Tomatoville® Gardening Forums - View Single Post

ricklynchcore · March 22, 2009

1 pound navy beans, pea beans, or yellow eye; cleaned and soaked
1/2 cup onion; chopped
1/2 cup molasses
1/2 teaspoon dry mustard
1/4 cup light brown sugar; packed
1 teaspoon Salt
1/4 pounds Salt pork; diced

Rinse beans and pick over. Place in a large bowl;add water to more than cover. Let beans soak overnight. Drain beans. Combine beans and onion in a large saucepan; add water to cover and heat to boiling. Cover, lower heat to a simmer 45 minutes, or until skins begin to burst when you scoop a few out in a spoon and blow on them. Drain liquid and reserve.

Measure 1 cup of the bean liquid into a bowl; add molasses, mustard, brown sugar, and salt, stir well. In a 2 quart bean pot, layer half of the salt pork and all of the beans. Pour molasses mixture over the beans; add just enough bean liquid to cover. Top with remaining salt pork pressing pieces down into the liquid. Keep extra reserved liquid refrigerated for use during baking..

Bake covered at 300 for 4 hours, checking hourly, if beans seem to dry add more liquid. uncover and bake for about 1 hour longer or until beans are tender.

March 22, 2009	#5
ricklynchcore Tomatovillian™ Join Date: Mar 2009 Location: Chicago zone 5a Posts: 32	My baked beans 1 pound navy beans, pea beans, or yellow eye; cleaned and soaked 1/2 cup onion; chopped 1/2 cup molasses 1/2 teaspoon dry mustard 1/4 cup light brown sugar; packed 1 teaspoon Salt 1/4 pounds Salt pork; diced Rinse beans and pick over. Place in a large bowl;add water to more than cover. Let beans soak overnight. Drain beans. Combine beans and onion in a large saucepan; add water to cover and heat to boiling. Cover, lower heat to a simmer 45 minutes, or until skins begin to burst when you scoop a few out in a spoon and blow on them. Drain liquid and reserve. Measure 1 cup of the bean liquid into a bowl; add molasses, mustard, brown sugar, and salt, stir well. In a 2 quart bean pot, layer half of the salt pork and all of the beans. Pour molasses mixture over the beans; add just enough bean liquid to cover. Top with remaining salt pork pressing pieces down into the liquid. Keep extra reserved liquid refrigerated for use during baking.. Bake covered at 300 for 4 hours, checking hourly, if beans seem to dry add more liquid. uncover and bake for about 1 hour longer or until beans are tender.