We received this message from one of our loyal fans who gave us permission to share with you. Try this out for some beans with a kick!
Hi, this was published in the Argus when I was a kid (1980s), and tweaked for a family recipe called Dad’s Beans.
DAD’S BEANS
3 pounds Great Northern beans (drained, reserve liquid)
1 pound bacon (Hickory smoked; We like ends and pieces.)
1 small onion chopped
2 stalks celery chopped
1 cup {+/-} sugar
1 teaspoon salt
3 tablespoons BOETJE’S MUSTARD
Mix all ingredients and put in casserole dish or large bean crock. Cook 3 hours at 350 degrees with the lid on, then 1 hour at 250 degrees with the lid off. (If it is a little dry add some of the reserved liquid.)
(Personal Note: We usually double the recipe and use a whole jar of BOETJE’S.)
This was introduced to southern Illinois in the 1990s and is often served at rural wedding celebrations (including my own in Chester, IL in 2005). Special credit to Dennis Carr (formerly of Rock Island), from Chester, IL (and the current “Dad” for the beans).
