5.0 from 1 reviews
Baked Beans~
There is nothing like home-made baked beans on a chilly day. Add some hot dogs and corn bread and you have a meal.
Serves: 8
  • 2 cups beans(Navy, Pinto or Great Northern)
  • ½ pound salt pork (approximate), scored
  • 4 tablespoons blackstrap molasses*
  • ½ tablespoon dry mustard* (mustard seed pulverised is dry mustard)
  • 1 small onion, finely chopped
  1. Soak 2 cups of dry beans overnight, drain, put in pan and cover with cold water to simmer until tender( about 1 to 1½ hours). When tender, drain and add half of beans to bean crock. Any covered baking dish will work if you do not have a bean crock.
  2. Preheat oven to 300°
  3. On top of beans add molasses, onion, dry mustard and salt pork. To score the salt pork simply cut lines into it making little squares.
  4. Add remaining beans and enough water just to cover. Cook for approximately 6 hours. Remove lid for the last hour to remove any excess water.

Note: You may use canned Navy, Pinto or Great Northern beans.
Omit soaking overnight and preheating. Simply rinse well and add to pot.

Serve with John Morrell Franks* available at Foppema’s Farm for a hearty meal.


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