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May 25, 2013, 3:35pm

Any Port in a Storm :: Dockside Dining :: The Galley :: Louis Top Secret Recipe for Baked Beans

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Topic: Louis Top Secret Recipe for Baked Beans (Read 214 times)

LouisXIV
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L'estat c'est moi.

Joined: Mar 2009
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Location: Michigan, USA

Louis Top Secret Recipe for Baked Beans
« Thread Started on Jul 5, 2012, 1:07am »

Today is the 4th of July, our Independence Day and I invited my 92-year-old mother over for a sort of typical American picnic. I was going to have hot dogs, potato salad and baked beans. But at the last minute I switched to Weißwurst – We are fortunate in Traverse City to have a very good meat market that makes their own sausage and they make a sausage that they call a White Brat, but I feel it is almost identical the Weißwurst I have had in Germany. It was the typical July 4th weather here today, HOT. So before picking up my mother I took a cool shower. I frequently put on Equipage by Hermes, but I thought it might not work well with the Weißwurst, so I elected to put on 4711 Kolnisch Wasser. But I digress, this is about baked beans.

I have always liked baked beans, especially those made by my grandmothers and aunts and of course my mother. But to do it correctly it really takes time and effort and for just me there is just more than I can eat. So I came up with this little short cut that I think is rather tasty, and today my mother did also.

Louis Baked Beans

One or two cans of store bought baked beans, the cheapest you can find.
One large sweet onion
Five or six strips of bacon (The tasty, fatty, salty and unhealthy American kind)
Two or three tablespoons of maple syrup.
Two table spoons of brown sugar
A couple dashes of Liquid Smoke.

First I take the beans, open the can and empty the contents into a colander to drain off all the liquid (I think the manufacture would call it the sauce I’m not going to be that kind.). While it is draining take the onion and dice to a small size put into a sauce pan, add the maple syrup, brown sugar and Liquid Smoke, put on a low heat and cook until the Onion is starting to be tender. While that is cooking take the strips of bacon and cut into about ¼ inch pieces and put them in a frying pan and cook until they start to become crisp, drain the fat and put the bacon on a paper towel. I then combine all the ingredients, stir and serve. You can also prepare ahead of time and just warm up to serve.

For those of you that are not familiar with Liquid Smoke, it is a small bottle of a brown liquid that you add to sauces to give the hint of a BBQ taste. When you open the bottle and give it a sniff, it reminds me of an electrical fire.

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kerouac2
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Joined: Feb 2009
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Posts: 34,570
Location: Paris, France

Re: Louis Top Secret Recipe for Baked Beans
« Reply #1 on Jul 5, 2012, 4:29am »

My parents would have killed to be able to find white sausage when they lived in the U.S. Even in France, it is difficult to find in Paris -- I always bring back some from either Lorraine or Luxembourg.

I actually have a bottle of Liquid Smoke. It must be very very old.

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