Recipe: Patrick O'Connell's Grandmother's Baked Beans

MY GRANDMOTHER'S BAKED BEANS

"I grew up eating these beans at picnics and family gatherings. Everyone always raved about them. When I finally asked my mother for the recipe, I was shocked at the amount of sugar in the ingredients and thought it must be a mistake. Little did I know that sugar was Granny's little secret. Think of them as caramelized baked beans. They're best baked and served in an earthenware crock, and you'll be amazed at how deliciously old-timey they taste, either hot or at room temperature. They can be made long in advance of serving." (Patrick O'Connell)

I pound dried Great Northern beans
I tablespoon salt
1 cup sugar
3 strips bacon, cut into 1/2 inch pieces
2 tablespoons butter

Place the beans in a 2-quart saucepan and cover with cool water. Soak overnight.

Drain the beans, cover with fresh salted water, and cook over medium heat until just barely tender.

Preheat the oven to 300 degrees F.

Stir the sugar and bacon into the beans and place, along with the cooking water, in an ovenproof earthenware crock or bean pot. Top with the butter.

Bake, uncovered, in a preheated 300 degree F oven for 3 hours. If the top layer of beans begins to burn or becomes too dry, cover the pot with aluminum foil.

Servings: 4
Source: The Inn at Little Washington Cookbook by Patrick O'Connell