Growing up in western New York it was not a BBQ unless someone brought Grandma Brown’s Baked Beans.
These baked beans were different than most. They are thick and creamy. They were made in Mexico, NY from the late 30’s until Covid. The plant shut down during Covid and never reopened.
I have been searching the internet since they became unavailable and have finally came across / came up with a recipe that is very close to how they tasted out of the can.
I started last night at 10 PM with a pound of navy beans and then boiled them in 6 cups of water that had 1 teaspoon of baking soda in it for 10 minutes. I removed it from the burner, covered it and let it sit out on my stove top until 10:30 am this morning.
This morning I rinsed the beans really well.
I next cooked up 4 oz. of diced bacon in a bit of water. I wanted to cook the bacon and render out the fat but not crisp it up.
I got the remaining ingredients ready. Clockwise from top:
2 tablespoons of dehydrated onions rehydrated in water for 30 minutes
1/4 cup dark brown sugar
1 bay leaf
1 teaspoon smoked salt
Next everything went into the pot and I added water until the beans were just covered.
Into a 300° oven they went tightly covered. I used aluminum foil to seal the lid on the pot.
Every hour the beans came out of the oven to be stirred and additional water was added to just cover the beans.
Here is how they looked after 2 hours:
Here is how they looked after 4 hours:
At this point they were done but still had a bit too much liquid in them. I put them back in the oven uncovered for 20 minutes and then they came out just perfect.
When I go to prepare these for dinner this evening I’ll add in some yellow mustard, a bit more brown sugar and probably some more bacon. This is how I prepared the beans when I would take them out of the can.
These baked beans were different than most. They are thick and creamy. They were made in Mexico, NY from the late 30’s until Covid. The plant shut down during Covid and never reopened.
I have been searching the internet since they became unavailable and have finally came across / came up with a recipe that is very close to how they tasted out of the can.
I started last night at 10 PM with a pound of navy beans and then boiled them in 6 cups of water that had 1 teaspoon of baking soda in it for 10 minutes. I removed it from the burner, covered it and let it sit out on my stove top until 10:30 am this morning.
This morning I rinsed the beans really well.
I next cooked up 4 oz. of diced bacon in a bit of water. I wanted to cook the bacon and render out the fat but not crisp it up.
I got the remaining ingredients ready. Clockwise from top:
2 tablespoons of dehydrated onions rehydrated in water for 30 minutes
1/4 cup dark brown sugar
1 bay leaf
1 teaspoon smoked salt
Next everything went into the pot and I added water until the beans were just covered.
Into a 300° oven they went tightly covered. I used aluminum foil to seal the lid on the pot.
Every hour the beans came out of the oven to be stirred and additional water was added to just cover the beans.
Here is how they looked after 2 hours:
Here is how they looked after 4 hours:
At this point they were done but still had a bit too much liquid in them. I put them back in the oven uncovered for 20 minutes and then they came out just perfect.
When I go to prepare these for dinner this evening I’ll add in some yellow mustard, a bit more brown sugar and probably some more bacon. This is how I prepared the beans when I would take them out of the can.
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