Shelly's Recipe

KLONDIKE BAKED BEANS

Category: Baked Beans

2 pounds navy beans
chicken stock
klondike baked beans
1 pound lean unsliced bacon - cubed
1/2 pound thinly sliced bacon
2 bay leaves - crushed
6 stalks celery - chopped
1 bunch parsley
2 cloves garlic - crushed
1 tablespoon oregano
1 tablespoon chili powder
6 cloves
3 teaspoons salt
6 large tomatoes - chopped
1 can tomato paste
3 large onions - chopped
3 large onions - diced
2 cups molasses
1 cup sherry

Soak the navy beans overnight in cold senate bean soup recipewater. Drain beans add chicken stock (enough to cover beans by 2 inches), simmer with the bay leaves, parsley, celery, garlic, oregano, chili powder, cloves and salt. Simmer for approx 1 1/2 hours. Drain and reserve liquid. Place the beans in a bean pot or earthenware casserole, add the cubed bacon.

Take a few cups of the reserved bead liquid and bring to a simmer. Add the tomatoes, tomato paste, chopped onions, diced onions. Heat. When the mixture is hot add the molasses and reheat.

Pour over the beans in the bean pot. Put the lid on and bake for 6 hours at 250 degrees. Check after 3 hours to see if there is enough liquid, if necessary, add some of the remaining bean liquid. After 5 hours again check liquid and cover the top of the beans with the sliced bacon. Cover and continue cooking for 45 minutes. Remove the lid and place under the broiler. Broil for l5 minutes to crisp the bacon.

Note: I will sometimes add a couple of smoked ham hocks to the recipe during the first step. When baked beans done, I will remove the meat and add the meat back to the beans.