Blodgett Canyon Baked Beans

bitterroot

Love vintage graphite!
#1
Here's the recipe that Jerry is talking about......



Blodgett Canyon Baked Beans

Combine the following ingredients in a large mixing bowl:

3/4 lb. bacon ends & pieces or thick cut bacon, trimmed of excess fat and fried
1 med. onion, chopped and fried with bacon
1 16oz. can pork & beans, drain excess liquid but do not rinse
1 16oz. can black beans, drained and rinsed
1 16oz. can pinto beans, drained and rinsed
1/4 C. ketchup
1/2 Tbl. honey mustard
1/2 Tbl. cider vinegar
1/4 C. brown sugar
1/4 C. molasses
pinch of salt
pinch of freshly ground pepper
1 shot of bourbon

After mixing thoroughly, transfer to a bean pot or 10" dutch oven and bake at 350 F for 1 to 1 1/2 hrs. Stir once or twice during the cooking process and a little water can be added to obtain desired consistency or if the beans are drying out.

I call this recipe Blodgett Canyon Baked Beans in honor of my good friend Don Mackey. He and I spent much time in Blodgett Canyon in the Bitterroot Mountains while we were growing up. He went on to become a Missoula Smoke Jumper and was killed in the Storm King Mountain Fire in Colorado. A bronze statue memorializes him about 1/4 mile up the canyon trail and you can read about his death in the book, "Fire On The Mountain" by John Maclean. Raise a glass to Don prior to comsumption.

Enjoy!

Lonnie

p.s. I don't consider this a "secret" recipe, however, if you pass it on I ask that the story of Don be passed along with it.
 

Ed Call

Well-Known Member
#2
Lonnie,
Thank you for the recipe and the Don's story. It may be some time before we give the recipe a shot, but I'll raise a glass in honor of Don this evening. Ed
 

Jerry Daschofsky

Moderator
Staff member
#6
OMG guys, if you haven't tried this recipe, TRY IT!!!!! These are by far the best beans I've had/made. They are now my "go to" baked beans. Thanks Lonnie.

And yes, I put a shot in the beans, and a couple shots in the Cook. ;) Had to have one before I put the first one in the pot to toast his friend. Then another one after I put it in the oven to toast the beans. :)
 
#7
Yeah, that looks like a great recipe to try. The whiskey ain't a bad idea but I prefer bourbon. I'm sure that's a legal substitute for both the recipe and the cook. :D
 

bitterroot

Love vintage graphite!
#8
Whiskey, bourbon. I, incorrectly, use the two terms synonymously. You are correct brookie, bourbon...NOT SCOTCH!!! I would never ruin an otherwise good recipe by adding something as fowl as scotch :rofl:.
 

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