Barbara's baked beans
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Dried Beans -- (see note) |
| 2 | cups | Sugar Or Dark Maple Syrup (last sap run) |
| 1 | tablespoon | Dry Mustard |
| 2 | tablespoons | Molasses |
| ½ | pounds | Salt Pork |
| 1 | small | Onion (Size Of An Egg) peeled |
| Boiling Water | ||
Directions
NOTE: Use red kidney, yellow eye, or whatever you have for beans.
1. Pick over the beans and soak overnight, coverd by 2 inches of water.
2. Next day, drain the beans, cover with fresh water and parboil then for 1 hour, or until skins split when you blow on a few beans.
Preheat the oven to 300 F.
3. Place beans in a 4-qt bean pot. Stir in sugar, mustard and molasses, and bury the salt pork and onion in the beans. Cover with boiling water by 2 inches. Bake, covered, for 9 to 10 hours, topping up the pot with a little boiling water as needed.
Another submission by Barbara Corson to section on the HOPKINTON STATE FAIR of Contoocook, N.H. Fair dates: 5 days, ending Labor Day.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-30-95 (159) Fido: Cooking