New England Baked Beans Recipe
Ingredients
| Navy beans | 1 pound | |
| Water | 8 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 1/2 cup light molasses | ||
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Dry mustard | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 4 ounces salt pork, cut in small pieces | ||
| Onion | 1 Large, chopped | |
Directions
Soak dry navy beans, using 8 cups water, as directed
Add the 1/2 teaspoon salt.
Bring to boiling; reduce heat.
Cover and simmer till beans are tender, about 1 hour.
Drain, reserving bean liquid.
Combine molasses, brown sugar, mustard, the remaining 1/2 teaspoon salt, and pepper.
Stir in 2 cups of the reserved bean liquid.
In 2-quart bean pot or casserole combine cooked beans, salt pork, onion, and molasses mixture.
Cover and bake at 300° for 3 1/2 hours.
Stir beans occasionally.
Stir in a little of the reserved bean liquid or water for moistness, if necessary.
Add the 1/2 teaspoon salt.
Bring to boiling; reduce heat.
Cover and simmer till beans are tender, about 1 hour.
Drain, reserving bean liquid.
Combine molasses, brown sugar, mustard, the remaining 1/2 teaspoon salt, and pepper.
Stir in 2 cups of the reserved bean liquid.
In 2-quart bean pot or casserole combine cooked beans, salt pork, onion, and molasses mixture.
Cover and bake at 300° for 3 1/2 hours.
Stir beans occasionally.
Stir in a little of the reserved bean liquid or water for moistness, if necessary.
Chef
