Recipe: Baked Beans - Part 3 (4)

INGREDIENTS:

1 1/2 Cups Dried Great Northern Beans.
Water as needed.
1 Med Onion (chopped)
1/4 Lb Salt Pork (sliced)
2-3 Tbs Dark Molasses.
3 Tbs Catsup.
1 Tbs Coleman's Dry Mustard.
1 Tsp Salt.
As needed Pork, Beef or Chicken Broth (home canned, canned or saved)

INSTRUCTIONS:

Sort the beans, discard any stones, dirt or shriveled beans.

Place the beans in a bean pot, cover with cold water, 3 inches above the top of the beans and let soak for 12 hours.

Drain and just barely re-cover with fresh water.

Bring to a boil, reduce heat and simmer slowly for 1/2 hour.

Check for doneness by placing a few beans in a spoon.

Blow on them, if the skins split they're done.

Meanwhile pre-heat the oven to 250

Drain the beans, discard the liquid.

Add the onion, salt pork, molasses, catsup, mustard and salt to the pot and stir lightly.

Cover and bake at 250 for 6 to 8 hours.

Check the pot occasionally, adding meat broth a little at a time if beans become to dry.

Uncover the beans during the last hour of baking.

**This was a recipe used during WW II, when meat and sugar among other things were in short
supply and or rationed.

Any time a recipe could stre-e-t-t-ch the ingredients that were in short supply, so much the better.

And what better stretcher than beans??

"V ... for Victory!"

ENJOY! j
THE SATURDAY NIGHT SPECIAL

INGREDIENTS:

3 Cans Great Northern Beans (16oz cans partly drained)
4 - 6 Lean Pork Chops.
8oz Can Tomato Sauce.
1 Med Onion, (chopped).
1/2 Cup Catsup.
1/2 Tsp Dry Mustard.
1 Tbs Brown Sugar.
1 Tbs Molasses.
Salt and Pepper to taste.
Water as needed.

INSTRUCTIONS:

Pre-heat oven to 350

In a frying pan, brown the pork chops, sprinkle with salt and pepper to taste.

Drain and set aside for later use, discarding the grease.

Drain off about 1/2 of the bean liquid and set it aside for later use (if needed)

Combine: beans, mustard, brown sugar, catsup, onion, tomato sauce and molasses.

Pour the mixture into a casserole dish.

Place pork chops on top.

Bake uncovered at 350 for 1 1/2 hours.

Add excess bean liquid as needed if beans begin to dry out.

ENJOY j

``COLORADA COWBOY BEANS

INGREDIENTS:

1 Lb Dry Pinto Beans.
Water as needed.
1 Cup Smoked Ham or Salt Pork (1/2 inch diced)
1 Med Onion (chopped)
8oz Can Tomato Sauce.
4oz Can Diced Green Chilies (drained and rinsed)
1/2 Cup Brown Sugar (packed)
1 Tsp Chili Powder.
1 Tsp Dry Mustard.
Salt to Taste.

INSTRUCTIONS:

Pre-heat oven to 350

Rinse and pick over beans, discard any stones or bad beans.

In a large saucepan, cover the beans with 2 inches of water, bring to a boil.

Reduce heat, simmer for 2 minutes.

Remove from heat, cover and let stand for 1 hour.

Drain and rinse the beans.

Recover the beans with 2 inches of fresh water, bring to a boil.

Reduce heat, cover and simmer for about 1 1/2 hours or until the beans are tender, adding water as needed, stirring occasionally.

Drain the beans, reserving the liquid.

Combine the beans, ham, and onion in a bean pot.

In a bowl combine 1 cup of the bean liquid, tomato sauce, green chilies, brown sugar, chili powder, salt and mustard.

Pour this mixture evenly over the beans -- DO NOT STIR!

Bake covered at 350 for 1 hour.

Uncover, bake an additional 45 minutes or until beans are done,

Add reserved bean liquid if beans become to dry.

ENJOY! j

AMERICAN BEAN CASSOULET

INGREDIENTS:

6 Slices Bacon, cut into 2 inch lengths.
1 Med Onion, sliced.
1 Lb Smoked Sausage, or ham cut into 1 1/2 inch pieces.
3 16oz Cans Great Northern Beans, undrained.
1 clove Garlic, crushed.
Dash each Nutmeg and Cloves.
1/2 Tsp Fines Herbs.
3/4 Tsp Dry Mustard.
1 Med Bay Leaf.
1/4 Cup Dry White Wine or Sherry.
Salt and Pepper to taste.

INSTRUCTIONS:

Pre-heat oven to 350

Pan-fry the bacon until done (not crisp) drain and set aside.

Brown the onions and sausage in the remaining bacon grease, remove and set aside with the bacon, discard grease.

In a large saucepan combine: the beans with their liquid, garlic, nutmeg, cloves, fines herbs, mustard and bay leaf.

Heat to simmering, stir in the bacon, sausage and onions.

Remove from heat, stir in the wine or sherry.

Spoon or ladle the bean mixture into a 3 quart casserole or bean pot.

Bake at 350 for 45 minutes.

Remove from oven stir lightly, remove and discard bay leaf.

Return to the oven for additional 45 minutes.

Uncover for the last 15 minutes of baking.

ENJOY! j