Oh how my son loved pork & beans growing up, and still does today. Back then I would open a can of baked beans, slice up some hot dogs and call it done. Things change over the years and the desire to cook from scratch kicked in. Well, I also take the time to do so. Here’s my recipe for Pork & Beans. I hope you all will enjoy them as much as we do.
Ingredients: yields 8 to 10 servings
- 1 pound bag of Navy/White beans
- 1/2 pound of bacon, diced
- 2 TB Olive Oil
- 1 1/2 onion, diced, divided use
- 2 celery stalks, diced
- 2 to 3 German Hot Dogs, cubed (mine are from Dewigs Meats in Haubstadt)
- 1 cup hot water (for de-glazing)
- 2 tsp Kosher salt
- 1 cup Molasses
- 1 cup dark brown sugar, packed
- 1/4 cup mustard, just regular ole mustard
- 2 TB Worcestershire Sauce
- 2 tsp cider vinegar
Pick through the dried beans looking for rocks and debris, discard along with any discolored beans. Place the beans in a large bowl and cover them with lots of water. Let them sit overnight on your counter to soak.
The next day drain and rinse the beans, place in a large pot, add water until it rises about 1/2-inch over the beans. Bring to a boil, then lower the heat to medium-low and simmer for an hour or so until the beans are soft and mush easily between your fingers.
Over medium-high, heat a dutch oven or heavy pot that can be covered and go from the stove to the oven. Add the Olive Oil and diced bacon. Fry the bacon until it just starts to brown then remove them from the pot and set aside. Add the diced onion and celery, reserving the additional half of onion for later use. Reduce the heat to medium and saute the onions until they have browned, remove these from the pot. Now add the diced German Hot Dogs and cook these until they have just started to toast. Return the bacon, onion and celery back into the pot and add the 1 cup of hot water. Using a wire whisk scrap the bottom of the pot to loosen all of those wonderful brown flavor packed bits. De-glazing the pot is essential for developing flavor for the beans.
Preheat your oven to 350. Ladle in the simmered beans including the water they are in. Stir in the salt, molasses, brown sugar, mustard and Worcestershire sauce until everything is mixed well. Cover you pot and bake for 2 hours, until the beans have absorbed all of the liquid. Just before serving stir in the Cider Vinegar.
I promise there is nothing better than homemade Pork & Beans and your kitchen will smell so wonderful while it’s baking.