These baked beans have a story to them. When we were on Food Revolution Road trip, we stopped in Custer, South Dakota and visited the Scotts at their Rock Shop. Last year we had gone on a tour with them, and were hoping to go again.
Only this year, they weren't doing tours. We were so disappointed, but then we were invited to join them for Custer's Fourth of July fireworks that evening. When we arrived, there was a BBQ in full swing, and we tasted some of the BEST baked beans we'd ever had. I managed to get a bit of the ingredients from the lovely lady who made them, and then I had to improvise on my own. The result? Delicious! I may tweak it more and add some molasses instead of all that brown sugar next time, but it was still yummy.
An original recipe by Karen Humphrey
1 lb ground bison
10 pieces of bacon, cooked until crisp and crumbled
19 oz can kidney beans, drained
19 oz can chick peas, drained
19 oz can black beans, drained
19 oz can mixed beans, drained
19 oz can baked beans (like Hunts, or Heinz)
14 oz can stewed tomatoes
1 onion, chopped
1 head of garlic, chopped
1 1/3 cups ketchup
3/4 cup brown sugar
1/2 cup red wine vinegar
2 tbsp dijon mustard
Pre-heat oven to 350 F.
In a pan over medium heat, saute the garlic and onion in a bit of olive oil until they are translucent and soft. Add the bison meat and continue to saute away, cooking until the meat is cooked through and no longer pink.
Mix all the beans, the cooked buffalo meat mixture, bacon, and stewed tomatoes together in a large bowl. Set aside.
In a medium bowl, whisk together the ketchup, brown sugar, red wine vinegar, and mustard. Pour over the beans and toss.
Pour it all into a large baking dish, cover with tin foil, and bake for 1 hour. Makes a LOT of baked beans-probably enough for 8 people as a side.
When you re-heat them, add a bit of water to loosen it all up again and make it 'saucy'.
Delicious!
