Old-Fashioned Baked Beans
Yield
4 servingsPrep
15 minCook
390 minReady
405 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
navy beans, dried
|
|
| ¾ | pound |
salt pork
|
|
| 1 | medium |
onions
|
|
| 2 | teaspoons |
salt
|
|
| ¼ | cup |
brown sugar
firmly packed |
*
|
| 2 | teaspoons |
dry mustard
|
|
| ½ | cup |
molasses
light |
|
| ¼ | cup |
ketchup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
navy beans, dried
|
|
| 340.2 | g |
salt pork
|
|
| 1 | medium |
onions
|
|
| 1E+1 | ml |
salt
|
|
| 59 | ml |
brown sugar
firmly packed |
*
|
| 1E+1 | ml |
dry mustard
|
|
| 118 | ml |
molasses
light |
|
| 59 | ml |
ketchup
|
|
Directions
Wash beans, discarding imperfect ones. Cover beans with 2 quarts cold water; refrigerate covered overnight.
Next day, turn beans and water into 6-quart kettle.
Bring to boil; reduce heat and simmer, covered 30 minutes. Drain, reserving liquid.
Preheat oven to 300 degrees.
Trim rind from salt pork. Cut pork almost through, at half-inch intervals.
Place onion in bottom of 4-quart bean pot or casserole. Add beans; bury pork, cut side down, in center of beans.
Heat reserved bean liquid to boiling.
Mix remaining ingredients. Stir in 1 cup boiling bean liquid. Pour over beans. Add boiling liquid just to cover beans--about 1½ cups.
Bake covered, 6 hours. Stir once every hour, so beans cook evenly. If they seem dry after stirring, add a little boiling water.
To brown top of beans, remove cover for last half hour of baking time.
