Mystic baked beans
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Navy beans, dried |
| 2 | cups | Water |
| 2 | teaspoons | Dry mustard |
| Pepper to taste | ||
| 3 | eaches | Onions, peeled & quartered |
| ¼ | cup | Brown sugar |
| ¼ | cup | Molasses |
| 2 | tablespoons | Sweet pickle juice |
| ⅓ | pounds | Salt pork, cubed |
Directions
Soak beans overnight in water to cover. Pour beans into large pot, and add remaining ingredients except salt pork. Bring to a boil, lower heat, and simmer 1 to 2 hours till beans are tender. Place salt pork in a bean pot or a crockpot. Pour beans and liquid over. If using a bean pot, cook in the oven at 250 for ten hours. If using a crockpot, cook on LOW for 8 to 12 hours. Beans should be dark and sticky, but still somewhat liquid, when done. Great Northern beans may be used instead of navy or pea beans. Keep some additional brown sugar/molasses/water on hand if needed to keep beans wet while cooking. Recipe may be doubled, but use a little less liquid.
SMOKE 'N' BEANS For a lower fat (and in my case, kosher) alternative, use about ½ pound of smoked turkey (the real stuff, not the deli variety) cubed in small bits instead of the salt pork. You will need to add a little salt, about 1 teaspoon. The flavor is excellent, without all the fat and pork... Submitted By RICHARD DOUVILLE On 06-07-95