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Prep Time: 70 Minutes Cook Time: 0 Minutes |
Ready In: 70 Minutes Servings: 8 |
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MY AUNT baked her beans in a old earthenware crock in the wood stove. She'd stir them periodically with a big wooden spoon. Each time she opened the oven door, the aroma seemed richer and richer! Ingredients:
2 cups dried navy beans |
8 cups cold water |
1 teaspoon salt, divided |
2/3 cup packed brown sugar |
1 teaspoon ground mustard |
1/2 cup dark molasses |
1/4 teaspoon pepper |
1/4 pound salt pork, cut up |
1/2 cup finely chopped onion |
1/2 cup finely chopped celery |
1/2 cup finely chopped green pepper |
Directions:
1. Rinse beans; place in a Dutch oven with cold water. Bring to a boil; reduce heat and simmer for 2 minutes. Remove from the heat; cover and let stand for 1 hour. (Or, omit boiling and soak beans in water overnight.) Add 1/2 teaspoon salt to beans and soaking water. Bring to a boil. Reduce heat; simmer, covered, for 1 hour.
2. Drain, reserving cooking liquid. Combine the brown sugar, mustard, molasses, pepper and remaining salt. Stir in 2 cups reserved cooking liquid; add to beans with salt pork, onion, celery and green pepper. Spoon into 2-1/2-qt. baking dish.
3. Cover and bake at 325° for 2-1/2 hours or until beans reach desired thickness, stirring occasionally. Add more cooking liquid if necessary. Yield: 8-10 servings.
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