Baked Beans from Pearson’s Edina Restaurant

1.4K

Location:
Minneapolis, Minnesota

Status:
Permanently closed

Dates active:
1973-2011

Pearson’s Edina Restaurant was located on the Minneapolis side of the busy 50th and France intersection. It was the last in a series of restaurants opened by Paul and Helen Pearson and operated by the Pearson family.

Pearson’s Edina Restaurant opened as a coffee shop in April 1973. Homemade baked goods accompanied strong coffee and lots of friendly chatter as the coffee shop became a local favorite.

Two years later, the little shop expanded to add a dining room and broadened its menu to offer breakfast, lunch, and dinner options. Like all of Pearson’s other restaurants, most recipes for dishes served at the cafe immigrated with Paul’s mother, Elenora Amanda, from Sweden. Elenora Amanda’s recipes for everything from freshly-made baked goods, lefse, and hotdish to traditional Swedish meatballs and lutefisk always remained a family secret.

Helen created the other recipes used at the restaurant. Even after she and Paul entered semi-retirement, she tested and tweaked recipes until they were perfect. When their parents decided to take a back seat in the family business in the early-1980s, sons Paul Jr. and Martsen took over the restaurant’s day-to-day operation.  

After the Pearsons closed the restaurant in February 2011, another restaurant opened in its space; they kept a handful of Pearson’s favorites on their menu. However, as far as we can tell, all of Elenora Amanda’s old-world recipes remain a family secret.

Family Baked Beans

Served at Pearson's Edina Restaurant in Minneapolis, Minnesota.

Ingredients

  • 2 cups pinto beans
  • 7 cups water
  • ½ teaspoon salt
  • ½ pound lean bacon
  • ¼ cup onion, diced
  • cup ketchup
  • cup chili sauce
  • ¾ teaspoon salt
  • teaspoon pepper
  • cup brown sugar
  • 2 cups water

Instructions

  • Wash beans well. Soak overnight in 2 quarts of water.
  • Drain; add 7 cups of water and ½ teaspoon of salt. Cook in a pressure cooker at 15 lb. pressure for 25 minutes. Cool cooker at once and drain.
  • While beans are cooking, dice and fry bacon and saute onion in bacon drippings. Using a 3-quart bean pot or casserole, stir together bacon, onions, beans, and remaining ingredients.
  • Bake at 275° for 3 hours.
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