash beans. In a large pot, add beans and 8 cups water. Boil for 2 minutes, then set aside for 1 hour. Add 2 more cups water to beans and bring to a boil. Reduce heat and cover.
- Add salt pork after beans have cooked for thirty minutes. Continue cooking until beans are soft then add all the other ingredients except the bacon. Cook until all ingredients have blended together, about 1½ hours more.
- Heat oven to 350°F. Pour beans into an 11x17-inch baking pan or dish. Lay bacon strips on tops of beans and bake until the liquid is reduced and becomes thicker and the bacon is cooked. Bake time is approximately 1 hour and 15 minutes.