Football season is getting into full swing. College games already have been played, and the NFL start is just around the corner.
Here is recipe from from TreeTop, since 1960, a Pacific Northwest grower-owned cooperative that has provided premium, quality juices, fruit-based products and ingredients to consumers and most of the world’s leading manufacturers.
Tailgate Baked Beans
2 cups small white navy beans
6 to 8 slices thick sliced bacon
3 or 4 green onions, chopped, including tops
1 bay leaf
2 cloves garlic, minced
½ teaspoon pepper
1 cup apple sauce
½ cup ketchup
2½ tablespoons v i n e g a r
1/3 cup brown sugar
1 tablespoon Worcestershire sauce
1½ teaspoon dry mustard
1 tablespoon salt
Soak beans overnight or use quick soak method on bean package. After soaking, drain and rinse under cold water. Put in large pan and add 3½ cups water. Bring to a boil, turn to low and boil gently for about 45 minutes. Fry bacon until crisp, drain, and add bacon to beans. Then add onion, bay leaf, garlic, salt and pepper. Continue to cook on simmer until beans are tender. This will take about 1½ hours. More water may be added if necessary. Drain beans, reserving liquid. Remove bay leaf. Combine apple sauce, ketchup, vinegar, brown sugar, Worcestershire sauce and dry mustard. Add to the beans along with 1 cup of the reserved bean liquid. Bake covered for 3 hours at 325 degrees adding more liquid, if necessary.
Note: Cut recipe in half to serve a smaller group.