To be fair, I think I long ago stopped fitting into the proper categories with beans, but since I am making this for the Michigan Cookoff to bring, I thought I'd post the normal recipe I'd follow. I do not know where I originally got this idea from, I don't know if there -was- any thing but the vaguest notion of direction to how these became born.
To start you need to soak the beans over night.
*2 pounds of Navy
*1 pound of Pinto
Then you drain this off, give it a quick rinse <get dirt and the like off>. Then you boil the beans till they are soft. Then you drain them off..again, though you can leave some of the hot water in the bottom <since trying to pour off a massive kettle of boiling bean water? Not easy>.
Now to this you add..
*1 pound of ground beef, already browned.
*1 pound of bacon, fried and crumbled/cut.
*1 Pound of Ham- cubed. <I normally do this recipe around the holidays, so I have the ham already.>
*1 Jar of Candied Jalapenos.
*1 Stick of Butter.
*One big can of Bush's Baked Beans.
*Sriracha to taste
*Garlic Powder to taste
*BBQ Sauce of your choice to taste
*Brown Sugar to taste
*Chili Powder to taste
For the batch I'm bringing to MI I actually have 5 pounds of beans in total, and there is Pinto, Navy and some just red beans. Really any bean will work. I've opted to use pork breakfast sausage instead of ham. I'm using 1.5 pounds of home cured maple buckboard bacon, and closer to 2 pounds of ground beef.
As you can see..this is not a light side dish, it's more akin to a meal in and of it self, but it freezes well. At most you need some rice to plop it on for a complete meal. I personally stopped going through the hassle of baking it, as every thing is fully cooked when combined and oven space at holiday time is always at a premium.
When I make it later today for MI I'll be sure to get pictures.
To start you need to soak the beans over night.
*2 pounds of Navy
*1 pound of Pinto
Then you drain this off, give it a quick rinse <get dirt and the like off>. Then you boil the beans till they are soft. Then you drain them off..again, though you can leave some of the hot water in the bottom <since trying to pour off a massive kettle of boiling bean water? Not easy>.
Now to this you add..
*1 pound of ground beef, already browned.
*1 pound of bacon, fried and crumbled/cut.
*1 Pound of Ham- cubed. <I normally do this recipe around the holidays, so I have the ham already.>
*1 Jar of Candied Jalapenos.
*1 Stick of Butter.
*One big can of Bush's Baked Beans.
*Sriracha to taste
*Garlic Powder to taste
*BBQ Sauce of your choice to taste
*Brown Sugar to taste
*Chili Powder to taste
For the batch I'm bringing to MI I actually have 5 pounds of beans in total, and there is Pinto, Navy and some just red beans. Really any bean will work. I've opted to use pork breakfast sausage instead of ham. I'm using 1.5 pounds of home cured maple buckboard bacon, and closer to 2 pounds of ground beef.
As you can see..this is not a light side dish, it's more akin to a meal in and of it self, but it freezes well. At most you need some rice to plop it on for a complete meal. I personally stopped going through the hassle of baking it, as every thing is fully cooked when combined and oven space at holiday time is always at a premium.
When I make it later today for MI I'll be sure to get pictures.
