You really must try my Baked Beans Extraordinaire at least once, since it’s rich, smoky flavour is a fabulous alternative to chili.
This is a recipe I’ve adapted from a favourite old cookbook The Best of Bridge that I’ve had since 1981. My mother-in-law gifted it to me for Christmas that year and it is worn, tattered, yellowed and splattered, and both the front and back covers have fallen off. Oh how I love it.
For years whenever I’ve needed a foolproof dish for any occasion I’d pull out one of the “Best of Bridge” cookbooks, choose any recipe from main courses to desserts and we were never disappointed. Since 1981 I’ve gone on to collect over a dozen more of their publications!
I made my Baked Beans Extraordinaire this last weekend for family and we had it for dinner on the night of their arrival, and for lunch the next day. I proceeded to eat the leftovers all week, and what a blessing to be able to pull out a hearty and good-for-you meal that tastes as fresh as the day I made it, without having to cook.
Served with rice or crusty buns piping hot from the oven, this is definitely one to have on your lineup of great meals.
*In response to a readers question regarding “smokies”:
Oh my goodness … you’ve really challenged me with this question León! In Canada they’re a smoked sausage. I prefer Harvest Meats Double Smoked Farmer’s Sausage. When I searched for something similar in the US, I couldn’t really find anything. All I can tell you is that the sausage is smoky, firm, and meaty. Not at all like a wiener. The original recipe calls for bacon, so I think the idea is to add a smoky flavour. I prefer the sausage because I find the bacon gets soggy.
And yes, you could make this in a slow cooker, I just find that my slow cooker is too small to hold it all.
And thanks to Melinda for this tip: try Hillshire Farms Lit’l Smokies
- 3 to 4 smokies (cooked, preferably on the barbecue) (the original recipe calls for bacon)
- 1 pound ground beef
- 1 onion, chopped
- 1 green pepper, chopped
- 1 clove garlic, chopped
- 2 Tbsp molasses
- 2 Tbsp maple syrup
- 1 tsp dry mustard
- 1/3 cup vinegar
- 1 19 oz can tomatoes
- 1 can kidney beans
- 1 can pork and beans
- 1 can garbanzo beans
- 1 can corn
- 1 tsp Worcestershire sauce
- Salt, pepper and tabasco sauce to taste
- Cook smokies on barbecue until done. Cut into small cubes.
- In a large dutch oven, brown ground beef and onion.
- Add smokies and remaining ingredients to the pot.
- Place in oven and bake for 3 hours, stirring occasionally. Remove the lid for the last half hour if you like a drier and browner result.