Sweet baked beans make fine pairing with barbecue fare

RECIPE FINDER

September 19, 2001|By Ellen Hawks | Ellen Hawks,SUN STAFF

Mary Angela Zerhusen of Millersville requested a recipe that she had lost for baked beans.

"It was my favorite and was called Sandy's Baked Beans and was published in a magazine. If anyone has it, I'd appreciate receiving it."

From Helen Szwast of Whitmore, Pa., came a positive response. "I happen to have this recipe so I thought I'd help this lady and pass it on."

Baked Beans

Makes 8 to 10 servings

1 pound (2 cups) small white navy beans

2 onions, sliced

2 bay leaves

1 teaspoon salt

1/4 teaspoon pepper

hambone and leftover baked ham

2 cups ketchup

2 cups light-brown sugar

1/3 cup vinegar

2 to 3 tablespoons Worcestershire sauce

1 tablespoon dry mustard

Soak beans, covered, overnight in enough cold water to cover. The next day, drain beans in a colander; rinse under cold water; pour into a 6-quart stockpot. Cover with 5 cups water.

Add onions, bay leaves, salt, pepper, hambone and leftover ham. Bring to a boil; reduce heat and simmer 1 hour, or until beans are tender, adding more water as needed. Remove hambone and bay leaves.

To bake, preheat oven to 350 degrees. Drain beans, reserving liquid. Put beans in a 4-quart baking dish or Dutch oven. Combine ketchup, brown sugar, vinegar, Worcestershire and mustard; mix well. Pour over beans; stir to combine. Add enough reserved liquid to cover beans. Bake, covered, 3 hours.

Tester Laura Reiley's comments: "If you have no leftover ham and have to go out and buy ham and a hambone, about 1 cup of chopped ham is enough to add smoky meat flavor to the finished beans.

"For depth of flavor, I would use a balsamic vinegar or red-wine vinegar for these beans. If you remove the top of the baking dish a bit before the end of the cooking time, the beans get a lovely crust around the top edges, with sweet, velvety, flavorful beans beneath. These are the ultimate accompaniment to ... barbecue fare."

Recipe requests

Gail Kuhrmann of Baltimore writes: "My mother and I are looking for a recipe called Apple Scotch Pie. My mother says it came from the early to mid '50s. She says that it has a flavor like butterscotch and is really delicious. We are hoping that you may be able to help us."

Elsie M. Entwisle of Baltimore is seeking a recipe for fried eggplant like the one she and her husband loved at Haussner's restaurant. "I don't eat eggplant any other way and I always ordered it there. We loved the restaurant and were regular customers from 1946 until they closed. Thank you."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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