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Prep Time: 720 Minutes Cook Time: 180 Minutes |
Ready In: 900 Minutes Servings: 20 |
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This is a combination of a couple of baked bean recipes including touches from my mother and grandmother. We live in New Brunswick, Canada, and beans are always a favourite for Saturday supper along with Brown Bread. In this recipe you can use salt pork, bacon, or if I don't have either, I use a tablespoon of shortening. Ingredients:
1 lb dried beans, approximately 2 1/3 cups |
1/4 lb salt pork or 1/4 lb bacon or 1 tablespoon shortening |
1 large onion, chopped fine |
1/2 cup molasses |
1/3 cup packed brown sugar |
1 teaspoon dry mustard |
1/4 teaspoon ground ginger |
1/2 teaspoon ground black pepper |
1/2 teaspoon salt |
1/4 cup ketchup |
Directions:
1. Cover beans with water, let soak overnight.
2. Drain.
3. Place beans in pot on stove, cover with water and simmer until skins split (approximately 30 minutes).
4. Save water.
5. Put beans, water and all the other ingredients listed into oven safe casserole or bean crock and bake at 325oF until beans are tender and have turned a deep brown (at least 3 hours).
6. Stir occasionally.
7. I use yellow eye beans, Jacob's cattle beans or navy beans in this recipe.
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