Baked Beans

As promised, more picnic food for the last weekend of summer. This is a family favorite. By the list of ingredients you will see that it may or may not hail from Kansas. Clearly not something for everyday consumption, but really yummy. You don’t have to eat plates full, but you might be tempted.

According to experts (my wife), this tradition began by burying a dutch oven in a coal fire in the ground. Don’t try this at home.


  • 1 lb Bag Dried Great Northern Beans
  • 6 Onions
  • Whole Cloves
  • 1 Package Fatback (about 6 oz)
  • 1 14 oz Can Tomato Sauce
  • 1 14 oz Can Diced Tomatoes
  • 5-6 Slices Bacon
  • 1/4 Cup Brown Sugar
  • 1/4 Cup Molasas
  • 1 Beer
  • 1 Teaspoon Cayenne Pepper
  • 2 Shakes Tabasco Sauce
  • 2 Shakes Worcestershire Sauce
  • 2 Teaspoons Dried Mustard
  • 1/2 Teaspoon All Spice
  • 1/2 Teaspoon Dried Cumin
  • 1 Bay Leaf
  • Salt and Pepper


  • Dutch Oven with Lid
  • Chef’s Knife
  1. Soak the beans in water overnight.
  2. Pre heat the oven to 300.
  3. Dice one of the onions and the fatback.
  4. Arrange 8 cloves each in the remaining 5 onions, in sort of a sputnik shape.
  5. Drain the beans and place them in the bottom of the dutch oven. Cover with all of the ingredients except the bacon. Add water to cover beans and other ingredients if needed.
  6. Cover the entire mixture with enough bacon to cover.
  7. Cover with lid and place on lowest shelf of the oven.
  8. Bake for 2 1/2 hours.
  9. Remove, taste and adjust seasonings.
  10. Return to oven uncovered for about another 2 hours or until the beans are soft.
  11. Remove the cloves from the onions and the bay leaf.
  12. Stand back and watch what you thought was a weird, messy, huge amount of food disappear before your very eyes.


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