For Christmas we gave each of our six children a recipe book or recipe card file box along with recipe cards to fill with their favorite recipes to take to their future families. The idea stemmed from recipes that I have, written in my grandmothers’ handwriting, or that have a special family member’s name assigned as to where it came from. We have similar recipes from Dr. P’s family as he was growing up. These legacy items mean a lot to us, especially the ones in original handwriting. We hope that these gifts mean a lot to them, especially as time goes by.
Dr. P had a favorite recipe his family called “Hungry Boy Casserole.” I grew up with “Boston Baked Beans” handed down to my mother from my aunt. We have both recipes. Fourteen years ago, we began grinding our own wheat and making our own whole wheat bread. Really, nothing we’ve tried compares to the recipe we use. It’s also a fairly frugal recipe for a larger than average family.
On Friday night, my friend Heather posted a baked bean recipe she makes in the crock pot for her family of twelve! It involves dried navy or great northern beans soaked and cooked until softened, a chopped onion, ketchup, brown sugar, water, dry mustard, and molasses all stirred together in the crock pot, and then more water is added to cover the whole mixture. Set the crock pot on low for about 8 hours, and stir occasionally. Interestingly, it’s very similar to the Boston Baked Beans recipe I have.
Inspired by Heather, I was suddenly craving Boston baked beans or Hungry Boy, and our fresh ground, fresh out of the oven whole wheat bread!
On Saturday I tasked Lady L with soaking and cooking the beans while I did organizing projects, and Sunday we prepared the rest of the ingredients for our Monday night bean and bread feast.
After eating dinner tonight, I have one word.
Equally fun is that tonight’s dinner turned into requests for the new version Hungry Family recipe, and the bread recipe be added to the address books and files.
Hungry Family Casserole Crock Pot Style
4 cups of navy beans soaked and cooked 3 hours to soften
While beans are cooking, in crock pot add:
1 lb of (thawed if frozen) turkey burger
1 lb of turkey bacon diced up
1 large onion diced
1 large green pepper diced
Minced garlic to taste (we like a lot!)
1 tsp salt
Cook and stir until cooked through. Put cooked beans into mixture.
Add 2 cups of tomato sauce, 1 ½ c brown sugar, 3 teaspoons dry mustard, and 2 tablespoons of Blackstrap molasses. Add water to the top of the 7 quart crock pot. Cook on low for 8+ hours, and stir often. Check that the lid being left on doesn’t make the beans too soupy, or that water doesn’t need to be added.
Thank you to Heather M. for the suggestion and inspiration!