Grandma Kirk's Baked Beans
|Dried navy beans||2 Pound, soaked overnight in cold water and drained|
|Onion||1 , coarsely chopped|
|Garlic||1 Clove (5 gm), minced|
|Light molasses/Sorghum syrup||3⁄4 Cup (12 tbs)|
|Light brown sugar||3⁄4 Cup (12 tbs)|
|Soy sauce||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Slab bacon||1⁄2 Pound (1 Piece Burnt Ends)|
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.