April 19, 2011


It’s a little rainy and chilly here, and produce is still not available at the market. I’m itching to can something. Anything. I did two batches ofย  chicken broth, but that didn’t satisfy the itch. So I decided to can with this recipe while waiting for strawberries and rhubarb.

I set out to make the baked beans of my childhood. That sweet, tangy elixir. The ones from the jar. With the big hunk of whitish, frighteningly delicious fat. I’ve been messing around with these flavors for awhile, and finally hit upon the perfect – well, MY perfect – baked bean.

These beans are so easy, you’re going to be thrilled to have them at your barbeque dinners this summer. One pound of beans will make four pints.

I took only one photograph of the entire process. The one at the top of the page. I don’t know what I was thinking.

So, I’ll give you some nature photos. The dogwood is just starting to bloom. (This one’s for you, Laura!)

Here’s the bouquet of tulips from this morning’s forage in the backyard.

 

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Yankee Style Baked Beans

1# navy beans (I made one batch with borlotti beans and they were awesome)
12 oz guanciale or unsmoked bacon, cubed in 1/2″ dice
1 c chopped onion, 1/2″ dice
2 c tomato sauce or puree
1 c maple syrup
1 c apple cider syrup (reduce apple cider until syrup-y)
1 T Coleman’s mustard
2 T Worchestershire sauce
2 T thyme leaves
2 bay leaves
1 tsp crushed red pepper flakes
1-2 tsp salt, according to your taste and the saltiness of the bacon or guanciale

Soak the beans overnight.
Preheat the oven to 300ยฐ
In a large dutch oven, cook the guanciale at a low temperature for 5-7 minutes, to render some of the fat. Turn the heat up and slightly crisp the corners.
Add the onion and cook until translucent.
Add all the other ingredients, stir well and bring to a simmer.
Add the beans, add water just to cover.
Cover the beans with parchment paper – this will keep them moist – and then with the pot lid or foil.
Slide the pot into the oven and cook for 2-3 hours.
Uncover the pot, stir well and cook for 1-2 additional hours, until the guanciale is beginning to crisp.

These beans will keep in the refrigerator for two weeks or more.
Pressure can for shelf stability at 10# of pressure for 75 minutes.

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Canning Yankee Style Baked Beans on Punk Domestics

27 Responses to “canning yankee-style baked beans”

  1. Barbara | VinoLuciStyle

    I have never thought of canning my own beans…only you Mrs. W. I’ve been so jealous of your spring but today…today there is hope. Warm, doors open, tree in the front starting to leaf and I can see the buds. I will miss the tulips I usually plant but am just happy to be seeing green.

    Your flowers and tree are beautiful, but must admit, would expect nothing less.

    Reply
  2. LiztheChef

    You are the answer to my prayers, once again – I tossed my B & M beans , well, donated, because of all the salt. Making your recipe soon – thanks!!

    Reply
  3. Celia

    The dogwood is lovely, but those beans are truly beautiful. There’s nothing quite like coming across a big delicious piece of pork in a bowl of tasty baked beans…

    Reply
  4. Janis

    You can bet on it that I am going to can these puppies. Sounds so good! Did I tell you lately that I love you?

    Reply
  5. gluttonforlife

    Greetings from Antigua, Cathy, where there are lots of blooms but no dogwood! Thanks for the lovely photo. The beans also sound amazing; I will definitely be putting some up. Maybe with a touch of molasses. xo

    Reply
  6. Cathy

    Barb – thanks! if you were here, I’d give you a bunch of tulips for sure.
    Liz – hope you and Larry enjoy the beans!
    Janis – I love you too! ๐Ÿ™‚
    Laura – Antigua sounds like a great idea. Maybe next year!
    Pamela – you ask a very good question.

    Feel free to change up the bean types, but adjust the time accordingly. I had large navy beans that needed every minute of the cooking time, but start testing yours 90 min after they go in the oven. The crispiing part is essential when serving, but if canning, could be shortened up. The beans should be nearly done when they go into the canner.

    Reply
  7. Rebecca

    This looks fantastic. I think I’ll whip up a batch tomorrow! It’ll be nice to have on the pantry shelves to break up the routine a bit. I can Barbecue Chipotle “baked” beans, too, but they take 4 weeks after canning to be ready to go. It’ll be nice to have something immediate!

    Thank you, Cathy, for an awesome recipe. I’ll check back in after making them!

    Reply
    • Cathy

      I would love to see your bbq chipotle bean recipe – heading to your blog RIGHT NOW.

      Reply
      • Rebecca

        Thanks, Cathy! They’re listed under “Canned Barbecue Beans”. I have a pot of your baked beans bubbling away to go with my Easter ham balls right now!!!

        Reply
        • Cathy

          Yesterday’s batch took all of five hours to be ready. The beans were a little old (a Christmas gift) – in general, I think these beans take way longer than traditionally simmered beans, so be aware. They sure do taste good. Breakfast fare for at least a week now.

          Reply
  8. Eric

    Perfect timing, I just finished curing my jowl from the pig at the Charcutepalooza class in Lil’ Washington, and I was think of what I could do with the beans I have left from last fall. Now I have my dish for the family easter dinner.

    Reply
  9. Heidi C. Normand

    have you and my mother been sharing recipes ๐Ÿ™‚ your recipe is just like the one I grew up with living in New England. I remember watching the skins of some of the beans floating to the top of the bowl as the beans were soaking the night before.

    Oh how your recipe and post have brought back memories!

    Thank you…

    Heidi

    Reply
  10. Kimmy

    Ooh, I’m just catching up now. I had a similar style baked bean up at Stonewall Kitchen in York, ME. at one of their cooking classes. I absolutely love this, but I never considered canning it. I got into canning way too late last season, can’t wait to “can it up” this season!

    Reply
  11. maxie

    very late here, but have a question on the baked beans ingredients. Is the Coleman mustard the dry kind or the prepared kind; or does it matter?

    Thanks. I am so glad I found this site!

    Reply
      • maxie

        Thanks! I’m planning to make these next week. I just finished a week of pickling and jamming and canning everything in sight and need a few days off ๐Ÿ˜‰

        Reply
        • Cathy

          I would suggest baking the beans without the vinegar and tomato for the first two hours, then add and continue baking until tender.

          Reply
  12. Lacy Cooper

    So making these right now and a question you wrote in the recipe “apple cider” though later referenced vinegar….so is it apple cider? or apple cider vinegar? Thanks!

    Reply
    • Cathy

      It’s apple cider syrup. Simmer until reduced and the consistency of maple syrup.

      Reply
  13. Kari

    Thanks for the great recipe ๐Ÿ™‚ Got them in the oven now, can’t wait to get them in the canner tonight!!

    Reply
  14. Alice Krechowicz

    Hi there! I’m curious what the texture of the final pressure canned baked beans are like, since they are being cooked fully before being pressure canned. I have only pressure canned beans plain – they were only partially cooked before canning and they are definitely on the soft side. I can’t bear to do a whole batch of baked beans and not like them.

    Reply

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