I used the recipe (below) as a basis for beans that I made this past weekend. I used small dried limas, almost a 1/2 lb. of thick deli sliced bacon, dijon mustard, and I did not use the Majic Dust recipe. I substituted a cajun spice blend ( 1 Tablespoon) that contained almost all of the ingredients listed in the dust recipe. The ingredients that were not in the cajun blend I added separate. I finished these off in a low temp crockpot. This was not difficult and could be prepared in advance steps. I will definately make these again!
Judy Mills's From-Scratch Baked Beans Recipe
1 pound dried great northern beans
4 to 6 slices bacon
1/2 cup chopped onion
1 clove garlic, minced
2 cups ketchup
1/2 cup molasses
1 cup firmly packed brown sugar
1 Tablespoon Worcestershire sauce
1 Tablespoon yellow mustard
1 teaspoon chili powder
2 Tablespoons Magic Dust spice mix (see link below for recipe)
Place the beans in a large saucepan and cover with salted water by 2 to 3 inches. Soak the beans overnight.
The next day, drain and rinse the beans. Return the beans to the saucepan and cover with fresh water by about 4 inches. Bring to a boil, then lower the heat and simmer for 1 to 1-1/2 hours or until the beans are tender but not bursting open.
While the beans are cooking, mix the ketchup, molasses, brown sugar, Worcestershire sauce, mustard, chili powder, and Magic Dust together in a large bowl.
Preheat the oven to 350 degrees.
Cook the bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon. Drain the bacon on paper towels, crumble it, and set aside. Add the onion and garlic to the bacon drippings and cook over medium heat, stirring constantly, for 2 minutes. The onion should still be a little crunchy.
Drain the beans, reserving 2 cups of the bean water. Pour the beans and bean water into the bowl with the sauce. Add the bacon and onion and stir to combine well. Pour into a 13 x 9-inch baking dish and bake for 1 hour or until bubbly.
Baked beans will keep, refrigerated, for up to 1 week.
Yield: 8 to 10 servings
Magic Dust Spice Mix Recipe
1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne
Mix paprika, kosher salt, sugar, mustard powder, chili powder, cumin, black pepper, garlic, and cayenne together and store in a tightly covered container.
Chef's Note: To make it a little more hot and spicy, increase the mustard powder and black pepper to 1/4 cup each.
Yield: about 2-1/2 cups
New nic~ same JG
Last edited on 5/4/2010
Last edited on 5/4/2010