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Started By
Message
Otis2 can we chat about Podnuh's baked beans?
Posted on 6/8/19 at 11:21 pm
Posted on 6/8/19 at 11:21 pm
Hey OTIS2,
I know this will be WEIRD seeing this here, but here's my story.
My name is Angela. My dad went to preaching school in West Monroe from 1980-1983. I was 10-12 at the time. We were dirt poor, but a couple times a year we were fortunate to be able to go out for a meal. My absolute favorite place was Podnuh's on Louisville Ave. I was very impressionable and was really learning to cook at the time. I absorbed flavors and ideas and tucked it all away for future reference. I'm 48 now. A long time has passed and I STILL remember this restaurant's baked beans. I know it sounds ridiculous and weird, but I've compared all other recipes to theirs. Mind you, I only had Podnuh's baked beans maybe, MAYBE 4 times in 2 1/2 years, but I remember loving them...lol
I've searched for copycat recipes for a few decades that I could try at home, but nothing has ever tasted the same. I'm a nurse, a mother of one and a wife. I have absolutely no intention of doing anything but cooking for me and my little family.
I'm reaching out to you for assistance...with guidance for ingredients for their beans. I'm willing to tinker with the how, it's just the "what" I need help with. Could you help me figure out what's all in the recipe? Or put me in touch with who can? Again, I have no commercial interest in this, only personal. This has stuck with me for 38 years. I've lived in Texas, too, but no other beans were as good. I haven't be in Louisiana since 1983. I doubt I'll be back.
Can you assist??
My humblest thanks to you... Angela
previous post of OTIS2 from 2008 or 2009
I know this will be WEIRD seeing this here, but here's my story.
My name is Angela. My dad went to preaching school in West Monroe from 1980-1983. I was 10-12 at the time. We were dirt poor, but a couple times a year we were fortunate to be able to go out for a meal. My absolute favorite place was Podnuh's on Louisville Ave. I was very impressionable and was really learning to cook at the time. I absorbed flavors and ideas and tucked it all away for future reference. I'm 48 now. A long time has passed and I STILL remember this restaurant's baked beans. I know it sounds ridiculous and weird, but I've compared all other recipes to theirs. Mind you, I only had Podnuh's baked beans maybe, MAYBE 4 times in 2 1/2 years, but I remember loving them...lol
I've searched for copycat recipes for a few decades that I could try at home, but nothing has ever tasted the same. I'm a nurse, a mother of one and a wife. I have absolutely no intention of doing anything but cooking for me and my little family.
I'm reaching out to you for assistance...with guidance for ingredients for their beans. I'm willing to tinker with the how, it's just the "what" I need help with. Could you help me figure out what's all in the recipe? Or put me in touch with who can? Again, I have no commercial interest in this, only personal. This has stuck with me for 38 years. I've lived in Texas, too, but no other beans were as good. I haven't be in Louisiana since 1983. I doubt I'll be back.
Can you assist??
My humblest thanks to you... Angela
previous post of OTIS2 from 2008 or 2009
This post was edited on 6/8/19 at 11:25 pm
8
Posted on 6/8/19 at 11:23 pm to AngRittenhouse
You mentioned knowing the original family/owners. Might they be willing to share a little assistance?
This post was edited on 6/8/19 at 11:27 pm
Posted on 6/8/19 at 11:47 pm to AngRittenhouse
Odd first post, but welcome aboard.
Danken Trail beans are now the GOAT. I do wish I could mirror their recipe, but will not leave the Mecca without a trip to DT.
Danken Trail beans are now the GOAT. I do wish I could mirror their recipe, but will not leave the Mecca without a trip to DT.
Posted on 6/9/19 at 6:06 am to AngRittenhouse
I don’t have the Podnuh’s or DT recipe, unfortunately. But, I do try to mimic Podnuh’s with my homemade version. I have my recipe written down at the office and I’ll post it here later today. A buddy wanted the recipe so I finally wrote it down last weekend when I made a big batch. 
This post was edited on 6/9/19 at 7:21 am
Posted on 6/9/19 at 7:48 am to OTIS2
Post it when you can. I have a ceramic bean pot that I use from time to time and need a recipe myself.
But if I need a canned bean I like these.
Not sure why they are different but they are and aren’t as sweet as most.
But if I need a canned bean I like these.
Not sure why they are different but they are and aren’t as sweet as most.
Posted on 6/9/19 at 8:43 am to Martini
I always use ranch beans instead of pork and beans, the beans are firmer and the sauce is less sugary as you say. Otis please do post the recipe
Posted on 6/9/19 at 9:35 am to 4LSU2
4, Otis has him a bean stalker!
Y’all figure it out, that was wayyyy before my time.
Y’all figure it out, that was wayyyy before my time.
Posted on 6/9/19 at 10:09 am to AngRittenhouse
helluva first post and yes podnuhs baked beans are the goat! Otis and geauxt are good peeps too. Hope you get what you need. ETA post that recipe Otis! How close is it to the original?
