Dear Readers:
The surge of companions to Made From Scratch (Almost) Cornbread
drives ever onward.
These beans are actually a bit more than traditional Boston Baked Beans. The recipe has evolved over the years until, in The Editor's humble opinion, the pièce de résistance has emerged. There simply is no more room for further improvement of any kind.
The mission accomplished at long last, here revealed for your culinary enjoyment are The Editor's secrets to the best beans known on Earth.
Ingredients:
1 303 can of Campbell's Pork and Beans
Drain thoroughly or your beans will be too runny.
1/4 C instant chopped/diced onion
Use as many dried ingredients as possible to soak up the juice
1/4 each diced green, red, and yellow (sweet) pepper
1/3 C ketchup
Use KC Masterpiece or Sweet Baby Rays if you like but if you do you might want to back off some on the brown sugar.
2 T Worcestershire sauce
Yes, yes... I had to look up the spelling
1 T red cooking wine
1 t coarse ground black pepper
1/8 t crushed red pepper
1 t McCormick's seasoned salt (or to taste)
1 t DRY mustard
1 T Rose's lime juice
1 T paprika
1 t garlic powder
The following ingredients make these beans fly. You will too if you eat enuf!
3 T Colgin's liquid smoke
1/2 C brown sugar
1/3 C dark molasses
1 T bacon drippings
...from the little coffee can in your cabinet
4 slices cut up bacon (1 inch pieces)
Cooking directions:
Mix all ingredients in a Pyrex bowl (and use kitchen spray).
Two slices of the bacon with the beans, two slices on top
Bake at 350º for 1 1/2 hours.
Good good!!!
Editor's Comment: Now YOU TOO Dear Readers can be the hit of the annual church picnic.
