These old-fashioned meaty baked beans
are great with fresh cornbread,
and although you need to allow time
for soaking and simmering the beans,
this recipe is quite easy...
Servings: (6 to 8)
Quick Soak: 1 Hour.
Simmer: 1 Hour
Bake: 4 Hours


1 lb. pinto beans
1 lb. venison/moose/beef, cut into cubes (I used venison)
1 onion, diced
2 ribs celery, diced
2 carrots, diced
1/2 red bell pepper, diced
2 garlic cloves, minced
1 bay leaf
1/3 cup molasses
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dry mustard
1 (15 oz. can) tomato sauce
2 tablespoons worcestershire sauce
1/3 cup dark brown sugar
Pinch of ground cloves
Pinch of ground cinnamon


Sort and rinse beans, and ‘quick soak’ by covering them with 10 cups water in a dutch oven, bring to boil and turn off heat and let soak, covered, for 1 hour. Bring the beans to a boil once again in the same water, and reduce and let simmer for 1 hour.

Meanwhile, sear the venison in a skillet with olive oil over medium-high heat, and set aside.

Preheat oven to 325 degrees.

Add the remaining ingredients and seared meat to the dutch oven; stir to incorporate, cover, and bake for 4 hours, or until beans are tender.  Remove the lid about halfway through cooking to stir, and add more liquid if necessary to prevent the beans from becoming too dry.  Remove bay leaf, and toss. ~ Enjoy!

Click  below for recipe 
if you'd like to serve
your baked beans with 
Sandra's Ideal Pepper-Jack Cheese Cornbread

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