from an old family recipe - modified at every baking. By Jackie Juntti
I will set out the basic ingredients but it is strictly a TASTE thing to make these beans. Keep tasting as you mix the sauce until you get it the way YOU like it.
1 package of baby lima beans - soaked in cold water overnight
Sauce:
2 large cans of tomato sauce
2 cans of water
1 small can of tomato paste
1/4 cup molasses
1/4 cup brown sugar
1 tsp dry mustard (you can use liquid mustard too if that’s all you have)
½ bottle catsup
diced garlic and onion
I use a clove of garlic and at least one large onion.
1 lb bacon cooked and broken up
A tablespoon of chili powder (the explosive part)
Cook over low heat for 10 minutes or so (I have never timed it so I am guessing) until the sauce is well mixed.
Pour over the beans (I use a large roaster when I make them)
Bake in oven at 350 deg. for several hours then turn oven down to 250 deg. and let bake overnight.
When I make the baked beans I use two bags of beans and LOTS of sauce.
I also usually end up using a whole bottle of molasses because I baste the beans with it as they bake. Pouring some in and stirring it in.
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