Baked beans, a new cookbook, and Teddy Roosevelt, on a chill and rainy August day

There are few meals as homey as baked beans, a little bacon, if you like, bread fresh from the oven and  a tall mug of coffee.  The perfect meal for the approaching seasons.  Nina Elder and Melissa Kinfic created a cook book filled with recipes they tested and researched.  Sixty three recipes  for the 63 National Parks.  Thank you so much for your work!   
Especially appreciate the "make it your own" advice.   Recipes, whenever possible, should reflect the likes and dislike of those who cook them and those they cook them for.

 

 ashia aubourg

This Recipe From the 1920s Will Change the Way You Make Baked Beans

Why settle for using just one legume?

During the early 1900s, travelers journeyed to Yellowstone for one popular dish. No, it wasn’t a bison burger or pan-fried trout. Instead, it was a humble side dish served at the Old West Dinner Cookout at Wyoming’s Roosevelt Lodge, which opened in 1920.

At the lodge, eager travelers raced to try the signature Roosevelt Baked Beans. These were not typical baked beans made with navy beans. They included four different beans, including one unusual staple: lima beans.

Meet the Women Who Figured Out What 63 National Parks Taste Like

I could understand loading up on legumes before a physical adventure like Yellowstone, but I wondered whether adding so many beans would turn this iconic dish into something entirely different. Still intrigued, I decided to test the recipe from the new " National Geographic National Parks Cookbook," out now. Below, you will find a step-by-step guide for making these 106-year-old beans, along with tips to make them even better.

How To Make These 106-Year-Old Roosevelt Baked Beans

1. Place a large pot over medium heat. Add 8 ounces of ground beef and 8 ounces of bacon and sauté until the beef is browned and the bacon is crisp.
2. Use a slotted spoon to transfer the beef and bacon mixture to a plate. Drain all drippings from the pot except for 1 tablespoon.
3. Add 1 finely chopped onion to the pot with the reserved drippings. Sauté, stirring often, until the onion softens, about 5 minutes.
4. Stir the remaining ingredients into the pot: 1 (16-ounce) can of pork and beans, 1 (15-ounce) can of kidney beans, 1 (15-ounce) can of lima beans, 1 (15-ounce) can of butter beans, 1/2 cup of brown sugar, 1/2 cup of ketchup, 2 tablespoons of apple cider vinegar, 1 tablespoon of spicy brown mustard, 1 teaspoon of garlic powder, and salt and pepper to taste.
5. Reduce the heat to low and simmer the bean mixture, stirring occasionally, until it thickens, about 1 hour. Taste and adjust the seasonings as desired.

Recipe courtesy of "National Geographic National Parks Cookbook."

How To Make Roosevelt Baked Beans Your Own

I usually lean on navy beans for classic baked beans, so I was hesitant at first about how this dish would turn out with four different kinds of beans. The result was delicious. The flavor was slightly different, thanks to the variety of beans, each bringing its own unique taste, but I loved the extra heartiness they added. Below are a few tips to try if you decide to make it in your kitchen.

• Add molasses. Replace the brown sugar with molasses to give the beans a rich, caramelized sweetness. This addition also adds a subtle smoky flavor.
• Splash in bourbon. A splash of bourbon infuses the beans with warm, smoky, and caramel-like notes, adding depth to the dish.
• Infuse aromatics. This recipe relies on sautéed onions as the main aromatic, but adding a bay leaf or fresh thyme will add earthy flavors to round out these beans.