Grandma Kirk's Baked Beans Recipe
Ingredients
| 2 pounds dried navy beans, soaked overnight in cold water and drained | ||
| 1 onion, coarsely chopped | ||
| Garlic | 1 Clove (5gm), minced | |
| 3/4 cup light molasses or sorghum syrup | ||
| Light brown sugar | 3/4 Cup (16 tbs) | |
| Soy sauce | 1 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
| 1/2 pound slab bacon in 1 piece | ||
| Burnt Ends | ||
Directions
1. Put the beans in a large enameled cast-iron casserole and add enough water to cover by 1/2 inch. Bring to a simmer and cook until the skins on the beans curl up when you blow on them, about 30 minutes.
2. Preheat the oven to 300°. Stir the onion, garlic, molasses, brown sugar, soy sauce, salt, Worcestershire and mustard into the beans, then nestle in the bacon. Cover and bake for 3 hours, until the beans are tender, stirring occasionally and adding water as needed to cover the beans by 1/2 inch.
3. Stir in the Burnt Ends (if using), then bake the beans uncovered about 1 1/2 hours longer, until richly browned on top. Remove the bacon piece, chop into cubes and return to the beans before serving.
2. Preheat the oven to 300°. Stir the onion, garlic, molasses, brown sugar, soy sauce, salt, Worcestershire and mustard into the beans, then nestle in the bacon. Cover and bake for 3 hours, until the beans are tender, stirring occasionally and adding water as needed to cover the beans by 1/2 inch.
3. Stir in the Burnt Ends (if using), then bake the beans uncovered about 1 1/2 hours longer, until richly browned on top. Remove the bacon piece, chop into cubes and return to the beans before serving.
Chef
