Louise Bretz's Famous Baked Beans
rec.food.recipes/Tim Bretz (2000)

This recipe was given to my mom by her mother. I believe it is an adaptation of one used in lumber camps on the Upper Penninsula of Michigan. My grandfather was a lumberjack (among other things) early in his life, and this may be where it orginated. That would make the recipe at least 75 years old. It was adapted by my mom and was in great demand at every potluck she ever attended. She passed it to me, and the relatives hound me for it at every family event.

This recipe is for a large Sears (8 quart) crock-pot. I have adapted it for use in a large electric roaster using 6 lb of beans, and adjusting the other ingredients accordingly. These beans freeze exceedingly well, and are better every time they bake.

Louise Bretz's Famous Baked Beans

1 1/2 lb beans
1/4 - 1/3 cup dried onion
1 1/2 cups catsup
1/2 lb DARK brown sugar
1/3-1/2 cup blackstrap molasses
2 healthy squirts of yellow mustard
1 1/2 lb raw bacon, cut into 1-2-inch pieces
1/4 cup dried onion.

Check over, remove stones and bad beans, and wash beans. Soak overnight to cook faster. Change soak water several times. Fill crockpot with water, to cover beans. Add onion. Cook on Auto- Shift overnight. (You can cook on high for 3-4 hours, then switch to low. If using a roaster or your oven, cook at 325-350 degrees. Keep covered with water while cooking Stir occasionally. The beans will no longer cook to tenderness when the tomato products are added. Be sure beans are tender before adding ingredients! Drain off excess water, if any, then add catsup, molasses, brown sugar 2 healthy squirts of yellow mustard, raw bacon and dried onion. Stir well between ingredient additions.

Start cooking on high. If using a roaster or oven, 375-400 degrees. Stir when bubbling. Turn to low. If using a roaster or oven, reduce to 275-300 degrees. Stir one or twice an hour to prevent sticking. Cook 4-6 hours, or more. If you have the time, after cooking for 4 hours or so, let the beans "rest" from cooking, then cook an additional 3-6 hours at 275 degrees. This really allows the flavors to combine, and gives an intense flavor.