This is a recipe I played around with trying to reproduce the taste of the ‘pork and beans’ we had growing up. The taste is there, only I use cooked bacon and cubed ham instead of ‘fat back’.
I have made baked beans with canned beans and from scratch. This time I had some left-over ham that I wanted to use, so I decided to add it in addition to some bacon.
I had forgotten about making baked beans until Cookie Baker over at CookieBaker's Corner did a post on Mom's Baked Beans. So thanks for reminding me to make these. There were none left and my sister asked for the recipe under the guise that she wanted to make a cookbook to pass all family recipes down to the next generation. I have finally decided to give her the recipe.
We actually bought canned Pork and Beans, but had a big pot of Great Northern Beans with lots of Ketchup most of the time. Of course the pot included ‘fat back’, aka ‘salt pork’. Most of the time, we had corn bread on the side. A few times biscuits were served.
We were considered very poor having beans for dinner, yet we were a lot healthier than most kids our ages today.
This recipe takes time to prepare, but it is worth the effort!
Pork n Beans Style Baked Beans
This is a little spicier than the Pork and Beans we all grew up eating. The spice is not overwhelming, just a little more seasoning. The flavor of the bacon is still noticed, although some ham was added.
4 cups dried great northern beans washed, picked, soaked a minimum of 2 hours
1 Tbsp ginger powder
3 Tbsp dehydrated onion
1 tbsp dehydrated garlic
3 Tbsp Chili Powder
2 Tbsp Spanish Smoked Paprika
1 tsp black pepper, coarse grind
1 Tbsp Mrs. Dash Original Mix
1 Tbsp Louisiana Style Cajun Seasoning (contains salt)
4 Tbsp Turbinado Sugar
1 can tomato paste
2 Tbsp brown prepared mustard
1 Tbsp hot sauce
1/3 cup sugar
1/4 cup Splenda Brown Sugar Blend(or 1/2 cup brown sugar)
2 cups ketchup
2 cups water
1 Tbsp sodium-free Cajun or sodium-free Jamaican Jerk seasoning
Add Ins at the Baking Stage
1 cup bacon, cooked, cut into 1-inch or less sized pieces ( about 8 pieces, baked)
2 cups ham, cooked, cut into inch cubes or thinner
--Cook the Beans--
- Place prepared beans, all seasoning in a large crock pot. Pour 8 to 9 cups hot water over beans, Stir, cover and cook on high for 2 hours, then reduce to low. Check after 2 hours as additional hot water may need to be added. HEAT THE WATER, do not add cold water to beans! Once the beans are tender, taste and adjust seasoning to your taste. Do not add salt, remember the SAUCE will be adding seasoning too.
--Prepare --Baking Sauce--
- Mix all ingredients of the Baking Sauce until blended. Adjust seasoning to taste; DO NOT ADD SALT! At this point, taste and adjust seasoning to your taste.
- Add sauce to the beans stirring to mix.
--Bake the Beans--
Spray a large baking dish with oil spray. Spread 1/3 of beans into dish.
Place the ham evenly over the dish.
Add another 1/3 of the beans. Spread the bacon evenly over the dish.
Pour the remainder of the beans over the dish, spreading to cover the bacon.
Cover the dish with aluminum foil. Bake at 250 for about 90 minutes to allow the flavors to go thru the beans. Uncover the dish and reduce oven temperature to 200 degrees F for up to an additional hour before serving.
If serving time is longer, re-cover the dish to prevent drying out. This dish is just fine served at room temperature. It does contain meat, so it should not be allowed to sit at room temperatures too long.
Of course, I had to sample some before taking the dish for the get-together.
Yield: 20 to 24 sidesNutrition Facts
Nutrition (per serving): 230 calories, 3.5g total fat, 1.3g monounsaturated fat, <1g polyunsaturated fat, <1g linoleic acid, 1.1g saturated fat, 11.2mg cholesterol, 39.3g carbohydrates, 8.8g fiber, 30.5g net carbohydrates, 13.7g sugar, <1g starch, 2.8g fructose, <1g galactose, 3.4g glucose, <1g sucrose, <1g maltose, 812.6mg sodium, 804.6mg potassium, 12.7g protein, 85.1mg calcium, 1054.2IU vitamin a, <1mg vitamin b6, <1mcg vitamin b12, 10.4mg vitamin c, 0IU vitamin d, 1.4mg vitamin e, 5.8mcg vitamin k, 3mg iron, <1g lysine, 10.2mcg selenium, <1mg thiamin, 1.4mg zinc.