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In the south, certain foods, just go together. Like peas and carrots. So when the hunter gatherer came home from a trip to the local Wal-Mart with a prize catch of Spare-ribs, I knew I had to cook baked beans to go with. This simple to follow recipe is one that’s been around forever, I think. But its not only good, its frugal. A one pound bag of navy beans (which is what’s in those cans you buy) is usually around 88 cents. The additional ingredients won’t run you much over a couple of bucks if you have to go out and buy anything. Odds on the items are on your shelf or in your larder now!
I add in a few things you might have questions about like baking soda (I never cook dry beans without it) and ginger and cinnamon. Sure you can make these beans without the two spices, but I’ll guarantee, once you’ve tasted the beans with the two you won’t ever go back to plain ole beans!
So here we go. Mind you this is a full pound of navy beans, so if your crowd isn’t large you can successfully freeze the left overs and serve another time.
This really is a two day recipe, don’t freak out if when you check your beans they don’t look like canned “baked” beans. After they’ve cooled a bit, they will and get ready to say YUMMMMMMMMMO!
Note: you can make these vegetarian by deleteing the pork and bacon. Still yummo!