Tuesday, July 8, 2008

Hot and Spicy Baked Beans

Fireworks and Baked Beans
Seeing the GIANT outdoor chicken pit at the 4th of July celebrations got me charged up to do some more outdoor cooking. So, Saturday morning I was up bright and early and back out at the fire pit trying out a new tongue searing baked bean recipe. While it diverges slightly from the more traditional baked bean concoctions you typically find at church suppers in Downeast Maine, I am sure that for the adventurous among you this dish will be wildly popular.
Hot and Spicy Baked Beans
2 lbs of Great Northern Beans (Soaked over night)
1 lb of Salt Pork (Cut into small chunks)
3 Tablespoons of Dijon Mustard
3 Tablespoons Worcestershire Sauce
3 Tablespoons Brown Sugar
1 Tablespoon of Soy Sauce
1 ½ Cups of “Sweet Baby Rays” Barbeque Sauce
6 Table Spoons of finely chopped chipotle chiles
1 Large Chopped Onion
4 cups of H20

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