Judy Mills's From-Scratch Baked Beans Recipe

Place the beans in a large saucepan and cover with salted water by 2 to 3 inches. Soak the beans overnight.

The next day, drain and rinse the beans. Return the beans to the saucepan and cover with fresh water by about 4 inches. Bring to a boil, then lower the heat and simmer for 1 to 1-1/2 hours or until the beans are tender but not bursting open.

While the beans are cooking, mix the ketchup , molasses , brown sugar, Worcestershire sauce , mustard , chili powder, and Magic Dust together in a large bowl.

Preheat the oven to 350 degrees.

Cook the bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon. Drain the bacon on paper towels, crumble it, and set aside. Add the onion and garlic to the bacon drippings and cook over medium heat, stirring constantly, for 2 minutes. The onion should still be a little crunchy.

Drain the beans, reserving 2 cups of the bean water. Pour the beans and bean water into the bowl with the sauce. Add the bacon and onion and stir to combine well. Pour into a 13 x 9-inch baking dish and bake for 1 hour or until bubbly.

Baked beans will keep, refrigerated, for up to 1 week.

Yield: 8 to 10 servings Click for Magic Dust spice mix recipe.

Recipe from: Peace, Love, and Barbecue by Mike Mills and Amy Mills Tunnicliffe (Rodale)

Copyright 2005 by Mike Mills and Amy Mills Tunnicliffe. Reprinted with express written permission.