Peace, Love and Barbecue by Mike Mills and Amy Mills Tunnicliffe (Rodale, 2005)
Judy Mill's From-Scratch Baked Beans
From Peace, Love and Barbecue by Mike Mills and Amy Mills Tunnicliffe (Rodale, 2005)
Adapted by

Yield: 8-10 Servings


    Magic Dust:
  • ½ cup paprika
  • ¼ cup kosher salt, finely ground
  • ¼ cup sugar
  • 2 Tablespoons mustard powder
  • ¼ cup chili powder
  • ¼ cup ground cumin
  • 2 Tablespoons ground black pepper
  • ¼ cup granulated garlic
  • 2 Tablespoons cayenne

    Baked Beans:
  • 1 pound dried great northern beans
  • 4-6 slices bacon
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • ½ cup molasses
  • 1 cup brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon yellow mustard
  • 1 teaspoon chili powder
  • 2 Tablespoons Magic Dust

For Magic Dust:
Mix all ingredients and store in a tightly covered container. Keeps indefinitely.

For Beans:
Place the beans in a large saucepan. Cover with salted water by 2 to 3 inches and soak overnight. The next day, drain and rinse the beans. Return the beans to the saucepan and cover with fresh water by about 4 inches. Bring to a boil, then lower the heat and simmer for 1 to 1½ hours or until the beans are tender but not bursting open.

Preheat oven to 350ºF. Mix together ketchup, molasses, brown sugar, Worcestershire sauce, mustard, chili powder and magic dust in a bowl. Cook the bacon over medium heat until crisp, then drain and crumble. Add the onions and garlic to the bacon drippings and cook over medium heat, stirring constantly, for 2 minutes (onions should still be a little crunchy). Drain the beans, reserving 2 cups of the bean water. Pour the beans and bean water into the bowl with the sauce. Add the bacon and onion and stir to combine. Bake in a 13x9-inch pan for 1 hour or until bubbly. Will keep refrigerated for 1 week.

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   Published: June 2006