Nearly every summer when a number of us get together for a cook-out, I get asked if I could bring some of my famous "Cold Fusion Baked Beans". Actually, they're quite good and sort of elaborate to make, but they're well worth it. They take a couple days to make to do 'em right.
I call 'em "Cold Fusion Baked Beans" because I prefer to serve them cold. You can have "Nuclear Baked Beans" if you want to serve them warm.
Cold Fusion Baked Beans
1 - 28 oz can Van Camps or Bush's Pork and Beans (or equivalent)
1 lb - sliced bacon
2 - 8 to 10 oz. boneless pork chops
1/2 medium onion chopped (may add red or green peppers, as well)
2 cups (16 oz.) - Cookies Western Barbecue Sauce (or your favorite barbcue sauce)
2 Tbs. Boetje's Dutch Mustard (or any stone ground Dijon mustard)
2 Tbs. - Yellow Mustard
2 cups - Brown Sugar
1/4 cup Worcestershire Sauce
1 tbs. - Atomic Brand Horseradish
1 tsp. Tabasco Sauce
2 tbs. - Garlic Powder
1 tsp - cayenne pepper
1/2 cup molasses
1/4 cup Tone's Liquid Hickory Smoke
Dice the bacon and the pork chops into 1" squares and brown in a skillet. Fry bacon enough to get some of the grease out of it.
Drain the beans before transferring to pot.
In a crock pot on low, or in a large stove top pan on low heat, transfer the beans and meat and add all ingredients, mix well and cook for six to eight hours in crock pot, or let simmer on stove for two to four hours. Transfer to container and let cool overnight in a refrigerator. Beans can be reheated for those who want warm baked beans, but I prefer to serve them cold.
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