A Farmgirl's Table by Jessica Robinson (Gibbs Smith, 2017) shares heartwarming stories, lessons learned, and delicious recipes. This cookbook includes recipes using fresh produce from the garden or farmer’s market, homemade bread, home-canned items, and recipes for traditional family favorites and food for entertaining guests. This recipe for baked beans not only provides nourishment, but also will you’re your kitchen smell sweet.
Homemade baked beans are one of my fondest memories of my Grandfather Rusin. They cook for hours and fill your house with the sweet smells of molasses and maple syrup. Good, old-fashioned cooking straight from our country kitchen.
• 1 (16-ounce) bag navy beans, soaked overnight
• 1 teaspoon baking soda
• 3⁄4 cup molasses
• 1⁄ 2 cup firmly packed brown sugar
• 1/2 cup dark maple syrup
• 1/2 cup stoneground mustard
• 3/4 cup ketchup
• 8 slices Hickory smoked thick-cut bacon, cooked and roughly chopped
• 1 large onion, peeled, chopped finely
• 1 large green pepper, chopped small
• Onion powder
• Freshly ground black peppe
1. Preheat the oven to 350 degrees Fahrenheit.
2. Drain the water from the beans. Place the beans into a large pot, and cover with fresh water.
3. Add the baking soda, and bring water to a boil over high heat. Continue to boil for about 10-12 minutes, removing the foam with a large serving spoon. Drain beans into a colander and rinse.
4. Transfer beans into a large ovenproof pot and cover with warm water. Add the molasses, brown sugar, maple syrup, ketchup, mustard, chopped onion, green pepper and bacon; season to taste with onion powder and pepper.
5. Cook the beans for about 4 to 5 hours or until beans get really dark in color and the sauce thickens. Check periodically; if the beans dry out during the cooking process, add more water. By the end of the cooking process, the sauce should be thick.
More from A Farmgirl’s Table:• Sweet Sausage and Apple Pizza Recipe
• Rustic Blueberry Muffins Recipe
• Blueberry Cake Doughnuts
Recipes by Jessica Robinson from A Farmgirl’s Table, reprinted by permission of Gibbs Smith.