Chuckwagon Baked Beans

I made these on a Thursday to go with BBQ ribs, potato salad, Sweet Southern Cornbread, and devilled eggs we were having on Saturday.  Guess what I forgot to warm and put on the table.  Yup…baked beans.  There is no way we could have eaten another bite, so I guess that was a good thing.  It was still a great day.  The first cookout of 2011!!

Ingredients:

1 lb. Great Northern or Pinto beans

8 c. water

3 T vinegar

1 1/2 c. tomato sauce

8 c. water

3 tsp. salt

2 bay leaves

3 tsp. smoked paprika

2 tsp. dry mustard powder

1 tsp. granulated garlic

1/4 tsp. cinnamon

1 tsp. chilli powder

Salt and Pepper to taste

1/2 c. packed brown sugar

1/4 c. red wine vinegar

1 T dry mustard powder

1 whole onion cut in wedges

3 cloves garlic, peeled

Method:

Wash the beans and soak overnight in 8 c. water.  Or place in the bottom of a stock pot.  Add 8 c. water and vinegar.  Bring to a boil.  Remove from heat and let stand one hour.

Drain beans.  Place in a large stock pot with 8 c. water, tomato sauce, salt, bay leaves, paprika, mustard, granulated garlic, cinnamon, and chilli powder.  Bring to a boil.  Reduce heat to a low simmer and cook for two hours, adding salt a bit at a time throughout cooking process.  You can add bacon or a ham hock if you like, for flavor.

Heat oven to 350 degrees.

Place beans in a deep baking dish or roasting pan.  Add brown sugar, red wine vinegar, 1 T dry mustard powder, onion, and garlic. 

Bake for one hour or until beans are tender and liquid has thickened and reduced.

Makes 16 to 20 servings.

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