Side Recipes

Baked Beans


  • 1 lb. Navy Beans
  • 1 Tablespoon Baking Soda
  • 6-8 Cups Water
  • (Three Bean Option -
    mix equal parts of
    Red Kidney Beans
    Black beans
    White Kidney Beans)


    Boston Style Sauce

  • 1 1/8 Cups Ketchup
  • 3/4 Cup Molasses
  • 3/8 Cups Brown Sugar
  • 4 1/2 Tablespoons Honey
  • 1 1/2 Tablespoon Worchestshire Sauce
  • 3/4 Teaspoon Salt
  • 3/8 Teaspoon Black Pepper
  • 1/2 Teaspoon Dry Mustard
  • 1 Teaspoon Tobasco Sauce


  • 1 lb. Bacon - Ends and Pieces
  • 1 Medium White Onion - Finely Chopped
  • 1 Red, 1 Yellow, 1 Orange Small Pepper chopped for flavor and color
  • 1/4 Teaspoon Mick's Spice O' Life™


Bean preparations

In a large pot add beans, sprinkle 1Tbsp. baking soda over beans and cover with water. Place in fridege and soak overnight.

In the same water simmer the beans in a crock pot on low overnight (9-11 hrs.) Drain and reserve liquid.

Boston style Baked Bean Sauce

In a saucepan, combine molasses, ketchup, Worchestshire sauce, brown sugar and honey. Stir thoroughly adding dry mustard, salt and pepper. (Add Tobasco for heat). Bring mixture to a boil and cook for 2 min.

Cook bacon in a pan using tongs to transfer to a paper towel to cool and drain bacon. When bacon is cool slice into bite size pieces. Add onion to the bacon remnants in the pan, once caramelized (approx. 2 min.) add peppers, season with Mick's Spice O' Life™ and saute until tender.

Return beans a little at a time to crock pot, layering with sauce and bacon and onions. Simmer on low until ready to serve.