A Saturday Night Tradition.

Growing up, we had several traditions. I think of ones like, going out to cut our Christmas tree that Daddy found while hunting. Grammie’s Pink Salad on every holiday! It was a treat! Our Christmas Eve hot dog roast picnic in the living room by the fireplace and then we opened presents.

Oh, but on Saturday night, we had my mom’s baked beans! (Deemed by my daughter, Grammie’s Baked Beans)

I can’t explain it. For years, I have tried to get them exactly like my mom. But the perfection eluded me. I would ask, “Mom, I went exactly by your recipe! They were not like yours!” She would chuckle and tell me she wasn’t sure. Even after making them for 50 years or more, she still gets out the recipe!

I decided mine are amazingly good. My family loves them. I love them. Everyone that I have served them to loves them! Our daughter says, “oh momma, they are just like Grammie’s”.

I just have to chock it up, that the memories I have sitting around our table eating Saturday night baked beans with hot dogs and a hot roll or biscuit, will never be something I can cook into my pot of beans.

So, on to passing down traditions that stay with us for years. The traditions that give us comfort and creates a sense of belonging, of being rooted and grounded.

I have to say, that when I go home to Maine, I look forward to Saturday night’s Baked Beans, a hot roll or biscuit with melted butter. And yes, I freeze some to bring back home with me. Why? Because they are my mom’s. All the goodness and the memories, simmered into plate of baked beans.

As we enjoyed a plate of beans last night and a fresh hot biscuit, I looked around at my family enjoying dinner, talking about our day and the chores we would go do after dinner around the homestead.

I realized, that indeed, my baked beans and biscuits tasted just like my mom’s.

Here’s to keeping traditions and passing them on to the future.

I hope you enjoy my mom’s baked beans as much as we do.

Until Next Time,

Farmgirl Jo

About

Grammie’s Baked Beans

A Saturday Night Tradition.

• 2 Cups Red Kidney Beans
• 1 Medium onion, cut into about 6 chunks
• 1/4 Cup Back Strap Molasses
• 2 TBS Brown Sugar
• 1 TBS White Sugar
• 1 tsp Salt
• 1/2 tsp dry mustard
• 1/2 tsp ground ginger
• 1/2 tsp black pepper
• Add a chunk of pork bacon, salt pork or butter.

Soak beans overnight, covered with water.

Heat and simmer until the skins will crack when you blow on them. Add all the other ingredients. Add water to cover about 1 inch over the beans. Check occasionally to make sure they do not get too dry.

Bake for 6 hours @ 335 or until done.

NOTE: If you want to meal plan. Double or triple the recipe. Freeze in freezer storage bags for a future meal or side.

Canning Baked Beans

I personally love to make them shelf stable and place in my pantry. We do grow our own beans. We have recreated my mom and dad. Sitting on the porch, shelling beans and placing them out to dry.

For canning, I make the recipe above x 4 and bake for two hours. I use my roasting oven due to the size of the batch. I bake at 275 degrees so the seasonings can blend and onions wilt. Please follow all canning guidelines for your elevation. A pressure cooker is recommended due to the low acidity.

I hope you enjoy this recipe as much as we do. Also, the ability to create a quick and easy side or meal at a moment’s notice.

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