The following is the actual commercial recipe for “Mr.T’s ® Original Baked Bean Dry Mix”.
These baked beans are the real deal. The results of this made from scratch, baked bean recipe are phenomenal. Baking many hours with low heat produces a complex flavor to the baked beans and the exceptional flavor and aroma will have them standing in line at the potlucks and backyard BBQ’s. Although the recipe is time-consuming, you will find it worth every minute, please enjoy.
Yield: Approx. 1 gallon, 16 servings, ¾ cup per serving
This recipe may easily be doubled or halved
Prep time: Overnight plus 30 minutes
Cooking time: 7 hours
4 cups-2 Lb. Great Northern beans
2/3 cup dark molasses
1 Lb. salt pork, hickory smoked, cubed
4 whole cloves
1 med. Yellow onion, peeled, halved, studded with 4 cloves
2 tsp. - 4.7 g dry mustard
4 tsp. - 20.6 g kosher salt
½ tsp. - 1.5 g ground pepper
½ cup dark brown sugar, packed
½ tsp. – 1.2 g Paprika
1. Soak beans overnight, drain
2. Bring enough water to cover beans to a boil for ten minutes
3. Drain beans reserving water
4. Rinse beans in cold water and set aside
5. Dice smoked salt pork into 1-inch squares, put half on bottom of pot over onion
6. Add beans
7. Place remaining salt pork on top of beans
8. Mix other ingredients into 6 cups of the reserved water and dissolve
9. Pour the mixture over the beans to cover. Do not flood, cover tightly.
10. Place in preheated 325°F-163°C oven for 6 hours or overnight at 300°F-149°C
11. When beans are tender, bake uncovered at 250°F-121°C for 1 hour to brown surface, reduce, and thicken the liquid.
12. Allow to cool, lightly stir and serve.
These beans are best the next day and may be served, hot or cold.
Check & add reserved mixture every hour if needed to keep beans moist. Do not flood or allow the beans to become dry.
Check for tenderness before finally removing beans from the oven. Due to water being used when cooking the beans, actual cooking times may differ due to the elevation they are cooked at.
Example of cooking time:
0800 water on to boil
0840 oven on 325° F-163°C.
0900 beans in oven
1500 oven 250°F-121°C.
1600 beans off
Beans after overnight soak
Halved onion studded with cloves in bean pot / kettle
Half of smoked salt pork with onion
Strained beans after 10 minute boil and reserved liquid
Reserved liquid after dry mix is added
Beans added to pot
Remaining smoked salt pork added to beans
Liquid added to beans prior to baking
Beans after 7 hours in oven
Beans after light mixing and ready to be served
Beans ready for serving
Pork and beans
From Wikipedia, the free encyclopedia
Pork and beans is a culinary dish that uses beans and pork as its main ingredients. Numerous variations exist, usually with a more specific name, from Fabada Asturiana to Olla podrida, to American canned pork and beans.
American canned pork and beans
Although the time and place of the dish's invention is unclear, it was well established in the American diet by the mid-19th century. The 1832 cookbook The American Frugal Housewife lists only three ingredients for this dish: a quart of beans, a pound of salt pork, and pepper.According to the 1975 Better Homes and Garden Heritage Cookbook, canned pork and beans was the first convenience food.
Commercially canned pork and beans were introduced in the United States during the 1880s. The dish is "an American canned classic, [and] is recognized by American consumers generally as an article of commerce that contains very little pork." This is due to the high fat content of the salt pork traditionally used for the last 180 years in American pork and beans, which often renders into solution when sufficiently heated.
The recipe for American commercially canned pork and beans varies slightly from company to company, but generally consists of rehydrated navy beans packed in tomato sauce (usually made from concentrate and which may incorporate starch, sugar, salt and seasoning) with small chunks of salted pork or rendered pork fat. The ingredients are cooked and packed into hermetically sealed containers and processed by heat to assure preservation.
From Wikipedia, the free encyclopedia
Salt pork is salt-cured pork. It is prepared from one of three primal cuts: pork side, pork belly, or fatback. Depending on the cut, respectively, salt pork may be lean, streaky or entirely fatty. Made from the same cuts as bacon, salt pork resembles uncut slab bacon, but is considerably saltier and not bacon-cured or smoked. It is thus virtually identical to the Ukrainian food salo, which also displays similar variation in meat-to-fat ratio. Long used as a shipboard ration, salt pork now finds use in traditional American cuisine, particularly Boston baked beans,pork and beans, and to add its flavor to vegetables cooked in water, or with greens as in soul food. It's also central to the flavoring of clam chowder. It generally is cut and cooked (blanched or rendered) before use.
Along with hardtack, salt pork was a standard ration for many militaries and navies throughout the 17th, 18th, and 19th centuries, seeing usage in the American Civil War, War of 1812, and the Napoleonic Wars, among others.
Edited by Mr T 59874 - 2/27/16 at 4:24pm