Barbara's baked beans

Yield: 8 servings

Measure 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
\N \N Boiling Water

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

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