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Posts:
820
From:
South Carolina 'smiling faces, beautiful places'
Registered:
8/13/06
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(14 of 14)
Re: Betsy's Old-Fashioned Baked Beans
May 25, 2008 10:30 PM
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I'm going to celebrate with Auntie E's Cheesy Scalloped Potatoes, meatloaf and French style green beans....
Leftovers from Sunday as I have to WORK on Monday..
--
....... eat mo' grits
--
Edited by 2701101 at 05/25/2008 7:31 PM
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Posts:
1,824
Registered:
12/11/04
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(13 of 14)
Re: Betsy's Old-Fashioned Baked Beans
May 25, 2008 8:59 PM
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David, are you fixing these for Memorial Day with some spare ribs? Wow that sounds good!
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Posts:
1,408
From:
Oregon
Registered:
9/27/06
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(12 of 14)
Re: Betsy's Old-Fashioned Baked Beans
May 13, 2008 5:54 PM
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THIS is how my friend's mom made her amazingly delicious, somehow sweet and savory at the same time, baked beans. YUM. Thanks so much for sharing, David.
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Posts:
1,824
Registered:
12/11/04
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(11 of 14)
Re: Betsy's Old-Fashioned Baked Beans
May 11, 2008 9:16 PM
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David, my mom taught me to cook baked beans using the same ingredients as you but I do it a tad bit different. I bet the results is close. I mix everything as you mentioned (including draining fat off can beans) and put it in a bake bean pot (that use to be my mom's). I cover the top of the beans with bacon strips and bake it uncovered. Yum! I agree with you. They are the best baked beans.
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Posts:
1,517
Registered:
10/3/06
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(10 of 14)
Re: Betsy's Old-Fashioned Baked Beans
May 10, 2008 8:00 PM
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David, I am so tired of my canned baked beans. I can't wait to try out some different recipes and this will be the first one. I'm going to make these for our Memorial day cook out. Thanks!!
~Shan
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Posts:
2,527
From:
moreno valley,ca
Registered:
6/11/07
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(9 of 14)
Re: Betsy's Old-Fashioned Baked Beans
May 9, 2008 2:59 AM
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DJ.... why must you make your hubby suffer?..... lol ! Just kidding! But seriously , a world without Pork- I JUST CANT IMAGINE!
--
Jennifer
When baking, follow directions. When cooking, go by your own taste.- Laiko Bahrs
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Posts:
1,627
From:
Texas
Registered:
7/9/03
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(8 of 14)
Re: Betsy's Old-Fashioned Baked Beans
May 8, 2008 8:28 PM
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> DJ.... and some black strap molasses and a 1/2 lb
> of bacon fried crisp and crumbles AND all the bacon
> drippings... poor arteries never saw it coming.
OHHHHHHH NOOOOOOOOOO...you KNOW me and "pork"!!! Just a few bacon strips for my husband's flavoring....I remove them after baking, and he's all like..."What! Where's the bacon?" Then I'm like.........then........well........you can imagine! 
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Posts:
1,982
From:
Tennessee
Registered:
11/11/06
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(7 of 14)
Re: Betsy's Old-Fashioned Baked Beans
May 8, 2008 5:54 PM
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> Hey Davie....a newbie for grits recipes.
> We'll havin her eating cheese grits, shrimp
> grits...etc.
> Welcome to the table ''toni''
>
> --
> Cin(\0/)
:::turns green::: lol
--
~*~Angela~*~
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Posts:
2,779
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(6 of 14)
Re: Betsy's Old-Fashioned Baked Beans
May 8, 2008 2:15 PM
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Hey Davie....a newbie for grits recipes.
We'll havin her eating cheese grits, shrimp grits...etc.
Welcome to the table ''toni''
--
Cin(\0/)
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Posts:
820
From:
South Carolina 'smiling faces, beautiful places'
Registered:
8/13/06
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(5 of 14)
Re: Betsy's Old-Fashioned Baked Beans
May 8, 2008 8:32 AM
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DJ.... and some black strap molasses and a 1/2 lb of bacon fried crisp and crumbles AND all the bacon drippings... poor arteries never saw it coming.
Hey Toni, welcome to the table.
Real homemade grits are made by soaking dried corn kernals in a lye bath to get the husk off (at this point you have Northern 'Hominy'), then dried and run through a mill using large stones to crush into grits (steel works ok)....
but I assume you mean regular as opposed to quick grits....
(or the fancy labels with stone ground ads all over the pkg). (regular, quick and instant are the same product just ground to a finer texture).... read the directions on the pkg... I said read 'em - don't follow them. Cut the amount of grits in 1/2, bring to a boil and reduce to simmer, simmer partialy covered for about 30-45min. Stir every now and then... add more grits if too thin.... more water if too thick... simmer some more... always put your grits on with your first cup of coffee... they'll be ready when you finish cooking the rest of breakfast.
Try:
8 cups water
1 cup grits
3/4 tsp salt
1 Tbsp butter
Serve with a slice of american cheese on the bottom, with salt and butter on top.... mmmmm.
Or take a peek at some World Grits Festival recipes (link).
--
....... eat mo' grits
--
Edited by 2701101 at 05/08/2008 5:34 AM
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Posts:
2
Registered:
5/8/08
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(4 of 14)
Re: Betsy's Old-Fashioned Baked Beans
May 8, 2008 12:41 AM
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beabs sound great..big question is how does a person make grits?
not the "quick" kind found in stores but the old times really home made stuff...
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Posts:
1,627
From:
Texas
Registered:
7/9/03
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(3 of 14)
Re: Betsy's Old-Fashioned Baked Beans
May 7, 2008 6:35 PM
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Sounds really good David. The recipe I use is a lot like Betsy's recipe But added to all she has....
I add 1/4 C maple syrup ( you can use less) 1 TBLS lemon juice, and 3 TBLS yellow mustard. I don't discard any juice from the beans, and I don't cook it on the stove. Just put all in my dutch oven (with slice of bacon on top) and bake it for close to an hour.
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Posts:
2,779
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(2 of 14)
Re: Betsy's Old-Fashioned Baked Beans
May 7, 2008 12:03 AM
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Sounds very good.
--
Cin(\0/)
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Posts:
820
From:
South Carolina 'smiling faces, beautiful places'
Registered:
8/13/06
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(1 of 14)
Betsy's Old-Fashioned Baked Beans
May 6, 2008 11:00 PM
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This has become my #2 recipe but is really capturing my heart.... more than a keeper and more than a subst for your regular baked beans..... just down right delicious...
PS: the rest of the narrative belongs to the author.....
Betsy's Old-Fashioned Baked Beans
3 (16 ounce) cans of pork and beans
1 small onion, chopped
4-5 slices of uncooked bacon, chopped
1 cup packed brown sugar
3/4 cup ketchup
Directions:
Drain and discard all juice off pork and beans (and discard that one lame little bit of pork fat you will find at the top as well). Combine beans and remaining ingredients in a large saucepan and bring to a boil, stirring frequently. Simmer for several minutes until the sugar begins to caramelize and the ingredients are well mixed. Pour beans into a casserole dish and bake at 400 F for one hour or until the edges of the beans start to brown (they are good slightly burnt on top, too).
(Note: David says that you can eat them out the pot without even putting 'em in the oven...mmmm)
In my family, we eat these beans with potato chips as the utensils of choice. Okay, not much about this recipe is healthy, I’ll admit, but it is most definitely yum even if it is not gourmet!
Adapted: Betsy Gartrell-Judd @ www.chefmom.com
This recipe is a family favorite, handed down by my grandmother. It's the kind of dish that disappears completely at potluck picnics, no matter how many other people also brought baked beans. To be completely honest, I have never made this dish according to any recipe - it lends itself to guess and dump, and despite the inevitable variation, has never turned out badly yet. The following amounts are pretty close to what I normally use. Fix this for your next BBQ and mark my words, everyone will rave!
--
....... eat mo' grits
--
Edited by 2701101 at 05/06/2008 8:53 PM
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Edited by 2701101 at 05/06/2008 8:57 PM
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Edited by 2701101 at 05/06/2008 8:59 PM
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