Old Settlers Baked Beans

## Version 1 ```xml Old Settlers Baked Beans Beans And Rice 4 servings

15ounce can red kidney beans, drained and rinsed 15ounce can pork and beans, undrained 15ounce can butter beans, drained and rinsed 1/2pound ground beef 1/2pound bacon, chopped 1medium onion, chopped Salt and pepper to taste 1/3cup brown sugar 1/3cup white sugar 1/4cup barbecue sauce 1/4cup ketchup 1/2teaspoon chili powder 1tablespoon prepared mustard 1tablespoon molasses

Preheat oven to 350°F. Brown together ground beef, bacon, onion, salt and pepper. Drain off excess fat. Add kidney beans, pork and beans, and butter beans to the meat mixture. In a separate bowl, mix together brown sugar, white sugar, barbecue sauce, ketchup, chili powder, mustard and molasses. Add the sugar and sauce mixture to the bean and meat mixture. Stir to combine. Transfer mixture to a baking dish and bake for 1 hour at 350°F. ``` ### Notes --- ## Version 2 ```xml Old Settlers Baked Beans Beans And Rice 4 servings

1 1/2cups dried red kidney beans, soaked overnight and cooked until tender 15ounce can organic pork and beans, undrained 1 1/2cups dried butter beans, soaked overnight and cooked until tender 1/2pound lean ground beef (90% or higher), preferably grass-fed 1/2pound uncured, nitrate-free bacon, chopped 1medium onion, chopped Unrefined sea salt and freshly ground black pepper to taste 1/3cup organic coconut sugar 1/4cup organic, low-sugar barbecue sauce 1/4cup organic, low-sugar ketchup 1/2teaspoon high-quality chili powder 1tablespoon whole-grain prepared mustard 1tablespoon unsulphured blackstrap molasses

Preheat oven to 350°F. Brown together ground beef, bacon, onion, sea salt, and black pepper. Drain off excess fat. Add cooked kidney beans, pork and beans, and cooked butter beans to the meat mixture. In a separate bowl, mix together coconut sugar, barbecue sauce, ketchup, chili powder, mustard, and molasses. Add the sugar and sauce mixture to the bean and meat mixture. Stir to combine. Transfer mixture to a baking dish and bake for 1 hour at 350°F. ``` ### Notes --- ## Version 3 ```xml Modern Old Settlers Baked Beans Beans And Rice 8 servings

1pound dry navy beans, soaked overnight and drained 1/2pound thick-cut bacon, diced 1large onion, diced 4cloves garlic, minced 1/2cup brown sugar 1/4cup molasses 1/4cup apple cider vinegar 1tablespoon Dijon mustard 1tablespoon smoked paprika 1teaspoon salt 1/2teaspoon black pepper 4cups low-sodium chicken broth

Preheat oven to 325°F (165°C). In a large, oven-safe Dutch oven, cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the diced onion to the pot and sauté until translucent and slightly caramelized, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant. Add the soaked and drained navy beans, cooked bacon, brown sugar, molasses, apple cider vinegar, Dijon mustard, smoked paprika, salt, and black pepper to the pot. Stir to combine. Pour in the low-sodium chicken broth and stir to incorporate. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Bake for 3 to 4 hours, stirring occasionally, until the beans are tender and the sauce has thickened. If needed, remove the lid during the last 30 minutes of cooking to allow the sauce to reduce further. Once the beans are tender and the sauce has reached your desired consistency, remove the Dutch oven from the oven. Serve the Modern Old Settlers Baked Beans hot, garnished with chopped fresh parsley or green onions, if desired. ``` ### Notes --- ## Version 4 ```xml Traditional Pinto Beans Beans And Rice Mexican Cuisine 8 servings

1pound dry pinto beans, sorted and rinsed 1medium onion, diced 4cloves garlic, minced 1ham hock smoked ham hock or meaty ham bone 1tablespoon ground cumin 1teaspoon dried oregano 2bay leaves dried bay leaves 1teaspoon salt, or to taste 1/2teaspoon black pepper 8cups water

Rinse the pinto beans and pick out any debris or damaged beans. Place the beans in a large pot and cover with cold water. Soak the beans overnight or for at least 6 hours. Drain and rinse the beans. In the same large pot, combine the soaked beans, diced onion, minced garlic, smoked ham hock (or meaty ham bone), ground cumin, dried oregano, bay leaves, salt, and black pepper. Pour in the 8 cups of water. Bring the mixture to a boil over high heat. Reduce the heat to low, cover the pot, and simmer for 2 to 3 hours, or until the beans are tender and creamy. Stir occasionally and add more water if needed to keep the beans submerged. Once the beans are tender, remove the ham hock or ham bone. Shred any meat from the bone and return it to the pot. Discard the bone and bay leaves. Taste and adjust the seasonings as needed. If desired, mash some of the beans against the side of the pot with a spoon to thicken the broth. Serve the Traditional Pinto Beans hot, garnished with chopped fresh cilantro and diced onions, if desired. They can be enjoyed as a side dish or as a main course with cornbread or tortillas. ``` ### Notes