5 lb pork and beans - canned (actually 4, to 5 lbs.)
1/2 cup onion - chopped
1/2 cup celery - chopped
1/3 cup bell pepper - chopped
2 tbsp mustard - prepared
1/2 cup molasses
1 tsp worcestershire sauce
3 drops tabasco - actually 3 to 4 dro, ps
1/2 cup barbecue sauce - bottled or homemad, e (see recipe)
1/2 cup catsup
2 strip bacon - uncooked and cut in h, alf
Directions
Combine all ingredients, except in bacon, in large ovenproof
container. Lay bacon strips on top. Place on smoker grid and smoke
for 2 to 2-1/2 hours.
Note from me: If you don't have a smoker, you can cook at about 350F
for about 45 minutes to 1 hour, until the bacon is curling. Better
flavor in a smoker, but divine beans without!
Makes 8 to 10 servings.
Recipe from "Cook'n Cajun Water Smoker Cookbook" by Sondra Hester.
This is undoubtedly one of the best baked bean dishes we've ever
tasted. Easy to make and no tending necessary. You can have ribs
smoking on the bottom rack and beans on the top rack. Add garlic
bread and coleslaw, potato salad or macaroni salad and you've got a
Super Bowl party, bowl game or Monday Night Football dinner! Source:
Cook'n Cajun Water Smoker Ckbk
From: Michelle Bass > Submitted By WCRAFT@IX.NETCOM.COM (WILLIAM
CRAFT) On 06-22-95; 0609
Servings: 8 servings
Best Ever Baked Beans Recipe brought to you by Recipe Ideas
Categories: Bean; Cajun; Smoker; Vegetable
The History of Recipes
Written cooking instructions as an idea can be traced back into the far past, in fact as far back into history as the Egypt of the Pharoahs, and maybe further still. However, mostly, these early recipes were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. As we move into The time of the roman empire around 25BC a man called Apicius created a few documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, he recounts how the meals of wealthy Romans were split into appetizers, main meal and desserts, something we still use today. He also informs us how the Romans were skilled in the use of a wide range of herbs, including a few that are still present in modern kitchens such as basil, fennel and parsley. As our culinary historical trip moves on a few more years there were two recipe books which date from the 1300s - a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the indian curry that is familiar to us all today, but instead recipes for the types of food enjoyed by the rich and powerful of the time. In the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from the Middle-East, including spices such as coriander, basil and rosemary. The introduction of these new foods and spices led to an eruption in books on cooking, many of which are now in private collections. By the arrival of the 1900s, cookery publications are highly popular mostly due to increased literacy, increased leisure time and having more disposable income. |
We hope you enjoy this Best Ever Baked Beans recipe.
