I'm thinking of packing us a picnic lunch and heading into the woods to see what we can see. What's up with you this holiday weekend?
In honor of the holiday, I share this recipe for the most delicious baked beans ever. It comes from a cookbook of Hoffman family recipes, put together in 1992 by Joan Hoffman, mom to my friend Karen. The Hoffman family boasts a number of excellent cooks and I turn to this cookbook often when I need an especially great recipe. My copy is dog-eared and splattered. The cookbook is now out of print, and those that are lucky enough to have a copy treasure it.
Joan Clark's Southern Baked Beans
8 slices bacon, cut in small pieces
1 cup chopped onions
1 can butter beans, drained
1 can lima beans, drained
1 can kidney beans, drained
1 can pork and beans, not drained
1/2 cup cider vinegar
3/4 cup brown sugar
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper
Brown bacon and onion. Combine sugar, vinegar, garlic salt, mustard and peoper. Heat and stir until bubbly. Combine all ingredients ina 3-quart casserole, covered for half the cooking time. Bake at 350 degrees for 1-1/2 hours.
Notes: Because I have a hard time following directions, I've altered this recipe a bit. I use 4 slices of thick-sliced bacon and four cans of my favorite canned beans: usually black beans, lima beans, pinto beans and great northern. I drain all of them. I also use one garlic clove instead of the garlic salt. I add 1 teaspoon salt.