11 July 2009

Independence Day

Dogs, children, friends, pulled pork and my grandma's baked bean recipe made this day very extra-special.

Oma's Baked Beans:

1 can butter beans
1 can kidney beans
1 can lima beans
1 can white kidney beans
1 can (16 oz.) diced tomatoes
1 onion, sauteed in olive oil
2 tablespoons worcester sauce
1/4 to 1/2 cup brown sugar to taste
1 fat piece of bacon or pork belly
S+P to taste

Preheat oven to 270 degrees. Saute large onion and bacon in a dutch oven. Add the tomatoes, and then all of the drained beans. If you have time, my Oma liked to use mostly canned but one dried variety for extra texture and flavor. In this case pick which bean you would like to start as dry and soak overnight before cooking. After adding beans, stir in brown sugar and worcester sauce. Don't be afraid to stir in some catsup if the mood strikes you. We forgot to, but usually it is a featured ingredient. After this all has heated stove top, put the covered dutch oven into the oven. Bake for a couple of hours! It should reduce a bit and be bubbly, sweet and salty. This can be made vegetarian but vegetarians usually want to be lied to about baked beans with pork.

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