Monday, May 14, 2012

Juanita's Baked Beans

I know! I've done a lot of beans, but these are the beans I cooked out at Butte Creek Mill Saturday and every one asked me to post the recipe. Now you know how to make your own pork and beans, so you can make your own or use caned ones. This recipe was adapted from Dick Stucki's recipe in' Dutch Oven Cookin'. It has been a prize winner.

1/2 pound bacon, diced
1 pound charizo (Mexican sausage )
1 medium onion, chopped
1 pablono chili, diced
1/2 cup brown sugar
1/2 cup ketchup
1 16 ounce jar home-style chili sauce ( I prefer, Homemade, Brand over Hianz )
2 tablespoons mustard
1/2 pound pre-cooked ham. cubed small
2 31 ounce cans pork and beans

Brown bacon and charizo in a 12" Dutch oven, preheated over 9 or 10 charcoals. Saute onions and pepper with meat until tender. Drain off excess fat. Add brown sugar, ketchup, chili sauce, and mustard. Add beans and ham. Cover and simmer with 12 to 14 charcoals on top, for 1 to 2 hours, depending on the thickness you prefer. If it's not thickening to your preference, Move lid a little off, to let steam out, and thicken faster. These beans are more of a main coerce than a side dish, but good aether way.

Don't rob yourself of good cookin'
The Outlaw Gourmet


 


3 comments:

  1. Beans, Beans the musical fruit . . . we love beans and I say you can't have too many bean recipes. They are like the potato, you can take the same bean and change the flavor completely with a different meat added (or not) and a different mix of seasonings. Take the potato and fry it, bake it or boil it, same old potato, but totally different taste. Yum, I'm getting hungry.

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  2. Tried this one this weekend. Great success, I can highly recommend it.

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    Replies
    1. Thanks: It is taken and changed a little from a 100 year old recipe from an old friend. The original was published so I could not post it. Vera's Baked Beans, From the book "Dutch Oven Cooken'".

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