Boston Baked Beans
I love the Red Sox (Fenway is the greatest ball park EVER!), but I went to school in Colorado. Plus, I have an underdog thing. So I was full of conflict as I watched Boston do their thing. If only they had lost a couple games, then I could still be watching baseball. As it is, I have to wait until spring for more happy-fun time.
In honor of the Red Sox, here is an autumnal tummy-warmer. Come to think of it, it’s a good thing the Rockies didn’t win, or I would have to post a recipe for Rocky Mountain Oysters. Trust me … you don’t want a piece of that.
Baked beans have a long history in New England. Native Iroquois, Penobscot and Narraganset tribes ate similar dishes of slow cooked beans flavored with maple syrup and bear fat. Since bear fat is hard to come by these days, use bacon.
1/2 lb. bacon, diced
1 large yellow onion, diced
2 (15 oz.) cans great northern beans
2 (15 oz.) cans pork and beans
2 TB. molasses
1 cup ketchup
1 cup hickory barbecue sauce
Preheat oven to 350˚F. Sauté the bacon and onion together until crispy. Remove from heat and drain off excess fat. Stir in beans, molasses, ketchup, and barbecue sauce. Transfer to a 9×13” casserole dish and bake at 350˚F for 45 minutes. Remove the lid for the last 10 minutes to brown the top.