If you couldn’t figure it out, I’m currently up to my ears in boxes.
I was going to use this post to show you pictures of our new apartment and cop out from baking something and posting about it. You see, my apartment is currently in shambles. Boxes are covering 87.5% of my floor space and there’s barely even room to walk, no less bake.
But then I remembered I baked my family’s favorite baked bean recipe a month ago and didn’t post it because the pictures weren’t much to look at.
But since the 4th of July is fast approaching, I thought this recipe would actually be quite appropriate. Please don’t judge the taste of the recipe by the pictures. Beans just don’t photograph well. I promise you this is the best baked bean recipe you’ll ever have.
This recipe has no annoying overnight bean soaking. No hours spent over the stove stirring. This recipe is so simple, you won’t believe how it could result in such a delectable product.
I hope that this will be an addition to your summer barbeques this year!
And now, I’ll leave you with a picture of Nate thoroughly excited about our new living room…I can’t wait til we’re all moved in!
Minnesota Style Baked Beans
Recipe from a family friend
Serves 8
3 cans (16-20 oz. size) beans: lima, butter beans, red kidney, etc., drained
1 can (28 oz.) navy beans, with pork
3 large onions, chopped
½ lb. bacon in 1” squares (plus ½ lb. cooked ham or sausage
if for main dish)
1/3 cup cider vinegar
1/3 ketchup
¾ c. brown sugar
2 tbsp. spicy mustard
1. In heavy skillet, brown bacon on medium flame, stirring constantly. Add additional meat if used. When all meat is browned, push to one side and pour off all fat but glaze at bottom of pan.
2. Saute onions in fat on low heat until soft, about 10 min. Add vinegar, ketchup, brown sugar and mustard. Stir well and simmer.
3. Add about ¼ of beans to a slow cooker or heavy dutch oven. Add ¼ of meat, alternating until beans and meat used up. Stir well. Cover and bake for 1-2 hours at 300. Add more ketchup if dry.
