New England Baked Beans
|Dry navy beans||1 Pound (2 1/3 Cups)|
|Water||8 Cup (128 tbs)|
|Light molasses||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Dry mustard||1 Teaspoon|
|Salt pork||4 Ounce, cut in small pieces to make 1 cup|
|Onion||1 Large, chopped|
Soak dry navy beans, using 8 cups water.
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 300Â° for 3 1/2 hours.
Stir beans occasionally.
Stir in a little of the reserved bean liquid or water for moistness, if necessary.
Makes 6 to 8 servings.
Crockery cooker directions: Rinse beans.
In large heavy saucepan combine beans, water, and 1/2 teaspoon salt.
Bring mixture to boiling; reduce heat.
Cover and simmer for 1 1/2 hours.
Pour into a bowl.
Cover and refrigerate overnight.
Drain beans, reserving 1 cup liquid.
Place beans in an electric slow crockery cooker.
Combine molasses, brown sugar, mustard, 1/2 teaspoon salt, pepper, and reserved liquid.
Add to beans with salt pork and onion; mix well.
Cover and cook on low-heat setting for 12 to 14 hours.
Stir before serving.