Sunday, May 4, 2008

New England Baked Beans

16 ounces (2 cups) dry navy beans
2 quarts cold water
1 teaspoon salt
3/4 cup mollassas
1/3 cup brown sugar
1-1/2 teaspoon dry mustard
4 ounces salt pork / bacon
1 large onion, chopped (small chop)

Rinse beans; add to water in saucepan. Bring to boiling and simmer 2 minutes; remove from heat. Cover; let stand 1 hour. (Or add beans to cold water; soak overnight.) Add salt to beans and water; cover and simmer till beans are tender, about 1 hour. Drain, reserving liquid. Measure 2 cups liquid, adding water if needed; mix with molasses, brown sugar, and mustard. Cut salt pork in half; score one half. thinly slice remainder. In 2-quart bean pot or casserole (I prefer the bean pot), combine beans, onion and salt pork. Pour molasses mixture over. Top with scored pork. Cover; bake in 300 oven for 5 to 7 hours. Add more liquid if needed. Makes 8 servings.

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