Recipe: Baked Beans - Part 2 (6)

INGREDIENTS:

2 Lbs Dried Small White Beans (navy beans)
1 Tsp Baking Soda.
1 Lb Salt Pork.
1/2 Cup Sugar.
2/3 Cup Molasses.
2 Tsp Dry Mustard.
4 Tsp Salt.
1/2 Tsp Pepper.
1 Med Onion (peeled - and left whole).
Water as needed.

INSTRUCTIONS:

In a 2 Qt Bean Pot, soak beans overnite in water -- NO SALT!

In the morning drain the beans and cover with fresh water.

Add 1 teaspoon of baking soda to the water and boil the beans for 10 minutes.

Transfer the beans to a colander or strainer, and rinse thoroughly with cold water.

Pre-Heat Oven to 300

Dice the salt pork into 1 inch cubes, put half on the bottom of the bean pot with the whole onion.

Add the beans to the pot and top with the rest of the pork.

Mix the remaining ingredients along with enough hot water to cover the beans.

Pour the mixture over the beans.

Bake in 300 oven for 6 hours, stirring once or twice, adding water as needed.

NOTES:
Do not add salt during soaking or par-boiling, this will cause a chemical reaction, making the beans hard and tough.

"You can't let the pot just set in the oven, you've got to add water as necessary to keep the beans moist, but don't be impatient by adding to much water, flooding the beans".

Boston's Durgin-Park Restaurant.

In "The Famed 18th Century Faneuil Hall Marketplace" (circa 1742) Boston Mass.

This recipe is more than 100 years old, that must be adhered to "according to a strict and undeviating ritual". -- Their Official Statement on the matter!!

ENJOY! j

NEW ENGLAND BAKED BEANS

INGREDIENTS:

1 Lb Dry Navy Beans.
1 Lg Onion (chopped)
1/2 Tsp Salt.
1/2 Cup Molasses.
1 Tbs English Brown Mustard.
1 Tbs Worchestershire Sauce.
1/2 Cup Brown Sugar (packed)
1/4 Lb Salt Pork (cut into 1/2 inch cubes)

INSTRUCTIONS:

Pre-heat oven to 300

Rinse and pick over beans, discard dirt, stones and bad beans.

Place the beans into a pot, cover with water, let soak 4 hours.

Drain and cover with fresh water, bring to a boil.

Cook covered for about 45 minutes, until the beans are tender.

Drain the beans, reserving the liquid.

In a medium bowl combine the onion, salt, molasses, mustard, Worchestershire sauce, and brown sugar, stir until well mixed.

Into the bean pot layer:
1/2 of the beans, 1/2 of the reserved bean liquid, 1/2 of the molasses mixture, all of the salt pork, then the remaining beans, bean liquid, and molasses mixture.

Bake uncovered at 300 for 5 or 6 hours or until the beans are done and tender.

Add water only as needed to keep the beans covered.

ENJOY! j

PICNIC BEANS

INGREDIENTS:

1 Lb Ground Beef (or 1/2 Lb Beef & 1/2 Lb Pork)
6 slices Uncooked Bacon (cut in half)
32oz Can Pork and Beans (or 2 16oz cans - undrained)

FLAVORING MIXTURE:
In a small bowl combine the following:
1 Med Onion (chopped)
2 cloves Garlic (crushed)
1/4 Cup B.B.Q. Sauce.
1 Tbs Molasses.
1 Tbs Brown Sugar.
1 Tbs Yellow Mustard.
1 Tbs Worchestershire Sauce.
1/2 Tsp Liquid Smoke.

INSTRUCTIONS:

Pre-Heat Oven to 350

Brown the meat in a medium skillet.

Add the onion and garlic, cook until tender and transparent.

Drain and discard the grease.

In a 2 1/2 or 3 Qt casserole layer in the following order: 6 half slices bacon, 1/2 of the pork and beans, all of the meat mixture, all of the flavoring mixture, remaining pork and beans, top with remaining bacon slices.

Bake uncovered at 350 for 1 1/2 hours.

