To make this rough times recipe the same way Gramma Willi does right here. You’ll need 1 lb or 2 cups of navy beans and ½ tsp baking spoon, 4 tbsp of brown sugar, 1 tbsp of ketchup, ½ tsp of dry mustard, a tsp of prepared mustard, ½ salt, a ¼ cup of fancy molasses, 3 oz of Chorizo sausages, just enough water, about 3 or 4 inches above the beans.
Hi, we’re going to make baked beans today in our Rough Times Cooking Show. Thanks for coming along. These are navy beans and it's found anywhere, you can use great northern beans, white beans, pretty much any small beans. White bean will do for your Rough Times baked beans.
What I've got here is the beans have been soaking overnight with about a half of tsp of baking soda. I want to toss out this water now and out some fresh. I put the baking soda in to make it more digestible, something that my mom taught me, we don’t have the scientific reason for it all, but we know it works, less gassy. I'm sure that there's a lot of you will appreciate that. And whoever you're sleeping with will also appreciate it. Give it a little rinse and back in the pot.
There we go. Now, we’re going to fill it up with water again. And add a few ingredients. What we do with baked beans to start them, on the top of the stove, let them cook for a good long time, a couple of hours, and then they’ll go into the oven.
Okay, I'm going to add some brown sugar. Let's see, how much is that? One, two, three, let's say 4 tbsp and alright, never mind you finicky people, a little bit of ketchup, really have to have it, let's say about a tbsp. Dry mustard is best. I'm going to put about ½ tsp. and I’ll put a little bit of the regular mustard, just to let you guys know that you can use either cayenne, it’ll be fine.
Okay, about a tsp, a little bit of salt, ¼ tsp, ½ tsp, somewhere in there. And one of the most important ingredients, molasses, I've got regular, fancy molasses. You can use black strap, if you want to. Use a little maybe extra sugar with that, there we go. I've put about 3 tbsp, a ¼ cup molasses in there, I want to stir it. I'm going to turn on the heat on right away, this is got to get up to a boil, turn the heat on high-low while you're doing all those, ingredients will start melding together.
Now, while that’s boiling, I'm going to cut up a little piece of sausage and we had some leftover. You could replace this sausage, which is actually a Mexican chorizo sausage, it's kind of spicy, I like them. You could also put a piece of bacon or ham hock or some smoked flavoring of your vegan, or a piece of pork chop, pork fat. It has been the tradition to use – oh dear, let's get that in there to cut it—to use pork in baked beans, just because it makes the most beautiful flavor. Okay, I'm just going to cut great big chunks and throw them in there and that’s going to give it some nice flavor and a little bit of the pork fat, that makes our beans really good.
There, easy as one, two, three, there she goes. Give it a little stir and bring it to a boil. And that’s it for now, our beans are cooking on top of our stove, about 2 ½ hours, until they got a little bit soft that I’d put them in the oven in a casserole dish and I let them cook for another 2 ½ hours. You can leave it overnight in a crock-pot, you don’t have to be fuzzy with beans, you can leave it low in the oven all day. But you’ll probably have them cook really nice and soft at 350 degrees for 2 ½ - 3 hours, so it's an all day kind of thing. Make yourself some corn bread, you'll find that recipe at roughtimescooking.com too. I’ll show you a beautiful baked beans, protein, home cooking, make the home smell nice. There you go, what could be better? Thanks for coming by. Don’t forget to visit roughtimescooking.com. See you next time!