Totally Baked Beans

Some of you may know that I'm originally from Beantown, a nickname Boston has held since the eighteenth century when Puritan colonists adapted a Native American recipe of slowly cooking beans inside deerskins with maple sugar and bear fat.  This evolved into the recipe of baked beans with salt pork and molasses that came to be known as Boston Baked Beans.  Now imagine if those Native Americans had vodka...

2 cups dried pinto beans

1/2 cup onion, chopped

8 slices bacon, chopped fine

1/2 cup vodka

3 tablespoons brown sugar

2 tablespoons chili powder

1 small hot red chili pepper

3/4 cup tomato ketchup or Vodka & Onion Ketchup (The Vodka Cookbook, p.125)

2 tablespoons prepared mustard

1 teaspoon salt

1 teaspoon KGB Sauce (The Vodka Cookbook, p.124), or hot pepper-sauce

 

1. Soak beans overnight in cold water and drain.
2. Fry bacon until very crisp and set aside.
3. Drain drippings from bacon into a baking dish, add all remaining ingredients and blend.
4. Drain beans, add them to mixture and blend.  Crumble the crisp bacon over top and stir.
5. Add water to cover beans, cover and cook on moderate high heat for about 2 hours.  Add more hot water if needed.
6. Stir in vodka. Cook uncovered for another 20-30 minutes or until it has a thick, soupy consistency and serve.

Serves 6 – 8

Comments

[Sampada]

Wow! that baked beans sounds delicious with vodka as one of the ingredient...never heard about this...right away i'm gonna get the ingredients from www.myethnicworld.com and try it.