Vegetables

Lone Star Baked Beans

  • 1 pound Navy beans, dry
  • 6 ounces Slab bacon, cut in 1/2-inch cubes
  • 1 large Onion, chopped
  • 1 Red bell pepper, cut in 1/4-inch cubes
  • 1 Green bell pepper, cut in 1/4-inch cubes
  • 1/2 pound Ham, baked, cut in 1/4-inch cubes
  • 1 Pork chop, smoked, cut in 1/4-inch cubes
  • 28 ounces Plum tomatoes, drained, chopped
  • ~ (reserve juices)
  • 1 cup Ketchup
  • 3/4 cup Dark brown sugar
  • 1/4 cup Honey
  • 1/4 cup Molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Mustard, dry
  • ~ Salt to taste
  • 2 Apples, peeled, cut in 1-inch cubes

    • Soak beans overnight. Drain and rinse several times. Place in a pot and add water to cover by 2 inches. Bring to a boil, reduce heat and simmer for 45 minutes or until beans are tender but not mushy,skimming off foam (when cooking beans, don't add salt until the end, or they won't soften.) Drain and reserve. Preheat oven to 350°. Meanwhile, place the baconin an oven proof pot and cook over low heat on stove until fat is just rendered. Remove bacon with a slotted spoon, setaside. Add onion to pot, cook 10 minutes. Add peppers, cook 5 minutes more. Addreserved beans and bacon, plus all remaining ingredients except apples and reserved tomato juices and combine. cover pot, bake in oven for 2 hours. Add apples and 1/2 cup tomato juices. Bake, uncovered, for another 2 hours.

    Makes 8 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Bruce E Keyser Sr of Brookings, OR. 

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