Wednesday, July 7, 2010

Baltimore Baked Beans

First off, you should know that these beans have nothing to do with Baltimore.  Nor are they baked.  But the recipe is a family favorite dating back thirty years or so and the first place a member of my family ate it was in Baltimore, Maryland.  So go figure.

As with a lot of old family staples, it didn't quite taste the same the first time I made it myself. My mom and Grandma must do something different than the written recipe calls for because I had to double the sauce to get it to taste as I remember.  I think it's because I drained and rinsed the beans before adding them to the crock pot.  I don't like bean juice at all, so I will probably continue doubling the sauce.  Anyway, Brent likes the BBQ flavor, so the more sauce the merrier as far as he's concerned.

Baltimore Baked Beans
Source:  Brunton family dinners and pot luck suppers


1/2 pound bacon
2 pounds hamburger
1 chopped onion
1 tsp pepper
1 tsp salt
1/2 tsp chili powder
1/3 c brown sugar
1/4 c ketchup
1/4 c bbq sauce
2 Tbsp molasses
2 Tbsp mustard
1 can each pork and beans, black beans, kidney beans and butter beans


Fry the bacon until crispy.  Drain on paper towels and when cool, chop or crumble.  Reserve 2 tablespoons bacon grease and use it to saute the onion until translucent.  Set aside.  Wipe pan clean of grease and brown the hamburger, seasoning with salt and pepper, until cooked through.

In a separate bowl, combine the remaining ingredients (except the beans) to create the sauce.  Here's where you can double it if you're feeling kinda saucy.

Drain and rinse all the beans except the pork and beans, and pour into a crock pot, along with the bacon, onion, hamburger and sauce.  Stir to combine and cook on low until warmed through and flavors have melded.

1 comment:

  1. I drain the beans too, and last time I used garbanzo beans and left out the canned pork and beans - Mom-