Monday, July 22, 2013

Have a Happy National Baked Beans Month with Chiffy’s Baked Beans!

These beans are short on ingredients but long on flavor. Molasses gives a deep mahogany color to the beans. Try these and you’ll never open up another can of baked beans. (What’s that little blob of stuff floating in the can anyway?) Great for everything from summer picnics to a place of honor on your Thanksgiving table.

Chiffy’s Baked Beans
by Louise

1 pound Great Northern beans
8 cups water
2 cups brown sugar
½ cup molasses
1 ½ cups Teet’s tasso, cut into chunks
1 teaspoon salt

Rinse and pick over beans to make sure there are no stones. Place beans in a large bowl of water and soak overnight on the countertop. To “speed soak,” place beans in a saucepan of water, bring to a boil, turn off heat and soak 2 hours. Proceed with recipe.

Place beans and 8 cups fresh water into a crock pot. Add brown sugar and molasses. Cook on high for 2 hours. Reduce heat to low and cook 8 hours. Add meat, 1 teaspoon salt and cook 2 additional hours; or until meat is at desired tenderness.

Optional additions:
Leftover cooked sausage
Diced cooked short rib meat
Cooked bacon, chopped

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