Baked Beans are always better if they are made the day ahead of serving and can be slow roasted in the oven, crockpot or dutchoven. And until I moved to South Carolina, I didn't realize there were so many styles of baked beans... Southern style, Country style, Boston baked, Deep Dish or just plain original. Today, we chose Country Style which starts out with left over country ham, salt pork or maple cured bacon, you choose. This recipe is from the pantry, it is a combination of three or four other recipes that I have played with and twiked through the years.
- 3 cans white navy or pinto beans, drained not rinsed
- 1/2 cup ketchup
- 1/2 cup maple syrup
- 1 1/2 cup chicken stock
- 1/4 cup molasses
- 1 large red onion diced
- 2 cloves garlic, diced
- 1/2 cup diced red pepper
- 1 tablespoon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup diced country ham, uncooked salt pork or bacon
- 1 c brown sugar
- Lightly saute' meat, onion, garlic and red pepper in 1/2 cup chicken stock and maple syrup. Then Place all ingredients in crockpot or Dutch oven, cover and cook for 8 to 10 hours on low. Stir a few times, if possible.
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