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
Food historians have tracked the existance of recipes back into ancient history, in fact as far as the Egyptians, and potentially, even further back. Interesting though that maybe, generally, these old cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to experts in ancient history are some tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Later on, in The time of the romans around 25BC a man called Apicius compiled a number of scripts describing recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the roman meals were separated into appetizers, main course and afters, a very modern way of dining. This early Roman chef informs us how the cooks of his times made use of many aromatic flavors, including a few you will know for example basil, mint and asafoetida. Later on in the 1400s, knights returning from the crusades brought us many foods and herbs from Arab cuisine, including spices such as parsley and basil. These new spices and herbs created an increase in manuscripts on food, most of which still exist in private libraries. For the decades that followed, the wealthy families of Wesstern Europe competed with each other to serve up the most extravagent meals, and because of this chefs and their recipe collections increased in prestige. Even so, it was during the nineteenth century that formal cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and writing down the recipes of their peers. By the time we get to the 20th century, recipe publications are in high demand, mostly as a result of higher levels of literacy, increased leisure time and a general increase in wealth. The arrival of television brought us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Best Ever Baked Beans recipe.
