These Texas-style baked beans have triple the meaty flavor by slow cooking bacon, ham, and smoked pork in a rich tomato-ey sauce.
1 pound dried navy beans
6 ounces slab bacon, diced
1 large onion, chopped
1 green bell pepper, cut in 1/4-inch dice
1 red bell pepper, cut in 1/4-inch dice
1 can (28 ounce size) plum tomatoes, chopped, with their juices
1/2 pound honey-baked ham, in 1/4-inch dice
1 smoked pork chop, in 1/4-inch dice
1 cup ketchup
3/4 cup packed dark brown sugar
1/4 cup honey
1/4 cup dark molasses
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
salt, to taste
Wash beans and soak overnight in enough cold water to cover by 2 inches. Drain, rinse and drain again.
Place in large, heavy pot; add water to cover by 2 inches. Bring to boil, reduce heat and simmer until beans are tender but not mushy, about 45 minutes. While cooking, skim off any foam that rises to the top. Drain beans and set aside.
Cook bacon over low heat until fat is just rendered (do not brown), 5 to 6 minutes. Remove bacon with a slotted spoon and set aside. Saute onion in bacon fat until wilted. Add bell peppers and stir-fry for five minutes.
Place all ingredients except salt in crock pot and cook for 6 hours. Add salt to taste.
H0101093
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
June 15, 2010
I had many people rave about this recipe. There were multiple requests for the recipe and I will definitely make this again.