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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.
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.
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. 