ENJOY! j

JUST PLAIN OLE BAKED BEANS

INGREDIENTS:

1 Lb Dry Great Northern Beans.
8oz chunk Salt Pork (cut into 4 pieces)
1 Lg Onion (chopped)
8oz Can Tomato Sauce.
1/2 Cup Brown Sugar (packed)
2 Tbs Molasses.
2 Tbs Worchestershire.
1/2 Tsp Coleman's Dry Mustard.

INSTRUCTIONS:

Sort, rinse and put the beans into a large bowl, cover with water (no salt) and soak overnight.

Drain and rinse beans with cold water.

Transfer to a bean pot and cover with 2 inches of cold water, and bring to a boil.

Reduce the heat and simmer for 45 minutes or until the beans are "al dente" or not quite done - skim and discard any foam.

Drain the beans and put them into a bean pot, reserving their liquid for use later, if needed.

Pre-Heat Oven to 350

Meanwhile in a skillet, cook the salt pork until it just starts to brown - about half done.

Pour off and discard all but 1 Tbs of the grease.

Add the onion to the pan, saute' until transparent and tender.

Stir the salt pork and onions into the beans, make sure the pork is covered with beans.

Then add in all of the remaining ingredients, and enough reserved bean liquid to cover the beans.

Bake covered at 350 for 45 minutes.

Add the bean liquid a little at a time during baking, if the beans become to dry.

Uncover, bake 30 minutes more or until the beans are done.

ENJOY! j

BOSTON BAKED BEANS
(300 Watt Slo-cooker)

INGREDIENTS:

STEP # 1
2 Lbs White Beans (Navy or Pea Beans).
1/2 Lb Salt Pork (cut into 1 inch cubes).
8 Cups Water.
1 Tsp Salt.
1/2 Cup Onion (chopped).

STEP # 2
1/2 Cup Molasses.
1/4 Cup Brown Sugar (packed)
2 Tsp Dry Mustard.
2 Cups Reserved Bean Liquid.

INSTRUCTIONS:

**SPECIAL NOTE: This recipe is for a 300 WATT SLO-COOKER**

STEP # 1
Wash and sort the beans, and put them into the "Cooker Pot".

Add the salt pork, 8 cups water, salt and onion, stir to blend.

Cover and cook at #3 setting (medium) for 10 - 12 hours or overnight, until the beans are tender.

Add water as necessary, keeping the beans covered with liquid.

When beans are tender, drain off liquid, reserving 2 cups.

NOTE: Cooking time may be reduced by soaking the beans first.
Soaked 4 - 5 hours -- Cooking time 8 - 9 hours.
Soaked overnight -- Cooking time 4 - 5 hours.

STEP # 2
Stir in the molasses, brown sugar, dry mustard and 2 cups of the reserved bean liquid, into the pot.

Recover, cook on the #4 setting for an additional 2 - 3 hours until the beans are tender..

ENJOY! j

WEYMOUTH BAKED BEANS
(slow-cooker)

INGREDIENTS:

1 Lb Navy Beans
6 Cups Water
3/4 Cup Dark Molasses
1/2 Cup Strong Black Coffee
1/4 Cup Brown Sugar (packed)
1 Tbs Cider Vinegar
2 Tsp Dry Mustard
1 1/2 Tsp Salt
1/4 Tsp Pepper
1 Med Onion (halved)
4 Whole Cloves
1 Ham Hock
4 Slices Cooked Bacon

INSTRUCTIONS:

Sort out and discard any stones and bad beans.

Combine beans and water in slow-cooker.

Cover and cook on low setting for 7 hours or until tender.

Drain and discard the water.

Combine the molasses, coffee, brown sugar, vinegar, mustard, salt and pepper in a small bowl.
Add the mixture into the beans in the pot.
Peel the onion and cut in half, stick 2 cloves into each half.
Add the onion, ham hock and bacon to the pot and push down into the beans to cover.
Cook, covered on the low setting for 7 hours, or on high 5 1/2 hours.

ENJOY! j