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Classic Baked Beans

Mormon.Cook's picture
  Navy beans/Pea beans 2 Cup (32 tbs)
  Onion 1
  Bay leaf 1
  Salt 2 Teaspoon
  Tomato sauce 8 Ounce
  Molasses 1 1⁄5 Cup (19.2 tbs)
  Dry mustard 1 1⁄2 Teaspoon
  Vinegar 1 Tablespoon
  Tabasco 1⁄2 Teaspoon
  Salt pork/Thick bacon 1⁄4 Pound

In a large kettle, cover beans with 6 to 8 cups water. Bring to a boil and cook 2 minutes. Remove from heat; let stand, covered, one hour. Return to heat; add onion, bay leaf, and salt. Simmer, covered, about an hour, or until tender. Or soak the beans overnight in water, and then cook with the additions until tender. Drain and reserve 3 cups of the cooking liquid. Combine liquid with tomato sauce, molasses, dry mustard, vinegar, and Tabasco. Put beans in pan or casserole; bury salt pork in beans, then add liquid mixture. Cover and bake 6 to 8 hours, or to desired consistency.

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