Southern Baked Beans
Southern baked beans a humble dish, born from necessity and perfected through generations, is more than just a side dish; it is a culinary legacy that speaks volumes about the region’s history, resilience, and love for good food. The aroma of slow-cooked baked beans, mingling with the scent of hickory smoke, is deeply ingrained in the soul of the American South.
Baked beans, in their simplest form, were a staple food for early settlers. Beans, cheap and readily available, provided sustenance and protein, especially for those with limited resources. However, it was in the South, with its abundance of pork and access to slow-burning hardwoods. The baked beans truly transformed into a beloved dish.
The ‘magic’ of Southern baked beans lies in the slow cooking process. Traditionally, beans were simmered for hours, often overnight, in a cast iron pot over a wood-fired stove. This slow cooking method imparted a deep, smoky flavor and tenderized the beans to a creamy, almost melt-in-your-mouth consistency.
Southern baked beans are not just about the beans; but the flavors that have been perfected over time. The foundation is usually a combination of molasses, brown sugar, and salt, creating a rich, sweet, and savory base. The addition of bacon, or ham adds a savory depth, while mustard and a touch of vinegar add tanginess.
Southern Baked Beans
Ingredients
- 1 Onion-chopped
- 4 Slices Bacon
- 1/4 Cup Apple cider vinegar
- 1 Cup Barbecue sauce
- 1/3 Cup Brown sugar
- 1 Tsp Ground mustard
- 1 Tbsp Molasses
- 1 Tsp Worcestershire sauce
- 1 15oz Can great northern beans-drained
- 2 28oz Cans pork and beans
Instructions
- Preheat oven to 325'.
- In a large skillet over medium heat cook the bacon until crispy. Transfer to a paper towel lined plate to drain until ready to use. Chop the bacon.
- Using the bacon grease cook the onions, about 5 minutes. Drain the fat from the onions and set aside.
- In a large mixing bowl add the beans, cooked onions, bacon, and remaining ingredients. Stir combining well.
- Pour the mixture into a large baking dish. If you are taking this to a potluck the easiest way to transport it is a foil pan. Put into the oven and bake for 1 1/2 hours.
- I enjoy these best at room temperature. They will thicken as they cool.