Food; this one is for Poole. : LUSENET : Unk's Troll-free Private Saloon : One Thread

Well my ol'stove, which is a Jenn-Air has a grill module. Today, I grilled fresh pineapple and egg plant slathered with olive oil and covered with pepper. It was served with my last filet of Copper River Sockeye Salmon; baked as described before. Great, but not what this thread is about.

This is about baked beans. Last week, we had some folks out. Most of the people here come from California. They think that baked beans are the things in ketchup that you pour out of a can. They were astounded. ;o).

Nope, I make them the way my great grandmother did. Back then, you put them in a pot on Saturday night and they cooked overnight on the coals. so you didn't have to work on Sunday [a holy day]. Nothing like the stuff in a can.

I don't have recipes, but this is what I do [volumes depend on how many you are feeding].

One cup of navy beans [these were called pea beans in the 1600's and you can't substitute great northern]. You soak them overnight in water [this removes much of the excess raffinose and related galactosyl derivatives of sucrose; fart stuff]. Remove the water and wash them. Add water to cover and simmer for about an hour until the skins break.

Place them in a cooking dish. I add 1/4 cup of molasses, 2 tablespoons of maple sugar, a 1/2 teaspoon or so of mustard, and a couple of teaspoons of salt. Cover the top with some good, dry cured pork [I use seasoning bacon from Burgers in California, Missouri]. You can add stuff depending on your taste and you can make them meat free. Cover with boiling water.

Cover and place in an oven at 250 F For about 8 hr. Make sure to keep covered with water until the last hour when you remove the cover to let them brown.

By-the-by, folks in the deep south did adopt the recipe. If you add a peeled onion in the center of the pot it is referred to as Conneticut baked beans. Can't trust those people in the deep south.

Very good. :O))

Best Eating,,,,


-- Z1X4Y7 (, December 02, 2001


I graciously nominate Z to host the next get-together. =)

Actually Z, your recipe sounds wonderful but did you really say 8 hours? Hmmm so they are slow cooked. Do you think a crock-pot would work just as well? Also, is the mustard the dry spice or regular prepared mustard? I would definitely like to try these.

-- (cin@cin.cin), December 02, 2001.

Hush. You're making me hungry. :)

Man, I haven't had REAL baked beans in forever. We have the canned Bush's stuff here from time to time, but you're right, there's nothing like the stuff that you cook up slow.

I might try that recipe.

(Just for the record, Sandy and I always soak our beans, then pour the water off, too.[g])

-- Stephen M. Poole (, December 02, 2001.


Yep, 8 hr. Things used to move at a slower pace. I have never tried any way other than the oven so I don't know about your question. I just had a bowl; so creamy and tasty. WOW.

By-the-by, I have made this for vegan friends using portabella slices in place of pork. Seems to work for them.

Best Wishes,,,,


-- Z1X4Y7 (, December 02, 2001.


I forgot. It probably doesn't make any difference, but, talking about mustard, I used the dry stuff here.

Best wishes,,,,


-- Z1X4Y7 (, December 02, 2001.

Stephen, (sorry to get off the bean track Z), did you ever make the Dark Lord Chili posted so long ago? I came across the printed thread the other day, and wondered if anyone ever made it and what it tasted like. Can you enlighten me?

-- Aunt Bee (, December 02, 2001.


Naw, I never tried the Dark Lord. I like light, sweet chili; I'm not much into the really dark-tasting or really spicy kind. Of course, I can't even remember what Dark Lord was s'posed to taste like!

-- Stephen M. Poole (, December 03, 2001.

Stephen, are talking about Cinncinati style?

-- Peter Errington (, December 03, 2001.

"By-the-by, folks in the deep south did adopt the recipe"

Hell, we invented it, then let yaw'll take it out west.

"Can't trust those people in the deep south."

Not gonna bite on that one, nope, not gonna do it : )

-- capnfun (, December 03, 2001.


What is "Cincinnati style?" I've probably had it, but I've never been good at names. :)

-- Stephen M. Poole (, December 03, 2001.

As I understand it, Cincy style is spagetti mixed in with it and shredded American cheese on top.Peters definition may vary.

-- capnfun (, December 03, 2001.


My aunt used to make beans like that for every Sat., starting the process on Fri. night. I'm sure they were great..but being a bratty kid I used to turn up my nose at loss :(

Aunt Bee,

That was me that posted the recipe for the Dark Lord Chili. My hubby got it from a friend of his a looooong time ago. We make it a couple of times a a matter of fact, we're due..heh!! It is a lot of work..but for someone that likes to ain't no problem. You can make it as spicy as you like, just depends how long and how many chili peppers you use.

I've never known anyone that tried it, that didn't like it. And it tastes better the next day...sorta like spaghetti sauce..heh.

Try it!!! You'll like it!!!

ps...the hubby would be thrilled to know that someone here actually tried the recipe...GO FOR IT!! :)

-- Peg (the lunch l@d.y), December 03, 2001.

Cincinnati style sounds yukk, and much like philipino spaghetti. It was like pasta with chili on top. You could NOT get decent spaghetti over there, even on base.

-- (cin@cin.cin), December 03, 2001.


There are I'm sure variations of Cincy style. What I'm used to is similar to what you've described. The chili is on top of a bed of spaghetti, cheese on top of that if you want it. What makes Cincy style unique is that it was invented by Greek restaurant people (in Cincinatti of course) who in addition to making it less spicy and sweeter, added ingredients that they were used to like cinnamon. Sounds perfectly awful to a chili traditionalist who'se never tried it, but I am fond of it.

-- Peter Errington (, December 03, 2001.


oops sorry Peter =)

-- (cin@cin.cin), December 03, 2001.

I'm on the wrong forum when it comes to food. I'm a Campbell's Pork'n beans person, myself. I don't like ANY of the alternatives, and I DON'T eat Chile in ANY form. Then again, Z, you make your own ketchup. We don't even USE ketchup in this house. Different strokes, I guess.

-- Anita (, December 03, 2001.

Anita: Listen to me, Senorita. You do not eat Chile, nor any Chilean! Nor does Chile eat it! Caramba!

-- Mr. Laffs (ho@ho.ho), December 03, 2001.

Anita Doesn't Use Ketchup!

She's not an American.

I say we deport her someplace. Like Cleveland.

-- Stephen M. Poole (, December 03, 2001.

Cute, Stephen. It reminded me of a "breakfast pie" that I'd made recently. For some reason, I LOVED this pie when the woman served it when we joined many people on a trip to Myrtle Beach. I loved it so much as to ask for the recipe.

Anyway, I made it on one of SO's recent trips home. I'm sure it wasn't the Thanksgiving trip, but the one before. He said it was excellent. I tried a piece and thought it was BLAND. It was then that I noticed the bottle of hot sauce in his hand. Heh.

Cleveland is too cold for me, but if I must go to a colder climate, send me to Iowa. Cornboy feels that the folks there would LOVE to talk about me.

-- Anita (, December 03, 2001.

You would be our centerpiece!

-- Jack Booted Thug (, December 04, 2001.


Just home. FYI. I hate to screw around with my great grandmothers recipe, but, in the last batch, I found that replacing the 1/4 cup of molasses with 1/4 cup of raw sugar produced a much better meal.

Now, I don't actually know what all of the stuff is in raw sugar. From the taste, I assume it contains vanillin and a bunch of other phenolics. When I get time, I will look that one up. ;<)

Best Wishes,,,,,


-- Z1X4Y7 (, December 05, 2001.

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