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Baked Beans

ID: 650 Vegetable

Yield/Servings: 10 to 12 servings

Ingredients:

1/2 lb. salt pork
1 quart navy beans
8 cups water
1 tbs. salt
1/4 tsp. pepper 1/2 cup onion, finely chopped
1/2 tsp. dry mustard
1/2 cup dark molasses
1/2 cup catsup

Instructions:
Wash, sort beans, cover with cold water and let soak overnight. In the morning, place beans in dutch oven, cover with fresh water and cover. Cook just below the boiling point for about 30 minutes, them skim.

Meanwhile, cut salt pork into strips and fry until golden brown and nearly done. Add salt pork and seasoning to beans. Cover and simmer over low heat until tender -- 3 to 4 hours. Stir occasionally. To brown top, place uncovered dutch oven under broiler for a few minutes.

Submitted by:
Creative Cooking
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Baked Beans
ID: 650 Vegetable
	Yield/Servings: 10 to 12 servings

Ingredients:
1/2 lb. salt pork 1 quart navy beans 8 cups water 1 tbs. salt 1/4 tsp. pepper	1/2 cup onion, finely chopped 1/2 tsp. dry mustard 1/2 cup dark molasses 1/2 cup catsup

Instructions: Wash, sort beans, cover with cold water and let soak overnight. In the morning, place beans in dutch oven, cover with fresh water and cover. Cook just below the boiling point for about 30 minutes, them skim. Meanwhile, cut salt pork into strips and fry until golden brown and nearly done. Add salt pork and seasoning to beans. Cover and simmer over low heat until tender -- 3 to 4 hours. Stir occasionally. To brown top, place uncovered dutch oven under broiler for a few minutes.

Submitted by: Creative Cooking USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.