Friday, June 7, 2013

Blodgett Canyon Baked Beans - Dutch Oven

I got this recipe from a gentleman on a Camp-Cook forum. This is one of the best bean recipes i've ever tried. It was simple and tasted great. I did this one not too long ago again, but didn't get a photo of the most recent, so I included the pic of the first time I did it. Lame-o phone pic, sorry. Anyway, part of the sharing of the recipe goes the story that it got it's name from.

From the Author of the recipe.....I call this recipe Blodgett Canyon Baked Beans in honor of my good friend Don Mackey. He and I spent much time in Blodgett Canyon in the Bitterroot Mountains while we were growing up. He went on to become a Missoula Smoke Jumper and was killed in the Storm King Mountain Fire in Colorado. A bronze statue memorializes him about 1/4 mile up the canyon trail and you can read about his death in the book, "Fire On The Mountain" by John Maclean. Raise a glass to Don prior to comsumption.  I don't consider this a "secret" recipe, however, if you pass it on I ask that the story of Don be passed along with it.     -Lonnie

 This is an awesome recipe, even the kids had some, which says a lot since they are not much on beans. Here's the recipe......

Blodgett Canyon Baked Beans
Combine the following ingredients in a large mixing bowl:

3/4 lb. bacon ends & pieces or thick cut bacon, trimmed of excess fat and fried
1 med. onion, chopped and fried with bacon
1 16oz. can pork & beans, drain excess liquid but do not rinse
1 16oz. can black beans, drained and rinsed
1 16oz. can pinto beans, drained and rinsed
1/4 C. ketchup
1/2 Tbl. honey mustard
1/2 Tbl. cider vinegar
1/4 C. brown sugar
1/4 C. molasses
pinch of salt
pinch of freshly ground pepper
1 shot of bourbon

After mixing thoroughly, transfer to a bean pot or 10" dutch oven and bake at 350 F for 1 to 1 1/2 hrs. Stir once or twice during the cooking process and a little water can be added to obtain desired consistency or if the beans are drying out. 



Thanks for the great recipe Lonnie!

Scott

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