Baked Beans for Saturday's Supper |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
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Saturday supper in this neck of the woods meant baked beans, potato salad, coleslaw and rolls for many years. A tradition that is almost gone. Ingredients:
2 cups dried navy beans (or yelloweye, jacob's cattle, whatever) |
2 small onions |
1/2 lb bacon or 1 tablespoon peanut oil |
1/2 teaspoon salt |
1 teaspoon dry mustard |
1/2 cup dark molasses |
Directions:
1. Cover beans w/ water and soak overnight.
2. Drain and add all ingredients to covered beanpot/roaster or pressure cooker.
3. Cover beans with warm water.
4. Oven Method :.
5. Place bean in a large pan and cover w/ boiling water. Parboil on medium stovetop heat 20-25 minutes. Drain.
6. Place bean in a roaster/bean pot and bake the beans covered at 325F for 5+ hours then uncovered for 1-2.
7. Occasionally add more hot/boiling water as needed.
8. Pressure Cooker method: When you add water to cooker, make sure it is under half full.
9. Following your pressure cooker instructions, cook for 45 min at 5 lbs pressure or gauge gently rocking.
10. Transfer beans into a bean pot or small roasting pan and bake uncovered until beans are browned and tender (1-2 hrs at 325F degrees).
11. Add more hot boiling water as needed.
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