Homemade Baked Beans

There is a definite difference between homemade baked beans and those out of a can. When you make them from scratch the beans maintain more of their texture and flavor, the notes of good-quality molasses can be detected and, if you're like me and like traditional-style Boston baked beans, you don't need to worry about someone putting tomato or tomato sauce in them and mucking things up.

That's right, I said it. No tomato product in the baked beans! This is America! We put molasses in, not tomatoes. (Okay, the tomato-style ones are just fine, they're just not Boston baked beans.)

Note that using full-flavored molasses and dark brown sugar will yield stronger, more deeply flavored baked beans. Also, feel free to play a bit with the amount of molasses and brown sugar you add; I prefer my baked beans on the not-too-sweet side, so if you like sweeter baked beans, you may want to increase the molasses and brown sugar by up to half again as much.

What You'll Need
1 pound navy beans or Great Northern beans
1/4 pound salt pork or bacon (bacon lovers can double this, if they like)
1 onion
1/3 cup molasses
1/3 cup brown sugar
1 Tablespoon dry ground mustard
1 teaspoon fine sea salt plus more to taste

How to Make It
Rinse the beans and pick them over, removing any truly shriveled specimens or bits of rock or grit. Put the beans in a large bowl and cover them with cool water. Let them soak overnight. Alternatively, you can use the Quick Soak Method.
Preheat an oven to 250 degrees F or get out a slow-cooker and set it to high.
Chop the salt pork or bacon and put half of it in the bottom of a Dutch oven or heavy pot or the slow cooker. Drain the beans and put half of them on top of the bacon.
Peel and chop the onion and put it on top of the beans. Add the remaining beans and top them with the remaining salt pork or bacon.
In a medium bowl or large measuring cup, combine the molasses, brown sugar, and mustard with 3 cups boiling water. Stir to dissolve the sugar and mustard and pour the mixture over the beans. Cover the pot or slow-cooker and cook the beans for 4 hours. Check on them, if the beans are tender to the bite, stir in the salt.
Cover again and cook for another 2 hours, removing the lid after the first hour (you can leave the lid on if you prefer soupier beans). The beans should be tender and the flavors fully blended.
You can serve the beans right away, but something even more magical happens to their flavor if you let them cool and reheat them the next day.
See more New England Dishes here.

Whole Baked Sweet Potatoes

Do you like your sweet potatoes savory or lightly sweetened and spiced? These sweet potatoes are baked then seasoned with salt and paprika or cinnamon and sugar. See more topping ideas below the recipe instructions.

Try to find sweet potatoes that are uniform in size so they will bake evenly. 

If you prick the potatoes with a fork before baking, bake them in a foil or parchment paper-lined baking pan.

What You'll Need
4 medium sweet potatoes, even in size
vegetable oil
butter
salt, freshly ground black pepper, and paprika or cinnamon sugar*

How to Make It
Heat the oven to 425° F (220° C/Gas 7).

Scrub  the sweet potatoes thoroughly and rub vegetable oil over each potato.

Arrange the potatoes on oven rack and bake in the preheated oven for about 45 minutes, or until tender.  Remove at once and prick with a fork to let steam out.

Cut a 1 1/2-inch cross in the center of each baked sweet potato. Hold a potato with pot holder and press upwards until filling "bursts" up through the cuts.

Top with butter and sprinkle with salt and pepper or paprika or a mixture of cinnamon and sugar.

*Cinnamon Sugar - In a small bowl combine 2 tablespoons of granulated sugar with 1/2 teaspoon of ground cinnamon. Blend well.

Tips and Variations

Top the finished sweet potatoes with shredded Swiss cheese and cooked crumbled bacon. Put them on a foil-lined baking sheet and place them under the broiler just until the cheese has melted.
Sprinkle the sweet potatoes with cinnamon sugar and put a few miniature marshmallows on each one. Place them on a foil-lined baking sheet and place them under the broiler for a few minutes to brown the marshmallows.
Cinnamon Maple or Honey Sweet Potatoes - After sprinkling each buttered sweet potato lightly with cinnamon sugar, drizzle with a teaspoon or two of maple syrup or honey.

30 Minute Chili With Ground Beef and Beans

This ground beef chili is hearty and delicious, and it takes only 30 minutes from start to finish! Don't feel overwhelmed by the list of ingredients, many are suggested toppings.

The ground beef is quickly browned, then it is combined with a spice mixture, beans, and tomatoes for a quick and easy meal for a busy day. It's also easy on the budget.

Make a pan of cornbread to go with the chili, along with a salad or slaw, or serve it with hot cooked rice and warm tortillas.

If you're making this for a party game day gathering, offer several toppings with the chili and add a bowl of tortilla chips to the menu. The recipe is easily doubled.

What You'll Need
Seasoning Mix
3 tablespoons chili powder
2 tablespoons dried minced onion
1 1/2 teaspoons ground cumin
1 teaspoon dried leaf oregano
1 teaspoon  sugar
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
Chili
1 1/2 pounds ground beef, at least 85% lean
1 can (14.5 ounces) diced tomatoes
1 can (14.5 ounces) diced tomatoes with mild green chile peppers*
1 can (8 ounces) tomato sauce
1 can (15 to 16 ounces) black beans, undrained
salt, to taste
shredded cheddar, cheddar-jack, or a Mexican blend of cheeses
Topping Suggestions
sour cream, chopped green onion, chopped red onion, shredded lettuce, cilantro, guacamole, diced tomatoes

How to Make It
In a small bowl or cup, combine the chili powder with the dried minced onion, cumin, oregano, sugar, garlic powder, and the black and cayenne peppers. Blend well and set aside.
In a Dutch oven or large  sauté pan over medium heat, brown the ground beef, turning and breaking up with a spatula as it cooks.
Drain the ground beef well. Return the beef to the pan over medium heat. Add the chili seasoning mix and stir to blend. 
Add the 2 cans of tomatoes, tomato sauce, and undrained black beans.  Stir to blend ingredients.
Bring the chili to a simmer. Reduce the heat to low and simmer, stirring occasionally, for 15 minutes.
Taste and add salt, as needed.
Makes 6 generous servings, and the recipe can be doubled or tripled very easily.

Serve with a Tex-Mex cornbread or classic Southern cornbread, biscuits, crackers, or tortilla chips, along with shredded cheese and your favorite toppings.

*If you don't have diced tomatoes with chile peppers, use regular diced tomatoes and add mild green chile peppers. Or, use about 1 to 1 1/2 cups of chunky mild to medium salsa in place of the second can of tomatoes.