DogDaddy - The H&H baked bean recipe was actually published many, many years ago. So, is that the one you are referring to?
The best baked beans I have ever had...Anyway, I happen to remember the recipe being so unusually basic with few ingredients. Nothing like I imagined. The bacon and the rendered bacon fat gave the beans all their flavor.
So, you came up with your own? If my memory serves me right, there was a lot of dry mustard, tomato juice, molasses, bacon, and not that much more. There was no catsup. But, using those pea beans was the killer. I remember the strong smell of that dry mustard and the molasses forming this dark brown liquid and the beans and bacon floating...
It started out very watery. I had to add boiling water several times as they dried out during the cooking process. Sort of all coming back to me know..This is 25 years ago!
I tried the recipe several times, but finally gave up. I could never get the navy pea beans cooked like those at the Automat. I tried steaming them, pressure cooking them, soaking them over night..whatever. They were always tough, mnever cooked through or the skins would fall off. Finally, I just gave up.
Boy, if you have the secret to doing this the right way, I'd welcome it.
I have been to Bologna and had the sauce there made with wild boar meat. Good, but believe it or not I had the best version (I, too love this dish) in Sedona, AZ. There is a fantastic Italian restaurant there, of all places. Dahl and Diluca. I wonder if it is still as good as it was? We ate there twice in three nights.
<message edited by Baah Ben on Sun, 03/1/09 9:07 PM>