Blodgett Canyon Baked Beans


Love vintage graphite!
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.



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
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

Staff member
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. :)
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


Love vintage graphite!
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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