Dick’s Baked Beans
I like beans with body, not a soupy mixture that runs into everything else on the plate, or that has so many other vegetables in it that it’s hard to find the beans. Meat is acceptable, and bacon is a must. Dick’s recipe checks off all those boxes. I’ve made a few minor changes over the years - swapping beef for venison and adding bourbon - but have stayed true to the original flavors. These beans are on the sweet side, are better the second day, and travel and freeze well.
Prep Time: 30 minutes
Cook Time: 45 minutes to 1½ hours
Serves: 8-10
¾ lb. bacon, cut into ¼ “ pieces
1 lb. ground venison
¼ c. onion, small dice
¼ c. dark molasses
1/3 c. pure maple syrup
2 Tbsp. pickle juice
¼ c. brown sugar
1 Tbsp. dry mustard
3 (14.5 oz) cans plain Pork & Beans (Bush’s or Campbell’s), undrained
¼ c. bourbon
Salt and pepper, to taste
Preheat oven to 350°. In a large oven-proof pot over medium heat, cook bacon until very brown and crisp. Remove to a paper-towel lined bowl and set aside. Remove all but 1-2 Tbsp. of bacon fat from the pan, add venison and onion and cook until browned. Add remaining ingredients and reserved bacon and stir to combine. If necessary, add enough water to almost cover the beans. Bake uncovered 45 minutes or up to 1½ hours, stirring occasionally, until some of the liquid evaporates and beans begin to brown around the edges. Remove from oven, cover, and let stand 10 minutes to soften the fond on the sides of the pot. Scrape the brown bits into the beans and season to taste with salt and pepper. Beans will thicken as they cool, so add a little water if they become too thick.
My mother-in-law, like generations of Virginia born-and-bred women before her, was a gracious hostess. She showed true southern hospitality in the way she entertained, whether it was a casual family meal or a dinner party with polished silver chafing dishes and her best silver flatware. My knowledge of entertaining came gradually through spending countless hours planning menus, table decorations, and logistics. Every May my father-in-law and his business partners would invite no less than 50 friends and associates to attend the prestigious Virginia Gold Cup Races. The steeplechase horse event held in Warrenton, VA, was known for elaborate tailgate parties, and putting together something different every year was a challenge. Dick, one of his partners, made a version of baked beans that became famous among the regular attendees, and was one of the few constant dishes over the years.