Oven-Baked Beans
TOTAL TIME: Prep: 70 min. + standing Bake: 2-1/2 hours
YIELD: 10 servings.
"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.
© 2024 RDA Enthusiast Brands, LLC