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Post by tntsd on Apr 8, 2008 20:23:35 GMT -5
Baked Beans Soak overnight:
2 cups dried beans
Add water to cover, if necessary, and bring to a boil, then lower the heat so they gently simmer. After about half an hour, place a few beans on a spoon and blow on them. If the skins burst, they are cooked.
Drain, reserving the water, and add:
1/4 cup chopped onion 1/4 lb. sliced or diced salt pork 2-3 tablespoons molasses or brown sugar or some of each 2-3 tablespoons catsup 1 tablespoon dry mustard 1 teaspoon salt 1/2 cup of the reserved bean water (or tomato sauce)
Optional: 1 teaspoon curry powder; 1 tablespoon Worcestershire sauce; 1/2 cup diced carrots; dried or canned tomatoes
Place in a greased cast iron Dutch oven or baking dish. Bake, covered, at 250F, for 6-8 hours. If they become too dry add more bean water, ham stock, or tomato juice. Bake uncovered for the last 1/2 hour.
The long cooking time makes this an ideal wintertime dish for simmering on top of the wood stove. Use a cast iron Dutch oven if at all possible, and if necessary to keep them from boiling, a trivet.
You may also add diced or sliced ham, pork hocks or chops, hot dogs or other sausage such as bologna or kielbasa.
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