"T E" > wrote in message
...

Wed, Jun 16, 2004, 10:09pm (EDT+4) (Donna Rose) Wrote:
I've been invited to a BBQ pot luck and was asked to bring some baked
beans. Anyone have a favorite recipe they'd like to share? Yes, I could
google, but I'd prefer to have a tried-and-true recipe from someone
who's actually made them.
--
Here is my mom's recipe, which is a variation of Boston
Baked Beans. A true classic.

Louise Bretz's Baked Beans
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This recipe is for a large Sears
(8 quart) crock-pot, using dry
navy beans, or great northern
beans. I have also used a combination
of those two, and sometimes some
pintos as well.

Prepare raw beans
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Check over, remove stones and bad
beans, and wash beans.
Soak overnight to cook faster.

Cook beans for tenderness
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1.5lb beans
1/4 - 1/3 cup dried onion

Fill crockpot with water, 3/4 full
Cook on Auto-Shift overnight. Or cook
on High for several hours, and switch
to low. Keep covered with water while
cooking. You can add a smoked pork
hock to the beans if you wish.

Final assembly
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Drain excess water, if any
1 1/2 cups catsup
1/2 lb brown sugar
1/2 cup molassas
2 healthy squirts of yellow mustard
1 1/2 lb raw bacon.
1/4 cup dried onion.
Stir well.

Cooking for flavor
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Start on high
Stir when bubbling
Turn to low
Stir one or twice an hour to prevent
sticking.
Cook 4-6 hours, or more.

You can let the beans "rest" for
several hours, or overnight, and
then cook again for 4 or 5 hours.
This will improve and intensify
the flavor.

Note: The beans will no longer cook to tenderness
when the tomato products are added. Be sure
beans are tender before adding ingredients.