Since there was a long thread about baked beans on another group, I
thought I'd post my favourite, which I've happily posted once before.

Kendall Stratton used to post a lot on rfc years ago. He went missing;
I don't want to think why. Anyway, I really like this recipe (and have
made it several times) taken from the RFC Cookbook published in 2002.
Those proceeds went to Second Harvest for the benefit of the 9/11
victims and their families, as many of us know.


* Exported from MasterCook *

Sweet and Smoky Baked Beans

Recipe By :Kendall Stratton (K3)

2 1/2 cups navy beans
1 small onion -- peeled
1 chunk salt pork, about 1" cube
2 slices bacon -- chopped
2 tablespoons dark brown sugar
2 tablespoons dark molasses
2 tablespoons maple syrup
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon liquid smoke flavoring (optional)

Method #1 - Cover dry beans and salt pork with cold water in a saucepan
and bring to a boil. Remove from heat and let it sit for 20 minutes.

Method #2 - Soak dried beans in cool water overnight. Add salt pork and
bring to a boil the next morning.

(that's the method I use - D.)

Drain the beans and salt pork and add it to the bean pot. Add the
remaining ingredients plus just enough water to cover the beans. Stir
to mix all ingredients. Cover and bake at 250ºF. for six hours (Method
#2) to 8 (Method #1) hours, stirring and adding water occasionally to
keep beans covered. Remove cover for last 30 minutes to remove excess
water and let the beans darken.

Source:
"RFC Cookbook 2002, page 34"

Dora

Dora wrote:
> Since there was a long thread about baked beans on another group, I
> thought I'd post my favourite, which I've happily posted once before.
>
> Kendall Stratton used to post a lot on rfc years ago. He went missing;
> I don't want to think why. Anyway, I really like this recipe (and have
> made it several times) taken from the RFC Cookbook published in 2002.
> Those proceeds went to Second Harvest for the benefit of the 9/11
> victims and their families, as many of us know.
>
>
> * Exported from MasterCook *
>
> Sweet and Smoky Baked Beans
>
> Recipe By :Kendall Stratton (K3)
>
> 2 1/2 cups navy beans
> 1 small onion -- peeled
> 1 chunk salt pork, about 1" cube
> 2 slices bacon -- chopped
> 2 tablespoons dark brown sugar
> 2 tablespoons dark molasses
> 2 tablespoons maple syrup
> 1 teaspoon salt
> 1 teaspoon dry mustard
> 1/2 teaspoon liquid smoke flavoring (optional)
>
> Method #1 - Cover dry beans and salt pork with cold water in a saucepan
> and bring to a boil. Remove from heat and let it sit for 20 minutes.
>
> Method #2 - Soak dried beans in cool water overnight. Add salt pork and
> bring to a boil the next morning.
>
> (that's the method I use - D.)
>
> Drain the beans and salt pork and add it to the bean pot. Add the
> remaining ingredients plus just enough water to cover the beans. Stir
> to mix all ingredients. Cover and bake at 250ºF. for six hours (Method
> #2) to 8 (Method #1) hours, stirring and adding water occasionally to
> keep beans covered. Remove cover for last 30 minutes to remove excess
> water and let the beans darken.
>
> Source:
> "RFC Cookbook 2002, page 34"
>
> Dora
>

Oh! Even though I have that cookbook, I am happy to see this
reminder. The recipe looks mighty good!

--
Jean B.

"Jean B." > wrote in message
...
> Dora wrote:
>> Since there was a long thread about baked beans on another group, I
>> thought I'd post my favourite, which I've happily posted once before.
>>
>> Kendall Stratton used to post a lot on rfc years ago. He went missing; I
>> don't want to think why. Anyway, I really like this recipe (and have
>> made it several times) taken from the RFC Cookbook published in 2002.
>> Those proceeds went to Second Harvest for the benefit of the 9/11 victims
>> and their families, as many of us know.
>>
>>
>> * Exported from MasterCook *
>>
>> Sweet and Smoky Baked Beans
>>
>> Recipe By :Kendall Stratton (K3)
>>
>> 2 1/2 cups navy beans
>> 1 small onion -- peeled
>> 1 chunk salt pork, about 1" cube
>> 2 slices bacon -- chopped
>> 2 tablespoons dark brown sugar
>> 2 tablespoons dark molasses
>> 2 tablespoons maple syrup
>> 1 teaspoon salt
>> 1 teaspoon dry mustard
>> 1/2 teaspoon liquid smoke flavoring (optional)
>>
>> Method #1 - Cover dry beans and salt pork with cold water in a saucepan
>> and bring to a boil. Remove from heat and let it sit for 20 minutes.
>>
>> Method #2 - Soak dried beans in cool water overnight. Add salt pork and
>> bring to a boil the next morning.
>>
>> (that's the method I use - D.)
>>
>> Drain the beans and salt pork and add it to the bean pot. Add the
>> remaining ingredients plus just enough water to cover the beans. Stir to
>> mix all ingredients. Cover and bake at 250ºF. for six hours (Method #2)
>> to 8 (Method #1) hours, stirring and adding water occasionally to keep
>> beans covered. Remove cover for last 30 minutes to remove excess water
>> and let the beans darken.
>>
>> Source:
>> "RFC Cookbook 2002, page 34"
>>
>> Dora
>>
>
> Oh! Even though I have that cookbook, I am happy to see this reminder.
> The recipe looks mighty good!
>
> --
> Jean B.



Thank you. IIRC, Kendall had Lupus. I haven't heard from him in many
years. He and his son went picking fiddlehead ferns and he mailed some to
me once. I had quite an adventure tracking them down. They taste a bit
like asparagus

Jill