This baked beans recipe is more work than some others, but the first time you taste slow-cooked baked beans, you’ll agree they’re worth the trouble.
Ingredients
- ▢ — 3 cups dried navy beans (about 1 ½ lbs)
- ▢ — ¾ lb salt pork
- ▢ — 1 medium onion
- ▢ — ¼ cup light brown sugar
- ▢ — 2 tsp salt
- ▢ — 2 tsp dry mustard
- ▢ — 1 cup light molasses
Instructions
- ▢ — Wash the beans the day before, discarding those that just won’t do.
- ▢ — Cover the beans with 2 quarts of cold water, cover, and refrigerate overnight.
- ▢ — The following day, drain the beans and place them in a 6 quart kettle.
- ▢ — Cover with 2 quarts of cold water.
- ▢ — Bring to a boil, and reduce heat.
- ▢ — Simmer, covered, for about 30 minutes.
- ▢ — Drain (but keep the liquid).
- ▢ — Preheat oven to 300 degrees.
- ▢ — Trim the rind from the salt pork, and cut the pork almost all the way through at ½ inch spacing.
- ▢ — Place the onion in the bottom of a 4 quart bean pot or casserole dish.
- ▢ — Add the beans, and bury the pork, with the cut side down, into the center of the beans.
- ▢ — Heat that bean liquid which you saved to boiling.
- ▢ — Combine the rest of the ingredients, and pour in 1 cup of the boiling bean liquid to blend ingredients.
- ▢ — Pour the mixture over the beans.
- ▢ — Add about 1 ½ cups of boiling liquid, just enough to cover the beans.
- ▢ — Baked, covered, for 6 hours, stirring every hour or so to help the beans cook evenly.
- ▢ — If beans seem dry after stirring, just add a little boiling water.
- ▢ — If you like the top of the beans to brown, just remove the cover for the last 30 minutes or so of baking.
