Daniel had fond memories of his grandmother’s baked beans – but every time he had tried baked beans from a can or a restaurant, he was disappointed.
A wife has two options when faced with such a problem. She can see it as a challenge and set out to make some baked beans her husband will love – or she can assume she can never win and just opt to not make baked beans.
I chose the latter.
I made baked beans using Mother Wilder’s technique – and Daniel liked them quite a lot.
Since then, with only a few modifications, I’ve been making them almost every month.
“In the pantry Mother was filling the six-quart pan with boiled beans, putting in onions and peppers and the piece of fat pork, and pouring scrolls of molasses over all. Then Almanzo saw her open the flour barrels. She flung rye flour and cornmeal into the big yellow crock, and stirred in milk and eggs and things, and poured the big baking-pan full of the yellow-gray rye’n’injun dough.
‘You fetch the rye’n’injun, Almanzo; don’t spill it,’ she said. She snatched up the pan of beans and Almanzo followed more slowly with the heavy pan of rye’n’injun. Father opened the big doors of the oven in the heater, and Mother slid the beans and the bread inside. They would slowly bake there, till Sunday dinner-time”
- Ham bone with some meat still on bone
- 8 oz dry Great Northern beans or navy beans
- 1 onion, chopped
- 1 green pepper, chopped
- 0.75 cups molasses
- 1 tsp garlic powder
- 0.25 tsp cayenne pepper
- 1 tsp liquid smoke
- Stick ham bone and beans in crockpot. Cover with water and cook (on low or high, doesn’t matter which) until beans are soft (I usually start mine in the morning and let them cook on low until mid-afternoon – but you can do it on high in as little as four hours.)
- Remove beans from crockpot with slotted spoon. Place in a casserole (I use a 9″x9″ or 9″x13″ baking pan) along with onion, green pepper, and any ham you can pull from the bone and chop up (If I have extra, I sometimes add diced ham that didn’t get cooked with the beans.)
- Mix together molasses, garlic powder, cayenne pepper, and liquid smoke in a 1 cup liquid measure. Pour mixture over beans. Give one more good mix.
- Bake at 350 (or 400 if that’s what your cornbread needs!) for 30-45 minutes or until just a bit crispy on top. Serve and enjoy!