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Beans & Franks
Alternative Ingredients are listed in Red
|2||28oz||B&M Brick Oven Original Baked Beans|
|2||28oz||Bushes Original Bakes Beans|
|56||oz||White or Navy Beans (cooked)|
|1||lbs||Hebrew National ¼ Pound Beef Franks|
|½||lbs||Apple Smoked Bacon|
|½||cup||Heinz "Simply Heinz" Ketchup|
|¼||cup||Grey Poupon Mustard|
|4||tbls||Coleman's English Mustard|
|2||oz||Apple Cider Vinegar|
|2||oz||Coombs Grade B Maple Syrup *|
|(not Light, Golden, Amber or Fancy)|
|Grandma's Unsulphured Molasses|
|½||tsp||Fresh Ground Pepper|
Prepare the beans (soak, pressure cook, open the cans, etc.).
First score the franks down all four sides just an eighth inch deep to keep them from puffing up or curling. Slice frankfurters into coins and the bacon into 1" chunks. Brown on med-high in a CrockPot/Dutch Oven/Stew Pot on low/simmer. Leave the fat residue in the pot.
In the same pot, stir cook the chopped onion until it begins to turn translucent.
Add the rest of the ingredients to the pot and simmer until thoroughly heated.
Garnish with sliced scallion onions, sprinkle with shredded cheese, Navel orange wedges, chopped tomato, shredded fresh basil or fresh chopped cilantro.
* The "grading" of maple syrup has changed. (see What Happened to Grade B Maple Syrup?) What used to be "Grade B Maple Syrup", a more flavorful and darker extraction, is now "Grade A, Dark, Robust Maple Syrup". That goes for Canada, Vermont and New York syrups.