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
It is quite feasible to track the history of written cooking instructions far back into history, at least as far into history as pharonic Egypt, and possibly even further than that. However, in the main part, these early cookbooks were just very simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, are some stone tablets in 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 exhilarated and blissful. As we move into Roman times around 25BC a roman called Apicius wrote a number of scripts detailing recipes cooked by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into starters, main course and dessert, a style of dining still practiced today. Aspicius informs us how the chefs of Roman times were skilled in the use of many different aromatic flavors, including many that are still in use today such as basil, fennel and asafoetida. Moving on, we find some recipe books published in the 14th Century - a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, they are unconnected to the curry that is popular today, but instead recipes for the types of food prepared for the upper classes of the period. Later, in the 15th century, people returning from the crusades brought back many foods and spices from Arab cuisine, such as coriander, parsley, and basil. These new herbs and spices was responsible for a torrent in publications on food, many of which are now in private libraries. During the following few centuries, the powerful and rich houses competed to offer the most extravagent banquests, and because of this cooks and their recipes were highly sought after. Nevertheless, it was during the nineteenth century that formal cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and recording popular recipes of the day. By the advent of the 1900s, cook books are in great demand, as a result of higher levels of literacy, people having more spare time and being a little richer. Like it or not, the introduction of TV gave us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Best Ever Baked Beans recipe.