ETA2 props for linking a 10yo thread!
This post was edited on 6/9/19 at 10:13 am
Posted on 6/9/19 at 10:25 am to CAD703X
The trick to both Danken and Podnuh’s beans is the brisket fat and trimmings they put in them. I make a fine bean but not as good as theirs. Matter of fact, I am about to make a pan for the game to go with burgers and dogs. It will be 2/3 Bush’s baked beans, 1/3 Ranch style. Sautéed onions, garlic and a diced jalapeño in bacon drippings, some of yesterday’s smoked pork butt, yellow mustard, Sweet Baby rays, brown sugar, hot sauce and Tony’s to taste. Maybe a little chili powder and cayenne.
Posted on 6/9/19 at 10:54 am to LSUballs
Yep. They use minced brisket and fat for that great flavor. Hard to match. Best beans ever.
Here’s what I do.
Baked Beans
Ingredients
1 lb bacon, fine diced
1 lb hot breakfast sausage
2 medium onions, fine diced
2 jalapeño peppers, minced, seeds removed
4 cloves garlic, minced
4 cans(15 oz)Van Camps beans, with liquid
1 can black beans, with liquid
1 bunch green onions, minced
4 T parsley, minced
1 t each, onion and garlic powder
2 bay leaves
1/2 T dry mustard
2 T Worcestershire sauce
1T Tony’s
1 t black pepper
1 cup BBQ sauce (used KC Masterpiece)
1.5 to 2 cups Norris Best syrup (use a dark syrup)
Method
Brown the bacon, sausage, and onions in an oven proof pot. Use medium heat and cook until the onions are beginning to get a good color. Add the garlic during the last minute or two of the sauté stage.
And all remaining ingredients and mix well. You can taste at this point to adjust seasonings, particularly the Tonys for salt.
Place in a 325 to 350° oven, either in this pot or in a baking dish. Cover the dish for the first two hours or so of cooking, then remove the cover to reduce the liquid volume a bit and develop a little more color on the beans. Total cooking time should be around three hours or so.
Here’s what I do.
Baked Beans
Ingredients
1 lb bacon, fine diced
1 lb hot breakfast sausage
2 medium onions, fine diced
2 jalapeño peppers, minced, seeds removed
4 cloves garlic, minced
4 cans(15 oz)Van Camps beans, with liquid
1 can black beans, with liquid
1 bunch green onions, minced
4 T parsley, minced
1 t each, onion and garlic powder
2 bay leaves
1/2 T dry mustard
2 T Worcestershire sauce
1T Tony’s
1 t black pepper
1 cup BBQ sauce (used KC Masterpiece)
1.5 to 2 cups Norris Best syrup (use a dark syrup)
Method
Brown the bacon, sausage, and onions in an oven proof pot. Use medium heat and cook until the onions are beginning to get a good color. Add the garlic during the last minute or two of the sauté stage.
And all remaining ingredients and mix well. You can taste at this point to adjust seasonings, particularly the Tonys for salt.
Place in a 325 to 350° oven, either in this pot or in a baking dish. Cover the dish for the first two hours or so of cooking, then remove the cover to reduce the liquid volume a bit and develop a little more color on the beans. Total cooking time should be around three hours or so.
This post was edited on 2/28/20 at 10:29 am
Posted on 6/9/19 at 10:55 am to OTIS2
Dry Mustard ... hmmmmm
Posted on 6/9/19 at 11:27 am to AngRittenhouse
quote:
We were dirt poor, but a couple times a year we were fortunate to be able to go out for a meal. My absolute favorite place was Podnuh's on Louisville Ave
You don't even know how much I can relate, same time frame and everything. Those beans
Posted on 6/9/19 at 11:31 am to OTIS2
bookmarked. Thanks.
Posted on 6/9/19 at 11:40 am to AngRittenhouse
So did the Monroe area Podnuh’s have any relationship with the BR locations? If so, I can recall eating the beans in the early/mid 90s. They were tangy, fairly sweet, and loaded with brisket shreds. Dunno if that helps you toward a recipe, but the beans I recall were most emphatically not vegetarian. They were thick, too.
Posted on 6/9/19 at 12:37 pm to CAD703X
LOL I know this was out of the blue. This is my first post here ever. Like I said, I've been looking for decades for this recipe.
Posted on 6/9/19 at 12:44 pm to AngRittenhouse
The BR owners son used to post here. He’s a jackass but may pop in
Posted on 6/9/19 at 1:23 pm to hungryone
quote:
They were tangy, fairly sweet,
This made me think of Big John's Beans and Fixin's, I loved that stuff.
Posted on 6/9/19 at 1:30 pm to Duane Dibbley
yep, those were my favorite canned beans. Damn near broke my heart when they stopped making them.
Posted on 6/9/19 at 1:39 pm to t00f
quote:
Dry Mustard ... hmmmmm
I always use dry mustard.
Posted on 6/9/19 at 1:51 pm to Gris Gris
Secret ingredient in our beans: Mrs. Buttersworth syrup
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