Baked Beans (from Scratch)

I love baked beans. I know not everyone does, but I do. Although I am convinced that if everyone could have them from scratch, they would love them too. Sorry, Bush family and your cute, talking dog, and the Heinz people and anyone else who makes canned baked beans, but they just do not cut it for me. Too soft, too sweet.
Then there are the people who say the best "homemade baked beans" start out from a can of baked beans Huh??

 I made these beans for the Fourth of July. We had a big crowd, but I still thought I would be bringing home a big bowl for lunch the next day. Nope, didn't happen. I had maybe a scoop left -- just enough to put on on corn tortilla and call it breakfast.

So, here you go, breakfast, lunch or dinner -- an American Classic.....(from scratch)

Real (Good) Baked Beans

(Before they were cooked)

1 1/2 C dried Pinto Beans

1 1/2 C dried Kidney Beans

1 1/2 C dried Great Northern Beans

14 C Water

1 large Onion, chopped

1/2 pound Bacon, chopped

1 1/2 C Catsup

1 C brown Sugar, packed

3 C Water

3 t dry mustard
1 T liquid smoke (or to taste)

1 1/2 t salt

3 coves garlic, minced

Pick over and wash beans. Rinse, drain. Combine beans and 14 C water in large Dutch oven. Bring to a boil, reduce heat and simmer 30 minutes. Remove from heat and let stand one hour. Drain and return beans to Dutch Oven. 

OR, soak Beans overnight in water, drain and rinse. Return to Dutch oven.

Place bacon pieces and onion in heated saute pan. Cook over medium-high heat until onion is lightly browned and bacon is cooked. Add to beans

Stir in remaining ingredients. Cover and bake at 300 for three hours. Remove lid and cook for 30 minutes or until beans are tender.

Alternate cooking method:

Place rinsed beans, sauteed bacon and onion, and remaining ingredients in crock pot. Cook for 10-12 hours on low or 6-7 hours on high. Times are approximates. Cook until beans are tender to your liking.

Eliminate the bacon for a Vegetarian Side or Main Dish.

or Add ground beef for a hearty meal served with greens and/or corn bread