Gluten Free & God Seeking: Grandma Pitcher's Family Favorite Baked Beans

Thursday, May 30, 2013

Grandma Pitcher's Family Favorite Baked Beans

I can still remember the first time I had Grandma Pitcher's baked beans. The combination of the mouth-watering flavors gave these beans an unforgettable taste Maybe it was all that bacon. This is a family recipe that everyone has and loves to make for family get togethers.

Even though we had rain on Memorial Day this year, we had an indoor picnic of hamburgers, hot dogs, Grandma Pitcher's beans, and potato salad. This recipe is also a great fall meal to have with baked squash, cornbread, and apple sauce.

Grandma Pitcher's Baked Beans

1. Prepare beans:
Note: Grandma's recipe calls for one 15 oz can of lima beans, one 15 oz can of kidney beans, and a large can of pork and beans. I wanted to try to make this recipe with dried beans. Down below you will see I added ketchup and other spices to the original sauce to take the place of the sauce in the can of pork and beans.
(1) Soak 2 cups of navy beans and 1 cup of lima beans overnight in water to cover.
(2) In the morning drain and add enough water to go about 1-2" above the beans and add 1 t of salt. (3) Cook on medium heat for about 2 hours until tender.

2. Prepare veggies:
(1) Dice 1 large onion
(2) Dice 1 green pepper

3. Cook bacon & sauté veggies:
(1) In a skillet fry up 6 slices of bacon. Drain on a plate.
(2) Add the vegetables to the grease and cook until tender.

4. Prepare sauce - In a medium size mixing bowl put:
If you use canned beans then add: 2 T molasses, 2 T brown sugar, 1/3 cup apple cider vinegar, 1/2 t Worcestershire sauce, and 1 t dry mustard.

If you use dried beans then add: 1 - 1 1/2 cups ketchup, 1/6 cup apple cider vinegar, 1/4 cup molasses, 1/2 t Worcestershire sauce, 1/3 cup brown sugar, 2 t dry mustard, and 2 t salt,

5. Combine ingredients: