Country Baked Beans
Yield
4 servingsPrep
90 minCook
10 hrsReady
11 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beans
dried |
|
| 1 | x |
water
|
*
|
| 2 | medium |
onions
peeled |
|
| 8 | whole |
cloves
|
*
|
| ¾ | cup |
molasses
light |
|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
salt
|
|
| 1 | tablespoon |
dry mustard
|
|
| ½ | pound |
salt pork
lean |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beans
dried |
|
| 1 | x |
water
|
*
|
| 2 | medium |
onions
peeled |
|
| 8 | whole |
cloves
|
*
|
| 177 | ml |
molasses
light |
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
salt
|
|
| 15 | ml |
dry mustard
|
|
| 226.8 | g |
salt pork
lean |
|
Directions
Pick over beans and rinse under running water.
Cover beans with water in a alrge kettle.
Bring to boiling; cover kettle, boil 2 minutes; remove from heat; let stand 1 hour; pour into slow cooker.
Stud onions with cloves and hide deep in beans.
Stir in molasses, sugar, satl and mustard.
Cut salt pork into 8 pieces; lay on top.
Pour boiling water over just until it shows above beans; cover.
Cook on low for 10 hours or on high for 6 hours, or until beans are tender.
