Traditional Baked Beans
Submitted By: friendlybear
I know winter is almost over, but these are good cold at picnics, too. I got this recipe from an old friend of the family.
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16 ounces (2 cups) dry navy beans
2 quarts cold water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried sage
1 teaspoon dry mustard
1/2 cup blackstrap molasses
1/3 cup brown sugar
8 ounces salt pork, bacon or ham
1 medium onion, chopped
Rinse beans; add to water in saucepan.
Bring to boiling and simmer 20 minutes; remove from heat.
Cover; let stand 1 hour. (Or add beans to cold water; soak overnight.)
Add salt to beans and water; cover and simmer till beans are tender, about 1 hour. Drain, reserving liquid.
Measure 2 cups liquid, adding water if needed; mix with molasses, brown sugar, and spices.
Cut salt pork, bacon or ham in small pieces.
In 2-quart bean pot or casserole (I prefer the bean pot), combine beans, onion and chopped pork.
Pour molasses mixture over.
Cover; bake in 300F oven for 5 to 7 hours.
Add more liquid if needed.
These may be processed with pressure canner for long-term storage, follow canner directions.